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89 results about "Sucrose polyester" patented technology

Sucrose polyester (SPE) a synthetic nonabsorbable fat that, when added to the diet, reduces plasma cholesterol levels by increasing the excretion of cholesterol in the feces. It is formulated to have the characteristic texture, taste, and consistency of regular margarine or vegetable oil and adds no calories to the diet. Olestra A proprietary, FDA ...

Process for synthesizing sucrose polyester by using rotating film transesterification flow reactor

The invention discloses a process for synthesizing sucrose polyester, particularly a process for synthesizing sucrose polyester by using a rotating film transesterification flow reactor. The process comprises the following steps: methyl oleate, sucrose powder, potassium stearate and potassium carbonate are added into a mixing kettle, and heated while stirring; the materials enter the rotating film transesterification flow reactor to react; the crude fatty acid sucrose polyester product obtained after the reaction enters a product storage tank, and the reaction product methanol enters a methanol receiver after being cooled by a condenser; and the crude product in the product storage tank is neutralized with acetic acid, washed and dried to obtain the sucrose polyester product. The low-boiling-point substances generated in the process provided by the invention are quickly removed out of the reaction system, thereby being beneficial to the generation of the product, greatly increasing the reaction speed and enhancing the product quality. The process can be used for continuous-feeding production, is beneficial to large-scale production, enhances the production efficiency, has the advantages of high yield and simple process, lowers the production cost and raises the resource utilization ratio.
Owner:ADANA FOOD TECH LIUZHOU

Composition for non-dairy creamer, non-dairy creamer as well as preparation method and application of non-dairy creamer

The invention discloses a composition for non-dairy creamer, non-dairy creamer as well as a preparation method and application of the non-dairy creamer. The composition comprises the following raw materials in parts by weight: 25-40 parts of sucrose polyester, 0-3 parts of vegetable oil, 30-60 parts of glucose syrup, 1.7-14 parts of emulsifying agents and 0.25-1.6 parts of thickening agents. A method for preparing the non-dairy creamer by utilizing the composition comprises the following steps of: mixing the sucrose polyester, the vegetable oil, the glucose syrup, the emulsifying agents and the thickening agents, dissolving the mixture into water, and drying the mixture after carrying out homogenizing and sterilization, so as to obtain the non-dairy creamer. The invention further discloses the application of the non-dairy creamer in coffee, milky teas, instant oatmeal, instant milk powder and ingredient bags of fast food. The sucrose polyester in the non-dairy creamer cannot be digested by a human body, so that the flavor and quality same as the flavor and quality of the non-dairy creamer prepared from hydrogenated vegetable oil can be guaranteed, and the human body can be guaranteed not to ingest excess calories and fat; the sucrose polyester does not contain trans-fatty acid, so that the health risks of the human body caused by the excessive intake of hydrogenated vegetable fat and the trans-fatty acid can be effectively prevented.
Owner:北京中科邦尼国际科技有限责任公司

Method for processing pizza cheese

ActiveCN103283857ASimple processEasy to operateCheese manufactureMilk SerumSodium aluminum phosphate
The invention relates to a method for processing a pizza cheese. The method comprises the following steps of: 1, preparing curd; 2, cutting the curd; 3, heating and hot-ironing; 4, discharging whey and collecting curd blocks; 5, brewing by stacking, and texturing; 6, crushing and blending with dry salt; 7, hot-boiling and drawing, namely, boiling the curd blocks treated in the step 6 previously in salt-containing hot water in a weight percentage of 3-4% for 10-20 minutes, and then taking out the curd blocks after leaching and putting the curd blocks in a hot-boiling drawing machine, adding table salt accounting for 0.2-0.8% of the curd blocks by weight, and simultaneously adding sucrose polyester accounting for 0.2-1.2% of the curd blocks by weight, green bean starch accounting for 0.2-1.0% of the curd blocks by weight and sodium aluminium phosphate accounting for 1.5-3.0% of the curd blocks by weight, and then performing rubbing-up drawing for 20-50 minutes while keeping the temperature in the range from 70 DEG C to 80 DEG C; and 8, carrying out cooling and forming, thereby obtaining the pizza cheese. The method provided by the invention is characterized by blending dry salt before drawing, performing hot boiling in salt-containing water and adding the table salt in the drawing process, and thereby being convenient and easy to operate; the method is convenient and easy to operate, free of lots of saline water for soaking, and efficient and energy-saving; and as a result, the processing cost is reduced.
Owner:黑龙江赫益乳业科技有限公司
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