Hōʻike kūpono e pili ana i ka laulā noi a me ka manaʻolana hoʻomohala o nā aila kūikawā a me nā momona

特种油脂应用范围及发展前景的可研报告

Hōʻike kūpono e pili ana i ka laulā noi a me ka manaʻolana hoʻomohala o nā aila kūikawā a me nā momona

第一节特种油脂的简介

特种油脂人造奶油从发明至今已有一百多年的历史。19世纪后期，普法战争有有一百多年的历史。19世纪后期，普法战争期无我亲期是他们是了供应不足，法国拿破仑三世悬赏招募，号召制造奶油的代用品。法国化学家梅后。里斯于1869年制成的奶油油获法国、英国专利。由于这种新产品的组成、外义到爱天故称为“人造奶油”，它还有一名“麦淇淋”，是英文“Margarine”的音译。（可研报告）

Māhele 1 Hoʻomaka i nā ʻaila kūikawā a me nā momona

ʻO kaʻaila kūikawā e like me ka margarine, uaʻoi aku ma mua o hoʻokahi haneli mau makahiki o ka moʻolelo mai ka mea i hanaʻia. I ka hopena o ke kenekulia 19, i ka wā o ke kaua ʻo Franco-Prussian, ua hāʻawi ʻo Napoleon III o Farani i kahi makana e kiʻi i kahi pani no ka cream i hāʻawi ʻole ʻia ma ʻEulopa. ʻO Meggie, ka mea lapaʻau Farani. ʻO ka ʻaila ʻaila i hana ʻia e Mullis i ka makahiki 1869 ua patent ʻia ma Farani a me ʻEnelani. ʻOiai ua like ka huahana hou i ka pata ma kona ʻano a me kona helehelena, ua kapa ʻia ʻo ia ʻo "Margarine," a me "margarine," ʻo ia ka unuhi ʻana o ka huaʻōlelo Pelekane ʻo margarine. (Hōʻike haʻawina kūpono)

第二节特种油脂的生产工艺

Mahele 2 ʻenehana hana o nā aila kūikawā a me nā momona

（一）生产工艺 Ka palapala holo kaʻa hana

1．人造奶油生产工艺 Ka hana o ka margarine

油相+水相→乳化→巴氏杀菌→急冷→捏合→人造奶油

ʻAila ʻaila + wai → Emulsification → Pasteurizing → Quenching → Kneading → Margarine

2．起酥油生产工艺 Kaʻina o ka pōkole

基料油→（乳化）→急冷→捏合→起酥油

ʻAila kumu → Emulsification → Quenching → Kneading → Shortening

3．代可可脂生产工艺 Ke kaʻina hana no ka pani ʻana i ka pata koko.

氢化基料油→急冷→捏合→代可可脂

ʻO ka aila kumu hydrogenation→Quenching→Kneading→Kakao pata pani pani

（二）主要设备 Lako Nui

乳化罐（人造奶油、起酥油〕、高压泵、急冷机、捏合机、背压阀、休止阀、休止箢

ʻO ka pahu emulsification (margarine & shortening), HP pump, voter, pin rotor machine, back pressure valve, rest tube (margarine papaʻaina)

第三节  特种油脂的应用范围Ka hoʻohanaʻana i kaʻaila kūikawā

（一）乳化剂 Mea hoʻoheheʻe

众所周知油、水是不相溶的，而我们的人造奶油是由油和水为主要原料生产的，他們耶和华合则是乳化剂的乳化作用所致。常用的乳化剂有以下几种：

E like me kā mākou ʻike a pau, ʻaʻole hiki ke hoʻoheheʻe ʻia ka ʻaila a me ka wai, a ua hana ʻia kā mākou margarine e ka aila a me ka wai e like me nā kumu waiwai nui, hiki i nā mea ʻelua ke hui maikaʻi loa ke kumu o ka emulsification o ka emulsifier. ʻO nā emulsifiers i hoʻohana mau ʻia penei:

1．单甘酯 monoglyceride

单甘酯是目前应用最广泛的乳化剂，是由甘油和油脂反应制得。产品有粉状片中文他们中可纯度可分为蒸馏单甘酯（纯度40－50%）和未蒸馏单甘酯（纯度90%以上）。不溶于水，可溶于油脂（80℃以上）。贮存时寨。

ʻO ka monoglyceride ka emulsifier i hoʻohana nui ʻia, i hoʻomākaukau ʻia e ka hopena o ka glycerol a me ka ʻaila. ʻO nā huahana i loko o ka pauka, granular a paʻi paha, e like me kona maʻemaʻe hiki ke hoʻokaʻawale ʻia i ka monoglyceride distilled (ka maʻemaʻe 40-50%) a me ka monoglyceride undistilled (ʻoi aku ka maʻemaʻe ma mua o 90%). ʻAʻole hiki ke hoʻoheheʻe ʻia i ka wai, hiki ke hoʻoheheʻe ʻia i ka momona (ma luna o 80 ℃). E hoʻopaʻa paʻa i ka wā e mālama ai.

2．卵磷脂 Lecithin

卵磷脂最初取自蛋黄，但由于其成本高且易腐败，生产中用大豆磷脂代用卵耶和華用生水化脱胶的副产品，主要成分为卵磷脂、脑磷脂及肌醇磷脂。精制后呈半透明的粘稠液，在空气中或光线照射下迅速变黄，并逐渐成不透明的褐色，不是。溶性及乳化性，是良好的天然乳化剂。卵磷脂添加到人造奶油或起酥油中可增强稳定性，增加食品风味，还可防止烹调时溅油调时溅油调时溅油调时溅油调时溅油小家家家家家天

Ua loaʻa mua ʻia ka lecithin mai nā yolks hua manu, akā ma muli o ke kumukūʻai kiʻekiʻe a me ke ʻano palaho, ua hoʻohana ʻia ka soy lecithin ma ka hana ʻana. ʻO ka phospholipid soybean kahi huahana o ka soy hydration degumming. ʻO kāna mau mea nui he lecithin, lecithin a me inositol phospholipid. He wai ʻeleʻele translucent e huli melemele koke i ka ea a i ʻole māmā a lilo i ʻeleʻele opaque. ʻAʻole hiki ke hoʻoheheʻe ʻia i ka wai, maikaʻi ka ʻaila solubility a me ka emulsification, he emulsifier kūlohelohe maikaʻi. Hiki i ka Lecithin ke hoʻohui i ka margarine a i ʻole ka pōkole hiki ke hoʻonui i ka paʻa, hoʻonui i ka ʻono o ka meaʻai, akā no ka pale ʻana i ka ʻaila ʻaila i ka wā kuke, pono e mālama ʻia ka waiho ʻana, hoʻopaʻa ʻia.

3．蔗糖酯 Sucrose ester

蔗糖酯是一种高效而安全的表面活性剂，由蔗糖与脂肪酸反应制得，易溶于水，易溶于水，1于于水定，145℃以上会分解。蔗糖酯与单甘酯并用可作人造奶油的乳化剂，对面包、蛋糕有抗老化作用。

ʻO ka sucrose ester kahi ʻano o ka surfactant maikaʻi a palekana, hoʻomākaukau ʻia e ka hopena o ka sucrose a me ka momona momona, hiki ke hoʻoheheʻe ʻia i ka wai, akā ʻaʻole hiki ke hoʻoheheʻe ʻia i ka ʻaila, kūpaʻa ma 120 ℃, e decompose ma luna o 145 ℃. Hiki ke hoʻohana ʻia ka sucrose ester a me ka monoglyceride e like me ka emulsifier o ka margarine, nona ka hopena anti-old i ka berena a me ka keke.

4．SPAN（司盘 /失水山梨醇脂肪酸酯Sorbitol fatty acid ester）

失水山梨醇脂肪酸酯是由山梨糖醇与脂肪酸反应制得的一类物质，其中我司司其中我司的其中我用司公常司。 SPAN60熔点52－54℃，酸值5－10，SPAN65则分别是55－57℃、12－15，二者碘值均小于2。白色或黄白色，热稳定性好，难溶于水，从是他们一们是他们是他们是是了特性是对油脂结构有稳定作用，可使急冷后的油脂稳定在β′晶体结构。

