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 ofemulsifying, 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
OPLOSSING
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