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RESEARCH ON OPTIMIZATION OF EMULSIFIER FOR CHOCOLATE MILK

Ping Hou, Xia Wenshui

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Abstract

以分子蒸馏单甘酯和不同HLB值的蔗糖酯为原料复配巧克力牛奶乳化剂,在比较其乳化效果差异的基础上,同时就各个乳化剂的成本进行比较,从而优选出乳化效果好、成本低廉、耗能较少的乳化剂投入实际应用.通过模拟试验证明,当分子蒸馏单甘酯和HLB值为15的蔗糖酯以1:1的比例复配时的效果最佳.

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What this paper is about

以分子蒸馏单甘酯和不同HLB值的蔗糖酯为原料复配巧克力牛奶乳化剂,在比较其乳化效果差异的基础上,同时就各个乳化剂的成本进行比较,从而优选出乳化效果好、成本低廉、耗能较少的乳化剂投入实际应用.通过模拟试验证明,当分子蒸馏单甘酯和HLB值为15的蔗糖酯以1:1的比例复配时的效果最佳.

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Available abstract

以分子蒸馏单甘酯和不同HLB值的蔗糖酯为原料复配巧克力牛奶乳化剂,在比较其乳化效果差异的基础上,同时就各个乳化剂的成本进行比较,从而优选出乳化效果好、成本低廉、耗能较少的乳化剂投入实际应用.通过模拟试验证明,当分子蒸馏单甘酯和HLB值为15的蔗糖酯以1:1的比例复配时的效果最佳.

Key concepts: Food science, Milk Chocolate, Chocolate milk, Chemistry

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