Optimization on butter oil powder formulations and emulsifying conditions

In order to develop the butter powder formulation,to optimize the process conditions of the emulsion,based on emulsion stability and viscosity index,the butter powder formulation with carbohydrates,proteins,stabilizers,composition and consumption of emulsifier and emulsifying conditions were studied by using the single factor test combined with orthogonal test.The results showed that composition of 30% butter,mass ratio of maltodextrin and glucose syrup was 5∶1,the consumption of 65%,sodium caseinate 3.5%,arabic gum 2.5%,emulsifier SE-13 0.5%,GMS 0.4%,CITREM 0.9%,under emulsifying temperature 75℃,emulsifying time for 15 min,the rotational speed of shearing machine 9 000r/min,the emulsifying stability and embedding rate of the product was 96.7% and 92.49%respectively.