Basic Volume

Surface Active Agent

Properties of Emulsifier

• Type, HLB
• Micelle, Solubilization

Functions of Emulsifier

• Emulsification Dispersion
• Foaming Defoaming
• Wetting Bacteriostatic effects
• Action on starch, protein,
• oil and fats

Application Volume

Kind of Emulsifiers

Action on starch

But when heated to a certain temperature, the starch absorbs water and change into the crystalline form of alpha-starch.
Amylose gets hard easily with cooling and amylopectin becomes hard gradually with time. The immediate hardening of bread by cooling is mainly due to the change of amylose.

Amylose changes to a helix structure, a kind of spiral structure by heating.If monoglycerides are introduced, they can be anchored into the helix structure.Since the anchoring does not change even after cooling, softness is maintained.
This function is also utilized for instant mashed potatoes, noodles and rice.

Action on protein

Wheat flour contains protein called gluten which takes the shape of a mesh-like structured when mixed with water.
This wheat flour & water based dough is filled with carbon dioxide produced by fermentation and steam generated during baking, which produces raised bread.
When the gluten content is small, the dough rises little.
An emulsifier modifies gluten molecules and enhances its film-forming power resulting in good spreadability and improvement of working efficiency. Thus, easy-rising bread can be obtained.

Action on oils and fats

When fats and oils form into crystal, an emulsifier promotes and inhibits the growth preventing the formation of abnormally crystal.
This function is utilized for margarine, shortening and chocolate.