CN107646935A - Composite emulsifier a kind of while that there is emulsification and water tariff collection effect and its application - Google Patents
Composite emulsifier a kind of while that there is emulsification and water tariff collection effect and its application Download PDFInfo
- Publication number
- CN107646935A CN107646935A CN201710822211.7A CN201710822211A CN107646935A CN 107646935 A CN107646935 A CN 107646935A CN 201710822211 A CN201710822211 A CN 201710822211A CN 107646935 A CN107646935 A CN 107646935A
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- Prior art keywords
- composite emulsifier
- water
- emulsification
- monostearate
- sucrose fatty
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a kind of while there is the composite emulsifier of emulsification and water tariff collection effect, include the raw material of following mass percent：25 40% water, 10 30% D-sorbite, 10 30% glycerine, 5 15% sucrose fatty ester, 5 15% glycerin monostearate, 5 15% sorbitan monostearate and 3 10% polyoxyethylene sorbitan monostearate, wherein, the HLB value of sucrose fatty ester is 16.In addition, the application the invention also provides above-mentioned composite emulsifier in bakery preparation.Present invention has the advantage that playing the role of to keep moisture to food while quick emulsification action effect, make the soft moistening of product quality, even tissue is fine and smooth, and quality is improved.
Description
Technical field
The invention belongs to food additives field, particularly relates to compounding that is a kind of while having emulsification and water tariff collection effect
Emulsifying agent and its application.
Background technology
Food emulsifying agent refers to that after making an addition to food oil-water two-phase interfaces tension force can be significantly reduced, make it is complementary mix it is hydrophobic
Property material and hydroaropic substance formed relative stable emulsion generation emulsifying effectiveness food additives.
There is stearoyl lactate, CSL, double using more emulsifying agent in domestic baked product quality-improving
Acetyltartaric acid monoglyceride, sucrose fatty ester, Distilled glycerin monostearate etc..Used aloned specific aim is excessively single, effect
Fruit is not comprehensive enough.
A variety of powder emulsifying agents, which are used in mixed way, solves the problems, such as that single emulsifier adaptability is not extensive enough, suitable for big portion
Product is divided to use.But due to emulsification it is generally necessary to carried out under conditions of liquid, and also need to certain action temperature
Degree and action time so that the powder emulsifying agent action effect of compounding can not give full play to.
Because action time is short, environment temperature is low low with moisture several in most baked product manufacturing process
Individual problem, causes the effect of powder emulsifying agent can not give full play to.In order to reach emulsification purpose, the dosage increase of emulsifying agent, make
Into material waste.
In order that the food emulsifying agent of compounding is played one's part to the full in bakery, it is necessary to composite emulsifier to powder
Improved, formulated food emulsifying agent quickly can be sufficiently produced emulsifying effectiveness after addition, reduced because can not fully send out
Wave the wastage of material that emulsifying effectiveness is brought.
In summary, in order to reduce the waste of emulsifier raw material, the quality of bakery is improved, it is necessary to develop a breast
Change effect faster, more thorough formulated food emulsifier production.
The content of the invention
In view of this, it is an object of the invention to propose compound emulsion that is a kind of while having emulsification and water tariff collection effect
Agent, it to numerous emulsifiers and water retention agent by being mixed, pre-emulsification processing, can bakee formulated food emulsifying agent
Acted in food faster more thorough.Meanwhile on the premise of emulsification purpose is reached, the water holding capacity of bakery can be strengthened
With resisting starch ageing ability, so as to improve product quality.
In addition, the invention also provides the application of composite emulsifier above-mentioned while that there is emulsification to be acted on water tariff collection.
In order to solve the above technical problems, the present invention uses following technical scheme：
Composite emulsifier a kind of while that there is emulsification and water tariff collection effect, include the raw material of following mass percent：
25-40% water, 10-30% D-sorbite, 10-30% glycerine, 5-15% sucrose fatty ester, 5-
The polyoxyethylene sorbitol acid anhydride list of 15% glycerin monostearate, 5-15% sorbitan monostearate and 3-10%
Stearate, wherein, the HLB value of sucrose fatty ester is 16.
