Emulsifying paste composition special for foods and production technology of emulsifying paste

A production process and composition technology, applied in the fields of food science, application, baking, etc., can solve the problems of short storage time, easy loss of moisture, poor taste, etc., to improve the application function and increase the smooth taste function. , the effect of soft tissue

Inactive Publication Date: 2017-09-08
广州市美日一统食品科技有限公司
View PDF4 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a special food emulsifying paste composition and its Production Process

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Emulsifying paste composition special for foods and production technology of emulsifying paste
  • Emulsifying paste composition special for foods and production technology of emulsifying paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] The present invention will be further described in detail below in conjunction with the accompanying drawings.

[0019] Such as figure 1 A food-specific emulsifying paste composition shown, consisting of 30-40% water, 20-30% sorbitol liquid, 6-10% sorbitan monostearate, mono or / and diglycerol stearate Esters 10-14% (the mono or / and diglycerol stearate is monoglycerol stearate or / and diglyceride stearate), polyglycerol fatty acid ester 4-8%, sucrose fatty acid ester 6 -12%, sodium stearoyl lactylate 3-8%.

[0020] Specifically, after long-term preparation and testing, the food-specific emulsifying paste composition is composed of 35% water, 25% sorbitol liquid, 8% sorbitan monostearate, mono or / and diglyceride stearate 12% polyglycerol fatty acid ester, 6% polyglycerol fatty acid ester, 9% sucrose fatty acid ester, and 5% sodium stearoyl lactylate. The food-specific emulsifying paste composition configured with various substances in this proportion can be used on cakes...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to an emulsifying paste composition special for foods. The emulsifying paste composition consists of 30-40% of water, 20-30% of sorbitol liquid, 6-10% of sorbitan monostearate, 10-14% of monoor/and diglyceryl stearate, 4-8% of polyglyceryl fatty ester, 6-12% of sucrose fatty acid ester and 3-8% of sodium stearoyl lactylate. The emulsifying paste composition disclosed by the invention is simple and convenient to make; and besides, a sorbitol composition and an emulsifying agent composition are processed and stirred at a special temperature, so that the application functions are effectively increased, the made emulsifying paste composition can lock moisture in bread, cakes and the like, can maintain food tissue soft, fine and smooth and increase smooth mouth feel.

Description

technical field [0001] The invention relates to a food additive, in particular to an additive for increasing the mouthfeel and freshness of cake food. Background technique [0002] In order to increase the shelf life of food such as bread and cakes, an emulsifying paste composition is mainly added to food such as bread and cakes at present. The main component of the emulsifying paste is composed of glyceryl monostearate. 1. In the process of making cakes, especially in the process of stirring, the oil and water can be better blended together, while the water in bread and cakes will evaporate during the baking process, so that the bread and cakes will be stored for a few days. The tissue becomes dry and prone to slag, and the taste becomes worse and worse. Contents of the invention [0003] The purpose of the present invention is to provide a special food emulsifying paste composition and its Production Process. [0004] A special emulsifying cream composition for food, ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/18
CPCA21D2/181
Inventor 向四忠
Owner 广州市美日一统食品科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap