Complex emulsifier
發(fā)布時間：2009-11-17  信息來源：本站原創(chuàng)  瀏覽次數(shù)：次

Complex emulsifier

 My company produces emulsifiers is specifically for the flour characteristics of the R & D of new additives, high viscosity, the solubility is good, with a high degree of emulsion stability.。 It contains hydrophilic groups and lipophilic groups, to meet the food raw material in the production process requires the dispersion of resistance, salt resistance, heat resistance, water retention, etc. six functions, is a nutritional emulsifier.

【Product category】:food emulsifier

【Main raw materials】:glycerin, modified soy phospholipids, mono -, dual-glycerol fatty acid esters, acetylated mono -, dual-glycerol fatty acid esters, sodium Caseinate, soybean oil.

【Using scope】:convenient rice products, frozen rice products, baking food.

【Product performance】

1, at the instant noodles in the role

(1)to prevent the dough aging, improve rehydration, shorten the rehydration time.

(2)can improve the noodles in the cooking process of gelatinization, so that the dough taste more soft, transparent, smooth and with elasticity.

(3)reduce the dough between the blocking resistance, it is advantageous to block, make the noodles the center layer of the adhesive hardly occurs, and can be effective in the noodles formed on the surface of the lipid membrane, thereby reducing the dough to the fat content, extend product shelf life.

(4)to improve the finished product appearance and taste, so that oil dispersion is improved.

2, in the frozen food role

(1)reduce the generation of frost, control water loss, prevent the dumpling skin hardening and fat oxidation.

(2)dumpling cooked after the slow down the regenerative speed, at room temperature, maintains its softness, the color is normal.

(3)at room temperature can be maintained for several days without dry.

(4)the prepared skin can reduce oil usage and reduce costs.

(5)glutinous rice balls after aging sustainable more than 20 minutes in boiling water and long cooking is not a drain trap.

3, the cold drinks the role:due to this product having excellent water-soluble, cream and anti-ICE dissolved, and in ice cream to use than added hydrogenated oils, vegetable oils, more convenient, more save, and the ice cream emulsifying property is improved, tissue particles uniform, smooth, increased vacuoles and moisture stability, reduce the high melting point fat crystals, prevent fat floating, prevent the ice cream“sand”, add the ice cream a delicate, soft, smooth taste.

4, biscuits, wafers, cookies, ice-cream cone of the role:to prevent the raw material mucosa, ease of mechanical processing, improve the surface texture;to improve fat emulsification, reduce the oil amount, increase the biscuit crispness and volume, to prevent burning the color, and reduce biscuit crushing rate.

5, meat products(lunch meat, sausage, fish balls, fish mince, Ham)the role:the fat class material good dispersion, easy processing, retain moisture, prevent starch aging, prevent contraction.

6, puffed food, fried food, in effect, reducing the dough viscosity, easy to forming, to reduce the finished crushing.

7, milk, milk powder, yogurt, etc. containing emulsified beverage and milk substitute beverage the role:to improve the fat content, increase the cream and taste the fullness of it.

8, other cereals(such as bread, cakes, steamed bread, dumplings, rice balls, etc.) placed after a few days;organized by the soft hardens, the texture crushing, rough, elastic and flavor loss, aging phenomenon. While this product has good anti-aging preservation effect, can very good solve this problem.