ʻO ka Sorbitol fatty acid ester kahi ʻano mea i hoʻomākaukau ʻia e ka hopena o ka sorbitol a me ka momona momona, ma waena o SPAN60 a me SPAN65 e hoʻohana mau ʻia e kā mākou hui. ʻO ka helu hoʻoheheʻe o SPAN60 he 52-54 ℃, ʻo ka waiwai waika he 5-10, a ʻo ka waiwai waika o SPAN65 he 55-57 ℃ a me 12-15 pakahi, a ʻo ka waiwai iodine o nā mea ʻelua ma lalo o 2. Keʻokeʻo a melemele paha. keʻokeʻo, paʻa wela maikaʻi, paʻakikī e hoʻoheheʻe i ka wai, maʻalahi e hoʻoheheʻe i ka ʻaila ke wela. ʻO ka hiʻohiʻona koʻikoʻi ʻo ia ka hoʻopaʻa ʻana i ke ʻano o ka momona, hiki ke hoʻopaʻa i ka ʻaila i loko o ka β 'crystal structure ma hope o ke kinai ʻana.

（二）抗氧化剂 Antioxidant

氧化是导致人造奶油、起酥油品质劣化的重要因素，防止氧化，除了考虑选物用、装及贮存条件外，还可添加一些安全性高、效果显著的抗氧化剂。抗氧化剂的抗氧化剂的效果显著油脂的种类、精炼程度、FFA的含量、铜铁离子、水分、光线、接触空气及温光。氧化剂如下：

He mea koʻikoʻi ka oxidation e alakaʻi ana i ka emi ʻana o ka maikaʻi o ka margarine a me ka pōkole. No ka pale ʻana i ka oxidation, ma waho aʻe o ka noʻonoʻo ʻana i ke koho ʻana i nā mea maka, nā ʻano hana, ka hoʻopili ʻana a me nā kūlana mālama, hiki ke hoʻohui ʻia kekahi mau antioxidants palekana a maikaʻi hoʻi. ʻO ka hopena o nā antioxidants e pili ana i ke ʻano o ka aila, ke degere o ka hoʻomaʻemaʻe ʻana, ka ʻike FFA, ke keleawe a me ka hao, ka makū, ka māmā, ka ʻike ʻana i ka ea, a me ka mahana. ʻO kā mākou mau antioxidants maʻamau e like me kēia:

1．BHA （丁基羟基茴香醚）

白色或微黄色蜡状结晶粉末，有特异的酚类臭味和刺激性气味，熔点57－65℃，不是不不于度30－40%，热稳定性好，弱碱下不易被破坏，可用与培烤食品，抗菌能力强。BHA和其它抗氧化剂混合使用，或与增里救，或与增里救，或与增里救，或与增里救，或与增里救，或与增量救，或与增里数化效果更好。油脂中最大用量0.2g/Kg,人造奶油中0.1g /Kg.

Keʻokeʻo a melemele waxy crystalline pauka, me ka ʻala phenolic kūikawā a me ka ʻala ʻala, ka helu hoʻoheheʻe 57-65 ℃, hiki ʻole ke hoʻoheheʻe ʻia i ka wai, 25 ℃ hiki ke hoʻoheheʻe ʻia i ka aila 30-40%, ka paʻa wela maikaʻi, ʻaʻole maʻalahi ka luku ʻana i ka alkali, hiki ke hoʻopau ʻia. hoʻohana ʻia me ka kuke ʻana i ka meaʻai, ka ikaika antibacterial ikaika. ʻOi aku ka maikaʻi o ka BHA ke hoʻohana pū ʻia me nā antioxidants ʻē aʻe a i ʻole me ka waikawa citric, kahi synergist. ʻO ka nui loa he 0.2g/Kg i ka momona a me 0.1g/Kg i ka margarine.

2．BHT（丁二基羟基甲苯）

白色结晶或粉末，无味，无臭，熔点69.5－70.5℃,沸点265℃，不溶于水，25℃豆油中可油中可、0%中可油中可、猪油中40%，热稳定性好，具升华性，无BHA的异臭，价格低廉，毒性相对BHA高，抗氧化能力强.油脂中最大破中最凹破中最凹破中0.1g/Kg, 与BHA、柠檬酸合用以“ BHT：BHA：柠檬酸=2：2：1”比例为佳.

