Description
Food is a complicated mixture of carbohydrate, protein, oil and fat, water and air, as well as a variety of other minute components such as minerals, vitamins and flavors.
Food processing subjects this mixture to a wide range of thermal treatments such as baking, boiling, steaming, freezing and mechanical treatments- kneading, mixing, extruding etc.
All of which further complicate the structure of the food. The desired result of these treatments is good tasting food. For this reason, products with improved flavor, texture and quality are always in demand.
The challenge is to bring together the diverse and often conflicting natural component of food, carbohydrate protein, oil and fat, water and air has its own unique property which sometimes come into conflict with other components, for example, oil and water.
Thus, an additive is necessary to increase the compatibility of the contact surfaces of the two components that is to serve as an interface between two mutually exclusive materials. This additive which is used to improve the quality of food and its processing is called a food emulsifier.
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