Niaj hnub no, vim yog kev txhawb nqa kev ua zaub mov, emulsifiers ua lub luag haujlwm tseem ceeb hauv cov txheej txheem ua zaub mov, uas yog kev txhawj xeeb los ntawm kev lag luam ci thiab siv dav hauv cov khoom ci, yog li hloov cov qauv sab nraud ntawm cov khoom thiab txhim kho cov khoom. zoo.
Emulsifier manufacturers qhia txog kev siv emulsifiers hauv toast:
1. Emulsifier tuaj yeem txhim kho cov roj khaws cia ntawm gluten thiab khob noom cookie. Nyob rau hauv tus txheej txheem ntawm agglomeration, gluten tsim ib lub network zoo li cov qauv. Yog tias cov qauv tsis muaj zog, CO2 tsim los ntawm cov poov xab yuav ploj mus. Qhov sib ntxiv ntawm ib qho emulsifier rau kneading mov paj txhim kho cov qauv gluten, yog li ntawd cov roj CO2 uas tshwm sim yuav ua raws li qhov zoo.
2. Lub emulsifier tuaj yeem siv los ua lub khob noom cookie core softener kom ntev lub softness thiab palatability ntawm cov khoom ci. Saturated distilled monoglycerides yog cov neeg sawv cev tshaj plaws thiab ua tau zoo ua khob noom cookie softeners. Starch aging nyob rau hauv nplej mov paj yog xav tias yog ib tug natural yeeb ncuab ntawm mov paj hardening.
3. Emulsifiers tuaj yeem nqa cov emulsification tseem ceeb. Ib qho khoom ci zoo yuav tsum muaj cov lus teb zoo emulsification. Cov pawg hydrophilic thiab lipophilic ntawm cov emulsifier kev ntxub ntxaug nyob rau hauv lub khob noom cookie, adsorbing dej thiab roj nyob rau hauv lub khob noom cookie, yog li txo qis interfacial nro ntawm ob theem ntawm cov roj thiab dej, thiab homogenizing lub multi-evacuation theem uas yog Ameslikas incompatible nrog sab nraum lub khob noom cookie. Lub cev emulsified yuav muaj ob hom: roj-hauv-dej thiab dej-hauv-roj.
