Food release agent (hereinafter referred to as "release agent") is a commonly used additive in food manufacturing and processing. In the past, most common oils such as liquid paraffin or salad oil were used, but these oils either smoked, stinked or coked at the bottom. In recent years, with the increasing demand for leisure cakes, cake production has entered an era of automation and scale, which puts higher demands on release agents, making the original problems of release agents more acute and urgent to be solved.
1. What is a release agent?
Release agent is a processing aid, which separates the product from the mold and is easy to separate after baking, so it is not added as a food raw material. On the premise of complying with national laws and regulations, it will not adversely affect the organization and flavor of baked products, and can be widely used for demoulding and separation of biscuits, bread, cakes, preserved fruits, sweets, medicinal capsules and other products.
Second, the type of release agent.
At present, the release agents used in baking field are: white oil, salad oil, palm oil, shortening, solid butter and professional food release agents.
White oil: also known as liquid paraffin, is a product obtained by petroleum fractionation, which is divided into industrial white oil and edible white oil. The demoulding oil for baking should be edible white oil, which is characterized by low price and good demoulding effect. However, as a product of petroleum industry, long-term exposure to its steam has a certain impact on human health; White oil is decomposed into small molecular substances, which volatilize during baking and may burn, which is easy to damage the equipment; In addition, the smoke point of white oil is low, which will produce a lot of smoke when baking, which has a great impact on the environment. Therefore, in GB 2760-2007 "Hygienic Standard for the Use of Food Additives", the application of white oil in the demoulding of baked products was deleted, that is, the state prohibited the use of white oil as a food demoulding agent.
Salad oil: the price is low, and manual oil brushing is often used in production, which is easy to accumulate more oil at the bottom of the mold. When baking and heating, because the oil temperature rises rapidly, it is easy to form a phenomenon commonly known as "frying" with the bottom of the cake, which separates the bottom of the cake from the cake body and destroys the original appearance of the cake. Moreover, the removed bottom is easy to absorb water and stick to the surface of the mold. If it is not removed in time, repeated baking will coke the cake bottom left on the surface of the mold and even destroy the performance of the mold coating, thus shortening the service life of the mold.
Palm oil: similar to salad oil, but palm oil has a high melting point and is semi-solid at room temperature. Usually used as cake demoulding oil, it needs to be heated before use, and it should be used in time. If spraying equipment is used, because the palm oil component is partially crystallized into semi-solid after cooling, the pipeline of the equipment is often blocked, which is more obvious in winter when the climate is cold. Similarly, long-term use of palm oil as cake release agent will cause damage to baking pan mold, which is even more serious than salad oil. Because it is semi-cured after cooling, it is more difficult to remove, and palm oil is more sticky and carbonized after repeated baking.
Shortening oil: high melting point, solid at room temperature. When used as demoulding oil, it must be heated to melt into liquid, similar to palm oil, but more expensive. Whether manual oil brushing or mechanical oil spraying will bring some inconvenience. When mechanical oiling is used, the equipment pipes and nozzles are often blocked by solidification after cooling, which is more inconvenient to use in cold weather in winter and will damage the mold.
Solid butter: Solid butter itself has a strong fragrance. After heating, it will give the product a strong creamy fragrance and increase the grade of the product. However, due to the solid state at room temperature, the surface of the mold is usually coated by hand, so it is impossible to effectively control the usage, and the surface of the mold is uneven. After heating and melting, a stable and uniform isolation film cannot be formed, and the demoulding effect is not ideal. In addition, the yellow oil fume has a lower point, which is easier to carbonize, more harmful to the mold, and the price and labor cost of solid butter are higher.
Professional food release oil (all-oil type): it is yellow or brown liquid at room temperature, which can be used for manual brushing and mechanical spraying, and is suitable for all kinds of baked products. With the help of special spraying equipment, fine particles can be formed, and the sprayed oil mist will form a uniform film with good toughness, integrity and adhesion around the mold, and form a protective film on the surface of dough or batter, which can effectively separate the mold from the product and achieve good demoulding effect.
The ingredients of professional food release oil are all natural substances, which can keep the flavor of cake products well, make the products heated more evenly during baking, and make the finished products have the same color and natural color. Its dosage is less than salad oil, which can effectively save costs. At the same time, it also has suitable viscosity and good adhesion, so even if the mold is sprayed in advance, the oil on the wall will not flow into the bottom of the mold; At normal baking temperature, there will be no adhesion and coking; There are few baking residues, which will not damage the mold and its coating, greatly prolong the service life of the baking tray and save the equipment investment cost. In addition, the smoke point of professional food demoulding oil is generally as high as 220℃ ~ 230℃, and there is little soot in the production process. Generally speaking, the professional food demoulding oil is characterized by thorough demoulding, time-saving and trouble-saving, no mold sticking and slag dropping, simple use, sanitation and high efficiency.
Third, the influence of dosage on demoulding effect
In the production process, there is no linear relationship between the dosage of release agent and the demoulding effect, and too much or too little dosage will affect the demoulding effect. If the dosage is too small, a complete oil film can not be formed on the surface of the mold, or a stable oil film can not be formed, then this film is easy to be damaged during high-temperature baking and loses the function of isolating the product from the mold. If the dosage is too much, it is easy to accumulate more demoulding oil at the bottom of the mold, and the phenomenon of "frying" will be formed locally during baking, so that the bottom of the product will be separated from the blank; In the cooling process, the cake crust with the bottom detached is easy to adhere to the mold, which affects the appearance quality of the product and brings considerable difficulties to the mold cleaning. Using professional mechanical spraying equipment can control the dosage of release agent more effectively than traditional manual spraying, and achieve better release effect.
Fourth, the influence of oil absorption of raw materials on demoulding effect
If the oil absorption of the green cake embryo is large, the bottom of the cake will be similar to "frying" phenomenon, and there will be more contact with the demoulding oil, but the generated part will occur inside the bottom of the cake, so that the crust at the bottom will be separated from the product. In a certain range, the lower the ash content of flour, the lower the oil absorption of cake embryo in the mold, and the better the demoulding effect of cake.
Verb (abbreviation of verb) Selection of release agent
1, process attributes need to be:
Good demoulding property
Sprayability
Wide adaptive temperature range
Good physical stability
Comply with relevant food laws and regulations
2, chemical properties need to have:
Antioxidant stability
High incidence of smoke spots
mild
Minimum aggregation trend
It can be seen that professional food release agent is the most suitable product, which is very suitable for the industrial production of baked products (especially cakes) and can meet the performance requirements of automatic and batch production for release agent-effectively separating products from molds, prolonging the service life of molds and reducing mechanical loss and labor costs.
(This article is provided by Cecilia Han)
Meichen Group's new product promotion:
Professional food demoulding oil, specification: 18kgX 1.