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Emulsifying, stabilizing, water-retaining and thickening agent for food

A water-retaining thickener and emulsification-stabilizing technology, applied in the field of food emulsification-stabilizing water-retaining thickener, can solve the problems of single function and cannot have emulsifying, stabilizing, water-retaining and thickening functions at the same time, so as to meet different needs and use high-quality effect, the effect of improving food performance

Inactive Publication Date: 2016-07-27
何凯
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem that the existing food additives have single functions and cannot have the functions of emulsification, stability, water retention and thickening at the same time, the present invention provides a food emulsification stable water retention thickener

Method used

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  • Emulsifying, stabilizing, water-retaining and thickening agent for food

Examples

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Effect test

Embodiment 1

[0058] The invention provides a food emulsification stable water retention thickener. The food emulsification stable water retention thickener consists of the following components: 55% carrageenan, 25% konjac gum, 15% xanthan gum and 5% guar gum.

[0059] The above products can be applied in instant noodle products:

[0060] The production procedure of instant noodles includes a brine mixing process. During the brine mixing process, in the brine mixer, the food emulsification, stable water-retaining thickener provided in this example is added to the raw materials in the brine mixer, and the amount added is the weight of the raw materials. 1%, turn on the mixer and stir evenly. The instant noodles do not need to add other emulsifiers, stabilizers, water retention agents, and thickeners. Other operating steps are the same as the normal production of instant noodles. Refer to Table 2 for the related properties of the prepared instant noodles.

Embodiment 2

[0062] The invention provides a food emulsifying and stable water-retaining thickener. The food emulsifying and water-retaining thickener is composed of the following ingredients: 60% carrageenan, 25% konjac gum, 5% xanthan gum, 5% dextrin, chlorinated Potassium 5%.

[0063] The product provided by this embodiment can be applied in rolling meat products:

[0064] The process of making meat products includes a pickling process. During the pickling process, the product provided by this embodiment is added to the meat products in an amount of 0.03% of the weight of the raw meat. The meat products do not need to add other emulsifiers and stabilizers , water-retaining agent, thickener, and other processes for making meat products remain unchanged.

Embodiment 3

[0066] The invention provides a food emulsifying and stable water-retaining thickener. The food emulsifying and water-retaining thickener is composed of the following ingredients: 55% carrageenan, 20% konjac gum, 10% xanthan gum, 5% guar gum, Dextrin 5%, Potassium Chloride 5%.

[0067] The food emulsification stable water retention thickener provided in this embodiment can be applied in flour products:

[0068] The preparation process of noodle products includes the kneading process. In the noodle kneading process, the product provided in this embodiment is first dissolved with a small amount of water, and then added to the noodle. The added amount accounts for 0.03-0.1% of the raw material weight. The product does not need to add other emulsifiers, stabilizers, water retention agents, thickeners, and the other processes of the noodle products remain unchanged, just kneading.

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Abstract

The invention relates to the technical field of food, especially to a food additive. The invention provides an emulsifying, stabilizing, water-retaining and thickening agent for food to overcome the problems that conventional food additives have single function and do not have emulsifying, stabilizing, water-retaining and thickening functions at the same time. The emulsifying, stabilizing, water-retaining and thickening agent comprises, by weight, 55 to 60% of carrageenan, 20 to 25% of konjac glucomannan, 5 to 15% of xanthan gum, 0 to 10% of dextrin, 0 to 5% of potassium chloride and 0 to 5% of guar gum. The emulsifying, stabilizing, water-retaining and thickening agent employs a plurality of additives permitted to be used in food according to prescriptions in GB2760-2011 standard; raw materials are mixed together by using a physical method and applied to food; and the comprehensive effect of emulsification, stabilization, water retention and thickening is achieved.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a food emulsifying, stable water-retaining thickener. Background technique [0002] For the food industry, in the process of preparing food, such as beverages, jellies, frozen noodles, instant noodles, canned products, seafood, etc., it is necessary to add emulsifiers, stabilizers, thickeners, gelling agents, suspending agents and other additives to improve the performance of food. So far, the additives used in the food industry are all single-function additives. One additive can only solve one problem of food, but cannot make emulsification, stability, thickening, and water retention all at the same time. The improvement of the comprehensive performance has affected the maximization of the interests of the enterprise. In order to achieve better comprehensive performance of the final product, some enterprises even use some national standards (for example, GB2760-2011 National Foo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/0526A23L1/0528A23L1/0532A23L1/054A23L1/059A23L1/0522
Inventor 何凯
Owner 何凯
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