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Why is emulsifier important in Ice cream ?
Ice cream is a delicious emulsified food with high nutritional value. With the continuous improvement of people's dietary requirements , the processing technology of ice cream is also increasing . In order to better enrich the variety of ice cream and let people taste more delicious and healthy ice cream, the application of emulsifiers and stabilizers has attracted more and more attention. Ice cream is made of drinking water dairy products, edible oils and fats, eggs, sweeteners, etc. as the main raw materials, and some food additives such as spices, stabilizers, emulsifiers, colorants, etc. are appropriately added. After mixing, sterilization, homogenization, cooling, and aging , freezing, forming and hardening and other processes to produce volume-expanded ice cream. In the ice cream processing process, emulsifiers and stabilizers must be used to keep the fat in the ice cream in a stable opacity state, so that the fat globules in the ice cream can be further aggregated during the freezing process.
What can emulsifier do in Ice cream ?
The emulsifier used in the ice cream processing can improve the surface tension of various substances in the ice cream, and can stably and evenly disperse the fat in the ice cream in various parts of the ice cream, which can make the ice cream more delicious. Emulsifier is a surface active substance with both lipophilic and hydrophilic groups in the molecule, which can aggregate at the oil-water interface, reduce the interfacial tension, and reduce the energy required to form an emulsion, thereby increasing the energy of the emulsion in ice cream; Through Improving the emulsification ability of ice cream and shortening the stirring time of ice cream, it will be conducive to aeration and stable foam in ice cream;Also it can generate tiny ice crystals and evenly distributed tiny bubbles,which will increase the volume ,texture and smooth surface of ice cream.
application
Chemsino Solution
To Your Ice cream
DMG
To break the demulsification, thereby controlling the agglomeration of fats which is to promote fat dispersion and stabilize the milk. The agglomerated fat globules are arranged on the tiny air bubbles to form a three-dimensional network structure and form the skeleton of the ice cream.
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Sorbitan Monostearate
In the aging and freezing stage, it promotes fat agglomeration and the interaction between fat and protein, to form a stable emulsion.
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Polysorbate 80 powder
To increase the expansion rate, giving ice cream a better aeration and texture.
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