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sodium stearoyl lactylate
sodium stearoyl lactylate

sodium stearoyl lactylate

sodium stearoyl lactylate Specification

  • Chemical Composition
  • Sodium Stearoyl Lactylate
  • Application
  • Bakery, Dairy, Confectionery, Beverages
  • Ph Level
  • 6.0 to 7.5 (1% solution)
  • Ingredients
  • C18 Stearic Acid, Sodium, Lactic Acid
  • Solubility
  • Soluble in Water
  • Source
  • Synthetic
  • Product Type
  • Food Additive
  • Form
  • Powder
  • Starch Type
  • None
  • Color
  • White
  • Weight
  • 25 Kg
  • Shelf Life
  • 24 Months
  • Packaging
  • HDPE Bag with Inner Poly Liner
  • Protein
  • None
  • Fat Content (%)
  • < 2 %
  • Moisture
  • < 5 %
  • Grade Standard
  • Food Grade
  • Pack Size
  • 25 Kg
  • Flavor
  • Neutral
  • Pack Type
  • HDPE Bag
  • Physical State
  • Solid
  • Purity
  • >99 %
 
 

About sodium stearoyl lactylate

product name::Sodium Stearoyl Lactylate (SSL)
Product Code: 10.011
Description:
Ivory white powder or lamellar solid with a characteristic odour.
Functional uses:
Have the functions for increase toughness, emulsify, improve preservation, protect fresh etc. It can be used in baked products, steamed bread, noodles, dumplings etc. Also used as an emulsifier in margarine or fresh cream or cosmetics.
1. Strengthen the toughness, elasticity of doughing; enlarge the physical volume of the bread and the steamed bread. Improve the construction of tissue.
2. Make the surface of bread and noodles smoother. Decrease the rate of rupture.
3. Make biscuit mold unloading easily, and make the external appearance tidy, the level of structure clear, and the taste crisp.
4. There is an interaction between SSL and amylose to make the time of preservation longer.
5. Enlarge the physical volume of frozen food. Improve the construction of tissue. Avoiding the surface to split up and prevent the filling to leak.
Characteristics:
Identification:
Solubility:
Dispersible in hot water. Dissolve in ethanol or hot oil and fat.
HLB = 8.3
Purity:
Acid value (mgKOH/g)
 60-90
 
Ester value (mgKOH/g)
 150-190
 
Total lactic acid (%)
 31.0-34.0
 
Heavy metals (calculated by Pb) %
 0.001
 
Arsenic (calculated by As) %
 0.0003
 
Sodium content
 3.5-5.0
 

Operation method and use level:
1. Mixes with flour directly and uses symmetrical.
2.The effect is better if adds the product to the six times of warm water which the temperature is about 60 degrees first and make them became a kind of paste, then mixes with flour pro rate.
3. The proposal of append: 0.2 0.5% (account with the amount of flour)
Packaging:
Aluminized bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5*5KG).
Store and transportation:
Seal to store in the low temperature, dry, cool and well-ventilated place, in order to prevent the moisture absorption and caking. Strictly forbid to store and transport with materials that is explosive, combustible or deleterious. The storage life is 18 months.

 

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