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Food release agent and preparation method thereof

A release agent, food technology, applied in the direction of dough anti-sticking, etc., can solve the problems of unsatisfactory stability and release effect, bad smell, bottom coking, etc., to achieve good smell and safety, good stability and release Modular effect, easy-to-operate effect

Inactive Publication Date: 2015-06-24
GUANGZHOU TIANHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the food release agents on the market are made of ordinary oils such as liquid paraffin and salad oil, or ordinary oils and emulsifiers. However, these oils either have a lot of smoke, bad smell, or burnt at the bottom. , its stability and release effect are not ideal

Method used

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  • Food release agent and preparation method thereof
  • Food release agent and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A food release agent, which is made of the following components in terms of mass percentage: 93% of first grade soybean oil, 2% of soybean lecithin, 3% of carnauba wax and 2% of polyglyceryl myristate.

[0022] This food release agent is made through the following steps:

[0023] a. Mix the first-grade soybean oil, soybean lecithin, carnauba wax and polyglyceryl myristate in a formula quantity, and then heat at 95° C. for 18 minutes to obtain a reaction material;

[0024] b. Cool the reaction material obtained in step a to 32°C, and pass through a 60-mesh sieve to obtain the product.

Embodiment 2

[0026] A food release agent is prepared from the following components in terms of mass percentage: 90% of first grade soybean oil, 1% of cephalin, 1% of carnauba wax and 8% of polyglycerol stearate.

[0027] This food release agent is made through the following steps:

[0028] a. Mix the first-grade soybean oil, cephalin, carnauba wax and polyglyceryl stearate in a formula quantity, and then heat at 90° C. for 20 minutes to obtain a reaction material;

[0029] b. Cool the reaction material obtained in step a to 35°C, and then pass through a 65-mesh sieve to obtain the product.

Embodiment 3

[0031] A food release agent is prepared from the following components in terms of mass percentage: 97% of first grade soybean oil, 1% of soybean lecithin, 1% of carnauba wax and 1% of polyglyceryl palmitate.

[0032] This food release agent is made through the following steps:

[0033] a. Mix the first-grade soybean oil, soybean lecithin, carnauba wax and polyglycerol palmitate in a formula amount, and then heat at 93° C. for 15 minutes to obtain a reaction material;

[0034] b. Cool the reaction material obtained in step a to 30°C, and then pass through a 55-mesh sieve to obtain the product.

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PUM

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Abstract

The invention relates to a food release agent. The food release agent is composed of, by mass, 90% to 97% of first-grade soybean oil, 1% to 5% of phosphatide, 1% to 5% of carnauba wax and 0 to 8% of polyglycerol fatty acid ester. The invention further provides a preparation method of the food release agent. The food release agent is good in stability and release performance and the preparation method is simply and easy to operate.

Description

technical field [0001] The invention relates to a release agent and a preparation method thereof, in particular to a food release agent and a preparation method thereof. Background technique [0002] The release agent is an interface coating used on the surface of two objects that are easy to stick to each other. It can make the surface of the object easy to release, smooth and clean. It has a wide range of applications in the field of food processing (especially the field of baked food processing). At present, most of the food release agents on the market are made of ordinary oils such as liquid paraffin and salad oil, or ordinary oils and emulsifiers. However, these oils either have a lot of smoke, bad smell, or burnt at the bottom. , its stability and demoulding effect are not ideal. Contents of the invention [0003] The purpose of the present invention is to provide a food release agent with good stability and release effect, and the invention also provides a prepara...

Claims

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Application Information

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IPC IPC(8): A21D8/08
Inventor 林坚叶惠斌
Owner GUANGZHOU TIANHUI FOOD
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