179 results about "SODIUM ISOSTEAROYL LACTYLATE" patented technology

The invention relates to an anti-dandruff composition and applications thereof, and belongs to the field of daily chemical products. The anti-dandruff composition comprises the following components in parts by weight: 0.3 to 3.6 parts of zinc pyrithione, 0.01 to 3.5 parts of piroctone olamine, 0.05 to 3.8 parts of hexamidine diisethionate, 0.1 to 4.0 parts of DM-846, and 0.5 to 5.0 parts of plant anti-dandruff agent, wherein DM-846 is composed of the following components in percentage by weight: 18 to 20% of dichlorobenzyl alcohol, 5 to 7% of sodium isostearoyl lactylate, 68 to 70% of cocamidopropyl PG-dimethyl ammonium chloride, and 5 to 7% of sodium lactate; and the plant anti-dandruff agent is composed of glycyrrhetinic acid, saponins, an azadirachta indica seed extract, and a solvent. The invention also provides a shampoo containing the anti-dandruff composition. The provided anti-dandruff composition has the advantages that the stimulation to scalp is reduced; at the same time, a good anti-dandruff effect is achieved, multiple anti-dandruff functions are realized, the antibacterial and anti-dandruff effect is good; the antibacterial and anti-dandruff effect of the shampoo is good, and the stability is high.

The invention discloses a dandruff-removing composition. The composition is prepared from piroctone olamine, hexamidine diisethionate, DM-846 and herbal dandruff-removing agent, wherein DM-846 is mixture of dichlorbenzyl alcohol, sodium isostearoyl lactylate, cocamidopropyl PG-dimethyl ammonium chloride and sodium lactate; the herbal dandruff-removing agent contains glycyrrhetinic acid, saponin and melia azadirachta seed extract. The invention further discloses double multiple-effect silicone oil free shampoo. According to the double multiple-effect silicone oil free shampoo, the dandruff-removing composition is added, a design of two materials is adopted, and multiple ingredients having excellent cleaning and nourishing effects for hair but cannot be stored for a long time can be stored separately and used at the same time, and better cleaning and nourishing effects can be achieved for hair; a refatting agent is adopted to replace traditional silicone oil, and is matched with nonirritant preservative, hair conditioner, surfactant and other raw materials to achieve the effects of effectively cleaning and nourishing hair and scalp and removing dandruff.

The invention relates to an ultra-low calorie health-care type soluble drink mate and a preparation method thereof. The drink mate comprises the following food raw materials and food additives in percentage by weight: soyabean lecithin, sodium casseinate, grape seed extract (containing more than or equal to 30 percent of grape polyphenol and more than or equal to 60 percent of oligomeric proanthocyanidins in percentage by mass), stevioside containing more than or equal to 80 percent of RA, sodium stearoyl lactylate, molecular distilled monoglyceride, sodium citrate, disodium hydrogen phosphate, sodium alginate, carrageenan, edible essence, silicon dioxide, and the like. The preparation method comprises the following steps: blending the materials, dissolving, emulsifying, homogenizing, spray drying, cooling regularly, sieving, metering and packaging. The invention has simple process, stable product quality and high nutritional value. The ultra-low calorie health-care type soluble drinkmate integrates the nutritional values of the soyabean lecithin, the stevioside containing more than or equal to 80 percent of RA, the sodium casseinate and the grape seed extract, has unique taste, smooth and fine mouthfeel and thick fragrance, does not contain trans fatty acid and is a novel ultra-low calorie health-care type soluble drink mate.

The invention relates to a steamed bread modifier, which contains 0.1 to 0.3 weight portion of amylase, 0.2 to 0.4 weight portion of glucose oxidase, 0.4 to 0.8 weight portion of xylanase, 2 to 3 weight portions of vitamin C, 6 to 8 weight portions of calcium stearyl lactylate or sodium stearoyl lactylate, 5 to 8 weight portions of full-fat soybean powder, 80 weight portions of corn starch, 0.8 to 1 weight portion of calcium peroxide, and 2.5 to 5 weight portions of monoglyceride. The steamed bread modifier can comprehensively modify the quality of steamed bread in aspects such as the volume of the steamed bread, skin whiteness, and internal structure.