Preferably, composite emulsifier kind of the present invention also includes soluble soybean polysaccharide, and the soluble soybean is more
Sugar mass percent shared in composite emulsifier is 0-5%.
Preferably, the composite emulsifier includes the raw material of following mass percent：30% water, 27% sorb
Sugar alcohol, 11% glycerine, 7% sucrose fatty ester, 8% glycerin monostearate, 10% sorbitol anhydride monostearate
Ester, 5% polyoxyethylene sorbitan monostearate and 2% soluble soybean polysaccharide.
Preferably, the composite emulsifier includes the raw material of following mass percent：30% water, 10% sorb
Sugar alcohol, 26% glycerine, 7% sucrose fatty ester, 10% glycerin monostearate, 10% sorbitol anhydride monostearate
Ester, 5% polyoxyethylene sorbitan monostearate and 2% soluble soybean polysaccharide.
Preferably, the composite emulsifier includes the raw material of following mass percent：30% water, 10% sorb
Sugar alcohol, 22% glycerine, 7% sucrose fatty ester, 12% glycerin monostearate, 10% sorbitol anhydride monostearate
Ester, 5% polyoxyethylene sorbitan monostearate and 4% soluble soybean polysaccharide.
Preferably, the composite emulsifier includes the raw material of following mass percent：30% water, 22% sorb
Sugar alcohol, 10% glycerine, 6% sucrose fatty ester, 13% glycerin monostearate, 10% sorbitol anhydride monostearate
Ester, 5% polyoxyethylene sorbitan monostearate and 4% soluble soybean polysaccharide.
Preferably, the composite emulsifier includes the raw material of following mass percent：25% water, 13% sorb
Sugar alcohol, 20% glycerine, 7% sucrose fatty ester, 15% glycerin monostearate, 10% sorbitol anhydride monostearate
Ester, 5% polyoxyethylene sorbitan monostearate and 5% soluble soybean polysaccharide.
In the present invention, D-sorbite and glycerine superposition use, and can preferably play the effect for keeping moisture, can improve production
Product mouthfeel and Shelf-life.Because D-sorbite is Clear colourless syrupy liq, good fluidity, and D-sorbite has
There is water tariff collection effect, D-sorbite is added in food can prevent that food is dry and cracked, food is kept fresh softness, in face
Effect is especially apparent in the products such as bag, cake；And glycerine (glycerine) is colourless, odorless, the transparent sticky magma state of outward appearance.Glycerine
With stronger hygroscopicity, a kind of water retention agent and emulsifying agent can be used as in bakery, makes that product is freeze proof, does not do
Split, enable the products such as bread, cake to keep quality soft for a long time.
Sucrose fatty ester is a kind of white to pale yellow powder, free from extraneous odour, its HLB value typically 3-19 scope it
Between.The sucrose fatty ester using high hlb (HLB value is 16 or more) in the present invention, the effect to bread is stronger,
Can be improved the volume of bread, outward appearance, tissue, taste.
Glycerin monostearate, it is a kind of white to flaxen powder or particle, good fluidity, odorless, tasteless.Purity
Higher monoglyceride, it is stronger with the complexing power of amylose, and anti-aging degree is better, and emulsifying capacity is also better.Therefore, originally
Glycerin monostearate described in invention is distillation tristerin.
Sorbitan monostearate (sorbester p18) is a kind of white or yellowish-brown liquid and wax, conduct in the present invention
The emulsifying agent of bread, cake, prevents age of starch and improving quality.
Soluble soybean polysaccharide is using soybean or Soybean Meal as raw material, through techniques such as degreasing, extraction, purifying, sterilizing, dryings
Production, have galactolipin, arabinose, galactonic acid, rhamnose, trehalose, xylose and glucose equimolecular by Isosorbide-5-Nitrae-
The connected water-soluble polysaccharides material formed of glycosidic bond, 1,6- glycosidic bonds.
