Emulsion stabilizer
A technology of emulsification stabilizer and weight percentage, which is applied in the field of food additives, can solve problems such as unsatisfactory effects, and achieve the effect of improving stability and emulsifying ability
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Embodiment 1
[0011] Prepare raw materials: 40% of monostearic fatty acid glyceride, 15% of polyglycerol fatty acid ester, 5% of carrageenan, 25% of guar gum, 15% of sodium pyrophosphate, mix well, and make the emulsion stabilizer of the present invention. The above percentages are based on the total mass of the emulsion stabilizer.
[0012] Dosage and method of use: Taking oatmeal milk products as an example, mix 0.20% of the emulsification stabilizer prepared above (based on the total mass of oatmeal milk), 4% granulated sugar, 80% milk and an appropriate amount of water, then mix with oatmeal powder 1%, Appropriate amount of flavoring agent, stir evenly, keep at 70°C for 15 minutes to fully dissolve and disperse the emulsification stabilizer. After the second homogeneous treatment, the parameters are 50-60°C, 100bar / 20bar, and 70°C, 180bar / 40bar, heat treatment at 137°C / 5 seconds, and aseptic filling at 25°C.
[0013] The oatmeal milk produced by the above method is stable within a shel...
Embodiment 2
[0015] 45% of glycerol monostearate, 13% of polyglycerol fatty acid ester, 7% of carrageenan, 22% of guar gum, and 13% of sodium pyrophosphate are uniformly mixed to make the emulsion stabilizer of the present invention. The above percentages are based on the total mass of the emulsion stabilizer.
[0016] Add it to oatmeal milk according to the method of Example 1. The oatmeal milk prepared in this example is stable during the shelf life of 6 months, without obvious precipitation, and the height of the floating fat circle is less than 2mm. The viscosity of the product is 13mpa·s, and the taste is thick without feeling of life.
Embodiment 3
[0018] 50% of monostearic acid glyceride, 10% of polyglyceryl fatty acid ester, 10% of carrageenan, 20% of guar gum, and 10% of sodium pyrophosphate are mixed evenly to prepare the emulsification stabilizer of the present invention. The above percentages are emulsified Total mass of stabilizer.
[0019] Add it to oatmeal milk according to the method of Example 1. The oatmeal milk prepared in this example is stable during the shelf life of 6 months, without obvious precipitation, and the height of the floating fat circle is less than 2mm. The viscosity of the product is 11mpa·s, and the taste is thick without feeling of life.
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