Pastry emulsifying paste

Abstract

The invention discloses pastry emulsifying paste which comprises the following components in parts by weight: 10-30 parts of polyglycerol fatty acid ester, 2-10 parts of sucrose fatty acid ester, 2-10parts of sodium stearoyl lactylate, 0.1-1 part of potassium stearate, 5-12 parts of glycerol and 1-5 parts of ethanol. The pastry emulsifying paste system disclosed by the invention does not containpropylene glycol, so that the risk that the content of propylene glycol in cake products exceeds the standard is avoided, and the safety, the health and the use convenience of the pastry emulsifying paste are improved; the pastry emulsifying paste system does not contain a polymorphic emulsifying agent, so that the use performance is very stable within the quality guarantee period, and the performance reduction and even failure of the emulsifying paste due to the change of the crystal form are avoided; the pastry emulsifying paste has excellent foamability, foam persistence, moisture retentionand aging resistance, and a prepared cake product is high in expansion degree, uniform and fine in texture, soft, moist and elastic in taste and not prone to aging.

Description

technical field [0001] The invention relates to a food additive, in particular to a cake emulsifying cream. Background technique [0002] Compound cake emulsifying paste is an essential additive in cake production, which has the functions of increasing cake volume, improving cake structure and softness, delaying cake aging, and extending cake storage and preservation period. [0003] Commonly used compound cake emulsifiers are mainly gel-like compound emulsifier products with mono- and diglyceride fatty acid esters as the main active ingredients. Among them, mono- and diglyceride fatty acid esters can be kept in the state of α-crystal form for a long time by compounding with other emulsifiers and solvents with stabilizing effect through hydration. In this way, excellent aerating and emulsifying properties are obtained, and it is used in cake products with good application performance. [0004] But existing compound cake emulsifying cream products all contain food additive ...

AI Technical Summary

Problems solved by technology

During the shelf life, the α-crystal form of mono- and diglyceride fatty acid esters is easily transformed into β-crystal form, which crystallizes out from the gel system and forms white spots on the surface of the paste, resulting in reduced application performance or even complete loss

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