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The function of Emulsifiers in Rice and Flour products

Release time:

2025-02-11 09:40

Source:

The function of Emulsifiers in Rice and Flour products

Emulsifiers are widely used in rice and flour products, mainly improving product quality by adjusting the water oil interface, improving dough structure, and delaying aging.

The following are the specific applications and mechanisms of emulsifiers in rice and flour products:

1、 The main function of emulsifiers

1. Improve dough structure

-Enhance gluten network: Emulsifiers such as SSL, CSL, DATEM can bind with gluten proteins, enhance the elasticity and extensibility of dough, and improve the toughness and chewiness of noodle products such as bread and noodles.

-Stable bubbles: In fermented products (such as Mantou and bread), emulsifiers can stabilize the gas in the dough, making the finished product larger and more uniform in structure.

2. Delaying starch aging (Anti-aging)

-Emulsifiers (such as Distilled monoglycerides and sucrose esters of fatty acids) can bind with linear starch, inhibit the rearrangement of starch molecules, delay the aging and hardening of rice and flour products (such as cold noodles, rice cakes, and bread), and extend the shelf life.

3. Improve taste and texture

-Softness: reduce water loss and make bread and Mantou softer by moisturizing (such as monoglyceride and lecithin).

-Delicateness: In pastries and cookies, emulsifiers can reduce oil agglomeration and make the texture more delicate.

4. Emulsification and stabilization effects

-Promote the uniform mixing of water phase and oil phase (such as adding lecithin in mayonnaise), prevent oil-water separation, and improve the stability of greasy rice and flour products (such as pastries).

5. Improve processing performance

-Reduce dough stickiness (such as monoglycerides) and facilitate mechanized production (such as noodle and dumpling skin rolling).

-Reduce energy consumption: Enhance dough extensibility and reduce breakage during processing.

2、 Common types and applicable scenarios of emulsifiers

Type of Emulsifier	Application	Function
Distilled monoglycerides E471 GMS,DMG	Bread, Mantou, Noodles	Anti aging, softening and improving gloss
Sucrose esters of fatty acids E473	Pastry, cookies, frozen dough	Adjust foaming properties and resist starch retrogradation
Sodium Stearoyl Lactylate E481 SSL	Bread, pizza dough	Enhance gluten, increase volume, and extend shelf life
Soy lecithin	Instant noodles, pre mixed flour	Natural emulsification, antioxidant, and improved hydration
Diacetyl Tartaric Acid Esters of Mono and Diglycerides E472e DATEM	High fiber bread, whole wheat products	Enhance dough strength and improve air holding capacity

3、 Application cases:

1. Bread

-Function: Adding SSL or DATEM can enhance gluten, increase bread volume by 20%~30%, and make the internal structure more delicate; Monoglycerides delay aging and keep bread soft for 3-5 days.

-Dosage: Generally 0.3% to 0.5% of the flour mass.

2. Noodles

-Function: Monoglycerides or phospholipids can reduce the phenomenon of soup sticking when cooking noodles and enhance elasticity; Emulsifiers can also improve the drying efficiency of noodles and reduce the breakage rate.

-Application: Monoglycerides and guar gum are often used in combination in instant noodles.

3. Mantou/packet

-Function: Monoglycerides or sucrose esters can improve the gas holding capacity of fermented dough, making the finished product more fluffy and smooth on the surface.

4. Pastry/Biscuits

-Function: Sucrose esters or phospholipids help to evenly disperse oils, avoid "oil separation", enhance crispness and melt in the mouth.

5. Frozen rice and flour products

-Function: Emulsifiers (such as sucrose esters) can reduce the formation of ice crystals during freezing, maintain the texture after thawing, and prevent cracking.

4、 Noted:

1. Addition control: Excessive amount may damage the dough structure (such as excessive softening), and should be adjusted according to the product type (usually 0.1%~1%).

2. Compound use: Different emulsifiers synergistically enhance efficiency (such as monoglycerides+SSL), or are combined with colloids (CMC, xanthan gum).

3. Regulatory compliance: Must comply with local food additive standards (such as Chinese GB 2760, EU E number).

4. Natural substitution trend: The application of natural emulsifiers such as phospholipids and plant sterol esters in healthy foods is gradually increasing.

5、 Summary

Emulsifiers are key additives for improving the quality and efficiency of rice and flour products. They are widely used in bread, noodles, pastries, and other products by improving texture, delaying aging, and enhancing processing performance. When selecting, it is necessary to combine product characteristics, costs, and regulatory requirements, and mix them reasonably to achieve the best results.

If you have any inquiry, please feel free to contact with me anytime:

Guangdong Cardlo Biotechnology Co,.Ltd.

Sarah Zeng

Phone /Whatspp/Webchat：+86-13631415786 Email：sarah.zeng@cardlo.cn

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