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New-type emulsifier and preparation method and application thereof

An emulsifier, a new type of technology, applied in the field of food additives, can solve the problems of low melting point and limited application range of emulsifiers, and achieve the effect of strong emulsifying ability, simple and easy preparation method, and high melting point

Inactive Publication Date: 2009-12-09
河南兴泰科技实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a new type of emulsifier and its preparation method and application; the new type of emulsifier can solve the problems of low melting point and limited scope of application of existing emulsifiers

Method used

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  • New-type emulsifier and preparation method and application thereof
  • New-type emulsifier and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The synthetic process of sodium stearyl glycolate is as follows: 100 parts of stearic acid and 30 parts of glycolic acid are added in a four-necked flask, and CO 2 Protect, heat, and stir after melting; add 30 parts of sodium carbonate at 120°C, heat up to 160°C; keep warm at 160°C for 4 hours, cool down and discharge after the heat preservation is completed.

[0026] After the product is cooled, use the provisions of GB617-88 "General Method for Determination of Melting Point Range" to measure the melting point, and the melting point is 65°C.

Embodiment 2

[0028] The synthetic process of sodium stearyl glycolate is as follows: 100 parts of stearic acid and 50 parts of glycolic acid are added in a four-necked flask, and CO 2 Protect, heat, and stir after melting; add 15 parts of sodium carbonate at 120°C, heat up to 200°C; keep warm at 200°C for 4 hours, cool down and discharge after the heat preservation is completed.

[0029] The sodium stearoyl glycolate synthesized by the present invention is used for making bread, and the bread sample using sodium stearoyl lactylate as an emulsifier is used as a control sample.

[0030] Bread sample preparation method: put flour, emulsifier with 0.2% of flour, active dry yeast with 1% of flour, salt with 1% of flour, sugar with 20% of flour, and water with 55% of flour in a dough maker After making dough for 3 minutes, add butter with 6% flour content, make dough for 5 minutes for the second time, divide and round, let stand for 10 minutes, make square buns, proof for 110 minutes in 38°C wak...

Embodiment 3

[0035] The synthetic process of sodium stearyl glycolate is as follows: 100 parts of stearic acid and 40 parts of glycolic acid are added in a four-necked flask, and CO 2 Protect, heat, and stir after melting; add 20 parts of sodium carbonate at 120°C, heat up to 180°C; keep at 180°C for 4 hours, cool down and discharge after the heat preservation is completed.

[0036] The sodium stearoyl glycolate synthesized in Example 3 was used in the oil-water system for emulsification test, and compared with the emulsification test sample using sodium stearoyl lactylate.

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Abstract

The invention belongs to the technical field of a food additive, particularly relating to a new-type emulsifier and a preparation method and an application thereof. The new-type emulsifier is stearoyl sodium glycollate. The stearoyl sodium glycollate has stronger emulsifying ability, higher melting point, wider application fields and broader market prospect than the stearoyl sodium lactate, and has simple and feasible preparation method and good application effect.

Description

(1) Technical field [0001] The invention belongs to the technical field of food additives, in particular to a novel emulsifier and its preparation method and application. (2) Background technology [0002] Emulsifiers belong to surfactants, which have a series of functions such as emulsification or demulsification, wetting or dewetting, foaming or defoaming, dispersion, solubilization, lubrication, etc., and can interact with food ingredients such as lipids, proteins, and carbohydrates. A special interaction takes place. Therefore, emulsifiers can play multiple functions in food processing and are an important food additive widely used in bread, pastry, biscuit, margarine, ice cream, mayonnaise, dairy products, imitation dairy products, chocolate, candy, In meat products, beverages, soybean products, canned food and other foods, it is also used in food smear preservation and sugar refining industry. The amount of emulsifier used in food is very small, but it can play a key...

Claims

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Application Information

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IPC IPC(8): B01F17/00C07C69/24C07C67/08C09K23/00
Inventor 刘晓真孙志忠
Owner 河南兴泰科技实业有限公司