6 results about "Monoglyceride" patented technology

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.

The invention discloses an ephedra, almond gypsum and licorice granule pill. The ephedra, almond gypsum and licorice granule pill comprises a base pill (1) as the core, a medicine layer (2) obtained by mixing ephedra, almond gypsum and licorice granules, monoglyceride, hydroxy propyl methyl cellulose and acrylic resin, a coating layer (3) and a color coating layer (4), wherein the base pill (1) is coated with the medicine layer (2); the polymer slow-release coating layer (3) and the color coating layer (4) are sequentially coated layer by layer outwards. The invention solves the problems that ephedra, almond gypsum and licorice granules are short in half-life period and more frequent in administration, and makes up the shortfall in the prior art.

The invention relates to the technical field of food, and especially relates to an egg yolk flavor grease composition and a preparation method thereof, and food. The grease composition includes, by mass percentage, 67-80% of base oil, 4-9% of egg yolk liquid, 5-25% of carbohydrate, 0.1-3% of phospholipid, 0.1-3% of monoglyceride, and 5-15% of water, wherein the carbohydrate at least includes reducing sugar. The grease composition has an egg yolk flavor; and baked products made by the grease composition are large in volume and good in softness.