| Customization: | Available |
|---|---|
| CAS No.: | 18200-72-1 |
| Formula: | C21h41o3na |
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Sodium stearoyl lactylate( shorted as SSL) is a cream-colored powder or brittle solid, currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash (sodium carbonate) or caustc soda (concentrated sodium hydroxde). SSL is a safe and highly effective food additive as an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
Specification of SSL:
| Items | Standards |
| ACID VALUE (mgKOH/g) | 60 - 80 |
| ESTER VALUE (mgKOH/g) | 150 - 190 |
| TOTAL LACTIC ACID(% | 31 - 34 |
| HEAVY METALS (mg/kg) | ≤10 |
| ARSENC (mg/kg) | ≤3 |
Used as anionic surfactant; food emulsifier; cosmetic emulsifier and thickener.
This versatile emulsifier is a culinary powerhouse, offering multiple functionalities including emulsification, aging resistance, gluten fortification, and fresh-keeping properties across a wide array of foods. It enhances the quality of bread, steam bread, noodles, instant noodles, and dumplings. Beyond bakery items, it serves as an essential emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, as well as both animal and vegetable oils.
(1) Elevate your baked goods with increased springiness, toughness, and excellent gas-holding capacity in dough, leading to a remarkable volume boost and improved internal structure in bread and steam bread.
(2) Experience the magic of delayed food aging as this product interacts with amylose, extending the shelf life and freshness of your creations.
(3) Achieve perfection in your baking endeavors with ease in demoulding biscuits, ensuring a smooth finish, distinct layers, and a delightful crispness that pleases the palate.
(4) Enhance the pliability and softness of hot and spicy dishes, significantly prolonging their preservation time and maintaining their delectable texture.
(5) Transform your noodle dishes with smoother surfaces, reduced breakage, and superior resistance to soaking and boiling, resulting in a chewier and more resilient noodle experience.
(6) Boost the quality of quick-frozen foods, refining their texture and structure while preventing surface cracks and ensuring the filling remains intact and flavorful.
Package :25kg carton or craft paper bag, 15.5MT/1*20''FCL
Storage Kept in a light-proof, well-closed, dry and cool place
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