The invention relates to a freeze-fermented fried dough stick and a production method thereof, belonging to the technical field of food processing. The invention utilizes the refrigeration technology and the yeast fermentation to produce the fried dough stick so as to provide a foundation for the industrialized production of the fried dough stick, enhances the product quality standardization, the safety and the convenience, and reduces the acrylamide content in the product and gives a unique fermentation smell for the fried dough stick. The technical proposal of the invention is that wheat flour or whole meal flour or buckwheat flour or oat flour, yeast, common salt, sodium bicarbonate, potassium acid tartrate, sodium stearoyl lactylate and glutathione are put into a stirring cylinder for even and slow mixing and stirring, then, ice water is added, and the mixture is continuously stirred into a dough; the dough is taken from the refrigerator, divided into blocks, shaped (to be elognated), refrigerated, and stored in the refrigerator for subsequent use; and when needed, the dough is taken from the refrigerator and then put into a case for fermentation, and finally the fermented dough is directly put into a frying pan to be fried the into a finished product. In the fried dough stick produced according to the embodiment of the invention, the acrylamide content is about 80 micrograms per kilogram of fried dough sticks, however, in the fried dough stick produced by using alum in the traditional process, the acrylamide content is about 220 micrograms per kilogram of fried dough sticks. Besides, the product has a novel smell generated by the fermentation of the yeast, and has bright yellow color, good appearance, crispy taste and deliciousness.

Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising very high levels of maltogenic amylase. These levels result in improved properties in the final baked product, including improved flavor, longer shelf life, and higher baked volumes. In one embodiment, the level of sugar included in the dough can be substantially reduced compared to prior art quantities, while still achieving a sweet product. The invention also allows certain chemicals such as sodium stearoyl lactylate and azodicarbonamide to be entirely eliminated from the dough.

The invention relates to French leavened bread with rich dietary fibers and a production method of French leavened bread, which belong to the technical field of food processing. The production method includes: weighing and placing high gluten flour, soybean fiber powder, resistant starch, oligosaccharide, yeast, granulated sugar, salt, milk powder, alpha-amylase, glucose oxidase, pentosanase, ascorbic acid, sodium stearoyl lactylate, carboxymethyl cellulose and hydroxypropyl methyl cellulose into a mixing tank, mixing well at the low speed, adding water, beaten egg, high fructose corn syrup, glycerin and shortening and mixing to obtain dough, pressing the formed dough, slicing and shaping, placing the sliced and shaped dough into a fermenting box for leavening, and after leavening, using an oven to bake to obtain finished products. The production method lays a foundation for making high-quality nutritious bread with rich dietary fibers. The shortages of rough taste, peculiar smell, darkening and the like of the French leavened bread compared with traditional dietary fiber bread (such as wheat brans, food gums and the like) are avoided, and the content of the dietary fibers can be increased and the product shelf life can be prolonged.

The invention discloses oil-control shampoo. The oil-control shampoo comprises the following components in percentage by weight: 35-39 percent of purified water, 0.05-0.15 percent of disodium EDTA (ethylenediaminetetraacetate), 12-18 percent of sodium cocoyl alanine, 4-7 percent of disodium cocoamphoacetate, 22-28 percent of disodium lauric polyether sulfosuccinate, 2-6 percent of (hexadecylamidopropyl)trimethylammonium chloride, 0.15-0.25 percent of dichlorbenzyl alcohol, 0.2-0.4 percent of citric acid, 2.3-3.7 percent of a humectant, 1.5-2.5 percent of polyquaternium, 1.5-2.5 percent of quaternium, 0.8-1.5 percent of sodium isostearoyl lactylate, 2-3 percent of organosilicon quaternary ammonium, 0.2-0.4 percent of PPG-3 octyl ether and 0.5-2 percent of cocoamidopropyl betaine. The oil control effect of the oil-control shampoo is good, and hair and scalp can be well cleaned.

The invention relates to a method for improving the crispy feature of fried dough stick by using transglutaminase, belonging to the technical field of food processing. The invention is characterized in that wheat flour or whole meal flour or buckwheat flour or oat flour, yeast, common salt, sodium bicarbonate, potassium acid tartrate, sodium stearoyl lactylate, glutathione, transglutaminase, lactalbumin and artemis sphaerocephala krasch gum are put into a stirring cylinder for even mixing and stirring, then, ice water is added, and the mixture is continuously stirred into a dough; the dough is stood at the room temperature such that the transglutaminase undergoes sufficient chemical action; the dough undergoing standing is divided into blocks and shaped (to be elognated), the dough is then coated by preservative films and then put in a refrigerator for refrigeration, and the refrigerated dough is then stored in the refrigerator; and, when needed, the dough is taken out from the refrigerator and then put into a case for fermentation, finally the fermented dough is directly put into a frying pan to be fried into a finished product. In the invention, the transglutaminase is utilized in the freeze-fermented fried dough stick to overcome the damage brought by the refrigeration to flour gluten protein. The invention not only keeps the advantages of the freeze-fermented fried dough stick such as low acrylamide content, unique smell, bright yellow color, good appearance, and the like, but also improves the crispy feature of the fired dough stick.

