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Emulsifier composition and use thereof

A technology of composition and emulsifier, which is applied in the production/processing of edible oil/fat, edible oil/fat containing fatty acid ester, etc., can solve the problem that there is no research on the content of phospholipid monomers, and there is no mention of the fineness of phospholipid oil composition , the impact of smearing performance and other issues, to achieve the effect of superior smearing performance, excellent emulsification performance, and fine particles

Active Publication Date: 2016-07-13
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The technical effect of the oil composition involved in CN1019830 is to effectively improve the emulsification stability, inhibit crystallization, increase the volume of the dough after fermentation and baking, improve the extensibility and mechanical resistance of the dough, and prevent the aging of the dough, but it does not provide The effect of the addition of phospholipids on the fineness and spreadability of the oil composition, and no further research on the content of phospholipid monomers

Method used

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  • Emulsifier composition and use thereof
  • Emulsifier composition and use thereof
  • Emulsifier composition and use thereof

Examples

Experimental program
Comparison scheme
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preparation example Construction

[0112] The preparation method of oil-water composition

[0113] The preparation method of the oil-water composition of the present invention comprises (1) providing oil, water-soluble components and phospholipids; (2) emulsifying the above-mentioned components.

[0114] In a preferred embodiment of the present invention, the oil phase components are obtained by dissolving the oil, the phospholipid, and an optional emulsifier. Dissolution can be performed under heating, and the heating temperature is, for example, 50-80°C, preferably 65-75°C. The temperature of the obtained oil phase component is preferably lowered to 40 to 70°C, preferably 55 to 60°C.

[0115] The fats, phospholipids, and emulsifiers are, for example, the fats, phospholipids, and emulsifiers described in the present invention.

[0116] The amount of the oil added is not particularly limited, and without affecting the purpose of the present invention, based on the total amount of raw materials, 50 to 99% by w...

reference example 1

[0164] Reference example 1 Preparation of phospholipid

[0165] Phospholipids A to D are obtained by mixing powdered phospholipids and graded phospholipids. The powdered phospholipids are commercially available products, and the graded phospholipids are prepared according to the method of "Research on the Preparation of High-purity Phosphatidylcholine from Soybean Lecithin, Henan University of Technology, 2010, Wang Chengtao's master's thesis" . Phospholipid E ​​(Cargill TOPCOTHINDBLECITHIN, USA) and Phospholipid F (Edible Soy Lecithin (YelkinSS) from Qinhuangdao Jinhai Food Industry Co., Ltd.) are commercially available concentrated soybean lecithin.

[0166] Table 1

[0167]

Embodiment 1～7

[0168] Implementation 1-7 Preparation of oil composition

[0169] Weigh the emulsifier sequentially according to Table 2 b , phospholipids, and oils, heated to 65-75°C to dissolve, to obtain oil phase components; dissolve each water-soluble component (salt, potassium sorbate) in water, and heated to 55-60°C, to obtain water-phase components. Cool the oil phase to 55-60°C, slowly add it dropwise to the obtained water phase components, emulsify for 20-30 minutes, and knead rapidly at -10°C, control the final temperature of the system at 3-5°C, and finally place the obtained composition at room temperature to grow crystals After 1-2 hours, after the crystal growth is completed, stir if necessary to maintain the appropriate fluidity of the composition, put it into a suitable bottle for refrigeration or store at room temperature, and obtain the oil composition of Examples 1-7.

[0170] Table 2

[0171]

Example 1 Example 2 Example 3 Example 4 Example 5 Exam...

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Abstract

The invention relates to an emulsifier composition and a use thereof. The emulsifier composition comprises phospholipids, the phospholipids comprise 20wt% or above of phosphatidylcholine (PC), 4wt% or above of phosphatidylinositols (PI) and 15wt% or above of phosphatidylethanolamine (PE), and the total content of the PC, the PI and the PE is 40wt% or above and preferably 50wt% or above. The emulsifier composition with a specific proportion of phospholipids has an excellent emulsifying performance.

Description

technical field [0001] The present invention provides emulsifier composition, oil-water composition containing emulsifier, their preparation method and their use. Background technique [0002] Oil-water compositions represented by margarine and shortening are widely used in baked goods, pastry coatings, sandwich foods, cold drinks, candies, powdered fats, and cooking oils. In "Berry Oils Fifth Edition 2001", artificial The chapter on cream mentions: Regarding the functionality of spreads and margarine, consumers are impressed by their extensibility, greasy feeling and melting properties, among which extensibility is one of the most interesting qualities in the properties of margarine. Also affect its commercial value. The microscopic particle size and apparent fineness of the dispersed phase of margarine can affect its ductility. For margarine products with good ductility, first of all, the microscopic particle size of the dispersed phase should be small and uniform, and t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/01A23D7/02
Inventor 程强张余权梁俊梅周盛敏陈斌斌
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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