Definition of emulsifier and stabilizer.
When two or more kinds of mutually incompatible liquids are dispersed by emulsifiers, stabilizers and external forces, one of the liquids is formed into droplets dispersed in another liquid, and is produced. Stability, this phenomenon is called emulsification, and the liquid is called emulsion. The droplet-forming liquid is formed as a dispersed phase, and the liquid surrounding the periphery of the droplet-shaped liquid is referred to as a continuous phase.
The emulsion in food is more complex than the oil-water mixture, such as milk, milk tea, soy milk, etc., which is thermodynamically unstable. The droplets in the dispersed phase will gather together to reduce the area in contact with the continuous phase in order to generate excess energy to form a thermodynamically stable oil-water separation state.
This oil-water separation state is mainly manifested in: oil slick (Creaming); flocculation, and coalescence. The action of emulsifier, stabilizer and mechanical force causes small oil droplets (O/W) or water droplets (W/O) to be dispersed in the continuous phase, and maintains the function of emulsifier and stabilizer.
Emulsifiers and stabilizers are "interacting agents" that can:
Through the knowledge of various emulsifiers and hydrophilic colloids, we have developed a series of stabilizers that can be applied to cold storage and storage at room temperature: coffee, milk tea, coconut milk and other products.