Edible releasing agent

Abstract

The invention relates to an edible releasing agent comprising the following main raw material components according to parts by weight: 100 parts of maize oil, 3 parts of polyacrylate sodium, 1 to 2 parts of lecithin and 3 to 4 parts of rice bran wax. The edible releasing agent has the main characteristics that: (1), the releasing capability is strong, the surfaces of foods are flat and smooth, grease is distributed uniformly, and the taste of the foods can not be influenced; (2), all the raw materials are edible materials or food additives; and (3), no oil fume is generated when the foods are baked, and the ambient environment is not polluted.

Description

technical field [0001] The invention relates to a release agent, in particular to an edible release agent for removing residual carbon formed on the surface of a pot. Background technique [0002] When producing baked foods such as bread, snacks, and biscuits, residual carbon is often formed on the surface of the pan, which is easy to cause sticking, smoking, and scorching. This is because when soybean oil, lard, etc. are used as release agents, these Under high temperature conditions, fats and oils will leave residual carbon that is difficult to remove on the surface of the pan. This residual carbon will hinder the removal of baked goods and will also damage the glaze of the pan. Contents of the invention [0003] The purpose of the present invention is in order to overcome the defective that above-mentioned releasing agent exists. Provided is an edible mold release agent with simple raw materials, simple preparation process, non-toxic and harmless, and strong mold relea...

AI Technical Summary

Problems solved by technology

[0002] When producing baked foods such as bread, snacks, and biscuits, residual carbon is often formed on the surface of the pan, which is easy to cause sticking, smoking, and scorching. This is because when soybean oil, lard, etc. are used as release agents, these Under high temperature conditions, fats and oils will leave residual carbon that is difficult to remove on the surface of the pan. This residual carbon will hinder the removal of baked goods and will also damage the glaze of the pan.