乳化剂对脱模油乳化稳定性的影响

摘要

Release agent is a very important assistant agent for the bakery industry. Its composition is typical system of water in oil ( W/O) emulsion. The study of effect of different emulsifier content and emulsifier amount on W/O release agent emulsion stability. To obtained the release agent emulsion of stability and the diversity of emulsifier pairing are monoglyceride is 32% ,polyglyceryl fatty ester 10% ,lecithin 55% ,sucrose ester 1% or polyglyceryl fatty ester 15% ,lecithin 60% ,span60 25%.%脱模油是焙烤食品工业最重要的加工助剂,它的组成主要是油包水型(W/O)乳状液体系.本文主要探讨了不同乳化剂含量以及乳化剂配比对油包水型脱模乳化稳定性的影响.得到稳定的脱模油乳状液,最佳乳化剂配比是单甘酯32％,聚甘油酯10％,卵磷脂55％,蔗糖酯1％或聚甘油酯15％,卵磷脂60％,司盘60为25％.