ʻO ke aniani keʻokeʻo a i ʻole ka pauka, ʻono ʻole, ʻala ʻole, wahi heheʻe 69.5-70.5 ℃, kahi e hoʻolapalapa ai 265 ℃, ʻaʻole hiki ke hoʻoheheʻe ʻia i ka wai, 25 ℃ soybean oil soluble 30%, ʻaila pulu 20%, 40 ℃ lard 40%, kūpaʻa wela maikaʻi, sublimation, ʻaʻohe BHA heteroodor, haʻahaʻa kumu kūʻai, ʻona pili i ka BHA kiʻekiʻe antioxidant hiki. ʻO ka nui o ka momona o ka momona he 0.2g/Kg, ʻo ka margarine he 0.1g/Kg, a ʻo ka ratio o BHT: BHA: citric acid = 2:2:1 ʻoi aku ka maikaʻi ke hui pū me ka BHA a me ka waikawa citric.

3．TBHQ〔特丁基对苯二酚）

一种新型抗氧化剂，抗氧化效果比BHA、BHT好，最大特点Fe离子存在下不着色为不不为一一不一上一上一上一不一上一上一上一上一上一上一上上一上一种新型抗氧化剂异味或异臭，油溶性良好，熔点126.5－128.5℃,可单独使用，也可与BHT、BHA混用，油中最大添加量0.02%.

ʻO kahi ʻano antioxidant hou, ʻoi aku ka maikaʻi o ka hopena antioxidant ma mua o BHA, BHT, ka ʻano nui loa o Fe ion i ke alo o ka kala ʻole. ʻAʻole e hoʻopuka ka TBHQ i ka ʻala a i ʻole heteroodor ke hoʻohui ʻia i ka ʻaila, a maikaʻi ka solubility o ka ʻaila. ʻO ka helu hoʻoheheʻe he 126.5-128.5 ℃. Hiki ke hoʻohana wale ʻia a hui pū ʻia me BHT a me BHA, a ʻo ka nui i hoʻohui ʻia i ka aila he 0.02%.

（三）增效剂—柠檬酸 Synergist-citric acid

两种或两种以上抗氧化剂混合使用，或与增效剂并用，往往比单独一种使我用是是用是了称为增效作用。在植物油中使用酚型抗氧化剂，若同时添加柠檬酸，其抗氧化效果将显著提高。一般认为柠檬酸能和促进氧化反应的微量金属物量金属+禁螯合物，从而对促进氧化的金属离子起钝化作用。增效剂的用量一般是酚型抗氧化剂的1/4－1/2。

ʻO ka hui pū ʻana o nā antioxidants ʻelua a ʻoi aku paha, a i ʻole synergist, ʻoi aku ka maikaʻi ma mua o hoʻokahi wale nō, kahi mea i kapa ʻia ʻo synergism. Inā hoʻohui ʻia ka waikawa citric i ka aila mea kanu, e hoʻomaikaʻi nui ʻia ka hopena antioxidant o nā antioxidants phenolic. Manaʻo nui ʻia hiki i ka waikawa citric ke hana i nā chelates me nā ʻiona metala ʻē aʻe (Cu2+, Fe3+) e hoʻoikaika ai i ka hoʻoheheʻe ʻana, no laila ke hoʻololi nei i nā ion metala e hoʻoikaika ai i ka oxidation. ʻO ke ʻano o ka synergist maʻamau he 1/4-1/2 o kēlā o ka antioxidant phenolic.

（四）防腐剂 Mea mālama

人造奶油中的水，尤其是水相中的一些物质（如乳清粉），特别容易引起微生物的物容易引起微生物。则是具有杀死微生物或抑制微生物繁殖的物质。

ʻO ka wai i loko o ka margarine, ʻoi aku ka nui o kekahi mau mea i loko o ka pae wai (e like me ka pauka whey), ʻoi aku ka maʻalahi i ka hana hou a me ka ulu ʻana o ka microbial. ʻO nā preservatives nā mea e pepehi ai i nā microorganism a i ʻole ke kāohi i kā lākou hana hou ʻana.

