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Arabic gum food additive

A gum arabic and food additive technology, applied in the field of food additives, can solve the problems of harming the physical and mental health of consumers, aluminum exceeding the standard, and not being found, and achieve the effect of low cost, good effect and convenient use

Inactive Publication Date: 2014-07-02
张爱萍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some data show that the use of aluminum-containing composite leavening agents can easily lead to excessive aluminum and endanger the physical and mental health of consumers
[0003] After searching for Chinese published patents, no solution identical to this patent application was found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The preparation method of the gum arabic food additive of the present invention is characterized in that: the formula is by weight, 35-45 parts of baking soda, 25-35 parts of ammonium bicarbonate, 25-35 parts of glucono-δ-lactone, potassium hydrogen tartrate 12-20 parts, 24-35 parts of calcium dihydrogen phosphate, 12-20 parts of gum arabic, 1-2 parts of triethanolamine lauryl sulfate, 1-2 parts of polyethylene glycol, 1-2 parts of hexabromocyclododecane 2 parts, 1-2 parts of spermaceti, 1-2 parts of disodium edetate, 1-2 parts of sodium methylene dinaphthalene sulfonate, 1-2 parts of diammonium monohydrogen phosphate, sodium alkyl phosphate 1 to 2 parts, 1 to 2 parts of modified soybean phosphorous ester, mixed evenly to obtain the product.

Embodiment 2

[0014] The preparation method of the gum arabic food additive of the present invention is characterized in that: formula by weight, 35 parts of baking soda, 25 parts of ammonium bicarbonate, 25 parts of glucono-δ-lactone, 12 parts of potassium hydrogen tartrate, dihydrogen phosphate 24 parts of calcium, 12 parts of gum arabic, 1 to 2 parts of triethanolamine lauryl sulfate, 1 to 2 parts of polyethylene glycol, 1 to 2 parts of hexabromocyclododecane, 1 to 2 parts of cetyl wax, 1-2 parts of disodium amine tetraacetate, 1-2 parts of sodium methylene dinaphthalene sulfonate, 1-2 parts of diammonium monohydrogen phosphate, 1-2 parts of sodium alkyl phosphate, 1-2 parts of modified soybean phosphoester 2 parts are mixed evenly to obtain the product.

Embodiment 3

[0016] The preparation method of the gum arabic food additive of the present invention is characterized in that: the formula is by weight, 45 parts of baking soda, 35 parts of ammonium bicarbonate, 35 parts of glucono-δ-lactone, 20 parts of potassium hydrogen tartrate, dihydrogen phosphate 35 parts of calcium, 20 parts of gum arabic, 1-2 parts of triethanolamine lauryl sulfate, 1-2 parts of polyethylene glycol, 1-2 parts of hexabromocyclododecane, 1-2 parts of cetyl wax, 1-2 parts of disodium amine tetraacetate, 1-2 parts of sodium methylene dinaphthalene sulfonate, 1-2 parts of diammonium monohydrogen phosphate, 1-2 parts of sodium alkyl phosphate, 1-2 parts of modified soybean phosphoester 2 parts are mixed evenly to obtain the product.

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PUM

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Abstract

The invention provides an arabic gum food additive. The arabic gum food additive is characterized by comprising the materials in parts by weight according to a formula: 35-45 parts of baking soda, 25-35 parts of ammonium bicarbonate, 25-35 parts of glucono-delta-lactone, 12-20 parts of potassium bitartrate, 24-35 parts of calcium dihydrogen phosphate, 12-20 parts of arabic gum, 1-2 parts of triethanolamine lauryl sulfate, 1-2 parts of polyethylene glycol, 1-2 parts of hexabromocyclododecane, 1-2 parts of spermaceti wax, 1-2 parts of EDTA ( ethylene diamine tetraacetic acid ), 1-2 parts of 2-naphthalenesulfonic acid, 1-2 parts of diammonium hydrogen phosphate, 1-2 parts of sodium alkyl phosphate and 1-2 parts of modified soybean phospholipid. The arabic gum food additive has the advantages that the raw materials are easy to obtain, the cost is low, no aluminum exists, the arabic gum food additive is environmentally-friendly, the use is convenient, and the effect is good.

Description

technical field [0001] The invention belongs to a food additive, in particular to a leavening food additive. Background technique [0002] Food additives are compounds or natural substances added to food to improve food color, aroma, taste and other qualities, as well as to meet the needs of antisepsis and processing technology. Bulking agents are added during food processing, which can cause the dough to form a dense porous structure, so that the product has a bulky, soft or crispy substance. Leavening agent is one of the common food additives. It is generally divided into biological leavening agent and chemical leavening agent. The principle of using different leavening agents is the same. The commonly used leavening agent is baking powder containing aluminum, and too much aluminum in the diet will impair people's memory and suppress immune function, the scope of application and its potential safety hazards. Fried food is a traditional convenience food. It uses oil as a ...

Claims

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Application Information

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IPC IPC(8): A23L1/053A23L29/25
CPCA23L29/25A23V2002/00A23V2250/04A23V2250/5022
Inventor 张爱萍韦谷林吴润秀李安平严积芳
Owner 张爱萍
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