Sodium Stearoyl Lactylate Food Aditive
| Items |
Specification |
| Acid Value(mgKOH/g) |
60~90 |
| Sodium(%) |
3.5~5.0 |
| Ester value |
150~190 |
| Total lactic acid(%) |
23.0~34.0 |
| Lead value(pb) |
≤2 |
Character:White powder or flake solid, with caramel like odor, can be dispersed in hot water.Soluble in ethanol and hot oil.
Properties and Applications:With reinforcement, emulsification, anti aging, preservation and other functions, applied to bread, steamed bread, instant noodles, noodles, dumplings and other products, can also be used as an emulsifier for artificial cream, fresh cream and cosmetics.
Application range:
1,Enhance dough elasticity, toughness and gas, increase the volume of bread, steamed bread, improve the organizational structure
2,The surface of noodles, instant noodles more smooth, broken rate is low, Naipaonai cook, chewier.
3,The biscuit easy demoulding, neat appearance, clear and crisp.
4,Can be used to interact with amylose, delay and prevent the aging of food, prolong the time of preservation.
5,For the end of the plant, artificial cream, dairy products, meat products, improve the emulsifying stability and application performance.
6,To improve the quality of quick-frozen food, improve the organizational structure, to avoid surface cracking, prevent leakage of filling.
Usage and dosage:
1,Mix this product with flour and mix it evenly.
2,Will be added to 6 times of the 60 degrees in warm water, made after the paste, and then added to the proportion of flour, the effect is better.
3,Recommendation to add 0.2-0.5% (to flour meter).
Package:Vacuum aluminum foil bag packing, net weight 25kg/ box (5 * 5kg).
Storage and transportation:Sealed storage in low temperature, dry, cool air, rain and sun to prevent moisture absorption and agglomeration. Prohibited and inflammable and explosive, toxic and harmful substances mixed storage and transportation. No storage period of eighteen months.