1．盐 Paakai

盐既是调味剂又是优良的防腐剂，盐的贮存要注意防止受污染和防潮。

ʻO ka paʻakai he mea ʻono a he mea mālama maikaʻi loa. Pono e mālama ʻia ka paʻakai i mea e pale aku ai i ka haumia a me ka moisture-proof.

2．山梨酸钾 Potassium sorbate

无色或白色鳞片状结晶或粉末，无臭或稍有臭味，在空气中不稳定，可被性区，是水区溶于水，对霉菌、酵母及好气性菌均有抑制作用，属酸性防腐剂，宜在PH值5－6以下范围内使用。贮存时注意防潮、密封。

ʻO ke kala kala ʻulaʻula a keʻokeʻo paha a i ʻole ka pauka, ʻaʻala a ʻala iki paha, paʻa ʻole i ka lewa, hiki ke kala ʻia e ka oxidation, hygroscopic, hiki ke hoʻoheheʻe ʻia i ka wai, he hopena pale i ka mold, yeast a me ka bacteria aerostatic, he mea hoʻomalu acidic, pono e hoʻohana ʻia ma ka waiwai PH o 5-6 ma lalo o ka laulā. E nānā pono i ka moisture-proof a me ka sila ʻana i ka wā e mālama ai.

（五）色素 Pigment

1.β－胡萝卜素 Beta carotene

β－胡萝卜素为理想的天然色素，具价格低、有营养、色调稳定等优点。红紫是色粢紫色末，稍有异臭，不溶于水和甘油，难溶于乙醇、丙酮，240 ℃在植物油中溶解度为0.05－0.10%。β－胡萝卜素对光和氧均不稳定，遇重金属遇重金属素对光和氧均不稳定，遇重金属遇重金属遇重金吞素光和氧均不稳定，遇重金属碎重金属素量浅。贮存时要置于阴凉处，并注意遮光、密闭。

ʻO ka β-carotene kahi puaʻa kūlohelohe kūpono, nona nā pono o ke kumu kūʻai haʻahaʻa, ka meaʻai a me ke kūpaʻa kala. ʻO ka poni ʻulaʻula a hiki i ka ʻeleʻele ʻulaʻula crystalline pauka, heteroodor iki, hiki ʻole ke hoʻoheheʻe ʻia i ka wai a me ka glycerol, hiki ʻole ke hoʻoheheʻe ʻia i ka ethanol, acetone, solubility o 0.05-0.10% i ka aila meaʻai ma 240 ℃. ʻAʻole paʻa ka Beta-carotene i ka māmā a me ka oxygen a lilo i māmā ke kala ke ʻike ʻia i nā ion metala kaumaha e like me Fe3+. Pono e waiho ʻia ka waihona ma kahi anuanu, a e hoʻolohe i ka pale, airtight.

2.胭脂红 Carmine

红色或深红色粉末，无臭，溶于水呈红色，不溶于油，耐光性、耐酸性好，耐酸性好，耐【耶耶和华细菌性差，遇碱变褐色。吸湿性强，宜贮存于干燥、阴凉处，长期保存，应注意密封、防潮、防变质。

ʻO ka pauka ʻulaʻula a ʻeleʻele paha, ʻeleʻele, ʻulaʻula i loko o ka wai, ʻaʻole hiki ke hoʻoheheʻe ʻia i ka ʻaila, kūpaʻa māmā, kūpaʻa ʻakika maikaʻi, pale ʻana i ka wela, hoʻemi ʻana i ke kūʻē, kūʻē i ka bacteria maikaʻi ʻole, huli ʻeleʻele alkali. ʻO ka waiwai hygroscopic ikaika, pono e mālama ʻia i kahi maloʻo, kahi maloʻo, mālama lōʻihi, pono e hoʻolohe i ka sila, ka ʻūlū-hōʻoia, anti-deterioration.

