Taw qhia
Sodium Stearoyl Lactylate (SSL) yog ib qho khoom noj anionic emulsifier nrog cov mis molecular C₂₄H₄₄O₆Na, tus txheeb ze molecular mass ntawm 378.52, thiab tus nqi HLB ntawm 8.3. Nws zoo nkaus li dawb rau cream - xim hmoov los yog nkig khoom, uas muaj ib tug txawv caramel - zoo li tsw, dispersible nyob rau hauv dej kub thiab soluble nyob rau hauv cov roj kub thiab rog. Raws li ib tug multifunctional emulsifier, SSL tuaj yeem tsim complexes nrog cov proteins thiab cov hmoov txhuv nplej siab, yog li txhim kho cov qauv sab hauv ntawm cov khoom noj. Raws li kev tshawb nrhiav kev nce qib tsis ntev los no, kab lus no muab kev tshawb fawb tob txog tsib yam kev siv SSL hauv kev lag luam zaub mov thiab lawv cov txheej txheem ntawm kev ua.
Khoom noj khoom haus: Gluten Strengthening thiab Anti-staling Mechanisms
Hauv cov tshuab bakery, SSL ua haujlwm hloov kho dual los ntawm kev sib cuam tshuam nrog gluten proteins thiab starch molecules.
Gluten Network Txhim Kho Mechanism: Raws li anionic surfactant, SSL's lipophilic pawg khi rau thaj tsam hydrophobic hauv gluten proteins, thaum nws lub taub hau hydrophilic cuam tshuam nrog cov dej molecules, yog li txhim kho gluten protein hydration thiab kev ruaj ntseg ntawm peb - cov qauv network. Kev tshawb fawb qhia tau hais tias SSL ua rau lub khob noom cookie muaj zog thiab cov roj khaws cia, ua rau cov khob cij loj dua thiab zoo ib yam, finer 组织结构. Kev lag luam - qib SSL cov khoom lag luam (xws li Emplex®) tau ua kom pom tseeb los txhim kho cov khoom siv ua khob noom cookie, cov khoom siv, thiab cov yam ntxwv tso tawm.
Anti-staling Mechanism: SSL molecules tsim helical inclusion complexes nrog amylose nyob rau hauv starch, tiv thaiv recrystallization (retrogradation) ntawm amylose thaum lub sij hawm cia. Qhov kev sib xyaw no ua haujlwm tau zoo qeeb cov hmoov txhuv nplej siab, yog li txuas ntxiv lub txee lub neej ntawm cov khoom ci thiab tswj lawv cov kev ntxhib los mos. Cov kev tshawb fawb tsis ntev los no tau qhia tias SSL tuaj yeem ua haujlwm raws li oleogelator rau cov qauv roj thiab cov rog, tsim cov lamellar siv lead ua tes hauj lwm uas txo cov saturated fatty acid cov ntsiab lus thaum hloov cov tsoos shortenings, muab txoj hauv kev tshiab rau kev tsim cov khoom noj qab haus huv.
Cov khoom siv hmoov nplej: Kev txhim kho kev ntxhib los mos thiab ua noj ua haus kom zoo
Hauv cov khoom siv hmoov nplej xws li noodles thiab dumplings, SSL txhim kho cov khoom zoo los ntawm kev hloov cov gluten networks thiab cov hmoov txhuv nplej siab.
Texture Txhim Kho Mechanism: Kev sib cuam tshuam ntawm SSL thiab gluten proteins txhim khu lub khob noom cookie elasticity thiab extensibility, ua rau smoother noodle nto thiab txo tus nqi tawg. Kev tshawb fawb qhia tau hais tias dumpling wrappers ua los ntawm cov hmoov nplej uas muaj 0.2% SSL nthuav qhia cov kev txhim kho tseem ceeb hauv cov xim, kev ntxhib los mos, thiab ua noj qhuav qhov poob qis.
Cooking Property Optimization: SSL cov ntaub ntawv complexes nrog cov hmoov txhuv nplej siab, tsim cov yeeb yaj kiab hydrophobic ntawm cov hmoov txhuv nplej siab granule uas txwv cov dej nkag mus rau ntau dhau, yog li txo cov hmoov txhuv nplej siab soluble thaum ua noj. Qhov no ua rau cov noodles ntau resistant rau soaking thiab boiling, tswj zoo chewiness. Rau cov khoom lag luam khov khov, SSL zoo tiv thaiv qhov tawg thaum lub sij hawm khov -thaw mus thiab txhim kho kev ruaj ntseg.
Cov khoom siv nqaij: Emulsion ruaj khov thiab dej / roj tuav
Hauv cov khoom siv hnyuv ntxwm nqaij, SSL ua haujlwm zoo li emulsifier, ua lub luag haujlwm tseem ceeb hauv kev ruaj khov rog- dej.
