CN113170878B - Compound emulsifier for crisp cone and crisp cone manufacturing method - Google Patents

Compound emulsifier for crisp cone and crisp cone manufacturing method Download PDF

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Publication number
CN113170878B
CN113170878B CN202110285092.2A CN202110285092A CN113170878B CN 113170878 B CN113170878 B CN 113170878B CN 202110285092 A CN202110285092 A CN 202110285092A CN 113170878 B CN113170878 B CN 113170878B
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crisp
cone
fatty acid
acid ester
oil
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CN113170878A (en
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周建山
党荣敏
胡晓峰
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Biyou Food Technology Jiangsu Co ltd
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Biyou Food Technology Jiangsu Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • 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
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides
    • 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
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/50—Products with edible or inedible supports, e.g. cornets
    • A23G9/506—Products with edible or inedible supports, e.g. cornets products with an edible support, e.g. a cornet
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A23L29/04—Fatty acids or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/05—Organic compounds containing phosphorus as heteroatom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)

Abstract

The application discloses a compound emulsifier for crisp cone to keep crisp, which comprises lecithin, polyglycerol fatty acid ester and citric acid fatty acid ester, wherein the weight ratio of the lecithin, the polyglycerol fatty acid ester and the citric acid fatty acid ester is 0.1-0.5:0.5-2.0:0.2-1.0. The application also discloses a crisp cone and a manufacturing method thereof, wherein the crisp cone comprises the following raw materials: 13-16wt% of white granulated sugar, 0.4-0.7wt% of table salt, 1.8-2.5wt% of starch, 0.15-0.25wt% of food color, 35-45wt% of medium gluten flour, 4.5-6.5wt% of edible oil and fat, 0.15-0.25wt% of compound emulsifier and the balance of drinking water. The process for producing the crisp cone improves the crisp degree of the crisp cone, effectively prevents partial moisture migration, controls the moisture migration speed and prolongs the crisp-keeping time of the crisp cone.

Description

Compound emulsifier for crisp cone and crisp cone manufacturing method
Technical Field
The application relates to the technical field of food processing, in particular to a compound emulsifier for crisp cone crisp preservation and a preparation method of crisp cone.
Background
About 70% of ice cream is water, the water content of the crisp cylinder must be controlled within 3%, so that the crisp taste of the crisp cylinder can be ensured, and the inner surface of the crisp cylinder is sprayed with thin chocolate, which is mainly used for blocking the water in the ice cream and contacting the crisp cylinder, and the outer surface of the ice cream is wrapped by a paper sleeve with aluminum foil, which is mainly used for blocking the outside water and contacting the crisp cylinder. As long as the chocolate sprayed inside is uniform enough, no moisture migration exists between the ice cream and the crisp cone, mainly the moisture contacted with the outside of the outer package, and the moisture easily migrates into the crisp cone at the contact position of the edge of the crisp cone and the chocolate, so that the crisp cone becomes soft and the crisp-keeping time of the crisp cone becomes short.
The raw materials required by the production of the crisp cone mainly comprise flour, grease, white granulated sugar, an emulsifying agent, salt, starch, pigment, water and the like. The crisp cone achieves the effect of crisp, and mainly produces fine and uniform air holes, and the traditional method is to provide the air holes by baking soda or baking powder, so that the gap is not tight enough, the moisture migration speed is high, and the crisp cone is softened fast. The crispy cone contains grease and water, and after the earlier stage moisture and grease form stable emulsion, the texture of the crispy cone is more stable. Emulsifiers are a class of compounds that enable a mixed liquid of two or more mutually immiscible components to form a stable emulsion, which emulsifiers reduce the interfacial tension of the components in the mixed system. The conventional emulsifier is lecithin, water is separated from the surface of the crispy cone during mixing, and the flour paste is layered.
Accordingly, those skilled in the art have focused their efforts on developing a formulated emulsifier for the crispness of a cone and a method of making a cone to increase the crispness of the cone and extend the crispness retention time of the cone.
Disclosure of Invention
In view of the above-mentioned drawbacks of the prior art, the present application aims to solve the technical problem of how to improve the crispness of the crisp, and to prolong the crisp-keeping time of the crisp.
In order to achieve the aim, the application provides a compound emulsifier for crisp cone brittleness, which comprises raw materials of lecithin, polyglycerol fatty acid ester and citric acid fatty acid ester, wherein the weight ratio of the lecithin to the polyglycerol fatty acid ester to the citric acid fatty acid ester is 0.1-0.5:0.5-2.0:0.2-1.0.
Further, the weight ratio of the lecithin, the polyglycerol fatty acid ester and the citric acid fatty acid ester is 0.4:1.7-2.0:0.8-1.0.
The application also provides a crispy cone, which comprises the following raw materials in parts by weight: 13-16wt% of white granulated sugar, 0.4-0.7wt% of table salt, 1.8-2.5wt% of starch, 0.15-0.25wt% of food color, 35-45wt% of medium gluten flour, 4.5-6.5wt% of edible oil and fat, 0.15-0.25wt% of compound emulsifier and the balance of drinking water; wherein the raw materials of the compound emulsifier comprise lecithin, polyglycerol fatty acid ester and citric acid fatty acid ester, and the weight ratio of the lecithin to the polyglycerol fatty acid ester to the citric acid fatty acid ester is 0.1-0.5:0.5-2.0:0.2-1.0.
Further, the edible oil is vegetable oil.
Further, the vegetable oil is at least one selected from palm oil and coconut oil.
Further, the raw material composition of the crispy cone further comprises 0.05-0.15wt% of edible essence.
The application also provides a method for manufacturing the crisp cone, which is characterized by comprising the following steps of:
step 1, weighing white granulated sugar, salt, starch, edible pigment, medium gluten flour, edible oil and fat, compound emulsifier and drinking water according to the weight ratio of the raw materials of the crisp cone;
step 2, quick-freezing edible oil, thawing, and then whipping in a semi-soft state;
step 3, mixing the medium-strength flour, starch, white granulated sugar and drinking water, and uniformly stirring;
step 4, adding the edible oil and fat well obtained in the step 2 into the raw materials mixed in the step 3, and stirring;
step 5, adding a compound emulsifier and stirring;
step 6, adding salt and edible pigment, and uniformly stirring;
step 7, baking;
and 8, packaging after the crisp cylinder is formed.
