Emulsifier In Cheese Cream

  Some countries stipulate that mayonnaise should not use emulsified stabilizers other than eggs, if used, the product can only be called salad dressing. Therefore, the production of mayonnaise technology is more difficult, for the production of mayonnaise equipment requirements are higher, the yolk emulsified material is lecithin. It surrounds the oil droplets with a protective film with complete space. The emulsifier film is elastic and deformable until it is not broken. So the oil in water emulsion system is very stable. In addition to using egg yolk as emulsifier, the combination of citric acid glycerin and diacid ester, lactic acid glycerin monoester and lecithin can also make fat fine distribution and improve the viscosity and stability of mayonnaise products. If the amount of emulsifier is too much or the type is wrong, it will affect the consistency and taste of the product. In order to make the product have the best taste, the complex synergistic effect of modified starch, water-soluble colloid, emulsifier and emulsifier is particularly important. The emulsifier and thickener must be acid resistant, and the emulsifier can not replace egg yolk completely. The amount of emulsifier is about 0.5% of the total amount of raw materials.

The ingredients of salad dressing and mayonnaise are oil, water, starch, xanthan gum, egg juice, salt, vinegar, glucose, flavor, citric acid, etc. The best choice of vegetable oil is colorless and tasteless salad oil, fresh eggs, high quality, pure spices, edible glue. The difference was determined by the content of fat and yolk

Mayonnaise: minimum 75% lipa and more than 6% egg yolk;

Salad dressing: minimum 50% lipa and 3.5% egg yolk.

Generally, the water content in mayonnaise is only 10% - 20%, while that in salad dressing is 15% - 35%.

  JPS homogenization emulsification system is a general mixing system specially developed for the production of pastry sauce and castar sauce. It is also used in beverage, cosmetics, chemical industry and other industries. The instrument conforms to GMP standard and ensures high precision, safety and reproducibility. The JPS system can realize direct feeding of solid and liquid, mixing and dispersion of materials in containers, heating or cooling of products, and treatment under vacuum or pressure.

From laboratory system to production systems

(**Non-standard equipment parameters are for reference only)

Hot Tags: emulsifier in cheese cream, China, manufacturers, suppliers, factory, low price, made in China