Emulsifier

Agar, Agar-Agar, Konjac flour, Konjac powder, Konjac gum, Glucomanna, Carrageenan, kappa carrageenan, lambda carrageenan
The stability of the emulsion is emulsifier. Emulsifier from the source the agent can be divided into natural things and artificial and finished two kinds big. Edible emulsifier is in addition to the emulsion, and other functions. Such as: and starch with aging, improve product to prevent quality and structure. Interact with proteins enhance the network structure, strengthen the dough gluten nets. The sticky and prevent the melted in the sugar crystals formed outside a protective coating. Increase of starch and protein lubrication. Promote the spread of liquid in the liquid. Reduce the liquid and solid surface tension. Improved fat crystals have DuoZhong crystal crystal shape.