Further, the thawing temperature in the step 2 is-20 ℃ to-35 ℃ and the thawing temperature is 4 ℃ to 8 ℃.
Further, the step 6 further comprises adding edible essence.
Further, the baking temperature in the step 6 is 180-220 ℃, and the baking time is 2-5s.
The application has the beneficial effects that:
1. the process for producing the crisp cylinder improves the crisp degree of the crisp cylinder, effectively prevents partial moisture migration, controls the moisture migration speed and prolongs the crisp-keeping time of the crisp cylinder.
2. The crispy texture is mainly the whipping of grease to provide air holes in the crispy cone, and the air holes are fine and uniform and can prevent the migration speed of moisture and prolong the crispy cone crisp-keeping time.
The conception, specific structure, and technical effects of the present application will be further described below to fully understand the objects, features, and effects of the present application.
Detailed Description
The following describes a number of preferred embodiments of the present application to make its technical contents more clear and easy to understand. The present application may be embodied in many different forms of embodiments and the scope of the present application is not limited to only the embodiments described herein.
The method for manufacturing the crisp cone adopts grease to provide fine and uniform air holes, and has different effects on the crisp and taste of the crisp cone compared with the air holes provided by using baking soda or baking powder in the traditional method because the grease and water are mutually incompatible and the air holes are thinner and denser.
The common vegetable oil, mainly palm oil and coconut oil, needs fine and uniform bubbles, and is preferably obtained by foaming the oil, so that the obtained bubbles are more and the texture is fine. The pure grease is easy to be sprayed under the condition of semi-solid, and more stable bubbles are needed to obtain good effect.
The grease is frozen or refrigerated to be cooled to a freezing point to be changed into a semisolid state, wherein the first method is refrigeration, the refrigeration temperature of a common refrigerator is 4-8 ℃, the second method is refrigeration, and the following is the influence of a storage mode and temperature:
from the test results, the freezing effect is better than the refrigerating effect, the freezing temperature has a relation to the state of grease, the more delicate the grease is at the temperature below-20 ℃, the more uniform and finer the bubbles are, but the effect is too low. Therefore, from the comprehensive viewpoints of production time, quality and the like, the temperature is most suitable below-30 ℃, and after solidification, grease starts to be whipped when the material is thawed to a semisolid state in a refrigerating environment at 4 ℃ and is in a uniform and soft cream shape.
The grease is selected from palm oil and coconut oil, as mentioned above, the vegetable grease is usually frozen in a semi-solid state preferably at a temperature below-30 ℃, then thawed and whipped, the two grease are frozen in a state that the crystal particles of palm oil are small and hardly visible to the naked eye, the crystal particles of coconut oil are large and each particle is almost about 2-3mm, so the palm oil is more suitable for being used in a crisp cone from the size of the oil crystal particles.
The foaming of the grease can provide uniform bubbles, and an emulsifier is also required to be matched. The raw materials and the proportion of the compound emulsifier provided by the application are as follows: 0.1-0.5 of lecithin, 0.5-2.0 of polyglycerol fatty acid ester and 0.2-1.0 of citric acid fatty acid ester. The following are test experiments for the compounded emulsifiers:
from the test results, the raw materials and the proportions of the compound emulsifier are as follows: lecithin 0.1-0.5:polyglycerin fatty acid ester 0.5-2.0:citric acid fatty acid ester 0.2-1.0 are suitable.
The process for producing the crisp cone improves the crisp degree of the crisp cone, effectively prevents partial moisture migration, controls the moisture migration speed and prolongs the crisp-keeping time of the crisp cone.
The traditional crispy cone manufacturing method mainly depends on a leavening agent (baking soda or baking powder), so that pores are large and uneven, moisture is easy to migrate.
The traditional crisp cylinder manufacturing process flow comprises the following steps:
mixing powder materials (flour, starch, white sugar, salt, etc.), baking soda or baking powder, emulsifying agent (lecithin), edible oil, etc., adding water, pigment, essence, stirring, baking (200deg.C, 2 s), shaping, and packaging
The improved crispy cone manufacturing process comprises the following steps:
