Thickeners can improve the physical properties of food and increase the viscosity, giving food a sticky, palatable taste, and can also be used for food emulsification, assisting and stabilizing food properties, including sodium carboxymethylcellulose CMC, xanthan gum, and sodium alginate , starch, gum arabic, etc. Disperses and stabilizes lactic acid bacteria drinks and ice cream. Gelatin, pectin, agar, sodium alginate, oatmeal, and sodium hydroxymethylcellulose can change the texture of ice cream. The appearance is smooth and delicate, and it has a certain consistency and hardness. Sugar crystallizes out or forms rough ice chips; casein and sodium caseinate can be used to stabilize and strengthen cheese.
Emulsifiers can make dairy products form stable emulsions, such as glycerin-stearate, used in the manufacture of cream powder, which can make fine fat globules and skim milk or cheese protein form a stable emulsified state, after spraying into cream powder , Form a thin protein shell on the surface of cream particles, prevent the large amount of free fat from being produced, and facilitate the preservation of finished products; fatty acid glycerides can be used for emulsification of ice cream; Enhance stability, prevent ice crystal precipitation, and inhibit whey separation; it can also be used as an emulsifier for instant milk powder and coffee; glycerin-stearate, sorbitan-lecithin, etc., can enhance the emulsification of ice cream.
Sodium citrate and disodium hydrogen phosphate in the stabilizer can prevent the thickening of the homogenization from affecting the effect in the cream; In an unbalanced state, when the milk is at a lower temperature, the milk will solidify due to the excess of Ca2+ and Mg2+. At this time, adding the above two stabilizers can play a stabilizing role. In the production of condensed milk, the addition of a few ten thousandths of ethylenediaminetetraacetic acid or its sodium salt before concentration also plays a stabilizing role in preventing sweetened milk from thickening.
