Solid co-crystallized monoglyceride and fatty acid lactylate emulsifier and starch-complexing agent and method of producing same
A solid co-crystallized monoglyceride and fatty acid lactylate emulsifier and starch-complexing agent is provided in which a saturated monoglyceride and a fatty acid lactylate salt are completed to produce a homogenous composition, and then cooled and solidified under conditions forming discrete co-crystallized stable emulsifier particles having a differential scanning calorimeter (DSC) defined melting point of no more than about 60° C. Saturated monoglycerides are functional only after the temperature thereof has been increased to their Krafft temperature of about 60° C. Previously, it has been necessary to pre-hydrate monoglycerides to make them functional when added to bread doughs and batter formulations at conventional commercial baking temperatures of about 70° F. to about 80° F. The co-crystallized monoglyceride and fatty acid lactylate combination of this invention is fully functional without pre-hydration when incorporated in starch bearing dough and batter products at normal commercial baking temperatures.
1 . A solid particulate starch-complexing and emulsifier agent that is adapted to be incorporated in starch-bearing food products such as dough and batter formulations at normal mixing temperatures, said emulsifier comprising:
the co-crystallized combination of a starch-complexing saturated monoglyceride having from about 12 to about 20 carbon atoms and an effective amount of a fatty acid lactylate salt having from about 12 to about 20 carbon atoms,
said monoglyceride and the fatty acid lactylate salt having been co-melted and blended to produce a homogeneous composition, and
the co-melted and blended composition having been cooled and solidified under conditions forming discrete co-crystallized stable emulsifier particles having a DSC defined melting point of no more than about 60° C.
2 . An emulsifier as set forth in claim 1 wherein the combination of the monoglyceride and the fatty acid lactylate salt have been co-melted and blended at a temperature within the range of from about 65° C. to about 150° C. before cooling thereof and formation into said discrete solid co-crystallized emulsifier particles.
3 . An emulsifier as set forth in claim 1 wherein the combination of the monoglyceride and the fatty acid lactylate salt have been co-melted and blended at a temperature within the range of from about 85° C. to about 125° C. before cooling thereof and formation into said discrete solid co-crystallized emulsifier particles.
4 . An emulsifier as set forth in claim 1 wherein the combination of the monoglyceride and the fatty acid lactylate salt have been co-melted and blended at a temperature within the range of from about 95°C. to about 115°C. before cooling thereof and formation into said discrete solid co-crystallized emulsifier particles.
5 . An emulsifier as set forth in claim 1 wherein said co-crystallized combination of the monoglyceride and the fatty acid lactylate salt is in powder form.
6 . An emulsifier as set forth in claim 1 wherein said monoglyceride is glycerol monostearate.
7 . An emulsifier as set forth in claim 1 wherein said fatty acid lactylate salt is sodium stearoyl-2-lactylate.
8 . An emulsifier as set forth in claim 1 wherein said fatty acid lactylate salt is calcium stearoyl-2-lactylate.
9 . An emulsifier as set forth in claim 1 wherein the amount of said fatty acid lactylate salt is from about 5% to about 95% of the quantity of monoglyceride.
10 . An emulsifier as set forth in claim 1 wherein the amount of said fatty acid lactylate salt is from about 10% to about 90% of the quantity of monoglyceride.
11 . An emulsifier as set forth in claim 1 wherein the amount of said fatty acid lactylate salt is from about 25% to about 75% of the quantity of monoglyceride.
12 . An emulsifier as set forth in claim 1 wherein the amount of said fatty acid lactylate salt is from about 40% to about 60% of the quantity of monoglyceride.
13 . A process for producing a solid particulate starch-complexing and emulsifier agent that is adapted to be incorporated in starch-bearing dough and batter formulations at conventional mixing temperatures, said process comprising
combining a quantity of a starch-complexing saturated monoglyceride having from about 12 to about 20 carbon atoms with an amount of a fatty acid lactylate salt having from about 12 to about 20 carbon atoms;
co-melting and blending the combination of monoglyceride and the fatty acid lactylate salt to produce a homogeneous composition; and
cooling and solidifying the blended composition under conditions forming discrete, stable, co-crystallized, particulate solid emulsifier particles having a DSC defined melting point of no more than about 60° C.
14 . A process as set forth in claim 13 wherein is included the step of co-melting and blending the combination of the monoglyceride and said fatty acid lactylate salt at a temperature within the range of from about 65° C. to about 150° C. before cooling of the combination.
15 . A process as set forth in claim 13 wherein is included the step of co-melting and blending the combination of the monoglyceride and said fatty acid lactylate salt at a temperature within the range of from about 85° C. to about 125° C. before cooling of the combination.
16 . A process as set forth in claim 13 wherein is included the step of co-melting and blending the combination of the monoglyceride and said fatty acid lactylate salt at a temperature within the range of from about 95° C. to about 115° C. before cooling of the combination.
17 . A process as set forth in claim 13 wherein is included the step of forming the combination into a co-crystallized powder during cooling thereof.
18 . A process as set forth in claim 13 wherein said monoglyceride is glycerol monostearate.
19 . A process as set forth in claim 13 wherein said fatty acid lactylate salt is sodium stearoyl-2-lactylate.
20 . A process as set forth in claim 13 wherein said fatty acid lactylate salt is calcium stearoyl-2-lactylate.
21 . A process as set forth in claim 13 wherein is included the step of providing an amount of said fatty acid lactylate salt that is from about 5% to about 95% of the quantity of the monoglyceride.
22 . A process as set forth in claim 13 wherein is included the step of providing an amount of said fatty acid lactylate salt that is from about 10% to about 90% of the quantity of the monoglyceride.
23 . A process as set forth in claim 13 wherein is included the step of providing an amount of said fatty acid lactylate salt that is from about 25% to about 75% of the quantity of the monoglyceride.
24 . A process as set forth in claim 13 wherein is included the step of providing an amount of said fatty acid lactylate salt that is from about 40% to about 60% of the quantity of the monoglyceride.
25 . A process as set forth in claim 13 wherein is included the step of forming the combination of monoglyceride and the fatty acid lactylate salt into a series of discrete flakes during cooling of the combination.
26 . A process as set forth in claim 13 wherein is included the step of grinding the discrete particles to form a powder therefrom.