Sodium/Calcium Stearoyl Lactylate(SSL/CSL) is milky white powder or flaky solid,a kind of negative ionic emulsifi-
ers,with pleasant caramel odor.It has good functions of emulsifying, gluten enhancing,keeping refresh and anti-aging of starch.
| Application range | |
| Breads | Enlarge the volume of breads,enhance elasticity & toughness & gas retention of dough, improve inner structure,anti-aging of starch, and extend shelf-life with smooth taste. |
| Noodles | Make noodle surface smoother, reduce breakage of noodle, and improve boiling fastness and gluten strength. |
| Frozen Foods | Enhance water holding of frozen dough, prevent from forming ice crystalor cracking, stabilize gluten network, increase frostre sistance of yeast& dough, and extend dough aging. |
| Dumplings | Reduce the loss of starch during dumpling wrapper boiling, im-prove the color of dumpling wrapper, and enhance boiling fastness and taste. |
| Biscuits | Improve dough handling, increase the crispness of biscuits, prevent from spillage oil, and easy dough demoulding. |
| Quality Index | ||
| Test item | SSL | CSL |
| Acid value | 60-80 | 50-86 |
| Ester value | 120-190 | 125-164 |
| Total lactic acid | 23.0-34.0 | 32.0-38.0 |
| Calcium/Sodium content | ≤ 3.5-5.0 | ≤ 4.2-5.2 |
| Heavy metal (As Pb) | ≤ 2 | ≤ 2 |
