Food grade emulsifier tray 20 (S-20): What are the functions of food grade emulsifier tray?



Food grade emulsifier tray 20 (S-20): What are the functions of food grade emulsifier tray?
Food emulsifiers refer to substances that can increase the surface tension between various components in an emulsion system, forming a uniform dispersion or emulsion, also known as surfactants. Adding a small amount of food grade emulsifier can significantly reduce the interfacial tension between oil and water, resulting in an emulsification effect. So, what are the functions of food grade emulsifier tray 20 (S-20)?




Food grade emulsifier tray 20 (S-20): What are the functions of food grade emulsifier tray?

1. Emulsifiers reduce the interfacial tension between oil and water, promote emulsification, and form a phase equilibrium and stable emulsion at the oil-water interface. The reason for oil-water incompatibility is the existence of interfacial tension (or surface tension) between the two phases, which means that there are two forces on the oil-water contact surface that repel each other, minimizing the contact area between them. Only when oil floats on the water surface and is divided into two layers, its contact area is small and stable. It is an emulsification system composed of cream and water. Generally speaking, cream appears as tiny drops of water scattered in the water. But after a long standing time, due to the effect of interfacial tension, the cream droplets converge into small balls, grow into clumps, and float on the water surface. If emulsifiers are added, their lipophilic groups will bind to the cream, forming a physical film on the surface of the cream droplets, which can prevent oil droplets from gathering together. At this time, the hydrophilic group of the emulsifier pulls the water closer to the cream droplet, thus reducing the interfacial tension between oil and water.

The emulsifier can be adsorbed on the gas-liquid interface to reduce the interfacial tension and increase the gas-liquid contact area, which is conducive to foaming and foam stability.

2. Emulsifiers interact with starch, proteins, and other components to improve the structure and rheological properties of food. Emulsifiers can form complexes with starch, increase volume, and preserve freshness; It can combine with oil and protein in flour. Increase the strength of the dough; It can stabilize bubble tissue and improve the internal texture of food.

3. Food grade emulsifier Span can improve the crystallization of fats and oils.

In summary, understanding the physicochemical properties of food grade emulsifier trays, as well as the functions and effects of emulsifier trays in food, helps to correctly understand and select emulsifiers.

What is the difference between Span-60 and Span-80?

1. Appearance:

From the appearance, Sipan 60 is a yellow waxy solid, while Sipan 80 is an amber viscous oil. Food grade emulsifier pan 20 (S-20)

2. Hydroxyl value Saponification value:

The hydroxyl value of spandex is 240~270, and the Saponification value is 135~155. Spandex value 80 is 190 to 220, and Saponification value is 140 to 160.

3. Hydrophilic and lipophilic equilibrium values of surfactants

The 60HLB value of pan 60 is 4.7, while pan 80 is 4.3.

4. Raw materials:

Span60 is made from stearic acid, while Span80 is a reaction product of oleic acid. Food grade emulsifier pan 20 (S-20)

5. Application:

Sipan 60 is used as an emulsifier and defoamer in industries such as pesticides, plastics, cosmetics, pharmaceuticals, coatings, textiles, and food.