pretreating raw materials (quick freezing of oil and fat at-30deg.C, thawing at 4deg.C, foaming in semi-soft state), mixing flour, starch, white sugar and water, stirring, adding foaming oil and fat, stirring, adding compound emulsifier, stirring, adding salt, pigment and essence, stirring, baking (200deg.C for 2 s), shaping, and packaging
Compared with the two, the two main points are different:
1. method for generating air holes:
the traditional crisp cone manufacturing process comprises the following steps: the baking soda or baking powder is added to produce gas, so that the speed is high, the time is short, but the gas production is not continuous enough, the pores caused by the high speed are large, the density and the uniformity are not high, and the moisture migration is easy.
The preparation process of the crispy cone comprises the following steps: the oil is pretreated, particles are tiny and uniform, air is mixed, oil drops can uniformly wrap the surface of protein, and the water migration speed is controlled.
2. Adding emulsifying agent
The traditional crisp cone manufacturing process comprises the following steps: lecithin is adopted as an emulsifying agent and added with flour and the like, so that the combination of the lecithin and oil is less, the flour has adsorptivity, and the lecithin is easily wrapped by the flour and is not easy to disperse.
The preparation process of the crispy cone comprises the following steps: the compound emulsifier has the characteristics of fine flour paste, reduced water separation and difficult layering. In addition, after the grease and the flour paste are uniformly mixed, the compound emulsifier is added, so that the flour paste can be easily combined with tiny oil drops, the fluidity of the flour paste is improved, and the later loose feeling can be provided.
3. Adding salt
The traditional crisp cone manufacturing process comprises the following steps: the addition of salt and flour can raise the gluten degree of flour, but reduce the fluidity of flour paste and make the crisp cone hard.
The preparation process of the crispy cone comprises the following steps: the salt is added together with essence and pigment in the later stage, so that the gluten degree of the flour paste is not improved, and only the effect of providing one fragrance and fresh flavor is achieved.
Example 1
Preparing a compound emulsifier for crisp cone crisp protection:
weighing 0.4 part by weight of lecithin, 1.7 parts by weight of polyglycerol fatty acid ester and 0.8 part by weight of citric acid fatty acid ester, mixing, grinding and sieving for later use.
Example 2
The raw materials of the crispy cone in the embodiment comprise 35.7wt% of drinking water, 15.6wt% of white granulated sugar, 0.6wt% of salt, 2.1wt% of starch, 0.2wt% of food color, 39.7wt% of medium gluten flour, 5.9wt% of palm oil and 0.2wt% of compound emulsifier.
The manufacturing method comprises the following steps:
1. pretreatment of raw materials: palm oil was quick frozen at-30 ℃, then thawed at 4 ℃ and then whipped in a semi-soft state.
2. Mixing the medium gluten flour, starch, white granulated sugar and drinking water, and stirring uniformly.
3. The whipped palm oil is added to the mixed raw materials and stirred.
4. Adding the compound emulsifier and stirring.
5. Adding salt and edible pigment, and stirring.
6. Baking at 200deg.C for 2s.
7. And (5) packaging the crisp cylinder after forming.
It is to be understood that the formula of the compound emulsifier and the crisp cone provided by the application can be freely combined within a certain range according to the taste preference of people, and the raw materials in the compound emulsifier and the weight proportion can be as follows: 0.1-0.5 of lecithin, 0.5-2.0 of polyglycerol fatty acid ester and 0.2-1.0 of citric acid fatty acid ester. Lecithin 0.4:polyglycerin fatty acid ester 1.7-2.0:citric acid fatty acid ester 0.8-1.0. Preferably, the raw materials of the crisp cylinder in weight percentage can be: 13-16wt% of white granulated sugar, 0.4-0.7wt% of salt, 1.8-2.5wt% of starch, 0.15-0.25wt% of food color, 35-45wt% of medium gluten flour, 4.5-6.5wt% of palm oil, 0.15-0.25wt% of compound emulsifier and the balance of drinking water. Wherein palm oil may also be replaced by coconut oil. Optionally, the raw materials of the crisp can also comprise 0.05-0.15wt% of edible essence.
The foregoing describes in detail preferred embodiments of the present application. It should be understood that numerous modifications and variations can be made in accordance with the concepts of the application without requiring creative effort by one of ordinary skill in the art. Therefore, all technical solutions which can be obtained by logic analysis, reasoning or limited experiments based on the prior art by the person skilled in the art according to the inventive concept shall be within the scope of protection defined by the claims.

