SORBITAN TRISTEARATE is a lipophilic emulsifier, suitable for the prep work of W/O kind emulsifier. It is widely utilized in the food market. It can be made use of as emulsifier, stabilizer, turbidity representative, defoamer, etc in bakeshop food for bread., cakes, delicious chocolate as well as shortening, etc. Instances of its application are as complies with:
1. A yogurt-flavored dried out fruit is mostly prepared by wrapping powder and also a yogurt slurry layer on the surface of the dried fruit consequently: in which the powder is prepared from the complying with resources by weight: 400-440 parts of white sugar, degreased 140-160 parts of milk powder, 50-70 parts of whey powder, 50-70 parts of maltodextrin; yogurt slurry is prepared from the adhering to resources by weight: 80.5-91.5 parts of white sugar, 40-45 parts of skimmed milk powder, vegetable oil 210 ~ 230 parts, soybean lecithin 1.6 ~ 2.0 parts, vanillin 0.03 ~ 0.05 components, citric acid 2.0 ~ 2.2 parts, yogurt flavor 3.4 ~ 3.8 parts, SORBITAN TRISTEARATE 1.0 ~ 1.5 components, β-normal cyclodextrin 0.14 ~ 0.16 part, 0.20-0.25 part of hydroxypropyl modified starch, 0.2-0.24 part of pullulan, and also 0.2-0.24 part of collagen; amongst which the proportion by weight of dried fruit, powder and yogurt slurry is 240-260: 610 ~ 650: 350 ~ 370. Preferably, the powder is prepared from the following raw materials partially by weight: 420 parts of white granulated sugar, 150 parts of skimmed milk powder, 60 parts of whey powder, and also 60 parts of maltodextrin. Ideally, the yogurt slurry is prepared from the complying with basic materials by weight: 86.5 parts of white sugar, 43.3 parts of skimmed milk powder, 224.8 parts of vegetable oil, 1.8 parts of soybean lecithin, 0.04 parts of vanillin, 2.1 parts of citric acid, yogurt 3.6 parts of essence, 1.3 parts of Period 65, 0.15 part of beta-n-cyclodextrin, 0.23 part of hydroxypropyl modified starch, 0.22 part of pullulan, and also 0.22 part of collagen. Preferably, the weight ratio of the dried out fruit, powder and also yogurt slurry is 250:630:362. Optionally, the dried out fruit is any one of dried out raisins, raisins, dried apples, dried out bananas, dried out kiwi fruit, and dried peaches. Optionally, the grease used for preparing the yogurt slurry is palm stearin. The prep work technique includes the following operation actions:
1) Basic material pretreatment:
A: Prep work of powder: take white sugar, skimmed milk powder, whey powder and maltodextrin and blend them uniformly to acquire powder for usage;
B: Prep work of yogurt slurry: take white sugar, skimmed milk powder, vanillin, citric acid, SORBITAN TRISTEARATE as well as include it to the blend of grease as well as soybean lecithin preheated to 45 ~ 50 ℃, as well as grind to get mixture 2. Add yogurt significance, β-n-cyclodextrin, pullulan, collagen and hydroxypropyl changed starch, mix as well as carefully grind evenly to acquire the yogurt slurry;
2) Forming: Take the dried out fruit and put it into the finishing pan, after pre-heating, include the yogurt slurry and also powder prepared in step 1) subsequently, up until the surface of the dried out fruit develops a consistent layer of yogurt, that is, the yogurt-flavored fruit is acquired Dry.
2. a dry suspension of colesevelam hydrochloride, consisting of energetic component colesevelam as well as pharmaceutical adjuvants, consisting of suspending agent, antifoaming agent, defoamer and also flavoring agent in the explained pharmaceutical adjuvant; The putting on hold agent is salt carboxymethyl starch, the antifoaming representative is SORBITAN TRISTEARATE, the defoaming representative is polyether changed silicone oil, and also the flavoring agent is microcapsule type orange significance and also microcapsule kind lemon essence. Even more, in those colesevelam hydrochloride dry suspension, the pharmaceutical excipients also consist of a glidant, an emulsifier, a pH insurance adjuster and a sweetener. The preparation method makes up the steps:
1) Weighing: Weigh the prescription amount of colesevelam hydrochloride, SORBITAN TRISTEARATE, polyether changed silicone oil, poloxamer, sodium carboxymethyl starch, magnesium trisilicate, anhydrous citric acid, microcapsule type Orange taste, microcapsule lemon flavor, aspartame for use;
2) Pre-mixing: place colesevelam hydrochloride, salt carboxymethyl starch, magnesium trisilicate, anhydrous citric acid, aspartame in the formulation quantity right into the wet mixing granulator, and stir at 1 speed, Slice and also mix at II speed, and then emulsify the recommended amount of SORBITAN TRISTEARATE, polyether changed silicone oil, and poloxamer in an emulsifying device, and also ultimately add the emulsion to a damp blending granulator. After mixing, the material is discharged. sieve;
3) overall mixing: adding the material obtained symphonious 2), microcapsule kind orange significance, microcapsule kind lemon significance into the single-arm mixer as well as blending;
4) Sub-packaging: After the blended materials have passed the semi-finished item evaluation, they are crammed in composite film bags.
