1.Emulsification
Emulsifying and emulsifying emulsified flavors, imparting aroma and turbidity to beverages, and using high HLB polyglycerol fatty acid esters and saponins, can be adjusted to make emulsified flavors. The beverages to which the emulsified flavor is added are mostly acidic, and the polyglycerin fatty acid ester and the saponin are excellent in acid resistance, and therefore are very suitable. Lecithin with good hydrophilicity and high acid resistance can also be used.
2. Evacuation and wetting
Adding emulsifier to the chocolate beverage can improve the evacuation. Adding emulsifier to the cocoa beverage also makes the evacuation good. The acidic beverage and emulsifier are easy to be evacuated. Adding emulsifier to the powder beverage can improve its wettability and evacuation in aqueous solution. .
3. Foaming effect
The foaming power of the emulsifier in ordinary water is the largest near the fatty acid carbon number of 12, and the foaming power of the saponin is also strong. The foaming beverages of the Taixi countries are all added with soap saponin as a foaming agent, so that there is a small amount of fine atmosphere and a good mouth feel, and the quality of the product is improved.
4. Defoaming effect
When the milk is diluted, the sorbitan stearate has a defoaming result. In the manufacture of soy milk, a lipophilic emulsifier for defoaming when the milk beverage is homogeneous.
5. Solubilization
There are oil-soluble vitamins in the beverage, and the oil-soluble flavor uses a solubilizing emulsifier. The difference between emulsification and solubilization is white turbidity after emulsification, and the morphological form is clear, the soluble emulsifier is dissolved in water, the emulsifier is limited to high HLB value, acid and salt resistance, and polyglycerol fatty acid is better.
6. Antibacterial effect
Canned foods can be changed into cans and coffees, and emulsifiers such as sucrose palmitate can be used to suppress them. Glycerol monostearate has antibacterial properties against Bacillus stearothermophilus and Thawing bacillus. In addition to sucrose fatty acid esters, emulsifiers with antibacterial action have other highly safe emulsifications such as polyglycerol esters.
