Glycerin fatty acid ester and preparation method thereof

A technology of glycerin fatty acid esters and fatty acids, which is applied in the field of food emulsifier glycerin fatty acid esters and its preparation, can solve the problems of preservatives harming the use effect, unsatisfactory use effect, and unsatisfactory antiseptic performance, and achieve excellent antisepsis Effect, prevention of product deterioration, excellent anti-corrosion effect

Inactive Publication Date: 2010-04-07
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

However, general preservatives usually have certain hazards and problems such as poor use effect and poor safety, so the use effect is not ideal
[0003] At present, there are some emulsifiers on the market that can play a preservative role and improve product performance, such as glyceryl laurate, glyceryl capricate, etc., b

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The parts by weight of each raw material are: 5 parts of propionic acid, 10 parts of caprylic acid, 10 parts of lauric acid, 20 parts of glycerin, and 0.3 parts of sodium carbonate.

[0017] The synthesis method is as follows: in the presence of catalyst sodium carbonate, esterify glycerin, propionic acid, caprylic acid and lauric acid at 200°C for 90 minutes to obtain the product glycerin fatty acid ester of the present invention.

Embodiment 2

[0019] The parts by weight of each raw material are: 40 parts of propionic acid, 100 parts of capric acid, 200 parts of lauric acid, 100 parts of glycerin, and 3 parts of potassium carbonate.

[0020] The synthesis method is as follows: in the presence of catalyst potassium carbonate, esterify glycerin, propionic acid, capric acid and lauric acid at 245°C for 40 minutes to obtain the product glycerol fatty acid ester of the present invention.

Embodiment 3

[0022] The parts by weight of each raw material are: 25 parts of propionic acid, 50 parts of caprylic acid, 100 parts of lauric acid, 60 parts of glycerin, and 1.5 parts of sodium bicarbonate.

[0023] The synthesis method is as follows: in the presence of catalyst sodium bicarbonate, esterify glycerin, propionic acid, caprylic acid and lauric acid at 220°C for 60 minutes to obtain the glycerin fatty acid ester of the present invention.

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PUM

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Abstract

The invention belongs to the technical field of food additives, in particular to anticorrosive food emulsifier glycerin fatty acid ester and a preparation method thereof. The glycerin fatty acid ester is prepared by the following method: esterifying glycerin and A, B and C three kinds of fatty acid serving as raw materials in the presence of an alkaline catalyst, wherein the fatty acid A is propionic acid, the fatty acid B is caprylic acid or capric acid or octyl and decyl acid, and the fatty acid C is lauric acid. The glycerin fatty acid ester after the fatty acid and the glycerin are esterified by certain technology has good anticorrosive effect after being, and has better anticorrosive performance than a product esterified by the single fatty acid and the glycerin. The glycerin fatty acid ester not only can prevent products from deteriorating, but also has the functions of improving quality of the products, delaying the ageing of starch, improving mouthfeel and the like and has superior anticorrosive performance when added into flour food and meat food.

Description

(1) Technical field [0001] The invention belongs to the technical field of food additives, in particular to a preservative food emulsifier glycerin fatty acid ester and a preparation method thereof. (2) Background technology [0002] Food emulsifiers have been widely used in various food fields. They can not only improve product quality and performance, but also delay starch aging and extend product shelf life. my country's meat, rice, pasta and other food industries have developed rapidly, and their products have spread all over the country, but the problems of antisepsis, preventing starch aging, and maintaining the taste of products have always troubled people. At present, enzymes and emulsifiers are generally used in China to prevent the aging of food starch and affect the taste, and food preservatives are usually added for preservation. However, general preservatives usually have certain hazards and problems such as poor use effect and poor safety, so the use effect is...

Claims

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Application Information

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IPC IPC(8): C11C3/02A23L1/035A23L29/10
Inventor 郑心羽乔占超
Owner 河南兴泰科技实业有限公司
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