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| Categories | Food Emulsifier |
|---|---|
| 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 |
| Company Info. |
| Guangzhou Masson Science and Technology Industry Company Limited |
| Verified Supplier |
| View Contact Details |
| Product List |
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% |
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