What are the three types of compounding of food emulsifiers and how are they compounded?

With the continuous improvement of our people’s living standard, consumers’ demand for food is not only limited to the requirement of rich and reasonable nutritional value, but also requires that the food can satisfy people in terms of appearance, color, aroma, taste, freshness and other sensory characteristics.

In order to meet the needs of consumers, on the one hand, we need to control and improve the food raw materials, processing technology, packaging technology and storage methods, on the other hand, we need to add food additives.
Food emulsifier is a food processing so that immiscible liquids (such as oil and water) to form stable emulsion additives. Food emulsifier varieties, a wide range of applications, in the total amount of food additives in the emulsifier dosage of about 1/2, is the food industry in the amount of more additives.
However, a variety of single emulsifier often has the nature of the limitations, to give full play to the role of emulsifiers, must be compounded to achieve synergistic effects. Food emulsifier compounding type
There are generally three types of food emulsifier compounding.
The first type is to emulsifiers with different properties of the species compounding, will produce synergistic effect, can be applied to the cake oil and margarine and other products such as manufacturing.

The second type is the emulsifier, thickener, quality improver, preservative and other different functions of the food additives are compounded together, playing a multifunctional role, such as emulsifier and thickener can be made into ice cream emulsification stabilizers, protein drink stabilizers, etc., emulsifier, thickener, amylase and so on, can be made into the bread improver, etc., the compound.

The third is according to the special processing technology and the use of the needs of an emulsifier-based, add 1-2 or even a variety of filler or dispersant as an auxiliary agent to be compounded. At present, the more widely used is the emulsifier and other food additives compounding.
Emulsifier compounding method
Generally through the experiment to determine the use of emulsifier compounding method, but if the nature of the emulsifier has a more comprehensive understanding, and master certain compounding principles, the use of skills, can achieve twice the result with half the effort.
Emulsifier compounding methods are as follows:
1. HLB value of high and low with the low, high HLB value of the emulsifier when mixed, adsorption at the interface to form a “complex”, towards the arrangement of tight, with high strength, which can be very good to prevent agglomeration, increase the stability of the emulsion.
2. similar molecular structure with the structure of similar emulsifiers mixed use, the synergistic effect is more obvious, especially when an emulsifier is a derivative of another emulsifier, the two emulsifiers mixed use can often achieve satisfactory results.

For example, polyoxyethylene sorbitan fatty acid ester (Twain) is a derivative obtained by the addition reaction catalyzed by alkali between sorbitan fatty acid ester (Span) and ethylene oxide. The structure of these two emulsifiers (Tween and Spectra) is very similar, if they are mixed in a certain proportion, you can get an excellent complex emulsifier.
3. Ionic Complementary According to the performance of hydrophilic groups in water, emulsifiers can be divided into ionic and non-ionic, of which phospholipids are the only amphoteric emulsifiers recognized and licensed for use.
Generally speaking, non-ionic emulsifiers have stronger emulsifying ability and are a good class of emulsifiers in production practice.
Ionic emulsifiers have their unique advantages. Mixing ionic emulsifiers and non-ionic emulsifiers is better than using only non-ionic emulsifiers, and the emulsifying activity and surface activity will be stabilized for a long time.
4. Complementary hydrophilic group conformation Complementary hydrophilic group conformation refers to the design of compound emulsifier formulations to the hydrophilic group conformation of different emulsifiers with the use of complementary advantages.
For example, the hydrophilic group of monoglyceride is linear, while the hydrophilic group of sucrose ester is cyclic, and the mixture of these two emulsifiers can achieve better results. Specific applications of compound emulsifiers in food production
1. The application of compound emulsifier in baked food in bread and pastries and other baked food, it is the use of emulsifier and straight chain starch, protein interaction and combination into a complex to prevent aging, softening and other effects, the performance and structure of the emulsifier determines the process of the formation of the complex and the binding ability.
2. The application of compound emulsifier in fats and oils through the study of monoglyceride, Span 60, lecithin three kinds of emulsifiers used alone and compound use on the quality index of homemade margarine, found that the monoglyceride, Span 60 and lecithin mass ratio of 0.1∶0.8∶0.1 under the use of the compound, the amount of addition of 1%, the homemade margarine can meet the requirements of the baking type of margarine.
This compound utilizes the principle that lipophilic and hydrophilic compounding, ionic and non-ionic compounding have better effect, in which monoglyceride is a lipophilic non-ionic emulsifier, Spectrum 60 is a hydrophilic non-ionic emulsifier, and lecithin is an amphoteric ionic emulsifier.

3. Compound emulsifiers in other rice and noodle products in the application of a single emulsifier, enzyme and hydrophilic colloid on the quality of rice cakes have improved, and the compound use of the improved effect is more obvious. This compound is the use of ionic and non-ionic emulsifiers, large molecules and small molecules emulsifier compounding principle.
4. Compound emulsifier in the modulation of milk beverages and plant protein beverages in the application when the composite emulsifier (sucrose ester SE-13: Si Pan 60: monoglyceride = 1: 1.75-2: 1.75-2) and the composite stabilizer (xanthan gum: konjac gum: guar gum = 3: 0.1: 8) to the ratio of 0.6:1 added to the plant protein milk, emulsification and stabilization effect. Vegetable protein milk, emulsification stabilization effect is better; dosage can be based on different dried fruit plants (0.05%-0.3%, which contains sodium citrate, phosphate 0.03%).
When the complex emulsifier (monoglyceride: sucrose ester SE-13 = 2:3) and compound stabilizer (xanthan gum: locust bean gum: guar gum = 2:0.05:9) to 0.5:1 ratio added to the modification of milk, emulsification and stabilization of a better effect, the dosage of 0.15% -0.2% (which contains sodium citrate, phosphate 0.03%).
5. compound emulsifier in the production of ice cream with low HLB value lipophilic emulsifier molecular distillation monoglyceride and high HLB value of hydrophilic emulsifier sucrose ester compounding, compounding HLB value of 8-10, its emulsification capacity increased by more than 20%, but also to improve the melting resistance of ice cream, improve the organizational structure.
Reasonable compounding of lipophilic Span 60 with hydrophilic polyglycerol ester can adjust its HLB value to 8-10, which can improve its dispersing and emulsifying ability, reduce the dosage of emulsifier by 20%-40%, and also improve its foaming and stabilizing performance, increase the rate of churning bubbles, improve the ice cream organization, and increase the expansion rate and the melting resistance of ice cream. Improvement of ice cream organization structure, increase of ice cream expansion rate and melt resistance.
Compounding molecularly distilled monoglycerides, Span 60, lecithin can enhance its dispersing ability, improve the emulsification effect, increase the foaming and foam stabilizing function, improve the organizational structure of ice cream, and improve the performance-price ratio of emulsifiers.
Compound emulsifiers are widely used in food, especially in grain and oil food, prepared milk (or vegetable protein drinks), ice cream is more widely used.