Claims (3)

1. A crispy cone, characterized in that the raw materials of the crispy cone comprise: 13-16wt% of white granulated sugar, 0.4-0.7wt% of table salt, 1.8-2.5wt% of starch, 0.15-0.25wt% of food color, 35-45wt% of medium gluten flour, 4.5-6.5wt% of edible oil and fat, 0.15-0.25wt% of compound emulsifier and the balance of drinking water; wherein the raw materials of the compound emulsifier comprise lecithin, polyglycerol fatty acid ester and citric acid fatty acid ester, and the weight ratio of the lecithin to the polyglycerol fatty acid ester to the citric acid fatty acid ester is 0.4:2.3:1.2 or 0.4:2.5:1.4;
the preparation method of the crisp cone comprises the following steps:
step 1, weighing white granulated sugar, salt, starch, edible pigment, medium gluten flour, edible oil and fat, compound emulsifier and drinking water according to the weight ratio of the raw materials of the crisp cone;
step 2, quick-freezing edible oil, thawing, and then whipping in a semi-soft state;
step 3, mixing the medium-strength flour, starch, white granulated sugar and drinking water, and uniformly stirring;
step 4, adding the edible oil and fat well obtained in the step 2 into the raw materials mixed in the step 3, and stirring;
step 5, adding a compound emulsifier and stirring;
step 6, adding salt and edible pigment, and uniformly stirring;
step 7, baking;
step 8, packaging after the crisp cylinder is formed;
the freezing temperature in the step 2 is between minus 30 ℃ and minus 35 ℃, and the thawing temperature is between 4 ℃ and 8 ℃;
the baking temperature in the step 7 is 180-220 ℃ and the baking time is 2-5s;
the edible oil is vegetable oil, and the vegetable oil is at least one selected from palm oil and coconut oil.
2. The crisp of claim 1 wherein the raw material composition of the crisp further comprises 0.05 to 0.15wt% flavoring essence.
3. The crisp of claim 2 wherein step 6 further comprises adding an edible flavor.
CN202110285092.2A 2021-03-17 2021-03-17 Compound emulsifier for crisp cone and crisp cone manufacturing method Active CN113170878B (en)

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002291434A (en) * 2001-04-03 2002-10-08 Fuji Oil Co Ltd Oil and fat composition for batter and batter liquid for fried food
CN101385477A (en) * 2008-10-28 2009-03-18 内蒙古伊利实业集团股份有限公司 Ice cream cone containing nut granules and preparation method thereof
JP2013146206A (en) * 2012-01-18 2013-08-01 Mitsubishi-Kagaku Foods Corp Harumaki (egg roll) skin and harumaki using the same
CN106857880A (en) * 2017-01-26 2017-06-20 福建农林大学 Zero cholesterol, soybean coconut cream of trans-fatty acid-free and preparation method thereof
CN108208066A (en) * 2018-01-22 2018-06-29 广东广益科技实业有限公司 Composite emulsifier and preparation method thereof
JP2019092403A (en) * 2017-11-20 2019-06-20 日清オイリオグループ株式会社 Emulsifier-containing fat composition and method for suppressing separation of emulsifier in emulsifier-containing fat composition
CN112189714A (en) * 2020-10-19 2021-01-08 北京素来生态食品有限公司 Preparation method of zero-trans fatty acid plant cream
JP2021035339A (en) * 2019-08-30 2021-03-04 月島食品工業株式会社 Oil-in-water emulsion

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002291434A (en) * 2001-04-03 2002-10-08 Fuji Oil Co Ltd Oil and fat composition for batter and batter liquid for fried food
CN101385477A (en) * 2008-10-28 2009-03-18 内蒙古伊利实业集团股份有限公司 Ice cream cone containing nut granules and preparation method thereof
JP2013146206A (en) * 2012-01-18 2013-08-01 Mitsubishi-Kagaku Foods Corp Harumaki (egg roll) skin and harumaki using the same
CN106857880A (en) * 2017-01-26 2017-06-20 福建农林大学 Zero cholesterol, soybean coconut cream of trans-fatty acid-free and preparation method thereof
JP2019092403A (en) * 2017-11-20 2019-06-20 日清オイリオグループ株式会社 Emulsifier-containing fat composition and method for suppressing separation of emulsifier in emulsifier-containing fat composition
CN108208066A (en) * 2018-01-22 2018-06-29 广东广益科技实业有限公司 Composite emulsifier and preparation method thereof
JP2021035339A (en) * 2019-08-30 2021-03-04 月島食品工業株式会社 Oil-in-water emulsion
CN112189714A (en) * 2020-10-19 2021-01-08 北京素来生态食品有限公司 Preparation method of zero-trans fatty acid plant cream

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