Emulsifier composition from conjoined crysta - crystal material and acyl lactylic acid

摘要

An emulsifier composn consists of a conjoined crystal material and an acyl lactylic acid in which the acyl radical is derived from a fatty acid of 16-24C. The ratio of conjoined crystal material to the acyl lactylic acid is 1:1 to 9:1 or 5:1 to 7:1. The fatty acid halves of the mono esters of the conjoined material and the acyl lactylic acid are stearyl. The fatty acid halves of the monesters are the parts of hydrogenated soy bean oil and the lactylic acid is stearyl lactylic acid. Pref. aqs. dispersion contains 50-85 wt.% emulsifier. Bakery products are prepd by incorporating into a baking mix prior to baking 0.1-11 wt.% (based on the weight of flour) in the mix of the aqs. dispersion. The baking mix is pref. a bread dough.