Lecithin and pectin food additive

A food additive and lecithin technology, applied in the field of food additives, can solve the problems of not being found, endangering the physical and mental health of consumers, excessive aluminum, etc., and achieving the effects of good effect, low cost and easy availability of raw materials

Inactive Publication Date: 2014-06-25
李先兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some data show that the use of aluminum-containing composite leavening agents can easily lead to excessive aluminum and endanger the physical and mental health of consumers
[0003] After searching for Chinese published patents, no solution identical to this patent application was found

Method used

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Examples

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Effect test

Embodiment 1

[0012] The preparation method of the lecithin and pectin food additives of the present invention is characterized in that the formula is by weight: 8-13 parts of lecithin, 8-13 parts of pectin, 5-8 parts of triethanolamine lauryl sulfate, 35-40 parts of sodium bicarbonate, 18-23 parts of gluconolactone, 10-15 parts of calcium carbonate, 8-13 parts of starch, 4-8 parts of glyceryl monostearate, 4-8 parts of phospholipids, 2 parts of citric acid ~5 parts, tartaric acid 2~5 parts; ascorbyl palmitate 1~2 parts, dibutyl naphthalene sulfonate sodium fumaric acid 1~2 parts, distilled monoglyceride 1~2 parts, alginate octyl trimethyl chloride 1-2 parts of ammonium chloride, 1-2 parts of sodium fatty acid methyl ester sulfonate, 1-2 parts of sodium benzyl naphthalene sulfonate; 1-2 parts of lecithin sebacic acid, 1-2 parts of stearic acid glucono-lactone 1-2 parts of dioctyl sodium succinate, 1-2 parts of carboxymethyl cellulose, 1-2 parts of tricresyl o-acid, 1-2 parts of sorbitan mon...

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PUM

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Abstract

The invention relates to a lecithin and pectin food additive. The lecithin and pectin food additive is prepared from the following components in parts by weight: 8-13 parts of lecithin, 8-13 parts of pectin, 5-8 parts of triethanolamine lauryl sulfate, 35-40 parts of sodium bicarbonate, 18-23 parts of glucolactone, 10-15 parts of calcium carbonate, 8-13 parts of starch, 4-8 parts of glycerin monostearate, 4-8 parts of phospholipid, 2-5 parts of citric acid, 2-5 parts of tartaric acid, 1-2 parts of ascorbyl palmitate, 1-2 parts of nekal fumarate, 1-2 parts of distilled monostearin, 1-2 parts of alginate octyl trimethyl ammonium chloride, 1-2 parts of sodium fatty acid methyl ester sulfonate, 1-2 parts of benzyl naphthalenesulfonic acid sodium, 1-2 parts of lecithin decanedioic acid, 1-2 parts of gluconic acid stearate-lactone, 1-2 parts of dioctyl sodium sulfate succinate, 1-2 parts of carboxymethylcellulose, 1-2 parts of tricresyl phosphate, 1-2 parts of sorbitan mo-nooleate, and 1-2 parts of sodium diacetate.

Description

technical field [0001] The invention belongs to a food additive, in particular to a leavening food additive. Background technique [0002] Food additives are compounds or natural substances added to food to improve food color, aroma, taste and other qualities, as well as to meet the needs of antisepsis and processing technology. Bulking agents are added during food processing, which can cause the dough to form a dense porous structure, so that the product has a bulky, soft or crispy substance. Leavening agent is one of the common food additives. It is generally divided into biological leavening agent and chemical leavening agent. The principle of using different leavening agents is the same. The commonly used leavening agent is baking powder containing aluminum, and too much aluminum in the diet will impair people's memory and suppress immune function, the scope of application and its potential safety hazards. Fried food is a traditional convenience food. It uses oil as a ...

Claims

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Application Information

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IPC IPC(8): A23L1/03A23L29/00
CPCA23L29/03A23V2002/00
Inventor 李先兰吴润秀李安平严积芳
Owner 李先兰
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