Solid co-crystallized monoglyceride and fatty acid lactylate emulsifier and starch-complexing agent and method of producing same

a technology of co-crystallized monoglyceride and fatty acid lactylate, which is applied in the field of solid, powdered, highly functional starch complexing and emulsifier agents, can solve the problems of difficult to adapt hydrated distilled monoglyceride stearate emulsifiers to large-scale, automated bakeries or food processing plants, and the inability to function at the temperature conventionally employed, etc., to achieve convenient addition

Inactive Publication Date: 2007-02-08
CARAVAN INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patent describes a method for making a stable dispersion of small crystal particles in an oil phase. These tiny crystals are made up of triglycerides (esters) with different types of unsaturated acids attached to them. By adding these ingredients together, they can form a stable solution that cannot easily separate again during storage.

Problems solved by technology

This patent discusses the problem of finding a suitable type of liquid mono/dollycake containing both polar and non-polar components. Specifically, it suggests that the monoglyceride can be easily mixed with another component without causing separation during storage. Additionally, the patent proposes various ways to make this type of liquid monodispergonal triglyceride solution.

Method used

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  • Solid co-crystallized monoglyceride and fatty acid lactylate emulsifier and starch-complexing agent and method of producing same
  • Solid co-crystallized monoglyceride and fatty acid lactylate emulsifier and starch-complexing agent and method of producing same
  • Solid co-crystallized monoglyceride and fatty acid lactylate emulsifier and starch-complexing agent and method of producing same

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Experimental program
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Effect test

example

[0026] A test was conducted of white pan bread produced by a conventional sponge and dough process known to those skilled in the art. The variables were as follows:

no emulsifier controlvolume 2950 cccrumb firmness 272 g0.375% SSL + 1% GMS 90volume 3138 cccrumb firmness 225.5 g0.625% of (70% SSL / 30%volume 3213 cccrumb firmness 190 gmonoglyceride co-melted)0.625% of (70% SSL / 30%volume 3000 cccrumb firmness 259.8 gmonoglyceride blended)

Crumb firmness was measured by the TA-XT2 Texture Analyzer (Texture Technologies Corp.) according to methods known to those skilled in the art. Volume was measured by the rapeseed displacement—known to those skilled in the art. The results demonstrated a significantly improved functionality when SSL and monoglyceride were co-crystallized as opposed to being blended without co-melting and co-crystallization.

[0027] Commercial grade monoglycerides do not exert their dual functions as a starch-complexing and dispersing agent until the temperature of the

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Abstract

A solid co-crystallized monoglyceride and fatty acid lactylate emulsifier and starch-complexing agent is provided in which a saturated monoglyceride and a fatty acid lactylate salt are completed to produce a homogenous composition, and then cooled and solidified under conditions forming discrete co-crystallized stable emulsifier particles having a differential scanning calorimeter (DSC) defined melting point of no more than about 60° C. Saturated monoglycerides are functional only after the temperature thereof has been increased to their Krafft temperature of about 60° C. Previously, it has been necessary to pre-hydrate monoglycerides to make them functional when added to bread doughs and batter formulations at conventional commercial baking temperatures of about 70° F. to about 80° F. The co-crystallized monoglyceride and fatty acid lactylate combination of this invention is fully functional without pre-hydration when incorporated in starch bearing dough and batter products at normal commercial baking temperatures.

Description

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Claims

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Application Information

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Owner CARAVAN INGREDIENTS
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