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l Reacts with proteins to make a smooth easy-rising dough in bread.

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Foaming ability is one of the major characteristics of emulsifiers. When a solution containing an emulsifier is stirred, the emulsifier is adsorbed on the surface of the produced foam to make a mono-molecular layer and the foam outside of the solution makes a bimolecular layer of the emulsifier.

The film coating a bubble is about 100 times thicker than a bimolecular layer, but a bubble breaks off as soon as migration of liquid trapped between bimolecular films occurs.

Anti-foaming / Defoaming

Emulsifier also has anti-foaming and defoaming ability. Anti-foaming or defoaming agents are used in food production where undesirable foaming may occur in the presence of protein, starch etc.

Anti-Foaming/Defoaming Agents Characteristics:

Fresh bread is soft, but it becomes elastic and hardens over time.Starch particles consist of spherical shaped amylopectine and amylose. Raw starch called beta-starch is insoluble in water.But when heated to a certain temperature, the starch absorbs water and changes 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.

Wheat flour contains protein called gluten which takes the shape of a mesh-like structured when mixed with water.This wheat flour and 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 only rises a 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.

Food emulsifiers are widely used in the food industry. As a quality improver in bread and cake foods, it can prevent the hydrophobic effect of amylose in the flour, thereby preventing the aging and retrogradation of the dough; promote the formation of gluten tissue, enhance toughness; improve foamability, and make pores dispersed and dense; Promote shortening emulsification, dispersion, improve texture and taste. In margarine, the water can be dispersed into the oil to make a stable and uniform emulsion, thereby improving the structure of the margarine. Emulsify and disperse the added oil in confectionary food, improve the delicateness of the taste, and at the same time make the surface of the product frosted to prevent sticking to the wrapping paper and prevent the crystallization of sugar. In beverages, it can play the roles of aroma, solubilization, emulsifying and dispersing, and anti-oxidation. In ice cream, chocolate and other foods, the size and growth rate of fat crystals can be controlled, and the structure of products can be improved.

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