Emulsifier for Puffed and Fried Foods

Product InformationCompound Emulsifier Ionic Complement Based on the properties of hydrophilic groups in water, emulsifiers can be classified into ionic and nonionic types, of which phospholipids are the only amphoteric emulsifiers recognized and licensed for use. Generally speaking, non-ionic emulsifiers have stronger emulsifying ability and are a good class of emulsifiers in production practice. Ionic emulsifiers have their unique advantages. Mixing ionic and nonionic emulsifiers is better than using only nonionic emulsifiers, and the emulsifying activity and surface activity will be stabilized for a long time. Complementary hydrophilic group conformation Complementary hydrophilic group conformation refers to the matching of emulsifiers with different hydrophilic group conformation when designing compound emulsifier formulations, so as to produce complementary advantages. For example, the hydrophilic group of monoglyceride is linear, while the hydrophilic group of sucrose ester is cy…

Non-fried Instant Noodles Deep-fried Instant Noodles Laboratory Use Noodle Machine Boiled Udon Noodle Production Line Fresh Wet Semi-dry Noodle Production Line