Soluble soybean polysaccharide is one kind of water-soluble dietary fiber, and there is dietary fiber to be typically of function；It is solvable
Property soybean polyoses or a kind of good protein stabiliser, it is possible to increase protein in food is to the stability of temperature, simultaneously
Due to it under the conditions of acid and words and deeds to protein protective and stable left and right, food protein can be used as in sour environment
In stabilizer；Soluble soybean polysaccharide is also a kind of foam stabiliser, the gas-holding ability of food can be improved, to bread cake
Making it is highly beneficial；In addition, soluble soybean polysaccharide also has the effect of stable emulsifying, water layer and oil reservoir can be made uniformly steady
Fixed mixes, and makes emulsification more stable.
Application of the composite emulsifier in bakery that be a kind of while having emulsification and water tariff collection effect, plays breast
The effect of change, water tariff collection and stable foam.
Application of the composite emulsifier in baking bread a kind of while that there is emulsification and water tariff collection effect.
Present invention has the advantage that playing the role of to keep moisture to food while quick emulsification action effect, make
The soft moistening of product quality, even tissue is fine and smooth, and quality is improved.From the results of view, its effect for possessing is non-simple folded
Add, have effect unique.
Embodiment
For the ease of it will be appreciated by those skilled in the art that the present invention is described further below in conjunction with embodiment.
Composite emulsifier a kind of while that there is emulsification and water tariff collection effect, include the raw material of following mass percent：
25-40% water, 10-30% D-sorbite, 10-30% glycerine, 5-15% sucrose fatty ester, 5-
The polyoxyethylene sorbitol acid anhydride list of 15% glycerin monostearate, 5-15% sorbitan monostearate and 3-10%
Stearate and soluble soybean polysaccharide 0-5%, wherein, the HLB value of sucrose fatty ester is 16.
Embodiment 1
The composite emulsifier of the present embodiment includes the component of following mass fraction：Water 30%, D-sorbite 27%, glycerine
11%, sucrose fatty ester 7%, glycerin monostearate 8%, sorbitan monostearate (sorbester p18) 10%, polyoxy second
Alkene sorbitan monostearate (polysorbate60) 5%, soluble soybean polysaccharide 2%.
Application of the composite emulsifier of the present embodiment on bread is made, comprises the following steps：
S1：Weigh 500g flour in proportion, active dry yeast 8g, salt 5g, white granulated sugar 100g, butter 37g, water 220g, with
And composite emulsifier 5g；
S2：Flour and active dry yeast are mixed at a slow speed 2 minutes；
S3：White granulated sugar and water mix dissolving, pour into S2 and mix at a slow speed agglomerating, change quick stirring 10-15 minutes extremely
Gluten is formed；
S4：Mix slowly, add salt, butter and the compound emulsion with emulsification and water tariff collection effect while stirring
Agent, mix to dough and fully absorb；Then dough relaxes 15 minutes, it is standby；
S5：Split dough, each 60g, rubbing round, relaxation 20 minutes；
S6：Dough rubbing round after relaxation is molded, 30 DEG C of fermentations are 1.5 hours big for 2 times to volume, are put into baking box and are dried
It is roasting；
S7：Baking temperature is got angry 190 DEG C, lower fiery 175 DEG C, baking time 12 minutes；
S8：Bread is come out of the stove, and a part is cooled to normal temperature and tested, and a part carries out age of starch after being sealed 3 days
Observation.
Embodiment 2
The composite emulsifier of the present embodiment includes the component of following mass fraction：Water 30%, D-sorbite 10%, glycerine
26%, sucrose fatty ester 7%, glycerin monostearate 10%, sorbitan monostearate (sorbester p18) 10%, polyoxy second
Alkene sorbitan monostearate (polysorbate60) 5%, soluble soybean polysaccharide 2%.
Application of the composite emulsifier of the present embodiment on bread is made, method are identical with the method for embodiment 1.
