Best mixed emulsifier emulsion

Baking industry often use a single , double- glycerol , sodium stearate , DATEM, to the sorbitan fatty acid esters , lecithin, whey and soy protein are very economical and emulsifiers can play an important role . Should be considered in the choice of products to adapt emulsifier HLB value . Lactic acid having HLB values ??of different additive , and when two or more appropriate with an emulsifier , the HLB value can be expanded so that the original , increase the scope of the emulsifier . So the best mixed emulsifier emulsifying effect , such as " single, double stearic acid and palmitic acid glycerides " and other emulsifiers. Cake recipe are often using a high HLB emulsifier such as sucrose esters , and phospholipids , single , lactic acid powder , SSL, and DATEM , etc. are often applied in bread dough . Emulsifier demand in the world market has gradually rising trend , such as the U.S. consumption of up to one year emulsifier $ 5 million . The emulsifier that bread industry 's largest market , of which nearly 50% of monoglycerides .