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Oil-water blending agent for reducing consumption of edible oil

A technology of mixture and edible oil, applied in food ingredients as taste improver, application, food science and other directions, can solve the problems of unsatisfactory emulsification effect, unsatisfactory product appearance, high production cost, etc. Product quality, the effect of improving sales

Inactive Publication Date: 2016-08-31
QINGLIU GUANYU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides an oil-water mixture that reduces the consumption of edible oil, so as to overcome the problems of large consumption and unsatisfactory emulsification effect of most existing oil-water mixtures, resulting in large consumption of edible oil, unsatisfactory product appearance and high production cost.

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0014] An oil-water mixture that reduces the amount of edible oil. The oil-water mixture is made of the following raw materials in weight percentage: 17% sucrose fatty acid ester, 10% sorbitan monostearate (Span 80), modified Soy lecithin 23%, Tianqing gum 5%, Sodium tripolyphosphate 10%, Sodium alginate 2%, Karaya gum 10%, Polyglycerol fatty acid ester 3%, Hydrogenated rosin glyceride 5%, Sodium stearoyl lactylate 5% %, palm stearic acid 10%; the added amount of the oil-water mixture is preferably 0.025-0.033% of the edible oil weight. This implementation mode is the optimal implementation mode. The oil-water mixture of this embodiment can carry out oil-water embedding treatment on the oil-water mixture, so that the oil and water in the product can be miscible, and reduce the uneven distribution of pigment substances such as capsanthin and turmeric in the product caused by oil-water separation. In addition, the use of the oil-water mixture of this embodiment can also signifi...

Embodiment approach 2

[0016] An oil-water mixture that reduces the amount of edible oil, the oil-water mixture is made of the following raw materials in weight percentage: 15% sucrose fatty acid ester, 9% sorbitan monostearate, 21% modified soybean lecithin, Tianqing gum 4%, sodium tripolyphosphate 11%, sodium alginate 2.5%, karaya gum 12%, polyglycerol fatty acid ester 3.5%, hydrogenated rosin glyceride 6%, sodium stearoyl lactylate 5%, palm stearin 11% acid; the amount of the oil-water mixture is preferably 0.038-0.055% of the weight of the edible oil.

Embodiment approach 3

[0018] An oil-water mixture that reduces the amount of edible oil, the oil-water mixture is made of the following raw materials in weight percentage: 18% sucrose fatty acid ester, 11% sorbitan monostearate, 25% modified soybean lecithin, Tianqing gum 6%, sodium tripolyphosphate 11%, sodium alginate 1.5%, karaya gum 8%, polyglyceryl fatty acid ester 2.5%, hydrogenated rosin glyceride 4%, sodium stearoyl lactylate 4%, palm stearin acid 9%; the added amount of the oil-water mixture is preferably 0.028-0.045% of the edible oil weight.

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Abstract

The invention relates to an oil-water blending agent for reducing consumption of edible oil. The oil-water blending agent comprises, by weight, 15-18 parts of sucrose fatty acid ester, 9-11% of sorbitan monostearate, 21-25% of modified soybean lecithin, 4-6% of sesbania gum, 9-11% of sodium tripolyphosphate, 1.5-2.5% of sodium alginate, 8-12% of karaya gum, 2.5-3.5% of polyglycerol fatty acid ester, 4-6% of hydrogenated rosin glyceride, 4-6% of sodium stearyl lactate and 9-11% of palm stearic acid. The addition amount of the oil-water blending agent accounts for 0.015-0.06% of the weight of the edible oil. The oil-water blending agent can be used for oil-water embedding of oil-water mixtures to achieve mutual dissolution of oil and water in products, and consumption of the edible oil can be reduced by at least one third; the edible oil tastes fresh, the addition amount is much lower than the application amount as national standard required, the edible oil is safe to eat and attractive in appearance, and the sense of pleasure during eating is enhanced.

Description

technical field [0001] The invention relates to a food additive for canned food, in particular to an oil-water mixture for reducing the consumption of edible oil. Background technique [0002] Oil-water mixture is an indispensable additive in canned products. The use of oil-water mixture can effectively improve the mixing effect of oil and water in the product, and improve the lack of product sales caused by oil-water layering. Soybean oil is usually used in the market to make red oil cans. The oil-water emulsification effect of the oil-water mixture used is not ideal, so that the amount of soybean oil needs to be increased in the production process of the product, which leads to greasy taste and high production cost. In addition, the moisture precipitated by the food itself often forms an oil-water layer. When there is capsicum oleoresin (red pigment) in the product, the product is often very cloudy and dull, which seriously affects the appearance of the product, and then a...

Claims

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Application Information

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IPC IPC(8): A23L29/00A23L29/25
CPCA23V2002/00A23V2200/14A23V2250/1614A23V2250/1886A23V2250/5064A23V2250/502
Inventor 侯靖罗春燕
Owner QINGLIU GUANYU FOOD CO LTD
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