| 摘要 |
An emulsifier-lipid composition comprising a monoglyceride component, a polyglycerol ester component and a fat component. The monoglyceride component is selected from mono-diglyceride, distilled monoglycerides or mixture thereof, and comprises about from about 2.0 % to about 50 % of the emulsifier-lipid composition. The preferred mono-diglyceride or distilled monoglyceride component has a high concentration (>60 %) of monoglyceride. The polyglycerol ester component comprises from about 0.5 % to about 40 % of the emulsifier-lipid composition. The polyglycerol ester comprises less than 50 % free polyol. The polyglycerol ester comprises from about 2 to about 10 glycerol units per polyglycerol moiety. The glycerol units have less than 40 % of their hydroxyl groups esterified with myristic acid, palmitic acid, stearic acid, or mixtures of these acids. The fat component may be a digestible fat or non-digestible fat and comprises from about 20 % to about 97.5 % of the emulsifier-lipid composition. The non-digestible fat, if used, preferably has properties similar to a triglyceride, for example, a polyol fatty acid polyester. The emulsifier-lipid compositions are suitable for use in starched-based dough compositions. The emulsifier-lipid compositions are particularly suitable for use in starched-based sheetable doughs intended to be fried in non-digestible fat, where it serves to complex starch, control water distribution and bind water. |