An improved method of treating skin diseases comprises applying to the skin of a patient suffering such a skin disease an allantoin-containing composition in a therapeutically effective quantity. The allantoin-containing composition is an oil-in-water emulsion that includes allantoin and an emulsifier system that includes at least one emulsifier that is either an anionic emulsifier or a nonionic emulsifier. If the emulsifier is an anionic emulsifier, the emulsifier system can include an acidic wax such as beeswax. The nonionic emulsifiers used can include at least one nonionic emulsifier that is an ethoxylated ether or an ethoxylated ester whose carbon chain length ranges from 8 to 22 carbon atoms. Alternatively, the emulsifier system can include an acidic anionic polymer such as carboxypolymethylene and an anionic emulsifier. In another alternative, the emulsifier system can include the acidic anionic polymer and a nonionic emulsifier, or the acidic anionic polymer alone. In still another alternative, the emulsifier system can include cetyl alcohol and stearic acid. In yet another alternative, the emulsifier system can include sodium stearoyl lactylate and sodium isostearoyl lactylate. In another alternative, the emulsifier system can include at least one polyethyleneglycol ether of cetearyl alcohol. In still another alternative, the emulsifier system can include a polyethylene glycol ester of stearic acid and glyceryl stearate. The composition can include other ingredients. The pH of the composition used in a method according to the present invention is from about 3.0 to about 6.0; preferably, a narrower pH range is used, varying with each embodiment of the composition. Among the diseases that can be treated is epidermolysis bullosa.

The invention discloses a bread improver. The bread improver is prepared from alpha-amylase, xylanase, maltogenic amylase, diacetyl tartaric acid ester of monoglycerides, mono-and diglycerides of fatty acids, sodium stearoyl lactylate, xanthan gum, sodium carboxymethyl cellulose, vitamin C, coarse-grain pre-gelatinized waxy corn starch and vital wheat gluten. The grain size of the coarse-grain pre-gelatinized waxy corn starch meets a condition that a retention rate is smaller than or equal to 40% after the starch is filtered through a 220micrometer screen, and a lactic acid SRC value of the vital wheat gluten is 95.0-130.0%. Due to adoption of the high-fluidity coarse-grain pre-gelatinized waxy corn starch as a carrier, uniformity of components of the bread improver is improved under the conditions of equal time and equal rotation speed; by adoption of the vital wheat gluten with special performances, bread ageing is effectively decelerated to improve resilience of bread.

The invention discloses a hot pot baozi, which comprises baozi wrappers and stuffing, wherein the baozi wrappers are prepared from the following raw materials: wheat starch, modified starch, water, quick-frozen oil, mycose, sodium stearoyl lactylate, sodium caseinate, and modified soybean lecithin. The stuffing is prepared from the following raw materials: meat, pure fat, dark soy sauce, water, spring onion, water chestnut, agar jelly, salt, white sugar, ground pepper, monosodium glutamate, inosine 5'-monophosphate and guanosine 5'-monophosphate. The invention discloses a preparation method of the hot pot baozi, which comprises the following steps: a) preparing starch gravy; b) adding auxiliary material; c) carrying out vacuum dough making; d) stirring the stuffing; e) molding; f) boiling with water; g) cooling; and i) cold preservation. The hot pot baozi provided with the above-mentioned materials and preparation method has rich nutrition, good taste and good chewing quality. The wrapper of the hot pot baozi has strong toughness, high transparency after water boiling and better retention of cooking liquor. Furthermore, the hot pot baozi has good boiling-resistance and good anti-aging effect.

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.

