유화제 EMULSIFIER 종류와 응용 (영문)

유화제 EMULSIFIER 종류와 응용 (영문)

유화제 EMULSIFIER 종류와 응용 (영문).pptx

목차 1.Introduction 2.Structure and function of emulsifier 3.Kinds of emulsifier 4.Application of emulsifier 본문 Particles between 0.1 ~ 10 ㎛ Colloid is state that a substance microscopically is distributed in another substance Dispersed phase/ dispersion medium A mixture of two or more liquids that are normally immiscible and, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Oil in water : O/W Water in oil : W/O Organic compounds, or organo-metallic compounds Substance that stabilizes an emulsion by increasing its kinetic stability Consists of a water-loving hydrophilic head and an oil-loving hydrophobic tail. The hydrophilic head is directed to the aqueous phase and the hydrophobic tail to the oil phase The emulsifier positions itself at the oil/water or air/water interface Reduced the surface tension, has a stabilizing effect on the emulsion. Affect the texture of the mouth, viscosity of food Wetting agents, antifoaming agents, mold release, anti oxidants, volume increase, texture improve, solvents Icecream, bread, chocholate, magarine A value < 10&nbsp;: Lipid soluble (water insoluble) A value > 10&nbsp;: Water soluble (lipid insoluble) A value from 4 to 8 indicates an anti-foaming agent A value from 7 to 11 indicates a W/O (water in oil) emulsifier A value from 12 to 16 indicates O/W (oil in water) emulsifier A value from 11 to 14 indicates a wetting agent A value from 12 to 15 is indicates a detergent A value of 16 to 20 indicates a solubiliser or hydrotrope Glycerin has three hydroxyl groups Esterified with a fatty acid → monoglyceride Di-and tri-glyceride Produced by heating oils or fats with an excess glycerol Generally produced by Inter-esterification method widely used in bakery and dairy products, margarine Monoglycerides + functional group = monoglyceride derivative Glycerin fatty acid ester produced by inter-esterification Mono & diglyceride is produced by removing the glycerin Distilled Monoglyceride is produced by molecular distillation enhance functionality high concentration ofmonoglycerides 90% monoester content oldest and most common food emulsifier 본문내용 Application of emulsifier 2 /25 Colloidal property of food Particles between 0.1 ~ 10 ㎛ Colloid is state that a substance microscopically is distributed in another substance Dispersed phase/ dispersion medium 3 /25 Emulsification A mixture of two or more liquids that are normally immiscible and, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Oil in water : O 참고문헌 http://www.emulsifiers.org/ViewDocument.asp?ItemId=19&Title=Oils+%26+fats http://www.emulsifiers.org/files/EFEMA_Index_of_Food_Emulsifiers.pdf 식품첨가물공전 해설서 최신식품첨가물, 신광문화사, 우세홍외5, 2010 식품가공기술학, 효일, 김형열외4, 2003