No-sugar plant butter with xylitol and its production

A technique of planting fat cream and its manufacturing method, which is applied in the direction of food preparation, edible oil/fat, and edible oil/fat. Dental caries, the effect of maintaining normal weight

Inactive Publication Date: 2005-02-23
付金海
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Problems solved by technology

The Chinese patent application number 02133058.1 discloses a "sugar-free non-dairy creamer", which is composed of hydrogenated vegetable oil, sodium caseinate, disodium hydrogen phosphate, sodium stearoyl lactylate, Tween 60, Tween 80, soybean lecithin , tripolyglycerol monostearate, monoglyceryl acetate, sorbitol, glycer...

Method used

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Embodiment Construction

[0007] Heat 25kg of partially hydrogenated vegetable oil to 65°C; in order to dissolve quickly and mix evenly during subsequent additions, add 0.5kg of sodium stearoyl lactylate under stirring, and then add 0.7kg of sodium caseinate, 0.3kg of fatty acid glycerides, 0.3kg of carboxymethyl cellulose, 0.4kg of xanthan gum, 0.2kg of dipotassium phosphate, 0.3kg of edible salt are added to the dry mix, continue to stir for 5 minutes, then add 52kg of water at 80°C, stir for 6 minutes, and then add 20kg Xylitol as a sweetener, stir for 5 minutes, add 0.3kg of flavor, and mix it evenly; use a high-pressure homogenizer to homogenize and emulsify under the dual conditions of 60kg / cm2 and 420kg / cm2, through plate heat exchange The temperature of the mixture is cooled to 6°C, filled, and quickly frozen to a hard state under the condition of -25°C, which is the finished product of the present invention.

[0008] In this embodiment, xylitol can be replaced with one or more of D-xylose, maltito...

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Abstract

A sugar-free vegetable butter without by-effect is prepared from water, partially hydrogenated vegetable oil, xylitol or D-xylose or maltose alcohol or sorbitol, sodium caseinate, glycerine ester of fatty acid, sodium stearyllactate, carboxymethyl cellulose, xanthan gum, dipotassium phosphate, edible salt and essence.

Description

Technical field [0001] The invention relates to a cream, in particular to a xylitol sugar-free non-dairy cream and a manufacturing method thereof. Background technique [0002] The sweetener in the existing non-dairy cream generally uses sucrose or glucose. The sugar content in the current marketed non-dairy cream is generally between 15% and 25%. Not only can the diabetic person not eat it, but it will also cause blood sugar. The incidence of diabetes in most countries in the world is 1% to 2%, and in developed countries such as the United States, it is 6% to 7%. The Chinese patent with application number 02133058.1 discloses a "sugar-free whipped cream", which is composed of hydrogenated vegetable oil, sodium caseinate, disodium hydrogen phosphate, sodium stearoyl lactylate, Tween 60, Tween 80, soybean phospholipid , Triglyceride monostearate, acetate monoglyceride, sorbitol, glycerin, monoglyceride, salt, xanthan gum, guar gum, food flavor, microcrystalline cellulose, cyclamat...

Claims

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Application Information

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IPC IPC(8): A23D7/00A23L33/125
Inventor 付金海
Owner 付金海
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