CN105685952A - Food emulsifier - Google Patents
Food emulsifier Download PDFInfo
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- CN105685952A CN105685952A CN201610053993.8A CN201610053993A CN105685952A CN 105685952 A CN105685952 A CN 105685952A CN 201610053993 A CN201610053993 A CN 201610053993A CN 105685952 A CN105685952 A CN 105685952A
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- propyl acetate
- parts
- fatty acid
- food
- rice starch
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- General Preparation And Processing Of Foods (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a food emulsifier. The food emulsifier respectively comprises ingredients in part by mass: 10 to 20 parts of early indica rice starch, 10 to 20 parts of fatty acid monoglyceride, 8 to 14 parts of propyl acetate, 1 to 3 parts of propyl acetate, and 100 to 120 parts of distilled water. The ingredients of the early indica rice starch, the fatty acid monoglyceride, the propyl acetate, the propyl acetate, the distilled water, octenyl succinic anhydride, NAOH solution and the like used by the food emulsifier can be widely applied to foods; the food emulsifier can achieve an effect of emulsifying foods for long time; moreover, the main ingredients of the food emulsifier are the early indica rice starch, the fatty acid monoglyceride, the propyl acetate which are natural ingredients, and thus, the food emulsifier can guarantee not to cause serious damage to health of a consumer even though an eating quantity is large; moreover, the natural ingredients have a better emulsifying effect.
Description
Technical field
The invention belongs to food processing technology field, specifically food emulsifying agent。
Background technology
Food emulsifying agent refers to improve the various surface tension constituted between mutually in emulsification system, forms the material of homogeneous dispersion or emulsified body, also referred to as surfactant。Or say that the liquid matter being to make complementation mix transfers the material of dispersed phase (emulsion) to, add and can significantly reduce oil distilled water two-phase interface tension force on a small quantity, produce the food additive of emulsifying effectiveness。Oil distilled water two-phase interface tension force can be significantly reduced after making an addition to food, make immiscible oil (dredging distillation aqueous substance) and distilled water (parent's distillation aqueous substance) form the food additive of stabilized emulsion。The effect of emulsifying agent: surfactant, reduce interfacial tension, dispersion phase surface formed protecting film。Emulsifying agent effect in food: emulsification；Barbotage；Suspension effect；Demulsification and froth breaking effect；Complexing；Cerium sulphate crystal；Humidification；Lubrication。
But the emulsifying effectiveness persistent period of existing emulsifying agent is shorter, and food is after the emulsifying of certain time, it is possible to there will be the phenomenon that emulsifying is failed。
Summary of the invention
In order to overcome emulsifying persistent period that existing food emulsifying agent exists shorter problem, existing especially set out a kind of can the food emulsifying agent of its effect for a long time。
For realizing above-mentioned technique effect, technical solution of the present invention is as follows:
Food emulsifying agent, it is characterized in that, including early rice starch, fatty acid monoglyceride, propyl acetate, propyl acetate and distilled water, the mass fraction of each composition is respectively as follows: described early rice starch to be 10-20 part, described fatty acid monoglyceride is 10-20 part, described propyl acetate is 8-14 part, described propyl acetate is 1-3 part, described distilled water is 100-120 part。
Described early rice starch is 12-18 part, described fatty acid monoglyceride to be 12-17 part, described propyl acetate be 10-13 part, described propyl acetate are 2-3 part, described distilled water is 105-115 part。
Described early rice starch is 14 parts, described fatty acid monoglyceride is 16 parts, described propyl acetate is 12 parts, described propyl acetate is 2 parts, described distilled water is 110 parts。
Also including octenyl succinic acid anhydride and NAOH solution, it be 1-5 part, described NAOH solution is 0.1-2.5 part that the mass fraction of each composition is respectively as follows: described octenyl succinic acid anhydride。
Described octenyl succinic acid anhydride is 3 parts, described NAOH solution is 1.2 parts。
It is an advantage of the current invention that:
