The stability of fatty alcohol polyoxyethylene ether and the use of crystal stabilizer

The emulsifiers which are often made into gel state are: distilled glycerol monoester, propylene glycol monoglyceride, sucrose fatty acid ester, sorbitol monostearate glyceride, sorbitol anhydride fatty acid ester, polyglycerol fatty acid ester, soybean phosphatidyl ester, succinylmonoglyceride, etc. The typical product is cake oil, which is widely used in baking food industry. It is very ideal as the foaming agent of cake. In order to keep the crystalline structure of the emulsifier in the gel state during sale and storage unchanged, the active state was stable for 6 months to 1 years. Therefore, crystal structure stabilizers are added, such as propylene glycol, propylene glycol monostearate, d-double dehydrated sorbitol, potassium stearate, caseinate, skimmed milk powder, maltodextrin, modified starch, etc. Generally, ethanol, propylene glycol or sorbitol can be used as solvent. A small amount of 1% a 2% fatty acid base soap is also used to stabilize the crystal structure of the layered gel. Use sorbitol as a preservative.

All fatty alcohol polyoxyethylene ethers are insoluble in water, and they are all solid crystalline state. If they are directly added into the food system, they have little or no effect. The ideal condition for the sufficient interaction between emulsifier and various components (protein, starch, etc.) in food is that they are all in the state of molecular solution. Although emulsifier is insoluble in water, it can form liquid crystal mesophase in water. Under suitable conditions, it has a large degree of swelling in water. Thus, a single emulsifier molecule has a high degree of molecular freedom, which can be fully dispersed in the food system, and fully interact with protein, starch, fat, etc. The viscosity of the emulsifier with mesomorphic structure is at least 100 times higher than that of water, and the coagulation time is 2000 times higher. This is very conducive to the stability of the food emulsion. It can make the emulsifier more evenly and stably dispersed in the food system, and it can fully interact with the protein, starch and other components in the food, and get good effect.

Advantages, disadvantages and application scope of common food emulsifiers:

1. Sodium stearyl lactate / calcium (SSL / CSL)

1. Advantages: it has the function of strong gluten preservation. On the one hand, it interacts strongly with protein to form gluten protein complex, which makes gluten network more delicate and elastic, improves the air holding capacity of yeast fermented dough, and increases the volume of baked bread; on the other hand, it interacts with amylose to form insoluble complex, thus inhibiting the aging of amylose and keeping the freshness of baked bread. SSL / CSL can increase the volume of bread and the softness of bread

2. Disadvantages: when used in combination with other emulsifiers, its excellent effect will be weakened

3. Scope of application: according to the health standard for the use of food additives GB2760-1996, sodium stearyl lactate can be used for bread and pastry, with a large amount of 2.0g/kg

2. Diacetyl tartaric acid monoglyceride (DATEM)

1. Advantages: it can have strong interaction with protein, improve the gas holding capacity of fermented dough, thus increasing the volume and elasticity of bread, which is more obvious when preparing soft flour. If only considering the increase of bread volume, DATEM has a better effect among many emulsifiers, and it is also an ideal way to replace potassium bromate

2. Disadvantages: large hygroscopicity, fine powder is easy to agglomerate when it is hot and humid (or stored improperly) in summer

3. Scope of application: 5.0g/kg for fat planting powder. Hydrogenated vegetable oil, whipped cream, bread, pastry, 10g / kg.

The property of food emulsifier is clear, which is helpful for the selection of food emulsifier.