207 results about "Sodium stearoyl lactylate" patented technology

The invention discloses non-hydrogenation mixed milk fat and plant fat cream and a preparation method thereof. The non-hydrogenation mixed milk fat and plant fat cream is prepared from the following raw materials in percentage by weight: 8-18% of non-hydrogenation vegetable oil, 0.05-0.5% of dehydrated sorbitan monostearate, 0.02-0.5% of citrate fatty acid glyceride, 0.05-1% of monoglyceride fatty acid ester and diglycerol fatty acid ester, 0.02-1% of lactic acid monoglyceride, 0.02-0.5% of sodium stearoyl lactylate, 0.05-0.5% of sucrose fatty acid ester, 0.02-0.5% of polyglycerol ester, 0.01-0.1% of carrageenin, 0.05-0.8% of microcrystalline cellulose, 0.05-1% of modified cellulose, 0.1-1.5% of sodium caseinate, 0.02-0.2% of potassium dihydrogen phosphate, 2-6% of sugar, 2-12% of glucose syrup, 8-18% of dairy products containing milk fat and 20-60% of water. According to the non-hydrogenation mixed milk fat and plant fat cream and the preparation method thereof, the disadvantages that non-hydrogenation plant oil is soft in texture, not liable to operate and poor in flavor and mouth feel in the process of producing the mixed milk fat and plant fat cream are overcome.

The invention discloses a baking composite non-dairy cream and a preparation method thereof. The baking composite non-dairy cream is prepared from the following raw materials in percentage by weight: 28 to 40 percent of vegetable fat, 0.02 to 0.5 percent of lecithin, 0.02 to 2 percent of edible salts, 0.02 to 0.5 percent of diacetyl tartaric acid ester of mono-and diglycerides, 0.05 to 1 percent of mono-and diglycerides of fatty acids, 0 to 0.2 percent of sucrose fatty acid ester, 0 to 0.5 percent of polyglycerol ester, 2 to 5 percent of crino whey powder, 0.05 to 1 percent of modified cellulose, 0.1 to 2.5 percent of sodium caseinate, 0 to 0.5 percent of sodium stearoyl lactylate, 0 to 0.5 percent of lactic acid glycerin fatty acid ester, 0 to 0.3 percent of sodium alginate, 0.002 to 0.2 percent of sodium scorbate, 3 to 6 percent of sugar, 3 to 6 percent of glucose syrup, 10 to 18 percent of high fructose corn syrup and the balance of water. The baking composite non-dairy cream and the preparation method thereof disclosed by the invention have the beneficial effects that operation steps are simplified, and the efficiency is improved; the influence of human experience is avoided, and the finished product rate is improved; by using the synergistic effect of the modified cellulose, the sodium caseinate and stearoyl lactylate, a cake is automatically cracked when a pound cake is baked and the condition that the cake is pulled out of a baking chamber for artificially cutting is avoided, so that the baking time and energy consumption are saved; better water holding and wetting properties are obtained, and the shelf life is prolonged.