The compositions such as early rice starch, fatty acid monoglyceride, propyl acetate, propyl acetate and distilled water, octenyl succinic acid anhydride, the NAOH solution that present invention employing uses, can be widely applied on food, it is capable of effect of the long-time emulsifying to food, and its Main Ingredients and Appearance is the natural components such as early rice starch, fatty acid monoglyceride, propyl acetate, even if it can be ensured that edible measures under relatively larger premise, cause bigger infringement without to the health of consumer, and natural components emulsifying effectiveness is more preferably。
Detailed description of the invention
Embodiment 1
Food emulsifying agent, it is characterized in that, including early rice starch, fatty acid monoglyceride, propyl acetate, propyl acetate and distilled water, the mass fraction of each composition is respectively as follows: described early rice starch to be 10-20 part, described fatty acid monoglyceride is 10-20 part, described propyl acetate is 8-14 part, described propyl acetate is 1-3 part, described distilled water is 100-120 part。The compositions such as early rice starch, fatty acid monoglyceride, propyl acetate, propyl acetate and distilled water, octenyl succinic acid anhydride, the NAOH solution that present invention employing uses, can be widely applied on food, it is capable of effect of the long-time emulsifying to food, and its Main Ingredients and Appearance is the natural components such as early rice starch, fatty acid monoglyceride, propyl acetate, even if it can be ensured that edible measures under relatively larger premise, cause bigger infringement without to the health of consumer, and natural components emulsifying effectiveness is more preferably。
Embodiment 2
Food emulsifying agent, it is characterized in that, including early rice starch, fatty acid monoglyceride, propyl acetate, propyl acetate and distilled water, the mass fraction of each composition is respectively as follows: described early rice starch to be 12-18 part, described fatty acid monoglyceride is 12-17 part, described propyl acetate is 10-13 part, described propyl acetate is 2-3 part, described distilled water is 105-115 part。The compositions such as early rice starch, fatty acid monoglyceride, propyl acetate, propyl acetate and distilled water, octenyl succinic acid anhydride, the NAOH solution that present invention employing uses, can be widely applied on food, it is capable of effect of the long-time emulsifying to food, and its Main Ingredients and Appearance is the natural components such as early rice starch, fatty acid monoglyceride, propyl acetate, even if it can be ensured that edible measures under relatively larger premise, cause bigger infringement without to the health of consumer, and natural components emulsifying effectiveness is more preferably。
Embodiment 3
Food emulsifying agent, it is characterized in that, including early rice starch, fatty acid monoglyceride, propyl acetate, propyl acetate and distilled water, the mass fraction of each composition be respectively as follows: described early rice starch be 14 parts, described fatty acid monoglyceride be 16 parts, described propyl acetate be 12 parts, described propyl acetate be 2 parts, described distilled water be 110 parts。The compositions such as early rice starch, fatty acid monoglyceride, propyl acetate, propyl acetate and distilled water, octenyl succinic acid anhydride, the NAOH solution that present invention employing uses, can be widely applied on food, it is capable of effect of the long-time emulsifying to food, and its Main Ingredients and Appearance is the natural components such as early rice starch, fatty acid monoglyceride, propyl acetate, even if it can be ensured that edible measures under relatively larger premise, cause bigger infringement without to the health of consumer, and natural components emulsifying effectiveness is more preferably。
Embodiment 4
Food emulsifying agent, it is characterized in that, including early rice starch, fatty acid monoglyceride, propyl acetate, propyl acetate and distilled water, the mass fraction of each composition is respectively as follows: described early rice starch to be 12-18 part, described fatty acid monoglyceride is 12-17 part, described propyl acetate is 10-13 part, described propyl acetate is 2-3 part, described distilled water is 105-115 part。Also including octenyl succinic acid anhydride and NAOH solution, it be 1-5 part, described NAOH solution is 0.1-2.5 part that the mass fraction of each composition is respectively as follows: described octenyl succinic acid anhydride。The compositions such as early rice starch, fatty acid monoglyceride, propyl acetate, propyl acetate and distilled water, octenyl succinic acid anhydride, the NAOH solution that present invention employing uses, can be widely applied on food, it is capable of effect of the long-time emulsifying to food, and its Main Ingredients and Appearance is the natural components such as early rice starch, fatty acid monoglyceride, propyl acetate, even if it can be ensured that edible measures under relatively larger premise, cause bigger infringement without to the health of consumer, and natural components emulsifying effectiveness is more preferably。
Embodiment 5
Food emulsifying agent, it is characterized in that, including early rice starch, fatty acid monoglyceride, propyl acetate, propyl acetate and distilled water, the mass fraction of each composition be respectively as follows: described early rice starch be 14 parts, described fatty acid monoglyceride be 16 parts, described propyl acetate be 12 parts, described propyl acetate be 2 parts, described distilled water be 110 parts。Also include octenyl succinic acid anhydride and NAOH solution, the mass fraction of each composition be respectively as follows: described octenyl succinic acid anhydride be 3 parts, described NAOH solution be 1.2 parts。The compositions such as early rice starch, fatty acid monoglyceride, propyl acetate, propyl acetate and distilled water, octenyl succinic acid anhydride, the NAOH solution that present invention employing uses, can be widely applied on food, it is capable of effect of the long-time emulsifying to food, and its Main Ingredients and Appearance is the natural components such as early rice starch, fatty acid monoglyceride, propyl acetate, even if it can be ensured that edible measures under relatively larger premise, cause bigger infringement without to the health of consumer, and natural components emulsifying effectiveness is more preferably。
Claims (5)
1. food emulsifying agent, it is characterized in that: include early rice starch, fatty acid monoglyceride, propyl acetate, propyl acetate and distilled water, the mass fraction of each composition is respectively as follows: described early rice starch to be 10-20 part, described fatty acid monoglyceride is 10-20 part, described propyl acetate is 8-14 part, described propyl acetate is 1-3 part, described distilled water is 100-120 part。
2. food emulsifying agent according to claim 1, it is characterised in that: described early rice starch is 12-18 part, described fatty acid monoglyceride to be 12-17 part, described propyl acetate be 10-13 part, described propyl acetate are 2-3 part, described distilled water is 105-115 part。
3. food emulsifying agent according to claim 1, it is characterised in that: described early rice starch is 14 parts, described fatty acid monoglyceride is 16 parts, described propyl acetate is 12 parts, described propyl acetate is 2 parts, described distilled water is 110 parts。
4. food emulsifying agent according to claim 1, it is characterised in that: also including octenyl succinic acid anhydride and NAOH solution, it be 1-5 part, described NAOH solution is 0.1-2.5 part that the mass fraction of each composition is respectively as follows: described octenyl succinic acid anhydride。
5. food emulsifying agent according to claim 1, it is characterised in that: described octenyl succinic acid anhydride is 3 parts, described NAOH solution is 1.2 parts。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610053993.8A CN105685952A (en) | 2016-01-27 | 2016-01-27 | Food emulsifier |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610053993.8A CN105685952A (en) | 2016-01-27 | 2016-01-27 | Food emulsifier |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105685952A true CN105685952A (en) | 2016-06-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610053993.8A Pending CN105685952A (en) | 2016-01-27 | 2016-01-27 | Food emulsifier |
Country Status (1)
| Country | Link |
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| CN (1) | CN105685952A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1823617A (en) * | 2006-03-29 | 2006-08-30 | 浙江大学 | Emulsifier for stabilizing food emulsion system and its preparation method |
| CN103651656A (en) * | 2012-09-10 | 2014-03-26 | 丰益(上海)生物技术研发中心有限公司 | Flour, flour product and quality improver thereof |
| CN103892150A (en) * | 2012-12-26 | 2014-07-02 | 郭公甫 | Food emulsifying agent |
-
2016
- 2016-01-27 CN CN201610053993.8A patent/CN105685952A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1823617A (en) * | 2006-03-29 | 2006-08-30 | 浙江大学 | Emulsifier for stabilizing food emulsion system and its preparation method |
| CN103651656A (en) * | 2012-09-10 | 2014-03-26 | 丰益(上海)生物技术研发中心有限公司 | Flour, flour product and quality improver thereof |
| CN103892150A (en) * | 2012-12-26 | 2014-07-02 | 郭公甫 | Food emulsifying agent |
Non-Patent Citations (1)
| Title |
|---|
| 方芳等: "淀粉基食品乳化剂及其应用", 《中国粮油学报》 * |
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Application publication date: 20160622 |