Sodium stearoyl lactylate E481 SSL

Sodium stearoyl lactylate E481 SSL

Category:

Products and Applications

Food Ingredients

Origin

China

Brand

CARDLO

Certification

Picture Name

Model

E481 SSL

Adding amount

  • Product Description
    • Commodity name: Sodium stearoyl lactylate E481 SSL
    • 参数: Country of Origin: Made in China Brand Name: CARDLO Certifications: FSSC, HACCP, ISO, HALAL, KOSHER, RSPO, FDA etc. Model: E482 CSL
    • 原产地: China
    • 品牌名称: CARDLO
    • 型号: E481 SSL

    Sodium stearoyl lactate, Sodium stearoyl-2-lactylate, SSL, E481

    Product Introduction

    Sodium stearoyl lactate is milky white powder or flake solid, which is an anionic emulsifier with pleasant caramel smell. The product has good emulsification, reinforcement, preservation, anti-starch aging and other effects.

     

    European Code EN

    E481

    CAS Number

    18200-72-1

    molecularType

    C21H41O3Na

     

     

    Specification

    Indicators

    SSL                                              
    Acid number (mg KOH/g) 60-80
    Ester value (mg KOH/g) 120-190
    Total lactic acid/% 23.0-34.0
    Calcium/sodium content/% ≤ 3.5-5.0
    Heavy metals (as lead, mg/kg) ≤ 2

     

     

     

     

     

    Application

     

    Bread

    Increase volume, enhance the elasticity, toughness and gas retention of dough, improve the texture structure, make the texture smooth and mellow, delay aging, and extend the shelf life.

    Cookies

    Improve operational performance, enhance the crispness of cookies, prevent oil from seeping out, and make the dough easier to demold.

    Noodles

    Make the surface of noodles smoother, reduce the rate of broken noodles, improve their cooking resistance and chewiness.

    Dumplings

    Reduce the loss of starch in dumpling wrappers during the steaming and boiling process, improve the color of the wrappers, and enhance their cooking endurance and taste.

     

    frozen food

    Enhance the water-holding capacity of frozen dough, prevent the formation of ice crystals, stabilize the gluten network, improve the frost resistance of yeast and dough, delay aging, and prevent cracking.

     
     
     

     

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