Surfactants and starch can form a complex

2020-08-14 14:48:50

Surfactants can also be used as dispersant, wetting agent, foaming agent, crystallization control agent, bactericide and so on in food production, and also can prolong the fresh-keeping period of food.

It can be used as dispersing agent of cocoa powder and powder. Adding 0.2% ~ 0.3% soybean lecithin during granulation of whole milk powder can quickly dissolve without agglomeration. It is reported that the finished product with phospholipid content of about 0.35% ~ 0.5% by weight can be wetted and dispersed in water at 6 ℃ in less than 10 minutes, and its wettability can remain stable for more than one year at room temperature.

The wetting agent will not bring bad taste or smell to the rehydrated beverage. Cocoa powder is very fine and covered with an oily film, which is difficult to disperse. Sucrose ester can improve the dispersibility of cocoa powder. In the production of cakes and ice cream, the addition of monoglycerides can improve the dispersion of fat, produce fine stomatal structure and improve the quality of food.

Surfactants and starch can form a complex, improve the structure of food, improve the quality of food, prolong the shelf life and so on. For example, 2.5% sucrose ester can prolong the fresh-keeping period of fat bread by 5-6 days; when steaming rice, adding 2% sucrose ester can increase the cooked rice volume by 20%, and extend the preservation period from 4 hours to 48 hours. In baked food, whey protein functions include water holding capacity, adhesion, plasticity, foaming, emulsifying, expansibility, and of course, nutrition and flavor. A study by Charlie moon of flowers Industries Co., Ltd. concluded that whey protein has low pH value and can be used as a preservative for bread products without anti-corrosion agent. It can meet all natural requirements.

Surfactants are molecules formed by two distinct particles, one of which is highly lipophilic and the other is hydrophilic. After being dissolved in water, surfactants can reduce the surface tension of water and improve the solubility of organic compounds. It can greatly reduce the surface tension of the system, resulting in a series of effects, such as wetting and anti wetting, emulsification and demulsification, dispersion and condensation, foaming and defoaming, compatibilization and so on. Therefore, surfactants can be widely used in food industry as emulsifier, wetting agent, dispersant, viscosity regulator, defoamer and bactericide. The addition of surfactant in some food production can greatly improve the processing conditions, improve the product quality, and extend the food preservation period. High quality food processing is inseparable from the application of surfactants.