Dab tsi yog kev lag luam emulsifiers feem ntau siv hauv?

Emulsifiers yog cov khoom uas pab sib tov ob yam khoom tsis zoo, xws li roj thiab dej, los tsim ib qho emulsion ruaj khov. Emulsifiers muaj ntau yam kev siv, suav nrog:

Bread: Lub khob cij tuaj yeem ua yam tsis muaj emulsifiers, tab sis qhov tshwm sim feem ntau yog qhuav, tsis tshua muaj ntim, thiab nquag mus rau staleness. Ntxiv me ntsis li 0.5% emulsifier rau lub khob noom cookie yog txaus kom ua tiav ntim ntau dua, cov qauv softer crumb, thiab lub neej txee ntev dua.

Muaj ob hom emulsifiers siv hauv khob cij: khob noom cookie ntxiv dag zog xws li diacetyl tartrate (E472e) thiab sodium los yog calcium stearyl-2-lactate (E481, E482) thiab ua khob noom cookie softeners xws li fatty acids Mono- thiab diglycerides (E471)).

Cov khob noom cookie ua kom lub khob noom cookie muaj zog thiab ua rau lub khob cij nrog kev ntxhib los mos zoo dua thiab ntim. Khoom noj khoom haus softeners tso cai rau ib tug softer crumb qauv thiab nce txee lub neej.

Chocolate: Txhua yam khoom siv chocolate muaj 0.5% lecithin (E322) lossis ammonium phosphatidylcholine (E442). Cov emulsifiers no tau ntxiv los muab cov qhob noom xim kasfes kom raug, yog li nws tuaj yeem raug molded rau hauv daim ntawv ntawm chocolate, chocolate tuav, thiab lwm yam.

Ice Cream: Ob leeg ua npuas ncauj thiab emulsion muaj cov dej khov nab kuab thiab cov dej tsis muaj dej khov. Emulsifiers tau ntxiv thaum lub sijhawm khov los txhawb kev ntxhib los mos thiab kom ntseeg tau tias cov dej khov tsis yaj sai sai tom qab ua haujlwm. Nws tuaj yeem txhim kho khov-thaw stability. Mono- thiab diglycerides ntawm fatty acids (E471), lecithin (E322), thiab polysorbates (E432, E436) feem ntau yog siv rau hauv kev tsim cov ice cream.

Margarine: Emulsifiers muab margarine xav tau kev ruaj ntseg, kev ntxhib los mos, thiab saj. Txhawm rau kom muaj kev sib kis zoo ntawm cov dej hauv cov roj theem, mono- thiab diglycerides ntawm fatty acids (E471) thiab lecithin (E322) tau siv dav.

Cov nqaij ua tiav: Cov khoom xyaw tseem ceeb ntawm cov hnyuv ntxwm yog cov nqaij protein, rog, thiab dej, uas tau tuav ua ke hauv qhov ruaj khov emulsion. Emulsifiers ruaj khov no emulsion thiab faib cov roj kom zoo thoob plaws hauv cov khoom. Kev lag luam zaub mov siv mono- thiab diglycerides ntawm fatty acids (E471) thiab citric acid esters (E472c) los ua cov nqaij ua tiav.

Kev lag luam zaub mov:Emulsifierstau dav siv hauv kev lag luam khoom noj los txhim kho kev ntxhib los mos, kev ruaj ntseg, thiab zoo li ntau yam khoom noj, nrog rau cov khoom ci, zaub xam lav, margarine, ice cream, thiab chocolate. Emulsifiers kuj tseem pab tiv thaiv kev sib cais ntawm cov khoom xyaw hauv qee yam khoom noj thiab dej haus.

Tshuaj pleev ib ce: Emulsifiers yog siv rau hauv cov tshuaj pleev ib ce los sib tov cov khoom xyaw roj thiab dej los tsim cov khoom sib xws thiab ruaj khov. Ntau cov tshuaj pleev ib ce, tshuaj pleev, thiab cov khoom pleev xim muaj emulsifiers los txhim kho kev ntxhib los mos thiab sib xws.

Tshuaj: Emulsifiers yog siv rau hauv cov tshuaj los txhim kho kev nqus thiab kev ua tau zoo ntawm qee cov tshuaj. Emulsifiers tseem tuaj yeem pab npog qhov tsis hnov ​​​​tsw ntawm qee yam tshuaj.

Daim Ntawv Thov Kev Lag Luam: Emulsifiers yog siv rau hauv ntau daim ntawv thov kev lag luam xws li cov kua dej ua haujlwm hlau, xim, thiab txheej. Emulsifiers pab kom ruaj khov emulsions thiab tiv thaiv cov khoom sib cais.

Emulsifiers ua lub luag haujlwm tseem ceeb hauv ntau yam khoom uas peb siv txhua hnub, txhim kho lawv cov kev ua tau zoo, ruaj khov, thiab zoo li qub.