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Research Progress and Prospect in Food Emulsifiers

XU Baocai,摇 WANG Rui,摇 ZHANG Guiju,摇 WANG Xiaoyan
(School of Food and Chemical Engineering / Beijing Key Laboratory of Flavor Chemistry,
Beijing Technology and Business University, Beijing 100048,China)

Abstract: Food emulsifier is one of the most consumable food additives, which occupies a very important
position in food production and food processing. 49 kinds of food emulsifiers and food additives with
emulsifying function approved by National Standard for Food Safety鄄Standard for the Use of Food Addi鄄
tives (GB 2760—2014) are introduced. The preparation, properties, and application research progress
of domestic food emulsifiers are overviewed. Safety evaluation about 114 kinds of food emulsifiers and
food additives with emulsifying function by the Joint FAO/ WHO Expert Committee on Food Additives
(JECFA) is summarized. The research hot issues and development trend of global food emulsifiers are
prospected.
Keywords: food emulsifier; safety; natural emulsifier; multi鄄function
(责任编辑:叶红波)