【摘要】 乳化剂是食品工业中使用最广泛、最重要的一类食品添加剂 ,除具有典型的表面活性作用外 ,还能与食品中碳水化合物、蛋白质、脂类发生特殊的相互作用 ,而起到多种功效。它具有安全可靠 ,使用方便的特点 ,能起到乳化、保鲜、品质改良、起泡等多种功能。根据乳化剂的介晶理论 ,乳化剂具有多晶性 ,即α 晶型、β 初级晶型和 β 三种晶型。乳化剂在使用前只有处于α 晶型结构 ,应用到面包、蛋糕等食品中才能充分发挥作用效果更多还原

【Abstract】 The theory is a kind of an additive,which is used most widely and effective in food industry.Besides its typical surface activity,it can also interactive with carbohydrate,protein and lipid,so it can provide quite a few functions.The emulsifier is not only safe and convenient but also has quite a few functions such as emulsification,anti-stalling,quality improvement,foaming,etc.According to its mesomorphic theory,it has three crystals,α-,pseudo-β-and β-crystal.Only when the emulsifier’s structure is α-crystal,can it play an important effect on the break,cake and other food production.更多还原