3.柠檬黄 Lemona melemele

橙黄色粉末，无臭，0.1%水溶液呈黄色，不溶于油脂，耐热性、耐酸性、耐瀐中性，耐瀐于油脂。性差，遇碱变红色。贮存注意事项同胭脂红。

ʻAlani melemele pauka, ʻala ʻole, 0.1% wai wai melemele, ʻaʻole hiki ke hoʻoheheʻe ʻia i ka ʻaila, kūpaʻa wela, kūpaʻa ʻakika, kūpaʻa paʻakai maikaʻi, kūpaʻa oxygen, maikaʻi ke kūpaʻa alkali, huli ʻulaʻula ke alkali. ʻO ka mālama mālama ʻana e like me ka carmine.

（六）风味添加剂 Mea ʻala

1．香精 ʻala

食用香精是用各种安全性高的香料和稀释剂等调和而成，可分为油溶性和油溶性和水民和他们一一么一一一么一一之澄清、透明液存在，但以精炼植物油为稀释剂的油溶性香精低温时会出现冷凝现象。所有香精都有一定的挥发性，贮存时要注意置于阴凉（0于阴凉，10℃出并注意防晒、防潮、防火。香精启封后，不宜继续贮存，最好尽量用完。热敏性物料，使用时注意投入时间，并要注意使其在物料中均匀。

Hanaʻia ka meaʻai i nāʻano meaʻala likeʻole a me nā mea hoʻoheheʻe me ka palekana kiʻekiʻe, hiki ke hoʻokaʻawaleʻia iʻelua mauʻano: hiki ke hoʻopili i kaʻaila a me ka wai. Aia ka hapa nui o ia mau mea i loko o ka wai maʻemaʻe a aniani, akā ʻo ka ʻaila soluble essence me ka ʻaila meaʻai i hoʻomaʻemaʻe ʻia e like me ka diluent e condense i ka haʻahaʻa haʻahaʻa. Loaʻa i nā mea ʻono a pau kahi volatility, pono e mālama ʻia ka waiho ʻana ma kahi anuanu (10-30 ℃ kūpono), a e hoʻolohe i ka sunscreen, moisture-proof, pale ahi. ʻO ka ʻono ma hope o ka wehe ʻana, ʻaʻole pono e hoʻomau i ka mālama ʻana, ʻoi aku ka maikaʻi o ka hoʻohana ʻana. Heat sensitive material, e hoʻolohe i ka manawa hoʻokomo, a e hoʻolohe pono e hoʻohele like i ka mea.

2．盐 Paakai

如前所述盐既是防腐剂，又是风味调节剂。其既具有防腐作用，又具有使奶河。油脂的熔点较低，食盐添加量少；夏季原料油脂的熔点较高，食盐添加量较多。食盐的贮存要注意防潮。

E like me ka mea i ʻōlelo ʻia ma mua, ʻo ka paʻakai ka mea mālama a me ka mea hoʻoponopono ʻono. Loaʻa iā ia ka hana o ka preservative, akā loaʻa nō hoʻi ka hana o ka hana ʻana i ka paʻakai cream. I ka hooilo, emi ka helu hehee o ka aila maka a emi mai ka nui o ka paakai. I ke kauwela, ʻoi aku ka kiʻekiʻe o ka helu hoʻoheheʻe o ka ʻaila maka a ʻoi aku ka nui o ka paʻakai. Pono e mālama ʻia ka paʻakai me ka makū.

3．乳清粉 Whey mist

在人造奶油中添加乳清粉是为了增加其风味性。乳清粉的主要成分是蛋白了增加其风味性。乳清粉的主要成分是蛋白贷，有一质，有一质，在一不一切变性且不可逆的特性，在贮存和使用中要尤其注意。具体影响因素如下：

Hoʻohui ʻia ka pauka Whey i ka margarine e hoʻonui ai i kona ʻono. ʻO ka mea nui o ka pauka whey he protein, hiki ke loli a hiki ʻole ke hoʻololi ʻia ma lalo o kekahi mau kūlana. Pono e nānā nui iā ia i ka mālama ʻana a me ka hoʻohana ʻana. ʻO nā kumu hoʻoikaika kūikawā penei:

）化学因素：酸、碱、有机溶剂、重金属盐类、表面活性剂等。

（2）物理因素：加热（高温）、紫外线、超声波、强烈的搅拌、振荡、怌吋。

(1) Nā mea kemika: acid, base, organic solvent, heavy metal paʻakai, surfactants, etc.

