2results about How to "Improve antifreeze performance" patented technology

The invention belongs to the technical field of food additives, and particularly provides an emulsion for inhibiting starch retrogradation as well as a preparation method and application thereof. Wherein the emulsion for inhibiting starch retrogradation is a composite emulsion prepared from soybean seed coat polysaccharide and sodium stearoyl lactylate. A composite system prepared from the soybean seed coat polysaccharide emulsion and sodium stearoyl lactylate has caking resistance; freezing resistance is achieved; the starch retrogradation inhibitor has the effects of inhibiting starch retrogradation and the like, effectively inhibits the retrogradation problem of the prefabricated starch product, can prolong the shelf life of flour food, and solves the problem of wrapper retrogradation of the prefabricated starch food in the transportation and storage processes.

This invention discloses a thermostatic valve core and a water outlet device. The thermostatic valve core includes: a base having a valve cavity and a sliding cavity; a temperature regulating component placed in the valve cavity and adapted to extend and retract along a first direction in response to water temperature to adjust the mixing ratio of hot and cold water in the valve cavity; a sliding member slidably disposed in the sliding cavity along the first direction and adapted to abut against the temperature regulating component; a first elastic member placed in the sliding cavity and abutting against the sliding member; and a second elastic member placed in the valve cavity and abutting against the temperature regulating component with a force opposing the first elastic member. The sliding member is sealed to the cavity wall of the sliding cavity, and the sliding cavity is open to the atmosphere. The thermostatic valve core using this technical solution can achieve anti-freezing and cracking function without changing its original length, and has good versatility.