Fatty acid emulsification stabilizer

An emulsion stabilizer, fatty acid technology, applied in application, food preparation, food science and other directions, can solve problems such as unpleasantness and decline in commercial value, and achieve the effects of reasonable formula, increased beverage viscosity, strong suspension and thickening ability

Inactive Publication Date: 2014-06-25
QINGDAO SHUAIWANG OIL CHEM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This is because the PET bottle is a transparent container, and consumers can see the appearance of the milk drink. If the milk component separates in the PET bottled drink, it will give consumers an unpleasant impression, and the value of the product will decrease, which may become the cause of the claim.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Example 1, a fatty acid emulsification stabilizer, made of the following raw materials in parts by weight: 30 parts of fatty acid, 10 parts of polyglycerol ester, 8 parts of guar gum, 5 parts of sodium chloride aqueous solution, and 2 parts of sodium pyrophosphate , 4 parts of sodium alginate, 8 parts of sucrose ester.

[0011] Taking milk peanut beverage as an example, mix 0.20% of the emulsification stabilizer prepared above (based on the total mass of milk peanut beverage), 5% granulated sugar, 60% milk, and an appropriate amount of water, and then mix it with 20% peanut powder, and stir evenly. Keep at 70°C for 20 minutes to fully dissolve and disperse the emulsion stabilizer. After the second homogeneous treatment, the parameters are 50-60°C, 100bar / 20bar, and 70°C, 180bar / 40bar, heat treatment at 137°C / 5 seconds, and aseptic filling at 25°C.

[0012] The milk peanut beverage produced by the above method is stable within a shelf life of 6 months, without obvious p...

Embodiment 2

[0013] Example 2, a fatty acid emulsification stabilizer, made from the following raw materials in parts by weight: 45 parts of fatty acid, 20 parts of polyglycerol ester, 15 parts of guar gum, 8 parts of sodium chloride aqueous solution, and 6 parts of sodium pyrophosphate , 8 parts of sodium alginate, 11 parts of sucrose ester.

[0014] Taking milk peanut beverage as an example, mix 0.20% of the emulsification stabilizer prepared above (based on the total mass of milk peanut beverage), 5% granulated sugar, 60% milk, and an appropriate amount of water, and then mix it with 20% peanut powder, and stir evenly. Keep at 70°C for 20 minutes to fully dissolve and disperse the emulsion stabilizer. After the second homogeneous treatment, the parameters are 50-60°C, 100bar / 20bar, and 70°C, 180bar / 40bar, heat treatment at 137°C / 5 seconds, and aseptic filling at 25°C.

[0015] The milk peanut beverage produced by the above method is stable within a shelf life of 6 months, without obvio...

Embodiment 3

[0016] Example 3, a fatty acid emulsification stabilizer, made from the following raw materials in parts by weight: 60 parts of fatty acid, 30 parts of polyglycerol ester, 18 parts of guar gum, 10 parts of sodium chloride aqueous solution, and 8 parts of sodium pyrophosphate , 12 parts of sodium alginate, 15 parts of sucrose ester.

[0017] Taking milk peanut beverage as an example, mix 0.20% of the emulsification stabilizer prepared above (based on the total mass of milk peanut beverage), 5% granulated sugar, 60% milk, and an appropriate amount of water, and then mix it with 20% peanut powder, and stir evenly. Keep at 70°C for 20 minutes to fully dissolve and disperse the emulsion stabilizer. After the second homogeneous treatment, the parameters are 50-60°C, 100bar / 20bar, and 70°C, 180bar / 40bar, heat treatment at 137°C / 5 seconds, and aseptic filling at 25°C.

[0018] The milk peanut beverage produced by the above method is stable within a shelf life of 6 months, without obv...

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PUM

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Abstract

The invention discloses a fatty acid emulsification stabilizer. The stabilizer is prepared by using the following raw materials, by weight, 30-60 parts of fatty acid, 10-30 parts of polyglycerol ester, 8-18 parts of guar gum, 5-10 parts of an aqueous solution of sodium chloride, 2-8 parts of sodium acid pyrophosphate, 4-12 parts of sodium alginate and 8-15 parts of sucrose ester. The fatty acid emulsification stabilizer provided by the invention has the advantages of reasonable formula, effective and fully emulsification and dispersion of fats in a beverage, effective control of the generation of fat rings, increase of the viscosity of the beverage by utilizing the synergistic effect of thickening agents, and very strong suspension and thickening abilities.

Description

technical field [0001] The invention relates to the technical field of additives, in particular to a fatty acid emulsification stabilizer. Background technique [0002] Dairy products have been widely accepted by consumers due to their high nutritional value. In addition to the common fresh milk, yogurt, etc., dairy products are made of mixed dairy products with various auxiliary materials, which are more and more popular among consumers because of their taste and rich nutrition, such as oatmeal milk, oatmeal powder is added to dairy products , In this way, the milk is mixed with starch, fiber, etc., and drunk together with various proteins in the milk, the nutrition is more comprehensive, and it is more beneficial to health. However, the insoluble particles added in these mixed milk products are easy to sink, and the fat is easy to float up. Such products have a bad taste when drinking and are inconvenient to drink. What's more, consumers mistakenly think that the product ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/03A23L29/00
CPCA23L29/05A23L29/04A23L29/10A23L29/238A23L29/256A23V2002/00
Inventor 王明夫
Owner QINGDAO SHUAIWANG OIL CHEM
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