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Composite emulsifying agent with oxidation resistance

A technology of compound emulsifier and anti-oxidation performance, which is applied in application, food preparation, food science, etc., can solve the problems of fat oxidation, protein precipitation, pigment aggregation, etc., and achieve good performance, excellent emulsifying power, and no haze The effect of defeat

Inactive Publication Date: 2013-08-07
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Even if this complex system adopts the most advanced processing machinery and processing technology, it is difficult to meet the quality requirements of the essence, and problems such as oil layer floating, protein precipitation, and pigment aggregation will occur to varying degrees.
The paste flavor is widely favored by customers for its rich flavor of animal and vegetable oils, but with the extension of storage time and temperature fluctuations, it will cause the problem of oxidation and failure of the oil inside the product
At present, there is no effective solution in the food flavor industry. For this kind of special food system containing various proteins and various fats, the present invention provides a food compound emulsifier and its To solve the above problems, use the method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A compound emulsifier with anti-oxidant properties, the addition amount of each component is: (a) Vitamin E (δ-tocopherol content > 20%, total tocopherol content ≥ 90%): 7g, (b) sucrose fatty acid Esters: 5g, (c) glyceryl mono and distearate: 41g, (d) mixture of guar gum and xanthan gum with a mass ratio of 1:1: 8g, (e) citric acid: 1.8g, (f ) NaHCO 3 : 3.2g, (g) propylene glycol monofatty acid ester: 34g.

[0023] The preparation method of the composite emulsifier is as follows: uniformly mixing the above-mentioned raw materials according to the above-mentioned addition amount, vacuum packaging, and refrigerated storage at low temperature (0-4° C.) away from light.

Embodiment 2

[0025] A compound emulsifier with anti-oxidant properties, the addition amount of each component is: (a) Vitamin E (δ-tocopherol content > 20%, total tocopherol content ≥ 90%): 10g, (b) sucrose fatty acid Esters: 3g, (c) glyceryl mono and distearate: 38g, (d) mixture of guar gum and xanthan gum with a mass ratio of 1:1: 9g, (e) citric acid: 2.2g, (f ) NaHCO 3 : 2.8g, (g) propylene glycol monofatty acid ester: 35g.

[0026] The preparation method of the composite emulsifier is as follows: uniformly mixing the above-mentioned raw materials according to the above-mentioned addition amount, vacuum packaging, and refrigerated storage at low temperature (0-4° C.) away from light.

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Abstract

The invention relates to a composite emulsifying agent with oxidation resistance. The composite emulsifying agent comprises the components of vitamin E, sucrose fatty acid ester, glyceryl monostearate, glyceryl distearate, a mixture of guar gum and xanthan gum with a mass ratio of 1:1, citric acid, NaHCO3, and propylene glycol fatty acid ester. With the antioxidant composite emulsifying agent provided by the invention, excellent emulsifying effect can be provided even if an object comprises various oils and various proteins. The emulsifying agent is stable and non-deteriorated after long-time placement. The application performance of the emulsifying agent is good.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a compound emulsifier with anti-oxidation performance applied to food paste essence. Background technique [0002] Paste essence is generally an objectively unstable dispersion system composed of protein, fat, sugar, dietary fiber, starch, vitamins and minerals. It has both a suspension of protein particles and a fatty substance. Emulsions, and true solutions formed of sugars and salts. Even if this complex system adopts the most advanced processing machinery and processing technology, it is difficult to meet the quality requirements of the essence, and problems such as oil layer floating, protein precipitation, and pigment aggregation will occur to varying degrees. The paste flavor is widely favored by customers because of its rich flavor of animal and vegetable oils, but with the extension of storage time and temperature fluctuations, it will cause the problem of oxid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 林宇华
Owner TIANJIN CHUNFA BIO TECH GRP
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