The invention relates to a frozen spring roll and a technology thereof. The frozen spring roll comprises a filling and a coating, wherein the filling can be in shape of sweetened bean paste, Q balls, filaments, meat paste or mashed vegetables; white sugar is adopted and serves as a sweetening agent in the spices of the filling; the coating consists of at least two wrappers; glycerin monostearate serving as an emulsion stabilizer is added to the inner wrapper; vegetable juice for coloring and sodium stearoyl lactylate for resisting cracking are added to the outer wrapper; and a name corresponding to the filling is burnt in the outer wrapper. According to the frozen spring roll having such structure and produced by such technology, the filling is soft, the two wrappers are crisp outside and soft inside, so that the frozen spring roll tastes good and has relatively high aesthetic effect and is relatively worthy to popularize and apply.

An improved method of treating skin diseases comprises applying to the skin of a patient suffering such a skin disease an allantoin-containing composition in a therapeutically effective quantity. The allantoin-containing composition is an oil-in-water emulsion that includes allantoin and an emulsifier system that includes at least one emulsifier that is either an anionic emulsifier or a nonionic emulsifier. If the emulsifier is an anionic emulsifier, the emulsifier system can include an acidic wax such as beeswax. The nonionic emulsifiers used can include at least one nonionic emulsifier that is an ethoxylated ether or an ethoxylated ester whose carbon chain length ranges from 8 to 22 carbon atoms. Alternatively, the emulsifier system can include an acidic anionic polymer such as carboxypolymethylene and an anionic emulsifier. In another alternative, the emulsifier system can include the acidic anionic polymer and a nonionic emulsifier, or the acidic anionic polymer alone. In still another alternative, the emulsifier system can include cetyl alcohol and stearic acid. In yet another alternative, the emulsifier system can include sodium stearoyl lactylate and sodium isostearoyl lactylate. In another alternative, the emulsifier system can include at least one polyethyleneglycol ether of cetearyl alcohol. In still another alternative, the emulsifier system can include a polyethylene glycol ester of stearic acid and glyceryl stearate. The composition can include other ingredients. The pH of the composition used in a method according to the present invention is from about 3.0 to about 6.0; preferably, a narrower pH range is used, varying with each embodiment of the composition. Among the diseases that can be treated is epidermolysis bullosa.

The invention discloses whole-wheat crackers and aims at providing a food which has rich nutrition, good taste and a health care role. The whole-wheat crackers are made from the following raw materials: flour, white granulated sugar, white granulated sugar powder, shortening, wheat bran, common salt, egg, sodium bicarbonate, tartaric acid, ammonium bicarbonate, liquid malt extract, sodium stearoyl lactylate, calcium carbonate, butter flavor and water.

The invention discloses a rice meal low-temperature anti-aging agent. The rice meal low-temperature anti-aging agent is prepared from the following components in parts by mass: 0.1 to 0.5 part of emulsifier, 0.1 to 0.3 part of hydrophilic colloid, 0.1 to 0.2 part of beta-cyclodextrine, or 0.2 to 0.4 part of konjac glucomannan, wherein the emulsifier is selected from one or two of SE (sucrose ester), SSL (sodium stearoyl lactylate) and GMS (monostearin); the hydrophilic colloid is selected from one or two of xanthan gum, guar gum and sodium alginate. The rice meal low-temperature anti-aging agent has the advantages that the water retention ability of rice meal at the low temperature of 4 DEG C or -20 DEG C is improved, the water loss of tissues is effectively controlled, and the cracking of a product is controlled; the content of bonding water is effectively increased, the water loss is reduced, the aging is delayed, the low-temperature storage hardening of a product is prevented, the tissue structure is improved, and the quality guarantee time of the rice meal product is prolonged.

The invention relates to a method by utilizing micro-emulsion to prepare frozen puff, which is characterized in that: food-grade micro-emulsion is prepared by utilizing emulsifiers such as potassium sorbate, tween-80, sucrose fatty ester and sodium stearoyl lactylate, salt, ethanol and water, the food-grade micro-emulsion is used for preparing puff, a molded puff blank is cold stored under the temperature of minus 180 DEG C for later use after being quickly frozen under the temperature of minus 40 DEG C; and when the puff is eaten, the puff blank is directly baked and filled with filler. The frozen puff prepared by the method still can maintain good quality after being cold stored for three months. The method can save labor and space for a bakery and is convenient for consumers to bake fresh puff at home.

