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Bakery Food Emulsifier Sodium Stearoyl Lactylate In Flour Products , Cakes , Cookies

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Bakery Food Emulsifier Sodium Stearoyl Lactylate In Flour Products , Cakes , Cookies

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Brand Name : VIVID

Model Number : SSL

Certification : FSSC22000 ISO KOSHER HALAL

Place of Origin : China

MOQ : 2mt

Payment Terms : T/T

Supply Ability : 100 tons per month

Delivery Time : 7-14 days

Packaging Details : 20 kg per carton

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Sodium stearoyl lactylate widely used in flour products, cakes, cookies

Sodium Stearoyl Lactylate occurs as a cream-colored powder or brittle solid. It is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids, manufactured by the reaction of stearic acid and lactic acid, neutralized to the sodium salt. It is slightly hygroscopic. Is it soluble in ethanol and in hot oil or fat,and is dispersible in warm water.

European standard specification:

Item Unit Specification
1 Appearance —— cream-colored powder or brittle solid
2 Acid value mg KOH/g 60-130
3 Ester value mg KOH/g 90-190
4 Sodium content % 2.5-5.0
5 Total lactic acid % 15-40
6 Arsenic mg/kg ≤ 3

Application range Function Suggested dosage
Acid modified milk drink and fermented milk drink With a good acid resistance, improve the stability of emulsifying 0.1%-0.2%, usually used with DMG
Cream Improve the stability of oil and water system, improve process properties 0.2%-0.3%
Grease Give a more uniform fat spread, enhance a more silky milk sense, improve the water-soluble speed of solid beads 0.2%-0.3%
Ice cream Promote disperse of oil and water, reduce ice crytal, provide a silky mouth feeling 0.2%
Fruit jam Improve space stability of sugar and water 0.1%-0.2%
Dehydrated potato powder Improve the anti-aging performance under heat process, improve mechanical operation 0.1%-0.2%
Flour products, cakes, cookies Improve gluten, improve process properties, compensate the disadvantages of steam and bake 0.2%
Sausage Promote fat spread, reduce hole structure 0.2%
Protein beverage, tea, coffee Provide a stable emulsion system, promote emulsifying of dairy fat, prevent protein flocculation 0.1%-0.2%

Product Tags:

emulsifier in food

      

additives in food

      
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