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Sorbitol ester emulsifier

A sorbitol ester and emulsifier technology, applied in chemical instruments and methods, chemical/physical processes, dissolution and other directions, can solve problems such as functional limitations and single variety, achieve good shape retention, strong emulsifying ability, and increase specific volume. Effect

Inactive Publication Date: 2010-02-10
张跃龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the problems existing in the above-mentioned prior art, the present invention provides a sorbitol ester emulsifier through optimized formula design and careful manufacture, which solves the problems of single variety and limited function of emulsifier in the prior art, and the stability strong, lubricating effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The present invention is configured by weight ratio by following composition:

[0015] Sorbitan tristearate: sorbitan monolaurate: sorbitan monopalmitate: sodium stearoyl lactylate=172:153:105:84.

Embodiment 2

[0017] It is configured by weight ratio of the following ingredients, sorbitan tristearate: sorbitan monolaurate: sorbitan monopalmitate: sodium stearoyl lactylate=100:90:70:50 .

Embodiment 3

[0019] It is configured by weight ratio of the following ingredients, sorbitan tristearate: sorbitan monolaurate: sorbitan monopalmitate: sodium stearoyl lactylate=240:180:160:120 .

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Abstract

The invention relates to a sorbitol ester emulsifier, which is particularly suitable for processing and producing bread, cakes and the like in the food industry. The sorbitol ester emulsifier is prepared from sorbitan tristearate, sorbitan monolaurate, sorbitan monopalmitate and sodium stearoyl lactylate in a weight ratio of 100-240:90-180:70-160:50-120. The sorbitol ester emulsifier has wide range of an HLB value and strong emulsifying capacity, and tends to be a complex type from a single-variety requiring structure, namely several basic emulsifying agents are compounded and matched into multiple varieties to achieve synergistic effect. The sorbitol ester emulsifier facilitates aerating and stabilizing foam, makes products generate micro ice crystal and evenly distributed micro bubbles,improves specific volume and improves thermal stability so as to obtain the food with dry and porous texture and good conformality.

Description

technical field [0001] The invention relates to an emulsifier, in particular to a sorbitol ester emulsifier, which is especially suitable for the processing and production of food industries such as bread and cakes. Background technique [0002] Emulsifiers are stabilizers for emulsions and are a class of surfactants. The function of the emulsifier is: when it is dispersed on the surface of the dispersant, it forms a thin film or an electric double layer, which can make the dispersed phase charged, so that it can prevent the small droplets of the dispersed phase from coagulating with each other, and make the formed emulsion relatively stable. For example, add a certain amount of emulsifier to the original pesticide (solid state) or crude oil (liquid state), and then dissolve them in an organic solvent. After mixing evenly, it can be made into a transparent liquid called emulsifiable concentrate. Commonly used emulsifiers are soap, gum arabic, sodium alkylbenzene sulfonate,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B01F17/00C09K23/00
Inventor 张跃龙
Owner 张跃龙
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