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Common Food Emulsifiers
time2011/10/10
Chemicals in food emulsifier, to help food ingredients, such as water and oil, mixing to form an emulsion when mixed. Inflatable agent also used as emulsifiers such as mousse and cake dessert - crystallization inhibitor, to avoid the white chocolate plaque formation. Commonly used emulsifiers include lecithin, mono and diglycerides, glycerides, distilled monoglycerides and fatty acid derivatives of derivatives.
Lecithin
From vegetable oils such as soybean and sunflower seed oil extract, lecithin has been since the 1930s as a food emulsifier. 184.1400 as lecithin in the U.S. food labels. In Canada, lecithin is the equivalent of L.2 and European products, E 322. Lecithin is widely used in foods, including distilled monoglycerides, chocolate, bread and cakes, bubble gum, salad dressings, sauces.
Monoglyceride derivatives
Combination with other substances produced monoglyceride emulsifier monoglyceride derivatives so-called special functions. For example, ethoxylated monoglyceride is a distilled monoglyceride and the interaction between ethylene oxide results. Other derivatives include monoglycerides and diacetyl tartaric acid acetoglycerides monoglycerides or DATEM. They shared cake emulsifiers, because they increase the dough aeration.
Lecithin
From vegetable oils such as soybean and sunflower seed oil extract, lecithin has been since the 1930s as a food emulsifier. 184.1400 as lecithin in the U.S. food labels. In Canada, lecithin is the equivalent of L.2 and European products, E 322. Lecithin is widely used in foods, including distilled monoglycerides, chocolate, bread and cakes, bubble gum, salad dressings, sauces.
Monoglyceride derivatives
Combination with other substances produced monoglyceride emulsifier monoglyceride derivatives so-called special functions. For example, ethoxylated monoglyceride is a distilled monoglyceride and the interaction between ethylene oxide results. Other derivatives include monoglycerides and diacetyl tartaric acid acetoglycerides monoglycerides or DATEM. They shared cake emulsifiers, because they increase the dough aeration.