Sodium Stearyl Lactate

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Sodium Stearyl Lactate Specification

Ingredients
Stearic Acid, Lactic Acid, Sodium Hydroxide

Application
Bakery, Noodles, Instant Mixes, processed food, improvement of dough stability, crumb structure

Chemical Composition
Sodium Stearyl Lactate

Solubility
Soluble in Water

Source
Vegetable Origin

Product Type
Emulsifier

Form
Powder

Color
White

Weight
25 Kilograms (kg)

Shelf Life
2 Years

Packaging
HDPE Bag with Inner Liner

Moisture
Max. 7%

Flavor
Odorless

Grade Standard
Food Grade

Pack Size
25 kg

Physical State
Powder

Pack Type
Bag

Purity
99%

About Sodium Stearyl Lactate

Specifications
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

Packaging and Storage
Packing : 25kg/carton
Product should be stored in a cool, dry place.

Reliable Food Emulsifier for Diverse Applications

Sodium Stearyl Lactate is trusted in the food industry for its efficacy as an emulsifier, crucial for maintaining dough stability and optimizing texture in baked goods and processed foods. Its high solubility and pure vegetable origin ensure suitability for a wide range of applications, helping manufacturers maintain consistent quality in products such as bread, noodles, and instant mixes.

Safe, High-purity Ingredient for Food Production

Supplied in hygienic 25 kg HDPE bags with inner liners, Sodium Stearyl Lactate ensures food safety through its stable, odorless, and water-soluble powdered form. Its 99% purity and food-grade certification make it ideal for professional use, guaranteeing long shelf life and reliability throughout various stages of food processing and export.

FAQs of Sodium Stearyl Lactate :

Q: How can Sodium Stearyl Lactate improve dough quality in bakery products?

A: Sodium Stearyl Lactate acts as an emulsifier, enhancing dough stability and improving crumb structure in bakery applications. This results in a softer texture, uniform volume, and extended freshness for baked goods.

Q: What is the recommended way to use Sodium Stearyl Lactate in food processing?

A: It is best incorporated during the dough mixing stage, dissolved in water due to its excellent solubility, ensuring even distribution and optimal functional benefits across applications like noodles, instant mixes, and bread.

Q: When should Sodium Stearyl Lactate be added during production?

A: For maximum benefit, it should be added at the beginning of the mixing process, with other dry or dissolved ingredients, to ensure optimal emulsification and improved product texture.

Q: Where is this Sodium Stearyl Lactate manufactured and exported from?

A: This product is manufactured and exported from China by reputable manufacturers and suppliers specializing in food-grade emulsifiers derived from vegetable origins.

Q: What are the primary benefits of using Sodium Stearyl Lactate in processed foods?

A: The main benefits include improved dough strength, enhanced crumb softness, extended shelf life, and better texture uniformity in end products, making it a valuable addition to various food applications.

Q: How is the product packaged to maintain its quality and freshness?

A: Sodium Stearyl Lactate is packaged in 25 kg HDPE bags with an inner liner, providing effective moisture protection and maintaining the products high purity and quality throughout its shelf life.

Q: What ingredients and chemical composition make up Sodium Stearyl Lactate?

A: It is composed of stearic acid, lactic acid, and sodium hydroxide, forming a white, odorless, water-soluble powder with 99% purity and sourced from vegetable origin ingredients.

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