The more emulsifier, the lower the viscosity. How to explain?
[Summary Description] The amount of these emulsifiers determines the number of latex particles of the entire polymerization system, and the number of these 1 does not change much during the entire polymerization process. However, with the gradual addition of more emulsifiers to the pre-emulsified monomer, new micelles will be re-formed, increasing the number of new latex particles, but these emulsifiers will be preferentially transferred to the surface of the latex particles that have been formed, increasing the thickness and strength of the emulsifier film on the polymer surface.
The amount of these emulsifiers determines the number of latex particles of the entire polymerization system, and the number of these 1 does not change much during the entire polymerization process. However, with the gradual addition of more emulsifiers to the pre-emulsified monomer, new micelles will be re-formed, increasing the number of new latex particles, but these emulsifiers will be preferentially transferred to the surface of the latex particles that have been formed, increasing the thickness and strength of the emulsifier film on the polymer surface. Why? Let's not talk about polymers, let's just talk about monomers. We the same amount of emulsifier, can do like emulsion, with blue or more delicate emulsion? Our answer is: no! Why? Because it hasn't been polymerized yet, it will be a stable emulsion with blue light after polymerization. The use of emulsifiers and precautions in baking: These food additives can produce some effects that natural raw materials cannot achieve. For example, xanthan gum can be used to thicken, stick, and help stabilize the texture of baked goods, playing the same role that gluten does in baked goods. Therefore, in gluten-free baking, since gluten-free flour does not contain gluten, xanthan gum is used instead of gluten to play the same role. Soy lecithin can also help dry ingredients and wet ingredients adhere together well, and can increase the humidity of baked goods. a. In baking bread, instant bread or biscuits, it is usually necessary to add 1-3 tablespoons of granular soy lecithin to the dry ingredients for every three cups of flour. In the baking formula, reducing 1-2 tablespoons of granular soy lecithin can not only reduce the fat in the formula, but also extend the shelf life of the food by 3 days. Reducing the fat in 1/4 cups of baking formula, adding 2-3 tablespoons of granular soy lecithin can extend the shelf life of food by 3-5 days; B. Mix all the dry ingredients, including the granular soy lecithin, and sift into a separate mixing pan; c. Replace wet ingredients in baking recipes. If used to replace the two tablespoons of butter or vegetable oil, or egg yolk in the recipe, add 1-2 tablespoons of granular soy lecithin per three cups of flour. 2-3 tablespoons of granular soy lecithin can replace 1/4 cups of vegetable oil or butter in the recipe, or two egg yolks; d. Mix the moist ingredients evenly with the perceptual ingredients. If it is used to make bread, the dough can be fermented according to the normal fermentation time.
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