RYOTO蔗糖酯在乳制品中的应用

<正> RYOTO蔗糖酯是三菱化学食品株式会社的产品,也是食用乳化剂的顶级品牌品。它是由蔗糖和天然植物脂肪酸通过酯化合成的具有安全性的非离子表面活性剂。     

RYOTO蔗糖酯在糖果类产品及奶油类产品中的应用

RYOTO蔗糖酯是三菱化学食品株式会社的产品,也是食用乳化剂的顶级品牌品.它是由蔗糖和天然植物脂肪酸通过酯化合成的具有安全性的非离子表面活性剂.     

RYOTO蔗糖酯在糖果类产品及奶油类产品中的应用

RYOTO蔗糖酯是三菱化学食品株式会社的产品,也是食用乳化剂的顶级品牌品.它是由蔗糖和天然植物脂肪酸通过酯化合成的具有安全性的非离子表面活性剂.     

RYOTO蔗糖酯技术报告会

1 利用蔗糖酯达到O／W乳化体系的稳定化机理 2 蔗糖酯对焙烤产品的应用 RYOTO蔗糖酯足三菱化学食品株式会社的产品，也是食用乳化剂的顶级品牌产品。它是由蔗糖和天然植物脂肪酸通过酯化合成的具有安全性的非离子表面活性剂，与其他食品用乳化剂相比具有广泛的HLB值及功能特长。     

蔗糖脂肪酸酯在乳饮料的应用

<正> 蔗糖酯是以从天然的砂糖及植物油脂中提取的脂肪酸作为原料,是具有高安全性的食用乳化剂。三菱化学食品有限公司开发的RYOTO蔗糖酯的纯度,达到95%以上。基本上,蔗糖分子有8个羟基,故能结合到的脂肪酸数目为1～8个。同一个脂肪酸结合的蔗糖单酯,具有高度的亲水性,而在抑菌力、乳化力、分散力、可溶化力、渗透性和面粉制品的改良等各方面,均能发挥优良的效果。至于与多个脂肪酸结合的蔗糖酯,其亲油性高,在乳化力和改善油脂方面效果甚佳。     

蔗糖脂肪酸酯在含乳饮料中的乳化及抑菌作用

<正> 对于牛奶咖啡、奶茶等含乳饮料的研发、生产来说,存在着不得不考虑的技术上的课题。产品在具备良好的风味、口感的同时,还必须确保高水平的品质及安全性。三菱化学食品株式会社的"RYOTO蔗糖酯"是由蔗糖和天然植物脂肪酸通过酯化合成的非离子表面活性剂。根据蔗糖与植物油脂中的脂肪酸的混合比例及脂肪酸种类的不同,可以生产出从 HLB 低到高     

蔗糖酯在食品保鲜中的应用

蔗糖酯(Sucrose esters)是蔗糖与各种酸基结合而成的一大类有机化合物的总称。蔗糖有八个可被脂肪酸取代的羟基,因被取代的羟基数目的多少以及所用脂肪酸的种类不同(脂肪酸有高碳的、低碳的、饱和的、不饱和的,取代羟基所用的脂肪酸可以是单一的,也可以是混合的),可以制得种类各异的蔗糖酯。通过控制脂肪酸碳数和酯化度或对不同酯化度的蔗糖酯进行混配,即可获得任意亲水亲油平衡值(HLB)的蔗糖酯。由于蔗糖酯有着较为宽广的HLB,优异的物理性能、表面活性、生物降解活性和安全性,其     

γ-癸内酯的生物法制取

γ 癸内酯 (GDL)是香料工业由生物技术得到的主要产品。采用生物技术可以通过生物合成、生物转化和生物催化得到GDL。生物合成法通过真菌和酵母在静止期能合成和积累对于细胞生长非必需的作为次生代谢产物的内酯 ;生物转化法以羟基脂肪酸、非羟基脂肪酸和脂肪酸酯底物 ,经过微生物体内酶转化成γ 羟基脂肪酸 ,然后转化成内酯 ;生物催化法是利用脂肪酶 (如EC3 1 1 3)催化脂肪的水解反应、酯化反应和酯交换反应 ,包括催化羟基脂肪酸形成内酯。     

