The demand for emulsifiers is on the rise in the market, and the annual consumption of emulsifiers in the United States can reach 5 million US dollars. The largest market for emulsifiers is the bread industry, where nearly 50% is monoglyceride. The annual production of soy lecithin is rising from time to time, with amazing potential in West Point and snack foods.
The addition of an emulsifier in an appropriate amount not only improves the external structure of the baking, but also makes the baking quality more fluctuating. Confidence As the baking industry advances from time to time, the development and utilization of emulsifiers will surely create a broader world.
The HLB value of the product should be considered when selecting the emulsifier. Emulsifiers with different HLB values have additive properties. When two or more emulsifiers are used together, the original HLB value range can be expanded, and the practical scope of the emulsifier is added. Therefore, the emulsification results of the emulsified emulsifier are the best, such as "mono-, di-stearic acid and palmitic acid glyceride" and the like. Cake formulas often use high HLB emulsifiers such as sucrose esters, while phospholipids, mono-, diglycerides, SSL and DATEM are often used in bread dough.
