Preparation And Properties Of Special Oils For Baking Release Agent

In order to improve the spraying and depanning properties of the fats which substitutefor baking release agents and to reduce the expensive price of import depanning oil,eventually meet the demands of market for baking release agent, the formulations and processconditions of special oils for baking release agent was determinded in this paper.The production technology and formula of the special oils for o/w baking release agentwere developed by using palm oils stabilized with various additives including Tween80,monoglycerides, phospholipids and xanthan gum. The optimum conditions were determinedby orthogonal experiments as follows: Tween80-monoglycerides dosage was3%, ratio of oilto water was4:6, phospholipids dosage was3%, emulsion temperature was70℃, emulsiontime was1min, xanthan gum dosage was0.30%, stirring rate was10000r/min. Under theabove conditions, the creaming index of the special oils for baking release agent was0.69%,the adhesion rate of baking cakes and breads are both0%. The special oils for baking releaseagents showed good emulsion stability and excellent depanning property.The mean droplet diameter of o/w baking release agents were between1.4～3.0μm; theviscosity were between3000～5000mpa·s. The minimum droplet diameter was1.39μm,which showed a uniform particle size distribution, represented a stable emulsion system.During storage, the acid value, peroxide value, creaming index, viscosity of the samplesadded xanthan gum showed the minimum changes. The food quality and processing qualityof o/w baking release agents changed little during90days storage.The production technology and formula of the special oils for w/o baking release agentwere developed by using palm oils stabilized with various additives including Span60,monoglycerides, phospholipids and xanthan gum. The optimum conditions were determinedby orthogonal experiments as follows: ratio of Span60-monoglycerides-phospholipids was1:1:1, Span60-monoglycerides-phosphorlipids dosage was2%, ratio of oil to water was5:1,emulsion time was1min, emulsion temperature was60℃, stirring rate was16000r/min,xanthan gum dosage was0.20%. Under the above conditions, the creaming index of thespecial oils for baking release agent was5.45%, the adhesion rate of baking cakes and breadsare both0%. The special oils for baking release agents showed good emulsion stability andexcellent depanning property. The minimum droplet diameter of w/o baking release agents was2.43μm, which showeda uniform particle size distribution, represented a stable emulsion system. During storage, theacid value, peroxide value, creaming index of the samples added xanthan gum showed theminimum changes. The food quality and processing quality of concentrated w/o bakingrelease agents changed little during90days storage.After20minutes baking, most long-chain fatty acid in depanning oils decresed, theshort-chain fatty acid increased, the degree of unsaturation also decresed. The acid value andperoxide value both increased in all the depanning oils. Comparing with other depanning oils,the o/w and w/o baking release agents were more suitable as special oils for baking releaseagent for its good spraying and depanning properties, thermo stability and low price.