TH37159A - Food leavening compound - Google Patents

Abstract

DC60 (04/11/46) This invention relates to a food leavening compound. Which makes food products taste good And has a soft, fluffy texture in the mouth and makes food products have good sponging properties. And has good restoring stability. This food leavening compound has the characteristics that (1) the taste of food products is not impaired despite having excellent leavening properties and stability due to the presence of Acid esters It glycerin acts as an emulsion. But there is no fatty acid esters, sorbet, ester of propylene glycol fatty acid. And esters of sucrose fatty acids are in addition to the compound that makes food full. It also has characteristics that (2) mono-esters of saturated fatty acids, glycerin and fatty acid esters. Saturated polyglycerin is used as an ester. The weight ratio of glycerin was 10.5 to 1: 4 (3). The rationizer consisted of 5 to 50% by weight of glycerin saturated fatty acid mono-esters. Of saturated fatty acids containing 20 or more carbon atoms acts as a mono-esters of glycerin saturated fatty acids, or (4) contains ester of not less than 50% of the saturated fatty acid diglycerin. By weight of ester of saturated fatty acids polyglycerin The invention involved a food leavening compound. Which gives food products good taste and soft texture in the mouth and gives food products good sponging properties. And is stable to Good Fluffing This leavening compound has the characteristics that (1) the taste of the food product is not impaired even if it has Excellent restoring properties and stability due to the presence of glycerin fatty acid esters acting as an emulsifier. But there is no fatty acid esters, sorbet, ester of propylene glycol fatty acid. Moreover, the food reagent mixes have characteristics that (2) mono-esters of saturated fatty acids, glycerin and esters of saturated fatty acids. Polyglycerin is used as an ester. The weight ratio of glycerin was 1: 0.5 to 1: 4. (3) The feed reagent mixture consisted of 5 to 50% by weight of glycerin saturated fatty acid mono esters. Of saturated fatty acids with 20 or more carbon atoms, they function as a mono-esters of glycerin, or (4) fatty acid esters. Saturated diglycerin, not less 50% by weight of the polyglycerin saturated fatty acid esters:

Claims (1)

1. How to make the ingredients of the cake fluffy This includes a mixing process of 0.5 to 15 parts by weight of food foaming agent to 100 parts by weight of cake batter to form mixes and mixtures. To make a mixture that swells The food leavening agent contains an emulsifier as well as an ester component of glycerin fatty acids and an ester component of polyglycerin fatty acids in Weight ratio of 1: 0.5 to 1: 4 ester constituents of fatty acid glycerol. The following tags include: