化學(xué)配方數(shù)據(jù)庫(kù)
| 配方類(lèi)型： |
EMULSIONS AND DISPERSIONS |
| 配方說(shuō)明： |
Monoglyceride Dispersion |
| 配方組成： |
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| 配制方法： |
Heat tap water to 155F (69C). then remove the source of heat. Add the monoglyceride with stirring. The temperature of the mixture will drop to between 140 and 150F (60 and 66C). Adjust mixing equipment to minimize air incorporation. Stir vigorously for 5 minutes, or until there are no discrete particles present. Cool to desired processing temperature and continue stirring slowly in order to maintain a homogenous dispersion.
Note: These monoglycerides do not disperse satisfactorily in distilled water. If the tap water is alkaline, a viscous dispersion will result.
The viscosity can be lowered by adjusting the pH of the dispersion to about 6.5 with citric acid or vinegar.
Some partially saturated (low-melting) distilled monoglycerides, tend to form gels with water at or below room temperature. They can not be readily dispersed in aqueous systems unless preblended with fat or aided by a coemulsifier such as a polysorbate ester.
Elimination of gel formation with both saturated and unsatura |
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