207 results about "Sodium stearoyl lactylate" patented technology

The invention discloses a baking composite non-dairy cream and a preparation method thereof. The baking composite non-dairy cream is prepared from the following raw materials in percentage by weight: 28 to 40 percent of vegetable fat, 0.02 to 0.5 percent of lecithin, 0.02 to 2 percent of edible salts, 0.02 to 0.5 percent of diacetyl tartaric acid ester of mono-and diglycerides, 0.05 to 1 percent of mono-and diglycerides of fatty acids, 0 to 0.2 percent of sucrose fatty acid ester, 0 to 0.5 percent of polyglycerol ester, 2 to 5 percent of crino whey powder, 0.05 to 1 percent of modified cellulose, 0.1 to 2.5 percent of sodium caseinate, 0 to 0.5 percent of sodium stearoyl lactylate, 0 to 0.5 percent of lactic acid glycerin fatty acid ester, 0 to 0.3 percent of sodium alginate, 0.002 to 0.2 percent of sodium scorbate, 3 to 6 percent of sugar, 3 to 6 percent of glucose syrup, 10 to 18 percent of high fructose corn syrup and the balance of water. The baking composite non-dairy cream and the preparation method thereof disclosed by the invention have the beneficial effects that operation steps are simplified, and the efficiency is improved; the influence of human experience is avoided, and the finished product rate is improved; by using the synergistic effect of the modified cellulose, the sodium caseinate and stearoyl lactylate, a cake is automatically cracked when a pound cake is baked and the condition that the cake is pulled out of a baking chamber for artificially cutting is avoided, so that the baking time and energy consumption are saved; better water holding and wetting properties are obtained, and the shelf life is prolonged.