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Method for preparing oil/water (O/W) type special mould release agent for baking by using palm liquid oil

A technology of palm olein oil and mold release agent, applied in the direction of dough anti-sticking, etc., can solve the problems of high production cost and high price of vegetable wax, and achieve the effects of improving production efficiency, good practical value and low heat.

Active Publication Date: 2012-01-25
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the relatively mature technology is the patent invented by Kerry Special Oils (Shanghai) Co., Ltd., the patent number is CN 101766204 A. It mainly uses vegetable wax, oil and emulsifier to make a special release agent. Since vegetable wax is more expensive, Therefore, the production cost is relatively high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Palm olein prepares the method for the special release agent of O / W type baking, it may further comprise the steps:

[0024] (1) Preparation of the water phase: add 0.12g of guar gum to 60g of sterilized water, stir and mix at about 60°C for 2h, let stand at room temperature for 24h to fully hydrate, then add 0.2g of Tween60, 0.2g Add citric acid and 0.1g potassium sorbate to it, make it completely mixed with the aqueous solution and stir at a constant temperature at 60°C, keep it warm for later use;

[0025] (2) Preparation of oil phase: 3g concentrated phospholipids, 0.8g molecularly distilled monoglyceride, 0.4g 2,6-di-tert-butyl-4-methylphenol mother liquor (2,6-di-tert-butyl-4 -Methylphenol dissolved in palm olein at 90-120°C, the concentration mass fraction is 1-2%), 0.05g magnesium stearate, 0.005g polydimethylsiloxane (polydimethylsiloxane Alkanes are dissolved in palm olein, the concentration mass fraction is 0.05~0.1%), add 40g of palm olein, each time an add...

Embodiment 2

[0028] Palm olein prepares the method for the special release agent of O / W type baking, it may further comprise the steps:

[0029] (1) Preparation of water phase: add 0.12g sodium carboxymethyl cellulose to 60g sterilized water, stir and mix at about 60°C for 2h, let stand at room temperature for 24h to fully hydrate, then add 0.4g sucrose ester (HLB15), 0.2g citric acid, 0.1g potassium sorbate were added to it, mixed completely with the aqueous solution and stirred at a constant temperature at 65°C, kept warm for later use;

[0030] (2) Preparation of oil phase: Add 4g concentrated phospholipids, 1.6g molecularly distilled monoglyceride, 0.4g tert-butylhydroquinone mother liquor, 0.1g magnesium stearate, and 0.005g polydimethylsiloxane in sequence For 40g of palm olein, each time an additive is added, it is completely mixed with the palm olein and stirred at a constant temperature at 60°C, then another additive is added and kept warm for later use;

[0031] (3) Shear emulsi...

Embodiment 3

[0033] Palm olein prepares the method for the special release agent of O / W type baking, it may further comprise the steps:

[0034] (1) Preparation of the water phase: Add 0.21g of xanthan gum to 70g of sterilized water, stir and mix at about 60°C for 2h, let it stand at room temperature for 24h to fully hydrate, then add 0.6g of sucrose ester (HLB15 ), 0.2g of citric acid and 0.1g of potassium sorbate were added to make it completely mixed with the aqueous solution and stirred at a constant temperature at 75°C, and kept warm for later use;

[0035] (2) Preparation of oil phase: 3g of acylated modified phospholipid, 2.4g of molecularly distilled monoglyceride, 0.3g of tert-butylhydroquinone mother liquor, 0.05g of potassium stearate, 0.005g of polydimethylsilane Add 30g of palm olein to oxane, each time an additive is added, it is completely mixed with the palm olein and stirred at a constant temperature at 70°C, then another additive is added and kept warm for later use;

[...

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PUM

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Abstract

The invention discloses a method for preparing an oil / water (O / W) type special mould release agent for baking by using palm liquid oil. The method comprises the following steps of: (1) preparation of an aqueous phase: adding a stabilizing agent into sterilized water, stirring, mixing, standing, adding hydrophilic emulsifier, citric acid and preservative, stirring and mixing to prepare the aqueousphase; (2) preparation of an oil phase: adding lecithin, distilled monoglyceride, lubricating agent, antioxidant and polydimethylsiloxane, stirring and mixing to prepare the oil phase; and (3) shearing emulsification: pouring the aqueous phase into the oil phase, and cooling the mixture to room temperature. The invention provides the O / W type special mould release agent for baking with stability,uniformity and good coating property and mould release property; the special mould release agent is suitable for mechanical coating and manual brushing, is more convenient and faster in operation, and improves the production efficiency; and the O / W type formula reduces the content of grease, and the heat quantity is lower because the lecithin is added.

Description

technical field [0001] The invention belongs to the technical field of preparing a special release agent for baking, and in particular relates to a method for preparing an O / W type special release agent for baking with good stability, spreadability and mold release performance from palm olein. This product is suitable for mechanical spraying, hand brushing or rolling on bakeware surfaces without the need for chemical propellant ethanol or hydrocarbon solvents. Background technique [0002] One of the problems that has plagued the bakery industry for many years is the problem of char residue on the surface of the bakeware. This residue is mainly caused by residues of baked goods and various vegetable oils and tallow residues. [0003] In the early days, people used various vegetable oils or animal fats to directly smear on the baking pan as grease. At present, the release agents used in the baking field include the following varieties: various vegetable oils and animal fats, ...

Claims

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Application Information

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IPC IPC(8): A21D8/08
Inventor 马传国汪鸿王敏刘会娟
Owner HENAN UNIVERSITY OF TECHNOLOGY
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