Mold release agent and preparation method thereof

A release agent and emulsifier technology, applied in the food field, can solve the problems of settlement, high cost, storage and transportation, and inconvenient use.

Active Publication Date: 2010-07-07
嘉里特种油脂(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But these existing patents have two shortcomings: at first, one of the most important raw materials in the release agent is wax, yet in the existing release agent, use waxes produced abroad such as carnauba wax, beeswa

Method used

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  • Mold release agent and preparation method thereof
  • Mold release agent and preparation method thereof

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preparation example Construction

[0052] Another aspect of the present invention also relates to a method for preparing a release agent, the method comprising: mixing the components of the release agent to obtain a homogeneous mixture; quenching the mixture to below about 30° C., kneading; and returning the temperature to the quenched Above the temperature, aging is carried out, so as to obtain the finished mold release agent.

[0053] The components of the release agent can be mixed in a conventional manner. For example, the components can be melted and mixed together, stirring well.

[0054] The quenching step can be carried out using various devices existing in the art, for example, shortening production equipment can be used. During rapid cooling and kneading, the outlet temperature of the equipment is controlled below about 30°C, such as below 25°C, 20°C, 15°C, etc., such as 10-25°C, 10-20°C or 15-20°C.

[0055] The step of returning to temperature and aging can be realized by placing the quenched and k...

Embodiment 1

[0071] Ingredients: get 300g of rice bran wax and melt, add 1300g of fractionated coconut oil liquid oil (iodine value 16g I2 / 100g), and add 400g of lecithin, stir and mix evenly. Then add this mixed oil in 8000g rapeseed oil, and add 2g vitamin E, mix evenly.

[0072] Process: Use shortening production equipment (Danish G&A Company) to knead the blended oil that has been prepared above, and control the outlet temperature below 20°C, pack it in a food-grade container, and then place it in a warehouse at 25°C to warm up Aging for 1 day is the finished product.

[0073] The liquid oil of the above fractionated coconut oil is obtained by fractionating coconut oil at normal pressure and growing crystals at 5-15°C.

Embodiment 2

[0075] Ingredients: Take 500g of rice bran wax and 500g of extremely hydrogenated canola oil (Nanhai Oil Industry (Chiwan) Co., Ltd., the product name is Golden Oriole brand extremely hydrogenated rapeseed oil) and melt, add 4000g of medium-chain fat triglycerides (MCT , Shanghai Heyi Food Additive Co., Ltd., product name is medium-chain fatty triglyceride GCTT), and add 400g polyglycerol polyricinoleate, stir and mix. Add this mixed oil in 4600g rapeseed oil again, and add 2g vitamin E, mix well.

[0076] Process: Use shortening production equipment to knead the mixed oil prepared above, control the outlet temperature below 20°C, pack it in a food-grade container, and then place it in a warehouse at 30°C for 1 day. finished product.

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Abstract

The invention relates to a mold release agent for demolding various bakeware, molds, steel strips and other appliances used in the food industry and a preparation method thereof. The mold release agent contains grease, a wax and an emulsifier, wherein the wax is selected from rice bran wax, soy wax and sunflower seed wax. The method for preparing the mold release agent comprises the process stepsof first rapid cooling and then annealing. The mold release agent is uniform in the storage process, does not settle, and has excellent model release performance. The invention also relates to a method for producing baked food by using the mold release agent.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a release agent used for the release of various bakeware, molds, steel belts and other appliances in the food industry and a preparation method thereof. Background technique [0002] At present, with the rapid development of the food industry, the production and processing turnover needs to be faster and more convenient. However, the bakery and confectionary industries often have mold sticking, such as cake crumbs sticking to the mold and baking tray, which requires manpower and material resources to clean, which increases production costs and reduces production efficiency. [0003] In order to find out the root cause of this problem and get a solution to this kind of problem fundamentally, people in the industry have spent a lot of time and energy on research and found that if a layer of release agent is applied to the mold, after baking, the phenomenon of mucous membrane will b...

Claims

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Application Information

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IPC IPC(8): A21D8/08
Inventor 胡鹏常桂芳徐振波余愚陈昌强
Owner 嘉里特种油脂(上海)有限公司
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