分子蒸馏单甘酯的近况与发展(二)

３分子蒸馏单甘酯的生产工艺３．１工艺方法分子蒸馏单甘酯的生产工艺包括单甘酯合成、采用分子蒸馏技术分离出纯单甘酯及产品喷雾冷凝包装３个部分。单甘酯合成工艺主要采用酯化和醇解两种工艺。经过合成单甘酯工艺得到中间产品实际上是单脂肪酸甘油酯、二脂肪酸甘油酯、...     

蔗糖脂肪酸多酯的探索性研究

采用蔗糖离子催化的无溶剂酯交换法合成蔗糖脂肪酸多酯；用萃取的方法对粗产品进行分离提纯；用薄层分析检验最终产品的纯度；通过测定羟值来间接测定蔗糖多酯的酯化度。     

明天会更好——访三菱化学食品株式会社上海代表处首席代表 得丸出先生

<正> 有这样一个实验:两瓶同样的咖啡,在其中一瓶添加一种白色粉末,而另一瓶没有添加。在相同的杀菌和保存条件下,两个月后未添加粉末的咖啡酸败并出现蛋白质沉淀,而前者却没有变质。这种神奇的白色粉末叫做蔗糖酯,是     

卵磷脂在乳制品中的应用

<正> 卵磷脂萃取自大豆,是一种天然的乳化剂,可广泛应用于不同的食品中。在乳制品中,卵磷脂已普遍在奶粉、干酪、冰淇淋和奶油制品等产品中使用,本文将详细探讨这些领域的应用情况。 速溶奶粉 奶粉通常采用附聚处理以形成粗糙的颗粒,便于冲调饮用。然而,由于奶粉颗粒大多被脂肪覆盖,形成对水的排斥性,故此,单独采用附聚处理,不能     

打发鲜奶油中乳化剂的合理应用

<正>打发鲜奶油产品最初是作为动物性奶油的代用品,使用植物油脂代替乳脂肪。最近,在植物油脂中适当混合动物性奶油的打发鲜奶油产品正在成为新宠。打发鲜奶油是一种水包油乳化形态的产品。由于在打发过程中受到机械力的冲击,适度破坏了乳化,使油脂出现凝集,由此就产生了打发量。"乳化性好"、"易破乳化(油脂凝集)"这对矛盾是打发鲜奶油产品所追求的特性,即打发前要求产品具有良好的乳化安定性,避免在运输过程中由于震动等原因引起的乳化破坏而导致打发鲜奶油(液体)出现粘度增加的现象。另外,打发时要求良好的操作性能。在得到较高的打发量的同时,产品还必须具有良好的稳定性与保形性。正因为打发鲜奶油被要求具有以上复杂的乳化性能,所以在乳化剂的选择是上十分关键的。     

Advances and innovations associated with the use of acoustic energy in food processing: An updated review

Consumers are demanding food products with high added value concerning their sensory properties and safety. In this scenario, updates in industrial food processing have been claimed by the consumer market due to the undesirable sensory properties associated with severe heat treatments. Therefore, the development of novel food processes based on innovative non-thermal technologies is one of the biggest trends for the next years. In this context, low-frequency and high-intensity ultrasound technology has been pointed out as a promising strategy to produce high-technological food products and ingredients. Thereby, the recent advances and challenges regarding the application of acoustic energy processing on the dairy, meat, bakery, and minimally processed products, beverages, and food ingredients were reviewed from the perspective of energy performance. Ultrasound has provided high-technological food products through various ultrasound systems at different amplitudes and/or powers. These have preserved or improved food products' sensory characteristics.     

