BAOLI FATTYAMINE INC. Global
Tel:+86-153 1652 1570
Email:robert@blamine.com
EN
BAOLI FATTYAMINE INC.
BAOLI anime
+86-153 1652 1570
126B 3#,No. 438 Xinnongpuyin Street, Zhujing Town, Jinshan District, Shanghai City, China

Food Industry

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.

Food preservatives

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.
BAOLI Recommended News
  • The Classifications of Quaternay Ammonium Salt Bactericide

    The Classifications of Quaternay Ammonium Salt Bactericide

    January 25, 2019Quaternay ammonium salt bactericide, which has the property of ionic compound, is easy to dissolve in the water while it is hard to behave in the same way in the non-polar solvent, being stable in che...view
  • The Classification Of Surfactant

    The Classification Of Surfactant

    November 15, 2018test test test test test test test test test test test test test test test test test test test test test test test test test test testview
  • Nonionic Surfactants

    Nonionic Surfactants

    January 25, 2019The main varieties of nonionic surfactants are alkyl alcohol amide (FFA), fatty alcohol polyoxyethylene ether (AE), alkyl phenol ethoxylate (APE or OP). Nonionic surfactants have good solubilization, ...view
  • Functions of Cationic Surfactant - Solubilization

    Functions of Cationic Surfactant - Solubilization

    January 25, 2019SolubilizationSolubilization refers to the effect of the surfactant on increasing the solubility of poorly soluble or insoluble materials in water. For example, the solubility of benzene in water is 0...view
  • Surfactant Role In Cosmetics

    Surfactant Role In Cosmetics

    December 17, 2018Surfactant can be applied to citizen’s daily life and industries. It is said from some information that 2/3 of those for civil use are applied in personal care products; the composite detergent is on...view
  • Functions of Cationic Surfactant - Antistatic Effect

    Functions of Cationic Surfactant - Antistatic Effect

    January 25, 2019Soft and smoothWhen the surfactant molecules are aligned on the surface of the fabric, the relative coefficient of static friction of the fabric can be reduced. Non-ionic surfactants such as linear al...view
Contact Us