Emulsion stabilizer

A technology of emulsification stabilizer and weight percentage, which is applied in the field of food additives, can solve problems such as unsatisfactory effects, and achieve the effect of improving stability and emulsifying ability

Inactive Publication Date: 2012-05-30
MASSON GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are fewer types of stabilizers used in this field on the market, and the effect is not very satisfactory.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Prepare raw materials: 40% of monostearic fatty acid glyceride, 15% of polyglycerol fatty acid ester, 5% of carrageenan, 25% of guar gum, 15% of sodium pyrophosphate, mix well, and make the emulsion stabilizer of the present invention. The above percentages are based on the total mass of the emulsion stabilizer.

[0012] Dosage and method of use: Taking oatmeal milk products as an example, mix 0.20% of the emulsification stabilizer prepared above (based on the total mass of oatmeal milk), 4% granulated sugar, 80% milk and an appropriate amount of water, then mix with oatmeal powder 1%, Appropriate amount of flavoring agent, stir evenly, keep at 70°C for 15 minutes to fully dissolve and disperse the emulsification stabilizer. After the second homogeneous treatment, the parameters are 50-60°C, 100bar / 20bar, and 70°C, 180bar / 40bar, heat treatment at 137°C / 5 seconds, and aseptic filling at 25°C.

[0013] The oatmeal milk produced by the above method is stable within a shel...

Embodiment 2

[0015] 45% of glycerol monostearate, 13% of polyglycerol fatty acid ester, 7% of carrageenan, 22% of guar gum, and 13% of sodium pyrophosphate are uniformly mixed to make the emulsion stabilizer of the present invention. The above percentages are based on the total mass of the emulsion stabilizer.

[0016] Add it to oatmeal milk according to the method of Example 1. The oatmeal milk prepared in this example is stable during the shelf life of 6 months, without obvious precipitation, and the height of the floating fat circle is less than 2mm. The viscosity of the product is 13mpa·s, and the taste is thick without feeling of life.

Embodiment 3

[0018] 50% of monostearic acid glyceride, 10% of polyglyceryl fatty acid ester, 10% of carrageenan, 20% of guar gum, and 10% of sodium pyrophosphate are mixed evenly to prepare the emulsification stabilizer of the present invention. The above percentages are emulsified Total mass of stabilizer.

[0019] Add it to oatmeal milk according to the method of Example 1. The oatmeal milk prepared in this example is stable during the shelf life of 6 months, without obvious precipitation, and the height of the floating fat circle is less than 2mm. The viscosity of the product is 11mpa·s, and the taste is thick without feeling of life.

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PUM

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Abstract

The invention relates to an emulsification stabilizer, which comprises the following components in percentage by weight: 40 to 50 percent of stearic acid monoglyceride, 10 to 15 percent of polyglycerin ester, 5 to 10 percent of carrageenan, 20 to 25 percent of guar gum, and 10 to 15 percent of sodium pyrophosphate. In the emulsification stabilizer, the carrageenan can form a vertical network structure, the guar gum can produce a suitable viscosity and effectively suspend insoluble particles in a drink system of a liquid milk product, synergism is generated between the stearic acid monoglyceride and the polyglycerin ester to improve the emulsifying ability of the product, and the phosphate has a complexation effect on metal ions and can improve the stability of proteins in processing and storage processes.

Description

technical field [0001] The invention relates to a food additive, in particular to a dairy product stabilizer. Background technique [0002] Dairy products have been widely accepted by consumers due to their high nutritional value. In addition to the common fresh milk, yogurt, etc., dairy products are mixed with various auxiliary materials to make mixed dairy products, which are more and more popular among consumers because of their taste and rich nutrition, such as oatmeal milk, adding oatmeal to dairy products Powder, so that the milk is mixed with starch, fiber, etc., and drunk together with various proteins in the milk, the nutrition is more comprehensive and beneficial to health. However, the intolerant particles added in these mixed milk products tend to sink, and the fat tends to float up. Such products have a bad taste when drinking and are inconvenient to drink. What's more, consumers mistakenly think that they are spoiled products. In order to overcome the above d...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/03A23L1/035A23L29/00A23L29/10
Inventor 万速文薛延毅
Owner MASSON GROUP
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