2. Artificial Emulsifier

Before knowing more about the emulsifier let us know a little about "What is an emulsion?". There are two types of emulsion. First, oil in water emulsions, containing small droplets of oil dispersed in water. sorvety Examples of oil in water emulsion is liquid milk. While the second type of emulsion is an emulsion of water-in-oil, they have small water droplets dispersed in oil, such as margarine, butter, mayonnaise.
Usually, water and oil do not mix in some type of emulsion is unless there emulsifying agent or emulsifier which is often referred to can prevent the oil and water separate. Some type of emulsifier used it can be used as a stabilizer or stabilizer agents sorvety in food or beverage products. So in short, the definition of the emulsifier is a substance that serves to maintain a stable emulsion of oil and water.
Emulsifiers are widely used in biscuit, bread, food extruder, breakfast cereal, cake, soft drinks, chewing gum, frozen food, ice cream, dried potatoes, coating chocolate, margarine, powder topping, caramel, and other foods.
2. Artificial Emulsifier
In addition to natural Emulsifier, have created sorvety an artificial emulsifier comprising monoglycerides, such as glyceryl monostearate. Stearic acid radical sorvety is a nonpolar group, while the remaining part of the molecule, especially the two hydroxyl groups and glycerol, a polar group.
Another example of artificial sorvety emulsifiers are sorbitan esters of fatty acids known as spans that can form water-in-oil emulsion, and polyoxyethylene sorbitan esters of fatty acids known as TWEEN which can form an emulsion of oil from water.
On the cake as we know, the use of spans shaping and improving the texture and volume, were TWEEN help reduce or prevent dryness, so that the cake remains soft. Other types of emulsifiers such as glyceryl laktopalmitat, an emulsifier sorvety that is widely used in the manufacture of cakes mixes: CMC (carboxyl methyl cellulose) is widely sorvety used as a stabilizer in the manufacture of salad dressings.
Bread using bread without emulsifier emulsifier disadvantage is: If the use of an emulsifier too much will cause the cake to be less tasty. May be useful. (By: Andriati Ningrum) Find Halal aspect Emulsifier image here: understandingfoodaditive
.
Preservation with High Temperatures