A review on selection of fermentative microorganisms for functional foods and beverages: the production and future perspectives

Fermentation has been employed as a traditional means of improving the shelf life and nutritional contents of foods, thus making fermented foods and beverages functional and therapeutic. Lactic acid bacteria (LAB) plays a major role in determining the health benefits of fermented milk and related products. This review takes into cognizance numerous investigations reporting certain microbial strains and mixes to contribute safety, quality, stability, health and organoleptic properties to fermented foods, due to increased consumers’ awareness of food products with health claims. A look was taken at selection criteria for the ideal fermentative microbial species and strains, their usefulness and prospective ‘OMICS‘-based approaches to elucidating fermentative complex communities in relation to their effects on fermented food products. Moreover, recommendations were given for improved fermentation of beverages and functional foods. It is projected that fermented foods and beverages will continually be a paramount in the global food and emerging functional food market.     

Effect of modified Acacia gum (SUPER GUM™) on the stabilization of coconut o/w emulsions

Two modified Acacia gums, the already tested SUPER GUM? EM2 and the new EM10, were used as combined emulsifiers and stabilizers in coconut oil model emulsions. The properties of gum solutions as well as those of the emulsions were examined. The gum solutions were completely mechanically stable during high-pressure homogenization; therefore, the gum could be added to the emulsion prior to high-pressure treatment. The emulsions were prepared by a small-scale rotor-stator process and by high-pressure homogenization, respectively. Droplet size, stability and rheological properties of the emulsions were examined. As expected, the high-pressure process was very effective. The emulsions made with both modified gums had a droplet size below 1 μm and were completely stable for at least 7 weeks at up to 30 °C. The new SUPER GUM? EM10 was more efficient as an emulsifier than EM2; the droplet size distribution was more homogenous. All emulsions proved to be low-viscous and nearly Newtonian liquids. It can be concluded that the emulsion stability was mainly a result of the excellent emulsifying properties and not of an additional thickening effect of the gums. The modified Acacia gums can be recommended as an emulsifier and stabilizer for application in different food products, preferably in low-viscous emulsions such as coconut milk drinks or other beverages.     

Unripe grapes: an overview of the composition,traditional and innovative applications,and extraction methods of a promising waste of viticulture

Unripe grapes (UGs) are a waste product of grapevine cultivation and an emerging source of several compounds, such as organic acids, phenolic compounds, vitamins and mineral salts, of great economic importance to the pharmaceutical, cosmetic and food industries. Traditionally, products made from UGs, such as verjuice and sour grape sauces, have been used as seasoning or acidifying agents. The health effects of grape compounds are described as anti-inflammatory, cardioprotective, anticancer and antidiabetic, as often demonstrated by both in vitro and in vivo studies. Recently, UGs have received renewed attention because of the innovative potential applications of their extracts in food and beverages for purposes of preservation and enrichment with healthy compounds, or for direct use in the human diet. The aim of this article is to review the composition and properties of UG products and their traditional and innovative application in food and beverages.     

No. 2Vol. 42, No. 4, pp. 289–296, 2008An influence of cosmetic formula on thermal characteristics and its relationship with the sensation of freshness during application

Polyglycerol fatty acid esters (PGFE) , a food grade emulsifier has been used in cosmetic products in recent years due to its safety and low stimulation of skin. Cosmetic formulation containing CoQ1O to provide a stable and clear pre-paration is difficult because it has a high crystalline property. We have tried the development of CoQ10-soluble pre-paration with PGFE applied for cosmetics. The present study is summarized as follows: This CoQ10-soluble pre-paration has a bicontinuous microemulsion structure that provides high solubilization capacity and thermodynamic stability. Cosmetics using this CoQ1O soluble pre-paration tend to improve the skin permeability and also to involve the change in skin conditions (moisturization and elasticity), compared to the non-bicontinuous microemulsion pre-paration.
Keywords:  coenzyme Q10, solubilization, bicontinuous, microemulsion, polyglycerol fatty acid ester, cosmetics, food, emulsifier, safety, low stimulation, skin, moisturization, elasticity