The application of emulsifiers in bread, cake and biscuit were introduced, including the function, applied category, applied method of emulsifier, and the problems should be noticed.
2
试验结果表明，将乳化剂制成凝胶或水合物后再添加到食品中，则可以大大提高乳化剂的作用效果。
The result suggests that adding the emulsifier, which is made into a kind of gel or hydrate, to the food product, can greatly improve the effect of the emulsifier.
It was pointed out that the emulsifier is not only a typical surfactant, but also can interact with carbohydrate, protein, fat etc. and then cause various effects.
点击反馈