| After-sales Service: | 1 |
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| Warranty: | 1 |
| Weight: | 25 kg |
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Food emulsifiers refer to substances that can improve the surface tension between various constituent phases in an emulsion system, forming a uniform dispersion or emulsion, also known as surfactants. Or rather, it is a food additive that converts immiscible liquids into a uniformly dispersed phase (emulsion), and adding a small amount can significantly reduce the interfacial tension between oil and water phases, producing an emulsifying effect.
The function of emulsifiers:
Surfactants, reducing interfacial tension, and forming protective films on the surface of dispersed phases.
The role of emulsifiers in food:
Emulsification effect; Foaming effect; Suspension effect; Demulsification and defoaming effects; Complexation; Crystallization control; Moisturizing effect; Lubrication effect.
1.Single Product
PGFE, PGE, SSL, CSL, DATEM, GMS, GML, LACTEM, SMG, CITREM, ACTETM, GMC, ODO, PGPR, PGMS, SPAN
2.Compound Product
| Product Name | Summary Info |
| Compound emulsifier | Customized according to customer needs, currently mainly involved in the pickled vegetable industry, baked goods, protein beverage stabilizers, bone soup, sesame sauce, etc. |
| Compound preservative | Tailored to meet market requirements and meet changes in different industries/products; At present, it mainly involves industries such as raw and wet noodles, instant rice husks, pickled vegetables, and baking. |
| Compound flour processing agent | |
| Composite stabilizer |
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