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Stabilizer for foods

A stabilizer, food technology, applied in food preparation, application, food science and other directions, can solve the problems of short storage time and poor use effect.

Inactive Publication Date: 2010-06-09
施洪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing food stabilizer has defects such as poor use effect and short storage time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A stabilizer for food, made by mixing the following components by weight percentage:

[0019] Sorbitan Fatty Acid Ester 40%

[0020] Diglycerides 5%

[0021] Soy Egg 25%

[0022] Sucrose Esters 30%.

Embodiment 2

[0024] A stabilizer for food, made by mixing the following components by weight percentage:

[0025] Sorbitan Fatty Acid Ester 50%

[0026] Diglycerides 3%

[0027] Soy Protein 25%

[0028] Sucrose Esters 22%.

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PUM

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Abstract

The invention discloses a stabilizer for foods, which is prepared by mixing the following compositions: sorbitol fatty acid ester, diglycerides, soybean protein and sucrose ester. The invention has the advantages of favorable use effect, long storage time and low production cost.

Description

Technical field: [0001] The invention relates to a stabilizer for food. Background technique: [0002] The existing food stabilizer has defects such as poor use effect and short storage time. Invention content: [0003] The object of the present invention is to provide a food stabilizer with good application effect. [0004] Technical solution of the present invention is: [0005] A stabilizer for food is characterized in that: it is made by mixing the following components by weight percentage: [0006] Sorbitan fatty acid ester 40-50% [0007] Diglyceride 3~5% [0008] Soybean eggs 15~35% [0009] Sucrose ester 15-35%. [0010] Described stabilizer for food is made by mixing the following components by weight percentage: [0011] Sorbitan Fatty Acid Ester 40% [0012] Diglycerides 5% [0013] Soy Egg 25% [0014] Sucrose Esters 30%. [0015] The invention has good use effect, long storage time and low production cost. [0016] The present invention will be fur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/03A23L29/00
Inventor 施洪
Owner 施洪