The invention provides whole wheat boiled noodle, which is prepared from the following raw materials (by weight): 60-70 parts of flour, 5-10 parts of wheat bran, 5-10 parts of corn flour, 0.02-0.04 part of a compound enzyme preparation, 2-3 part of vital gluten, 0.06-0.1 part of sodium stearoyl lactylate, 20-35 parts of water and 2-5 parts of edible salt. Lipase activity of maize meal and wheat bran is eliminated by microwave treatment. Due to the Maillard reaction happed during the enzyme deactivation process, unique flavor is generated, and taste of the boiled noodle is enhanced. Shelf life of the whole wheat boiled noodle is prolonged because of an antioxidant generated during the Maillard reaction process. Thus, the problem that most whole wheat boiled noodles in the market have short shelf life and are not easy to store is solved. In comparison with a traditional backing technology, the microwave enzyme deactivation technology has the following advantages: reaction time is saved, factory energy resources are saved, and the smell of burnt food that is generated by wheat bran after excessive baking is prevented such that taste of the noodle is not influenced.

The invention discloses a scalp cleaning gel and a preparation process thereof. The scalp cleaning gel comprises the following components in parts by weight: 8-12 parts of sodium laureth sulfate, 4-6parts of cocamidopropyl betaine, 2-4 parts of cocamidopropyl DEA, 2-4 parts of decyl glucoside, 2-4 parts of disodium lauriminodiacetate, 0.3-0.7 part of sodium isostearoyl lactylate, 0.5-1 part of sodium chloride, 0.1-0.4 part of polyquaternium-10, 0.3-0.7 part of essence, 0.1-0.4 part of guar hydroxypropyltrimonium chloride, 0.1-0.4 part of DMDM hydantoin, 0.002-0.005 part of hexamidine diisethionate (isethionic acid), 0.05-0.1 part of disodium EDTA, 0.1-0.4 part of allantoin, 0.05-0.2 part of sodium hyaluronate, 0.1-0.4 part of citric acid, 0.5-1 part of aloe extract and 60-80 parts of water. The scalp cleansing gel prepared by the method can relieve scalp allergy, pruritus, oil production and much dandruff and prevent alopecia, and can make hair black and lustrous and uniform in thickness after long-term use. The aloe extract has obvious oil removing and oil controlling effects.

The invention provides a stabilizer composition, application thereof and a milk beverage containing the composition. The stabilizer composition comprises carrageenan, guar gum, sodium alginate and sodium carboxymethylcellulose, and can further comprise monoglyceride and monoglyceride and/or sodium stearoyl lactylate. When the composition as a stabilizer is applied to the milk beverage, the stability of the milk beverage can be improved.

The invention discloses a yellow peach mooncake. The yellow peach mooncake comprises a crust and stuffing. The crust comprises low-gluten flour, kudzurvine toot powder, eggs, water, skim milk powder, salad oil, wood sugar and sodium stearoyl lactylate. The stuffing includes yellow peach jam. The yellow peach mooncake is made through flour mixing, stuffing wrapping and roasting. The yellow peach mooncake is reasonable in formula, the content of sugar and the content of fat in the crust are lowered, the kudzurvine toot powder has a good blood sugar level lowering effect, the made mookcake has agreeable sweetness, the surface is golden yellow, and the yellow peach mookcake is wide in suitable crowd; in addition, due to the fact that yellow peaches are extremely not suitable for storage, the additional value of yellow peaches can be improved when yellow peaches serve as the stuffing of the mooncake, and enthusiasm of fruit farmers is improved.

The invention belongs to the field of agricultural cultivation, and specifically relates to a cultivation substrate for a sweet potato seedling. The cultivation substrate is prepared through the following steps: (1) material fermentation: a step of uniformly mixing the following components in parts by weight: 30 parts of sweet potato stalk powder, 30 parts of blue algae, 10 parts of cow dung, 0.5 part of potassium hydroxide, 0.2 part of urea and 0.06 part of a fertilizer fermenting agent, carrying out stacking decomposing, guaranteeing the content of water to be 40 to 50% and a temperature to be 50 to 60 DEG C during the period of stacking decomposing, and carrying out turning once every 15 days until the state of decomposing is achieved, i.e., humus is obtained; and (2) substrate mixing: a step of weighing the following components in parts by weight: 40 parts of the humus, 20 parts of plant ash, 10 parts of pinewood sawdust, 10 parts of coarse sand, 0.8 part of sodium stearoyl lactylate and 0.005 part of a fungicide, and carrying out uniform mixing so as to obtain the cultivation substrate for the sweet potato seedling. The substrate provided by the invention can significantly improve commodity characteristics, disease resistance and yield of sweet potato, and enhances the quality of the sweet potato.