anticreaming agent

简明释义

抗乳化剂;

英英释义

例句

1.The anticreaming agent used in whipped cream helps maintain its volume during storage.

用于鲜奶油的抗起霜剂有助于在储存过程中保持其体积。

2.In the production of margarine, an anticreaming agent is essential to prevent separation.

在人造黄油的生产中，抗起霜剂是防止分离的关键。

3.To ensure a smooth consistency, the cake batter contained an anticreaming agent.

为了确保光滑的稠度，蛋糕面糊中含有一个抗起霜剂。

4.The manufacturer added an anticreaming agent to the ice cream to improve its texture.

制造商在冰淇淋中添加了一个抗起霜剂以改善其质地。

5.Food scientists are researching new anticreaming agents to enhance dairy products.

食品科学家正在研究新的抗起霜剂以增强乳制品的质量。

作文

In the world of food science, the quest for texture and stability is paramount. One of the challenges faced by food manufacturers is the separation of fat from other ingredients, which can lead to an undesirable appearance and mouthfeel in products like sauces, dressings, and dairy items. To combat this issue, scientists have developed various additives, among which the anticreaming agent plays a crucial role. An anticreaming agent (反乳化剂) is a substance that helps to prevent the formation of a cream layer on the surface of emulsified products by stabilizing the emulsion. This is particularly important in products that are meant to be uniform in texture and appearance. The mechanism by which anticreaming agents work involves the modification of the properties of the fat globules within the emulsion. By altering their size or charge, these agents can prevent the globules from coalescing, thereby maintaining a stable mixture. Common examples of anticreaming agents include certain types of emulsifiers and stabilizers, such as mono- and diglycerides, which are derived from vegetable oils. Understanding the importance of anticreaming agents extends beyond just food production; it also has implications for consumer health and product quality. For instance, when a creamy layer forms on top of a salad dressing, it not only affects the visual appeal but can also lead to changes in flavor and texture that consumers may find unappetizing. Thus, the use of anticreaming agents ensures that products remain consistent and enjoyable for consumers. Moreover, the application of anticreaming agents is not limited to the food industry. They are also utilized in cosmetics and pharmaceuticals, where stability and uniformity are critical. In creams and lotions, the presence of an anticreaming agent can prevent the separation of oil and water phases, ensuring that the product remains effective and aesthetically pleasing. Despite their benefits, the use of anticreaming agents is sometimes met with scrutiny, particularly from health-conscious consumers who are wary of additives in their food. This has led to a growing demand for natural alternatives that can perform similar functions without the use of synthetic substances. As a result, researchers are exploring plant-based anticreaming agents derived from ingredients like guar gum and xanthan gum. These natural alternatives not only meet the functional requirements but also align with consumer preferences for cleaner labels. In conclusion, anticreaming agents are vital components in the formulation of many products across various industries. Their ability to maintain stability and improve texture makes them invaluable, particularly in the food sector. As consumer awareness and preferences continue to evolve, the challenge for manufacturers will be to balance functionality with natural ingredients, ensuring that products remain appealing and safe for consumption. The future of anticreaming agents lies in innovation and the development of new solutions that cater to both industry needs and consumer demands.

在食品科学的世界中，追求质地和稳定性是至关重要的。食品制造商面临的一个挑战是脂肪与其他成分的分离，这可能导致酱汁、调味品和乳制品等产品的不良外观和口感。为了应对这一问题，科学家们开发了各种添加剂，其中反乳化剂发挥着关键作用。反乳化剂（anticreaming agent）是一种通过稳定乳液来防止乳化产品表面形成奶油层的物质。这在那些旨在保持质地和外观均匀的产品中尤为重要。反乳化剂的工作机制涉及对乳液中脂肪球特性的修改。通过改变其大小或电荷，这些剂可以防止脂肪球聚合，从而保持混合物的稳定性。反乳化剂的常见例子包括某些类型的乳化剂和稳定剂，如单甘油酯和二甘油酯，它们源自植物油。理解反乳化剂的重要性不仅限于食品生产；它还对消费者健康和产品质量产生影响。例如，当沙拉酱上方形成奶油层时，这不仅会影响视觉吸引力，还可能导致消费者认为不令人愉快的风味和质地的变化。因此，使用反乳化剂可确保产品在消费者中保持一致和愉悦。此外，反乳化剂的应用并不限于食品行业。它们还用于化妆品和制药领域，在这些领域，稳定性和均匀性是至关重要的。在面霜和乳液中，存在反乳化剂可以防止油和水相的分离，确保产品保持有效和美观。尽管反乳化剂具有诸多好处，但其使用有时会受到审查，特别是来自对食品添加剂持谨慎态度的健康意识强的消费者。这导致对天然替代品的需求不断增长，这些替代品可以在不使用合成物质的情况下执行类似功能。因此，研究人员正在探索从瓜尔胶和黄原胶等成分中提取的植物基反乳化剂。这些天然替代品不仅满足功能要求，还符合消费者对更清洁标签的偏好。总之，反乳化剂是许多行业中产品配方的重要组成部分。它们保持稳定性和改善质地的能力使其变得不可或缺，尤其是在食品行业。随着消费者意识和偏好的不断演变，制造商面临的挑战将是平衡功能性与天然成分，确保产品仍然吸引人且安全可食用。反乳化剂的未来在于创新和开发新的解决方案，以满足行业需求和消费者需求。