Embodiment 3
The composite emulsifier of the present embodiment includes the component of following mass fraction：Water 30%, D-sorbite 10%, glycerine
22%, sucrose fatty ester 7%, glycerin monostearate 12%, sorbitan monostearate (sorbester p18) 10%, polyoxy second
Alkene sorbitan monostearate (polysorbate60) 5%, soluble soybean polysaccharide 4%.
Application of the composite emulsifier of the present embodiment on bread is made, method are identical with the method for embodiment 1.
Embodiment 4
The composite emulsifier of the present embodiment includes the component of following mass fraction：Water 30%, D-sorbite 22%, glycerine
10%, sucrose fatty ester 6%, glycerin monostearate 13%, sorbitan monostearate (sorbester p18) 10%, polyoxy second
Alkene sorbitan monostearate (polysorbate60) 5%, soluble soybean polysaccharide 4%.
Application of the composite emulsifier of the present embodiment on bread is made, method are identical with the method for embodiment 1.
Embodiment 5
The composite emulsifier of the present embodiment includes the component of following mass fraction：Water 25%, D-sorbite 13%, glycerine
20%, sucrose fatty ester 7%, glycerin monostearate 15%, sorbitan monostearate (sorbester p18) 10%, polyoxy second
Alkene sorbitan monostearate (polysorbate60) 5%, soluble soybean polysaccharide 5%.
Application of the composite emulsifier of the present embodiment on bread is made, method are identical with the method for embodiment 1.
Comparative example 1
Bread is made using the material consistent with ratio in embodiment, but does not add answering for the present invention in comparative example 1
With emulsifying agent.The breadmaking step of comparative example 1 is as follows：
S1：500g flour, active dry yeast 8g, salt 5g, white granulated sugar 100g, butter 37g and water 220g are weighed in proportion；
S2：Flour and active dry yeast are mixed at a slow speed 2 minutes；
S3：White granulated sugar and water mix dissolving, pour into S2 and mix at a slow speed agglomerating, change quick stirring 10-15 minutes extremely
Gluten is formed；
S4：Mix slowly, add salt and butter while stirring, mix to dough and fully absorb；Dough relaxes 15 divide
Clock, it is standby；S5：Split dough, each 60g, rubbing round, relaxation 20 minutes；
S6：Dough rubbing round after relaxation is molded, 30 DEG C of fermentations are 1.5 hours big for 2 times to volume, are put into baking box and are dried
It is roasting；
S7：Baking temperature is got angry 190 DEG C, lower fiery 175 DEG C, baking time 12 minutes；
S8：Bread is come out of the stove, and a part is cooled to normal temperature and tested, and a part carries out age of starch after being sealed 3 days
Observation.
Comparative result：
By the made face completed of embodiment 1, embodiment 2, embodiment 3, embodiment 4, embodiment 5 and comparative example 1
Bag carries out product measurement and scoring.
Bread contrast experiment scoring item and score value are described as follows：
Table 1：Bread contrast experiment scoring item and score value illustrate that (scoring item refers to GB/T 14611-2008 quality
Standards of grading, slightly change)：
As a result represent：Items are judged to retain to integer-bit after subtotaling.
Decision rule：It is determined as difference less than 70 points, 70-79 is general, and 80-89 is good, more than or equal to 90 points to be excellent.
Above evaluation method is trained by 4-5 names and experienced person forms taste panel, by upper table content product item by item
Taste marking.
Experimental data and analysis, table 2 list the bread score data of embodiment 1 to 5 and comparative example 1.
Table 2：The bread scoring of embodiment 1 to 5 and comparative example 1 records.
Experiment conclusion：
It can be seen that by experiment：Using the present invention the bread made of composite emulsifier (embodiment 1 to embodiment 5) with
The bread ratio that emulsifying agent is made is not added in comparative example one, in bread core quality, bread core texture structure and anti-aging degree all
It is improved, particularly bread core texture structure, i.e. bread core tissue, also the anti-aging degree of bread, has obvious quality to carry
It is high.