(2) Nā mea kino: wela (kiʻekiʻe wela), ultraviolet, ultrasonic, agitation ikaika, oscillation, extrusion, nā kukui like ʻole.

4．乳脂 Butterfat

乳脂是天然的奶油，为了增加人造奶油的营养和风味而添加。低温、阴凉、儲燥天。

ʻO Butterfat ka cream maoli, hoʻohui ʻia e hoʻonui i ka meaʻai a me ka ʻono o ka margarine. E mālama i kahi maʻalili, maloʻo a maloʻo.

（七）消泡剂――乳化硅油 Deformer-Silicone emulsion

在食品煎炸生产中，有时会产生大量的泡沫，若不及时消泡，则油或泡沫会从守家家作，甚至造成生产事故。我司生产的“KFC”煎炸油中添加乳化硅油，就是利用了它的消泡作用。

乳化硅油为乳白色油状液体，其粘度受温度影响不大，不燃，在空气中不我，民不津，民耶无臭，可溶于水。

I ka hana ʻana i ka palai ʻai, i kekahi manawa e nui ka ʻūhā, inā ʻaʻole i ka manawa kūpono, e kahe ka aila a i ʻole ka huʻa mai ka pahu, ke keʻakeʻa i ka hana, a hiki i ke kumu o nā pōpilikia hana. Hoʻohui ʻia ka ʻaila silicone emulsified i ka ʻaila palai "KFC" i hana ʻia e kā mākou hui, e hoʻohana ana i kāna hopena defoaming.

ʻO ka aila silicone emulsified he wai wai keʻokeʻo keʻokeʻo, ʻaʻole pili kona viscosity i ka mahana, non-flammable, non-volatile i ka lewa, waiwai paʻa, non-toxic, odorless, soluble i ka wai.

第四节  特种油脂行业的发展前景 Ka manaʻolana hoʻomohala o ka ʻoihana ʻaila kūikawā

我国特种油品市场发展迅速，为与汽车配套使用的消费品，润滑油已经逐步转变为普通消费用品通消费用品。中文有用品。现碳提高，润滑油行业发展也随之兴起。机械化的程度越高，润滑油的使用率就越高，前景一片光明，没滑油的使用率就越高，前景一片光明，没明市场发展将趋稳增长。

我国特种油品行业需发挥雄厚科研技术力量优势，把握国际发展趋势，不断完善相关特种油出关特种油出，我们品生电力行业很少执行SH0040-91超高压变压器油标准，大部分采用符合国际标准的进口油不乑用符合国际标准的进口油。不乑中会面对广阔的市场需求，迎来更好的机遇。

Ke ulu wikiwiki nei ka mākeke aila kūikawā. No nā mea kūʻai aku i hoʻohana ʻia me nā kaʻa, ua hoʻololi mālie ʻia ka aila lubricating i nā huahana mea kūʻai maʻamau. I kēia manawa me ka hoʻomaikaʻi ʻana o ka pae mechanization, ke piʻi aʻe nei ka hoʻomohala ʻana o ka ʻoihana aila lubricating. ʻO ke kiʻekiʻe o ke kiʻekiʻe o ka mīkini, ʻoi aku ka kiʻekiʻe o ka hoʻohana ʻana o ka aila lubricating, ʻoi aku ka maikaʻi o ka manaʻo, ʻo ka ulu ʻana o ka mākeke ʻoihana ʻaila lubricating e ulu mau.

Pono ka ʻoihana ʻaila kūikawā o Kina e hāʻawi i ka pāʻani piha i nā pōmaikaʻi o ka noiʻi ʻepekema ikaika a me ka ʻenehana, hopu i ke ʻano hoʻomohala honua, a hoʻomaikaʻi mau i nā kūlana kūpono o nā huahana aila kūikawā. No ka laʻana, ʻaʻole hoʻokō ka ʻoihana mana uila o Kina i ka SH0040-91 ultra-high voltage transformer oil standards, a ʻo ka hapa nui o lākou e hoʻohana i ka aila lawe ʻia e kū ana i nā kūlana honua. E kū ana nā ʻoihana aila kūikawā Kina i ka makemake o ka mākeke ākea a hoʻolauna i nā manawa kūpono.