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Sodium Srearoyl Lactylate(SSL) used as Emulsifier in dumpling
| Min. Order: | 1 Ton |
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| Payment Terms: | L/C, T/T |
| Supply Ability: | 30 tons per month |
| Place of Origin: | Henan |
Company Profile
| Location: | China (Mainland) |
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| Business Type: | Manufacturer |
Product Detail
| Model No.: | Emulsifiers, Preservatives, Thickeners |
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| Means of Transport: | Ocean, Air |
| Brand Name: | HAOSHI |
| CAS No.: | 25383-99-7 |
| Purity: | Above 95% |
| Production Capacity: | 30 tons per month |
| Delivery Date: | In two weeks after receive your deposit |
Product Description
SodiumStearoyl Lactylate(SSL) used as emulsifier in meat products
Description
Ivory white powder or lamellar solid with a characteristic odour.
Ivory white powder or lamellar solid with a characteristic odour.
Functional uses
Have the functions for increase toughness, emulsify, improve preservation, protect fresh etc. It can be used in baked products, steamed bread, noodles, dumplings etc. Also used as an emulsifier in margarine or fresh cream or cosmetics.
1. Strengthen the toughness, elasticity of doughing; enlarge the physical volume of the bread and the steamed bread. Improve the construction of tissue.
2. Make the surface of bread and noodles smoother. Decrease the rate of rupture.
3. Make biscuit mold unloading easily, and make the external appearance tidy, the level of structure clear, and the taste crisp.
4. There is an interaction between SSL and amylose to make the time of preservation longer.
5. Enlarge the physical volume of frozen food. Improve the construction of tissue. Avoiding the surface to split up and prevent the filling to leak.
Have the functions for increase toughness, emulsify, improve preservation, protect fresh etc. It can be used in baked products, steamed bread, noodles, dumplings etc. Also used as an emulsifier in margarine or fresh cream or cosmetics.
1. Strengthen the toughness, elasticity of doughing; enlarge the physical volume of the bread and the steamed bread. Improve the construction of tissue.
2. Make the surface of bread and noodles smoother. Decrease the rate of rupture.
3. Make biscuit mold unloading easily, and make the external appearance tidy, the level of structure clear, and the taste crisp.
4. There is an interaction between SSL and amylose to make the time of preservation longer.
5. Enlarge the physical volume of frozen food. Improve the construction of tissue. Avoiding the surface to split up and prevent the filling to leak.
Technical index
| Acid value (mgKOH/g) | 60-80 |
| Ester value (mgKOH/g) | 120-190 |
| Total lactic acid (%) | 23.0-34.0 |
| Heavy metals (calculated by Pb) % | ≤0.001 |
| Arsenic (calculated by As) % | ≤0.0003 |
| Sodium content | 3.5-5.0 |
Zhengzhou Haoshi Food Additive Co.,Ltd
Skype:haoshitjj Ali:haoshitjj
Tel:0086-0371-63768122
Fax:0086-0371-63763718