Function and application of Poem DO-100

Structual Formula | Poem DS-100A | Poem DO-100 | Poem DP-95RF | Poem DM-100

Function and Application of Poem DO-100

Function Poem DO-100 Improving Oil and Fat (self-emulsifying of liquid oil) As a result of mixing DO-100 into the liquid vegetable oil, it is possible to improve oil into self-emulsifying oil. Self-emulsifying is that dispersed the oil into the water by simple agitation. Therefore it is possible to disperse the oil into liquid seasoning, sauce and batter easily without homogenizer or homogenizing process. Besides, though liquid seasoning, sauce and batter are the aqueous system, the oil is attached to foods easily.
Ematech What is Ematech? Ematech is processed edible oil made by modifying the surface chemical properties. While an oil, Ematech easily disperses when mixed in water. Ematech N-100 Dispersibilty Vegetable oil is added to a water solution, which is five percent Ematech N-100. The solution is lightly mixed with a spatula. Ematech blends easily with water and water based foodstuffs. Also, even in small amounts, Ematech the full results of conventional oil.	left: vegetable oil / right: Ematech N-100 Our product Ematech is developed by means of applying the property of DO-100. Ematech is oil, but it is matched to water or hydrophilic food ingredients. And it is dispersed into water by simple agitation. Left photo shows that stirred 5% vegetable oil into water. Right photo shows that stirred 5% Ematech into water. The vegetable oil separate from water, but Ematech is dispersed into water.
Ematechs Properties The difference in Face contact angles one and one half minutes after Ematech N-100 and rapeseed oil are dripped on to wheat dough(aqueous) are observed and measured. Results show that the contact angle of Ematech N-100 when compared to that of rapeseed oil has a thinner cover area an its ability to blend easily with water is readily apparent.	left: Ematech N-100 / right: Vegetable oil
Effects for additive to water Oil (MCT) is applied lightly to an iron plate. Water or a mixture of water and Ematech N-100 is dipped onto the plate. The Face contact angles are observed and measured one and one half minutes later. The contact angles for the mixture of water and Ematech N-100 have spread thinner and over a wider area of the oil. Also Ematech's ability to blend with the oil is apparent.	left: Water / right: Mixture of Ematech N-100 and water

Effect of Ematech

Dispersing oil to food ingredients
Releasing effect
Improving texture
Anti fluttering and anti-aggregation of powder food.

Dispersing oil to food ingredients
Application of Ematech to pasta sauce.

Here is an example of applying Ematech to food.
Ematech, while being an oil, easily disperses in pasta sauce by blending easily into food ingredients. The sauce with Ematech spreads nicely onto pasta, coating the pasta with a gloss, so that even when cold the pasta untangles easily.

left : sauce without Ematech / right : sauce with 5% Ematech

Releasing effect
Here is an example of the releasing effect when applied to cooked rice.

Ematech is dispersed into the rice cooker and coats rice grains uniformly. So the cooked rice is separated from the rice cooker easily with below half the amount of vegetable oil.
We colored the vegetable oil and Ematech and compared their dispersing conditions. Ematech is dispersed into the rice cooker uniformly.

left : rice with 2% vegetable oil / right : rice with 1% Ematech

Improving texture
Here is an example of texture improvement when applied to pancakes.

Ematech is dispersed finely into the flour dough giving the pancake containing Ematech a soft texture.

Measuring the hardness of the pancake dough using a rheometer, the baked pancake dough with Ematech is softer than that without Ematech.
(Right bar graph: without Ematech; Left bar graph: with 3% Ematech)

Ematech can be applied to many different applications other than pancakes, such as snacks, donuts, flour paste and other baked foods.

Test Formula
Material	Weight
medium grain flour	74.6
white sugar	11.0
glucose	5.9
table salt	0.3
skim milk	5.9
baking powder	2.2
Ematech N-100	3.0
whole egg	28.0
water	79.8

Baking conditions
Batter: 200g
Temperature: 160°C
Time:
Õ Top 6 minutes,
Õ bottom 5.5 minutes
Rheometer stress
When both parts of the pancake were compressed to 1cm, the stress measure was taken by the rheometer.
When the value was small, they were soft.

Anti fluttering and anti-aggregation of powder food.
Prevents powdered foods from fluttering and aggregating (lumping).
(Application to Cocoa)

Here is an example of powdered foods, when applied to cocoa powder.
With the application of Ematech, it is possible to prevent cocoa powder from fluttering and aggregating (lumping).

left : without Ematech / right : with 2% Ematech