Fatty alcohol-polyoxyethylene ether flour improving agent

A technology of alcohol polyoxyethylene ether and flour improver, which is applied in the field of food additives, can solve the problems of endangering the physical and mental health of consumers, excessive aluminum, etc., and achieve the effect of low cost, good effect and easy availability of raw materials

Inactive Publication Date: 2014-07-02
张爱萍
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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
After searching for Chinese published patents, no solution identical to this patent application was found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] The preparation method of the fatty alcohol polyoxyethylene ether flour improver of the present invention is characterized in that: the formula is by weight, 15-26 parts of fatty alcohol polyoxyethylene ether, 20-27 parts of sodium carbonate, and 35-42 parts of sodium fumarate. 10-17 parts of calcium dihydrogen phosphate, 1-2 parts of triethanolamine lauryl sulfate, 1-2 parts of polyethylene glycol, 1-2 parts of hexabromocyclododecane, 1-2 parts of cetyl wax, 1-2 parts of disodium edetate, 1-2 parts of sodium methylene dinaphthalene sulfonate, 1-2 parts of diammonium monohydrogen phosphate, 1-2 parts of sodium alkyl phosphate, modified soybean phosphoester 1-2 parts, 10-20 parts of starch and mix evenly to get the product.

Embodiment 2

[0013] The preparation method of fatty alcohol polyoxyethylene ether flour improver of the present invention is characterized in that: the formula is by weight, 15 parts of fatty alcohol polyoxyethylene ether, 20 parts of sodium carbonate, 35 parts of sodium fumarate, calcium dihydrogen phosphate 10 parts, 1-2 parts of triethanolamine lauryl sulfate, 1-2 parts of polyethylene glycol, 1-2 parts of hexabromocyclododecane, 1-2 parts of cetyl wax, 1 part of disodium edetate ~2 parts, 1~2 parts of sodium methylene dinaphthalene sulfonate, 1~2 parts of diammonium monohydrogen phosphate, 1~2 parts of sodium alkyl phosphate, 1~2 parts of modified soybean phosphoester, 10- 20 parts are mixed evenly to obtain the product.

Embodiment 3

[0015] The preparation method of fatty alcohol polyoxyethylene ether flour improver of the present invention is characterized in that: the formula is by weight, 26 parts of fatty alcohol polyoxyethylene ether, 27 parts of sodium carbonate, 42 parts of sodium fumarate, calcium dihydrogen phosphate 17 parts, 1-2 parts of triethanolamine lauryl sulfate, 1-2 parts of polyethylene glycol, 1-2 parts of hexabromocyclododecane, 1-2 parts of cetyl wax, 1 part of disodium edetate ~2 parts, 1~2 parts of sodium methylene dinaphthalene sulfonate, 1~2 parts of diammonium monohydrogen phosphate, 1~2 parts of sodium alkyl phosphate, 1~2 parts of modified soybean phosphoester, 10- 20 parts are mixed evenly to obtain the product.

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PUM

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Abstract

The invention relates to a fatty alcohol-polyoxyethylene ether flour improving agent which is characterized by comprising, by weight, 15-26 parts of fatty alcohol polyoxyethylene ether, 20-27 parts of sodium carbonate, 35-42 parts of sodium fumarate, 10-17 parts of monocalcium phosphate, 1-2 parts of triethanolamine lauryl sulfate, 1-2 parts of polyethylene glycol, 1-2 parts of hexabromocyclododecane, 1-2 parts of spermaceti wax, 1-2 parts of ethylenediamine tetraacetic acid, 1-2 parts of disodium methylene dinaphthalenesulfonate, 1-2 parts of diammonium hydrogen phosphate, 1-2 parts of sodium alkyl phosphate ester, 1-2 parts of modified soybean lecithin and 10-20 parts of starch. The fatty alcohol-polyoxyethylene ether flour improving agent has the advantages that raw materials are easy to obtain, cost is low, aluminum is not contained, environment protection is achieved, the agent is convenient to use, and the effect is good.

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): A21D2/32
Inventor 张爱萍韦谷林吴润秀李安平严积芳
Owner 张爱萍
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