| 摘要 |
This invention relates to a method for producing a particulate co-crystalliz ed surfactant blend for use in food processing, comprising the steps of: (a) blending a first surfactant, comprising a compound selected from the group consisting of edible salts of stearoyl lactylate, diacetic tartaric acid esters of monoglycerides and mixtures thereof, with the second surfactant, comprising a monoglyceride preparation selected from the group consisting of concentrated monoglycerides having an Iodine Value between 1 and 70, mono- diglycerides having an Iodine Value between 1 and 70 and mixtures thereof, t o produce a combination, wherein the ratio of the first surfactant to the seco nd surfactant is between 2:8 and 8:2, by weight; (b) processing the combination by mixing and heating to a temperature sufficient to produce a molten blend; and (c) processing the molten blend by cooling and forming particles. Preferably, the first surfactant comprises sodium stearoyl lactylate, the second surfactant comprises a distilled monoglyceride with an Iodine Value o f between 1 and 30, and the ratio of the first surfactant to the second surfactant is about 1:1, by weight. The invention also relates to a particulate co-crystallized surfactant blend produced by this method, to methods for using this co-crystallizedsurfactant blend, and to foods incorporating it. |
