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Novel compound emulsifier for food

A compound emulsifier and food technology, applied in the field of food additives, can solve the problems that the emulsification effect is easily affected by other impurities, the emulsification effect is easily affected by other impurities, and other components cannot form synergistic effects, etc., to achieve excellent emulsification effect , good taste, and the effect of enhancing elasticity

Inactive Publication Date: 2015-05-06
ZHEJIANG XIAOERHEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The patent No. is CN2006100155830, and the Chinese invention patent titled "additive that can prolong the shelf life of baked products" discloses the emulsifier used in baked products. The disadvantages of its existence are: (1) the emulsifier is a single component, In the process of use, the function is single, and it cannot form a synergistic effect with other components; (2) in the process of use, its emulsifying effect is easily affected by other impurities; In an environment with high concentrations of calcium and magnesium ions, its efficacy will be greatly reduced
[0004] The patent number is CN2013105890838, and the Chinese invention patent titled "a food emulsifier" discloses an emulsifier for food, which also belongs to an emulsifier compounded by various components, but its existing The disadvantages are: (1) it is aimed at non-specific objects, and its efficacy is unpredictable when used in specific foods, such as bread, cakes, biscuits and other baked goods; (2) it only has a simple emulsifying effect and has no Other functions; (3) During use, the emulsifying effect is easily affected by other impurities

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A new type of compound emulsifier for food, in parts by weight, consists of the following components:

[0035] Glyceryl monostearate: 20, sucrose fatty acid ester: 30, propylene glycol fatty acid ester: 10,

[0036] Calcium stearoyl lactate: 4, wheat germ meal: 20, ascorbic acid: 2,

[0037] Sorbitol: 2, Tween 60: 10, aluminum ammonium sulfate: 2, sodium bicarbonate: 3.

[0038] The finished product involved in this embodiment is used as an emulsifier in the cake making process, and the finally obtained cake has the following various indicators:

[0039] 1. Sensory indicators: normal color, no rancidity, moldy and other odors, no mold, worms and other foreign pollutants inside and outside the food.

[0040] 2. Physical and chemical indicators; acid value (calculated as fat) (KOH) / (mg / g)≤5;

[0041] Peroxide value (calculated as fat) / (g / 100g)≤0.25;

[0042] Total arsenic (mg / kg)≤0.5; Lead (mg / kg)≤0.5;

[0043] Total number of colonies / (cfu / g)≤750; Escherichia coli (units / g)≤30;

[0044...

Embodiment 2

[0046] A new type of compound emulsifier for food, in parts by weight, consists of the following components:

[0047] Glyceryl monostearate: 40, sucrose fatty acid ester: 50, propylene glycol fatty acid ester: 30,

[0048] Calcium stearoyl lactate: 10, wheat germ powder: 40, ascorbic acid: 6,

[0049] Sorbitol: 6, Tween 60: 20, aluminum ammonium sulfate: 8, sodium bicarbonate: 9.

[0050] The finished product involved in this embodiment is used as an emulsifier in the bread making process, and the finally obtained bread has the following various performance indicators:

[0051] 1. Sensory indicators

[0052] 1. Color: The surface of the toasted bread is golden yellow, uniform, without spots, shiny, and without burnt or whitening;

[0053] 2. Surface condition: The surface of the bread is smooth and clean, without bubbles, cracks, deformation, etc.;

[0054] 3. Internal organization: Observed from the section, the stomata are fine and uniform, spongy, without large holes, and full of elasti...

Embodiment 3

[0067] A new type of compound emulsifier for food, in parts by weight, consists of the following components:

[0068] Glyceryl monostearate: 30, sucrose fatty acid ester: 40, propylene glycol fatty acid ester: 20,

[0069] Calcium stearoyl lactate: 7, wheat germ meal: 30, ascorbic acid: 4,

[0070] Sorbitol: 5, Tween 60: 16, aluminum ammonium sulfate: 6, sodium bicarbonate: 6.

[0071] The finished product involved in this embodiment is used as an emulsifier in the biscuit making process, and the finally obtained biscuit has various performance indicators as follows:

[0072] 1. Shape; complete appearance, clear pattern, uniform thickness, no shrinkage, no deformation, no cracks;

[0073] 2. Color: uniform color, brownish-yellow, shiny surface without white powder, no over-scorching, over-white phenomenon.

[0074] 3. Taste and mouthfeel: It has the fragrance that the variety should have, no peculiar smell, crisp and delicate mouthfeel, and non-sticky.

[0075] 4. Hygiene requirements; aci...

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PUM

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Abstract

The invention discloses a novel compound emulsifier for a food. The novel compound emulsifier comprises the following components in parts by weight: 20-40 parts of glycerin monostearate, 30-50 parts of sucrose fatty acid ester, 10-30 parts of propylene fatty acid ester, 4-10 parts of calcium stearoyl lactylate, 20-40 parts of wheat germ powder, 2-6 parts of ascorbic acid, 2-6 parts of sorbitol, 10-20 parts of tween-60, 2-8 parts of aluminum ammonium sulfate and 3-9 parts of sodium bicarbonate. The novel compound emulsifier has a good emulsifying effect, a making process of the food is simplified and the making cost of the food is reduced.

Description

Technical field [0001] The invention belongs to the technical field of food additives, and more specifically relates to a composite emulsifier mainly used in the food fields such as bread, cakes, biscuits and the like. Background technique [0002] Bread, cakes, biscuits, etc. are baked goods and are deeply loved by people. In the production process of these baked foods, it is usually necessary to add emulsifiers to improve the performance of the food. Good emulsifiers can simplify the production process, and produce foods with complete appearance, bright color, good taste and long shelf life. [0003] The Chinese invention patent with the patent number CN2006100155830 and the patent name "Additives that can extend the shelf life of bakery products" discloses emulsifiers used in bakery products. The disadvantages are: (1) The emulsifier is a single component. In the process of use, the function is single and cannot form a synergistic effect with other components; (2) In the proces...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/035A23L29/10
Inventor 赵桂芹
Owner ZHEJIANG XIAOERHEI FOOD
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