I'm now struggling to find out the factors that can affect the efficiency of emulsifiers in caramel production, such as temperature, pH, powder milk, condensed milk, liquid milk, butter, starck, pectin and all other ingredients...
In fact, my factory has recently had some problems in the finished caramel product. That is there're more and more little white points, transparent points and seperation between phases in the caramel. I don't know where this problem comes from. But at the very first impression, it may come from the emulsifier that we use. But somehow, we didn't have this kind of problem before. Maybe there're some other reasons during process no?
Really need your help. I'm totally insomniac because of it
i do not know what emulsifiers do you use? if the emulsifier is protein, the pH and temperature can affect the emulsifiers.
ok the emulsifier made from vegetable oil and other lipids are poor because they have fatty substance that have 95%—is the triglycerides and when processing they form abundant suspended structure. so i suggest you to use emulsifier made from protein. The best emulsifiers are proteins, such as egg yolk (lipoproteins) or milk proteins, because they are able to interact at the interface to form stable films, and hence to form stable emulsions. However, many other types of molecules are used as emulsifiers.
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