Specialized Emulsifier for Meat Products

Product Information Classification of Food Emulsifiers There are dozens of varieties of food emulsifiers in common use, and different emulsifiers can be selected according to different purposes. According to whether the emulsifiers contain hydrophilic groups, they can be divided into ionic surfactants (anionic surfactants such as carboxylic acids and sulfate esters, etc., and cationic surfactants such as polyacrylamide and fatty amine salts, etc.) and nonionic surfactants (Tween, Span, etc.). In addition, there are amphoteric surfactants such as amino acid type and complex surfactants. Depending on their origin, they can be categorized into natural surfactants (e.g., lecithin, certain proteins, etc.) and synthetic surfactants (e.g., polyacrylamide, polyglycerides, etc.). According to the size of the HLB value of the emulsifier, it can be divided into lipophilic surfactants (HLB value less than 10, such as Span) and hydrophilic surfactants (HLB value greater than 10, such as Twain). The…

Deep-fried Instant Noodles Laboratory Use Noodle Machine Sodium Polyacrylate Compound Water Retention Agent Thickener Non-fried Instant Noodle Production Line