Emulsion Stabilization Mechanism: SSL txo cov roj -dej interfacial nro, uniformly dispersing cov rog nyob rau hauv lub aqueous theem los tsim cov roj ruaj khov- hauv - dej emulsions. Qhov no ruaj khov emulsion system zoo inhibits dej thiab roj sib cais thaum tshav kub kub sterilization los yog cia.
Texture Txhim Kho Cov teebmeem: Lub kaw lus ruaj khov emulsion ua rau cov nqaij zoo nkauj zoo nkauj, zoo sliceability, thiab ntau elastic mouthfeel nyob rau hauv cov khoom kawg. Raws li GB 2760 tus qauv, qhov siab tshaj plaws siv qib ntawm SSL hauv cov khoom siv hnyuv ntxwm yog 2.0 g / kg.
Kev Lag Luam Dej Haus: Protein Stability thiab System Homogenization
Hauv cov nroj tsuag cov dej haus, dej haus, thiab cov tshuab zoo sib xws, SSL ua kom cov khoom ruaj khov los ntawm kev cuam tshuam nrog cov protein.
Protein Complexation Mechanism: Kev tshawb fawb qhia tias SSL tshwj xeeb khi rau ib nrab hydrolyzed oat proteins, tsim cov complexes ruaj khov uas txhim khu kev ruaj ntseg ntawm oat-raws li cov khoom. Qhov complexation nyob ntawm cov protein conformational xeev thiab hydrolysis degree; SSL tsis cuam tshuam kev sib cuag hydrophobic stabilizing protein molecules tab sis khi rau cov proteins hauv ib qho tshwj xeeb.
Qhov System Stabilization Effects: Raws li ib qho emulsifier nrog cov hydrophilicity siab (HLB=8.3), SSL coats fat particles thiab protein granules hauv dej haus, tiv thaiv kev sib sau thiab sedimentation, ua kom muaj kev ruaj ntseg zoo thoob plaws hauv cov khoom txee lub neej. Hauv cov khoom siv tsis yog- mis nyuj cream ( kas fes whitener ), qib siab tshaj plaws ntawm SSL tuaj yeem ncav cuag 10.0 g / kg. Kev tshawb fawb tsis ntev los no tau tshawb pom tias los ntawm kev tswj hwm cov ntsiab lus dej, SSL tuaj yeem tsim los ua peb hom roj- muaj cov tshuab ua npuas dej (oleofoams, W/O thiab O/W emulsion gel foams), muab cov txheej txheem tshiab rau kev tsim kho tshiab ntawm cov dej haus aerated.
Confectionery thiab Dairy Products: Crystal Regulation and Mouthfeel Optimization
Hauv cov khoom xws li ice cream thiab chocolate, SSL optimizes sensory quality los ntawm regulating fat crystallization cwj pwm thiab emulsification zog.
Ice Cream Application Mechanism: SSL pab tswj cov qib sib sau ua ke ntawm cov roj globules, txhim kho cov rog dispersion nyob rau hauv lub aqueous theem, ua rau smoother 组织结构 thiab finer kev ntxhib los mos nyob rau hauv ice cream, thaum txhim kho yaj kuj. Hauv cov khoom qab zib thiab lwm yam khoom, qhov siab tshaj plaws ntawm SSL tuaj yeem ncav cuag 5.0 g / kg.
Chocolate thiab Confectionery Applications: Hauv cov tshuab chocolate, SSL ua haujlwm raws li emulsifier, pab cocoa butter thiab lwm yam khoom xyaw sib xyaw, tiv thaiv cov rog sib cais, thiab ua kom lub qhov ncauj zoo ntawm chocolate. Kev tshawb fawb lees paub tias SSL tseem nyob ruaj khov hauv - daim ntawv crystalline, nrog qhov sib nrug ntev ntawm kwv yees li 38 Å thiab qhov sib nrug luv ntawm 4.1 Å; no lamellar stacking qauv muab cov qauv tsim rau nws cov kev ua tau zoo hauv cov rog rog
Xaus
Sodium Stearoyl Lactylate, raws li ib tug multifunctional anionic emulsifier, exerts irreplaceable functions nyob rau hauv bakery, hmoov khoom, nqaij cov khoom, dej haus, thiab confectionery los ntawm tej kev sib tshuam nrog cov khoom noj (proteins, starch, fats) ntawm nws cov qauv molecular. Nws cov txheej txheem ntawm kev ua haujlwm feem ntau suav nrog: khi nrog gluten proteins los txhim kho lub zog ntawm lub khob noom cookie, complexing nrog amylose rau retard staling, stabilizing roj- hauv - dej emulsion systems, tsim complexes nrog cov proteins los txhim kho kev ruaj ntseg, thiab tswj cov roj crystallization tus cwj pwm. Nrog rau kev tshawb fawb tob zuj zus ntawm SSL molecular tus kheej- kev coj tus cwj pwm (xws li lamellar siv lead ua tes hauj lwm thiab oleofoa m systems), nws daim ntawv thov kev cia siab hauv kev txhim kho cov zaub mov noj qab haus huv tshiab yuav ua kom dav dua.
