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Food foaming agent

A foaming agent, food technology, applied in the field of foaming agent, can solve the problem of not being able to provide long-term foam stability, and achieve the effect of less impurities, low production cost and high yield

Inactive Publication Date: 2017-06-13
青岛宏致复合织造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Small molecular weight surfactants have high surface activity and thus provide good foaming, but do not provide long-term foam stability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A food foaming agent, which is composed of the following parts by weight: 25 parts of sorbitol, 25 parts of monoglyceride, 5 parts of sucrose palmitic acid, 10 parts of propylene glycol, 8 parts of sodium stearoyl lactylate, soybean whey 25 parts of protein, 15 parts of hydroxylated lecithin, 5 parts of dioctyl sodium sulfosuccinate, 0.8 part of biurea, 0.05 part of ceric sulfate, 1 part of potassium dodecyl sulfonate, 5 parts of manganese dioxide.

[0012] Further, a food foaming agent, the preparation process is as follows: weigh each raw material in proportion, filter the solution after the catalytic oxidation reaction, take the filter residue, wash it with water for 3-5 times, and dry it at 40-60°C to obtain the food product. grade blowing agent.

Embodiment 2

[0014] A food foaming agent is composed of the following parts by weight: 30 parts of sorbitol, 35 parts of monoglyceride, 10 parts of sucrose palmitic acid, 15 parts of propylene glycol, 12 parts of sodium stearoyl lactyloyl, soybean whey 30 parts of protein, 20 parts of hydroxylated lecithin, 10 parts of dioctyl sodium sulfosuccinate, 2.1 parts of biurea, 0.3 parts of ceric sulfate, 3 parts of potassium dodecylsulfonate, 8 parts of manganese dioxide.

[0015] Further, a food foaming agent, the preparation process is as follows: weigh each raw material in proportion, filter the solution after the catalytic oxidation reaction, take the filter residue, wash it with water for 3-5 times, and dry it at 40-60°C to obtain the food product. grade blowing agent.

Embodiment 3

[0017] A food foaming agent, which is composed of the following parts by weight: 28 parts of sorbitol, 30 parts of monoglyceride, 8 parts of sucrose palmitic acid, 12 parts of propylene glycol, 10 parts of sodium stearoyl lactylate, soybean whey 28 parts of protein, 18 parts of hydroxylated lecithin, 8 parts of dioctyl sodium sulfosuccinate, 1.5 parts of biurea, 0.25 parts of ceric sulfate, 2 parts of potassium dodecyl sulfonate, 7 parts of manganese dioxide.

[0018] Further, a food foaming agent, the preparation process is as follows: weigh each raw material in proportion, filter the solution after the catalytic oxidation reaction, take the filter residue, wash it with water for 3-5 times, and dry it at 40-60°C to obtain the food product. grade blowing agent.

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PUM

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Abstract

The invention relates to a foaming agent, in particular to a food foaming agent. It is composed of the following parts by weight: 25-30 parts of sorbitol, 25-35 parts of monoglyceride, 5-10 parts of sucrose palmitic acid, 10-15 parts of propylene glycol, 8-12 parts of sodium stearoyl lactylate, 25-30 parts of soybean whey protein, 15-20 parts of hydroxylated lecithin, 5-10 parts of dioctyl sulfosuccinate sodium, 0.8-2.1 parts of biurea, 0.05-0.3 parts of ceric sulfate, dodecane 1-3 parts of potassium sulfonate, 5-8 parts of manganese dioxide. The food foaming agent provided by the invention has reasonable formula, good use effect, low production cost, less impurities, good product quality, high yield, good stability, good foaming performance and rich in protein.

Description

technical field [0001] The invention relates to a foaming agent, in particular to a food foaming agent. Background technique [0002] A blowing agent is a material that facilitates the formation of a stable liquid suspension containing air in a mixture. The liquid may comprise water and / or oil. Foamability is the ability of a blowing agent to incorporate air into a liquid. If the blowing agent adsorbs rapidly on the air-water interface, it exhibits good foaming properties. Since most blowing agents commonly used in the art effectively lower the surface tension of water, which is also a goal of blowing agents, they exhibit good foaming properties. Blowing agents commonly used in the art are low molecular weight compounds (eg, small molecule surfactants), typically less than about 10 kilodaltons (kDa). Small molecules generally have good foaming properties because they have high surface activity and are able to lower the surface tension of water better and faster than high...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00
CPCA23V2002/00
Inventor 牟连春
Owner 青岛宏致复合织造有限公司
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