This is due to use of the present invention by numerous emulsifiers, and production technology is handled using pre-emulsification in addition so that its
Emulsification can be given full play in bread, makes even tissue, exquisiteness, softness.Meanwhile and due to soluble soybean polysaccharide
Bring into, plus its performance of keeping humidity and the function of stable emulsion, after the performance of keeping humidity of D-sorbite and glycerine is together superimposed, make face
Bag ageing resistance is greatly improved, and obvious help is played to the shelf life extension of baked product.
Therefore, composite emulsifier of the invention is applied in bakery, be can not only be used for a kind of emulsifying agent and is used, improves and dry
The quality of product institutional framework is roasted, can also be used as a kind of water retention agent, protects baked product moisturizing soft, extends product
Shelf life, there is positive meaning to long shelf-life production.
Embodiment described above only expresses the part kind embodiment of the present invention, and its description is more specific and detailed, but
Therefore the limitation to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that the ordinary skill people for this area
For member, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the present invention's
Protection domain.
Claims (9)
1. composite emulsifier a kind of while that there is emulsification and water tariff collection effect, it is characterised in that including following quality percentage
Several raw materials：
25-40% water, 10-30% D-sorbite, 10-30% glycerine, 5-15% sucrose fatty ester, 5-15%
The polyoxyethylene sorbitol acid anhydride monostearate of glycerin monostearate, 5-15% sorbitan monostearate and 3-10%
Ester, wherein, the HLB value of sucrose fatty ester is 16.
2. composite emulsifier according to claim 1 while that there is emulsification and water tariff collection effect, it is characterised in that also
Include soluble soybean polysaccharide, soluble soybean polysaccharide mass percent shared in composite emulsifier is 0-5%.
3. composite emulsifier according to claim 2 while that there is emulsification and water tariff collection effect, it is characterised in that institute
Stating composite emulsifier includes the raw material of following mass percent：30% water, 27% D-sorbite, 11% glycerine, 7%
Sucrose fatty ester, 8% glycerin monostearate, 10% sorbitan monostearate, 5% polyoxyethylene sorbitol
Acid anhydride monostearate and 2% soluble soybean polysaccharide.
4. composite emulsifier according to claim 2 while that there is emulsification and water tariff collection effect, it is characterised in that institute
Stating composite emulsifier includes the raw material of following mass percent：30% water, 10% D-sorbite, 26% glycerine, 7%
Sucrose fatty ester, 10% glycerin monostearate, 10% sorbitan monostearate, 5% polyoxyethylene
Alcohol acid anhydride monostearate and 2% soluble soybean polysaccharide.
5. composite emulsifier according to claim 2 while that there is emulsification and water tariff collection effect, it is characterised in that institute
Stating composite emulsifier includes the raw material of following mass percent：30% water, 10% D-sorbite, 22% glycerine, 7%
Sucrose fatty ester, 12% glycerin monostearate, 10% sorbitan monostearate, 5% polyoxyethylene
Alcohol acid anhydride monostearate and 4% soluble soybean polysaccharide.
6. composite emulsifier according to claim 2 while that there is emulsification and water tariff collection effect, it is characterised in that institute
Stating composite emulsifier includes the raw material of following mass percent：30% water, 22% D-sorbite, 10% glycerine, 6%
Sucrose fatty ester, 13% glycerin monostearate, 10% sorbitan monostearate, 5% polyoxyethylene
Alcohol acid anhydride monostearate and 4% soluble soybean polysaccharide.
7. composite emulsifier according to claim 2 while that there is emulsification and water tariff collection effect, it is characterised in that institute
Stating composite emulsifier includes the raw material of following mass percent：25% water, 13% D-sorbite, 20% glycerine, 7%
Sucrose fatty ester, 15% glycerin monostearate, 10% sorbitan monostearate, 5% polyoxyethylene
Alcohol acid anhydride monostearate and 5% soluble soybean polysaccharide.
8. dried according to the composite emulsifier that any one of claim 1~7 acts on while described with emulsification and water tariff collection
Roast the application in food.
