What is the Role and Selection of Emulsifier in Ice Cream Production?

What is the Role and Selection of Emulsifier in Ice Cream Production? The ice cream mixture is an A (gaseous phase ) + (O/W) emulsion. An emulsifier can reduce the tension between oil and water. At the two interfaces, a multi-molecule adsorption film with mechanical strength is formed, so that the dispersed phase particles form a double-electron structure and prevent the particles with the same charge from colliding or coalescing. Improve the dispersity of fat, make the ice crystals in the product fine grain size, smooth texture. 1. R ole of emulsifier Production Emulsifier has many functions in the process of ice cream production and plays different roles in different stages of production. In the phase of ingredients and homogenization, the emulsifier plays a role in promoting the dispersion of fat and stabilizing the emulsion. Promoting fat cohesion in the aging stage; The freezing stage is to promote the interaction between fat and protein, so that the emul...