| Customization: | Available |
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| Powder: | Yes |
| Customized: | Non-Customized |
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Sodium stearoyl lactylate, a food emulsifier made from the synthesis of sodium salts from stearic acid and lactic acid. In the pasta, dairy products, chocolate and a variety of candy, jam, tomato sauce, sweet pasta sauce and other food production process can be added.
Sodium Stearoyl Lactylate (CAS No.: 25383-99-7) can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc.
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Product Name
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Sodium Stearoyl Lactylate
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CAS
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25383-99-7
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Specification
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99%
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Grade
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Food Grade
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Appearance
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White Powder
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Storage
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Keep in cool & dry place, stay away from strong light and heat
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Shelf Life
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24 months
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Functions: Sodium Stearoyl Lactylate (CAS No.: 25383-99-7) can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc.
1. Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure.
2. It can react with amylose to delay and prevent the food aging.
3. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth.
4. It can make hot and spicy food more pliable and softer and prolong the preservation time.
5. It can produce smoother surface, lower broken ratio, higher soaking and boiling resistance for noodle, dried noodle and instant noodle, and make them chewier.
6. Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping.
1. Enhance the flexibility of the dough, toughness and gas, increase the bread, bread volume, improve the organizational structure.
2. so that the noodles, instant noodles on the surface more smooth, broken rate is low, resistant to boiling, more chewy.
3. Make the biscuit easy to mold, the appearance of neat, clear level, crisp taste.
4. Can interact with amylose, delay and prevent food aging, extend the preservation time.
5. To improve the quality of frozen food, improve the organizational structure, to avoid surface cracking, to prevent the filling leakage.
6. For the milk flavor fermentation milk cream, vegetable oil, ice cream, ice cream, jam, dried fruits and vegetables, decorative candy, wheat flour, wet surface products, fermented surface products, bread, meat enema, water oil fat emulsion products, With special drinks to improve its emulsion stability and application performance.
7. For bread, bread and other special flour, can improve the quality of flour, stable flour quality.
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Packing
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1kg/bag ,25kg/bag;25kg/drum; according to your requirements |
| Transit | Fedex, TNT,DHL,EMS,and so on. |
| Port | Shanghai/Tianjin/Dalian/Beijing/Xi'an |
| Lead Time | 3-5 working days upon received the payment |
| For mass orders, it will be delivered by air or sea. Depending on your location, please allow 1-5 business days for your order to arrive. For small order, please expect 3-7 days by UPS DHL EMS. For mass order, please allow 5-8 days by Air, 15-30 days by Sea. |
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