Methyl glycol fatty acid ester and preparation method thereof

Abstract

The invention discloses a propanediol fatty acid ester and the preparation method, which is characterized in that: the propanediol and A, B and C fatty acids are esterified under the alkaline catalysis to get the propanediol fatty acid ester; wherein, raw material A is one or two among acetic acid and ethyl acetic acid; raw material B is one or two among pentanoic acid and caproic acid; raw material C is at least three among palmitic acid, oleic acid, linoleic acid and stearic acid. The fatty acid and the propanediol according to different proportion composition are esterified according to certain technique and have excellent aroma-enhancing effect. The propanediol fatty acid ester and the preparation method has the advantages of not only improving quality of dairy products, enhancing taste, increasing the level of dairy products, but also stabilizing product system and having the role of avoiding milk fat precipitation and protecting protein.

Description

Technical field [0001] The invention belongs to the field of food additives, relates to a food emulsifier that can increase the milk flavor of dairy products, and particularly relates to a propylene glycol fatty acid ester and a preparation method thereof. Background technique [0002] Food emulsifiers are the most important type of food additives. In addition to their typical surfactant effects, they can also interact with carbohydrates, proteins and lipids in foods. They can be widely used in dairy products and meat. Various foods such as products, noodles, etc. The production and sales of dairy products in my country have grown rapidly, especially in recent years, with an average increase of more than 20%. Therefore, the dairy industry is a sunrise industry, and its development prospects are very optimistic. However, the promotion of dairy products in the country has not been smooth sailing. The reason is that the type and price are important. The taste of dairy products is ...

AI Technical Summary

Problems solved by technology

However, the promotion of dairy products in China is not all smooth sailing. The reason is that the type and price are important. Lipid substances composed of different fatty acids, but their content in natural milk is often very low, which cannot reach the sensory threshold of people, resulting in insufficient frankincense and bad taste, which makes many people unwilling to drink milk

At present, the flavoring of dairy products mainly relies on adding flavors and spices to make up for the lack of flavor of dairy products or to cover up some peculiar smells. However, common flavors often need a certain period of time to penetrate into the dairy products, and the flavors are volatile. Fragrance is easy to volatilize and lose during storage, causing the product to have a different fragrance every day during the shelf life, so it is difficult to unify the quality of flavored dairy products

What's more important is that the products with added flavors can clearly feel the presence of flavors when tasting, especially when the flavors have not fully penetrated into the product, it will bring unreal feeling to consumers, until it affects palatability and affects consumers' purchase desire, which in turn affects sales

In addition, adding edible oil can also improve milk flavor, but the effect is limited