9. dried according to the composite emulsifier that any one of claim 1~7 acts on while described with emulsification and water tariff collection
Roast the application in bread.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710822211.7A CN107646935A (en) | 2017-09-13 | 2017-09-13 | Composite emulsifier a kind of while that there is emulsification and water tariff collection effect and its application |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710822211.7A CN107646935A (en) | 2017-09-13 | 2017-09-13 | Composite emulsifier a kind of while that there is emulsification and water tariff collection effect and its application |
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| CN107646935A true CN107646935A (en) | 2018-02-02 |
Family
ID=61130032
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| CN201710822211.7A Pending CN107646935A (en) | 2017-09-13 | 2017-09-13 | Composite emulsifier a kind of while that there is emulsification and water tariff collection effect and its application |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108514003A (en) * | 2018-03-08 | 2018-09-11 | 广东奇乐趣食品科技有限公司 | A kind of compounding cake emulsifying ointment and preparation method thereof |
| CN109588436A (en) * | 2018-11-19 | 2019-04-09 | 广州市科谷食品有限公司 | A kind of compound emulsifying agent |
| CN109984158A (en) * | 2019-04-03 | 2019-07-09 | 东莞市华美食品有限公司 | A kind of cake compound emulsifying agent and preparation method thereof |
| CN114431273A (en) * | 2022-02-21 | 2022-05-06 | 福建禾川科技有限公司 | Compound emulsifier capable of prolonging bread shelf life and processing method thereof |
| CN114794452A (en) * | 2022-05-06 | 2022-07-29 | 广东联合宝莹生物科技有限公司 | Emulsifier for silicon-free system and preparation method thereof |
| CN116998519A (en) * | 2023-08-04 | 2023-11-07 | 中山市福德利得食品科技有限公司 | Cake emulsifier and preparation method thereof |
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| CN104585274A (en) * | 2015-02-05 | 2015-05-06 | 浙江小二黑食品有限公司 | Novel fruit bread and preparation method thereof |
| CN104585809A (en) * | 2015-02-12 | 2015-05-06 | 漯河市恒瑞加友食品科技有限公司 | Steamed egg cake and preparation method thereof |
| CN106259601A (en) * | 2016-11-04 | 2017-01-04 | 东莞市欣荣天丽科技实业有限公司 | A kind of anti-staling composition for cake, cake and preparation method thereof |
| CN107136149A (en) * | 2017-04-25 | 2017-09-08 | 广州市美日统食品科技有限公司 | A kind of food special-purpose emulsifying composite cream and its production technology |
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| JPH0731359A (en) * | 1993-07-20 | 1995-02-03 | House Foods Corp | Cake mix |
| CN104585274A (en) * | 2015-02-05 | 2015-05-06 | 浙江小二黑食品有限公司 | Novel fruit bread and preparation method thereof |
| CN104585809A (en) * | 2015-02-12 | 2015-05-06 | 漯河市恒瑞加友食品科技有限公司 | Steamed egg cake and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108514003A (en) * | 2018-03-08 | 2018-09-11 | 广东奇乐趣食品科技有限公司 | A kind of compounding cake emulsifying ointment and preparation method thereof |
| CN109588436A (en) * | 2018-11-19 | 2019-04-09 | 广州市科谷食品有限公司 | A kind of compound emulsifying agent |
| CN109588436B (en) * | 2018-11-19 | 2022-02-01 | 广州市科谷食品有限公司 | Composite emulsifier |
| CN109984158A (en) * | 2019-04-03 | 2019-07-09 | 东莞市华美食品有限公司 | A kind of cake compound emulsifying agent and preparation method thereof |
| CN114431273A (en) * | 2022-02-21 | 2022-05-06 | 福建禾川科技有限公司 | Compound emulsifier capable of prolonging bread shelf life and processing method thereof |
| CN114794452A (en) * | 2022-05-06 | 2022-07-29 | 广东联合宝莹生物科技有限公司 | Emulsifier for silicon-free system and preparation method thereof |
| CN116998519A (en) * | 2023-08-04 | 2023-11-07 | 中山市福德利得食品科技有限公司 | Cake emulsifier and preparation method thereof |
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Application publication date: 20180202 |