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Polyglycerin ester emulsifying agent

A technology of polyglycerol lipids and emulsifiers, applied in chemical instruments and methods, chemical/physical processes, dissolution, etc., can solve problems such as functional limitations and single varieties, and achieve the effects of maintaining humidity, reducing dosage, and promoting aeration

Inactive Publication Date: 2010-02-10
张跃龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The present invention aims at the problems existing in the above-mentioned prior art, and through optimized formula design and careful manufacture, it provides a glycerin emulsifier, which solves the problems of single variety and limited function of emulsifiers in the prior art, and has strong stability , has a lubricating effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The present invention is configured by weight ratio by following composition:

[0015] Acetylated monoglyceride fatty acid ester: rosin glyceride: caprylic capric acid glyceride: diacetyl tartaric acid diglyceride=150:120:110:140.

Embodiment 2

[0017] It is prepared from the following components in weight ratio: acetylated monoglyceride fatty acid ester: rosin glyceride: caprylic capric acid glyceride: diacetyl tartaric acid diglyceride = 100:70:80:100.

Embodiment 3

[0019] It is prepared from the following components by weight ratio, acetylated monoglyceride fatty acid ester: rosin glyceride: caprylic capric acid glyceride: diacetyl tartaric acid diglyceride=240:150:140:220.

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PUM

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Abstract

The invention relates to a polyglycerin ester emulsifying agent, which is particularly suitable for processing and producing bread, cakes and the like in the food industry. The polyglycerin ester emulsifying agent is prepared from acetylized fatty acid monoglyceride, rosin glyceride, octyl and decyl glycerate and diacetyl tartaric acid esters of diglyceride in a weight ratio of 100-240:70-150:80-140:100-220. The polyglycerin ester emulsifying agent has wide range of an HLB value and strong emulsifying capacity, and tends to be a complex type from a single-variety requiring structure, namely several basic emulsifying agents are compounded and matched into multiple varieties to achieve synergistic effect. The polyglycerin ester emulsifying agent can improve the emulsifying stability of drinks and condensed milk, also can increase gluten nets, promote aeration and improve foamability to make baked food have fine structure, increases volume to make products puffed and soft, maintains humidity, prevents ageing, facilitates processing and prolongs shelf life.

Description

technical field [0001] The invention relates to an emulsifier, in particular to a polyglyceride emulsifier, which is especially suitable for the processing and production of food industries such as bread and cakes. Background technique [0002] Emulsifiers are stabilizers for emulsions and are a class of surfactants. The function of the emulsifier is: when it is dispersed on the surface of the dispersant, it forms a thin film or an electric double layer, which can make the dispersed phase charged, so that it can prevent the small droplets of the dispersed phase from coagulating with each other, and make the formed emulsion relatively stable. For example, add a certain amount of emulsifier to the original pesticide (solid state) or crude oil (liquid state), and then dissolve them in an organic solvent. After mixing evenly, it can be made into a transparent liquid called emulsifiable concentrate. Commonly used emulsifiers are soap, gum arabic, sodium alkylbenzene sulfonate, ...

Claims

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Application Information

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IPC IPC(8): B01F17/00B01F17/36C09K23/00
Inventor 张跃龙
Owner 张跃龙
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