Formulation Optimization of Emulsifiers in the Palm-based Liquid Shortening and Its Application

The experiment determined the optimal formulation of the complex emulsifier, using the palm olein as base material and adding various emulsifier, which were including monoglyceride, soy lecithin and span-60. The palm oil based liquid shortening was prepared using the complex emulsifier.Finally, the effects of palm oil-based liquid shortening and three kinds of commercial liquid shortening on the sensory quality of Cantonese-style moon cake were compared and analyzed. By single emulsifier experiment and mixture regression design experiment, the multiple regression models of water-absorbing capacity and air absorbing capacity of palm olein were established to determine the optimum ratio of compound emulsifiers. Results showed that:The amount of 1% emulsifiers (monoglyceride, soy lecithin and span-60) were added in the palm olein, the optimum composition of the emulsifier was 23.4% monoglyceride, 40.4% soy lecithin and 36.2% span-60.The study confirmed that the water absorption and air absorption of liquid shortening under the optimum composition were 17.2 mL/20 g and 11.9 g/10 mL respectively.By the sensory evaluation, palm olein-based liquid shortening was second only to Meizhouwang liquid shortening, superior to NamChow liquid shortening and Aozhifeng liquid shortening.