| 摘要 |
Emulsifying agents of the kind which when melted and emulsified with water normally emulsify into a water in oil system e.g. partial esters of fat-forming acids having 10-20 carbon atoms and polyols such as glycerol, are prepared in the form of particles of less than 10 microns size, to facilitate formation of stable suspensions in water. The particles may be incorporated in solid carriers, e.g. starch, flour, sugar and milk powder, or in liquid carriers, e.g. water, oil and a propylene glycol-water mixture. The product finds application in the preparation of cake batters, bread doughs, cake icings and ice-cream mixes. According to an example, commercial hard glyceryl monostearate is heated to 225 DEG F. and passed through an aerosolizing nozzle by air at a pressure of 90-100 lb/sq. in. and at a temperature of 310 DEG F, and according to further examples, a powder similarly obtained is, mixed with cake flour, incorporated with cake flour, sugar, salt, baking powder, white of egg, hydrogenated vegetable oil shortening and milk to form a cake batter and a powder similarly obtained is mixed with flour, lard, sugar, salt, dried skim milk and water into a sponge of flour water, yeast and yeast-nutrient salts to form a bread dough. Another example is concerned with preparing a salad oil of 9,5% of the fine glyceryl monostearate in cottonseed oil. Other examples are concerned with preparing powders of the requisite small particle size from sorbitol and glyceryl monostearate, sorbitol and sorbitan dipalmitate, sorbitol and glyceryl monostearate monolactate sorbitan monostearate and glyceryl monopalmitate. |
