Food emulsifying agent and thickener
Surfactant primarily works as emulsifying agent and thickener in food industry. Phospholipids is the most commonly used emulsifying agent and thickener. Besides Phospholipids, the emulsifying agents applied most include fatty glyceride S which can be chiefly classified into monoglyceride T, fatty acid sucrose ester, alginic acid, caseinic acid, gelatin and yolk. Thickener are divided into natural and chemical synthesis. The natural thickener is made by starch, acacia gum, carrageenan, caseinic acid, pectin, agar and alginic acid coming from plants and algae. Also, there are gelatin, casein and caseinic acid from animals and plants with protein, and xanthan gum is made from microorganisms. Synthetic thickener taken advantaged of for most time are carboxymethylcellulose sodium:@, propylene glycol alginate, Cellulosic ethanol, sodium polyacrylate, sodium starch glycolic acid, sodium amylopectin sulfate, methylcellulose and polyacrylic acid.
Rhamnose owns certain properties for being antibiosis, antiviral and antimycoplasma. Sucrose can inhibit microorganisms, especially gram positive forming spore.
Food dispersant and foaming agent
Apart from surfactant can act as emulsifying agent and thickener in making food, it can be dispersant, wetting agent, foaming agent, defoaming agent and crystallization defoamer,; also, it can sterilize and lengthen the food’s keeping period. For example, 0.2% to 0.3% granulesten is added when whole milk powder is prilling can improve its hydrophily and dispersion, quickly dissolving so that it stops agglomeration when it comes to preparation. When making pastry and ice cream, you can put glycerol fatty acid and sucrose ester into it to have foaming, helping to have lots of bubbles. For condensed milk and bean products, glycerin fatty acid fat performs defoaming.
The applications of surfactant to the extraction and separation of pigment, aroma components, biological activity elements and fermented products
In recent years, surfactant is familiar to the natural components in food like the extraction and separation of pigment, aroma components, biological activity elements and fermented products.
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