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Octyltrimethylammonium chloride synergistic baking powder

A technology of octyl trimethyl ammonium chloride and baking powder, which is applied in food ingredients as fluffing agent, food preparation, food science and other directions, can solve the problems of not being found, endangering the physical and mental health of consumers, excessive aluminum, etc., and achieving the effect Good, low cost, easy to obtain the effect 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 octyltrimethylammonium chloride synergistic baking powder of the present invention is characterized in that the formula is 30-35 parts by weight of sodium bicarbonate, 30-38 parts of acid sodium pyrophosphate, 5-35 parts of calcium dihydrogen phosphate 10 parts, 20-25 parts of starch, 1-3 parts of calcium carbonate, 2-5 parts of citric acid, 2-5 parts of tartaric acid, 4-8 parts of glyceryl monostearate, 1-2 parts of fumaric acid, distilled single 1-2 parts of glycerin, 1-2 parts of octyltrimethylammonium chloride, 1-2 parts of sodium fatty acid methyl ester sulfonate, 1-2 parts of benzylnaphthalene sodium sulfonate; 1-2 parts of lecithin sebacic acid 1-2 parts of stearic acid glucono-lactone, 1-2 parts of dioctyl sodium succinate sulfate, 1-2 parts of carboxymethyl cellulose, 1-2 parts of tricresyl o-acid, sorbic acid Mix 1-2 parts of alcohol monooleate, 1-2 parts of alginic acid and sodium diacetate to get the product.

[0013] The invention...

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PUM

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Abstract

The invention relates to octyltrimethylammonium chloride synergistic baking powder. The octyltrimethylammonium chloride synergistic baking powder is characterized by being prepared from the following components in parts by weight: 30-35 parts of sodium bicarbonate, 30-38 parts of disodium dihydrogen pyrophosphate, 5-10 parts of monocalcium phosphate, 20-25 parts of starch, 1-3 parts of calcium carbonate, 2-5 parts of citric acid, 2-5 parts of tartaric acid, 4-8 parts of glycerin monostearate, 1-2 parts of fumaric acid, 1-2 parts of distilled monostearin, 1-2 parts of octyltrimethylammonium chloride, 1-2 parts of sodium fatty acid methyl ester sulfonate, 1-2 parts of benzyl naphthalene sulfonic 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 and 1-2 parts of sorbitan mo-nooleate and 1-2 parts of alginic acid and sodium diacetate. The octyltrimethylammonium chloride synergistic baking powder has the advantages that the raw materials are easily available, and the octyltrimethylammonium chloride synergistic baking powder is low in cost, convenient to use and good in effect, and is green.

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
CPCA23L29/00A23V2002/00A23V2200/234
Inventor 李先兰吴润秀李安平严积芳
Owner 李先兰
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