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Guangzhou Masson Science & Technology Industrial Co., Ltd. (Part of Masson Group Company Limited) An integrate emulsifier industrial base, rooted in food additive area for 20 years. Superior DMG, PGE
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Bakery Food Emulsifier Sodium Stearoyl Lactylate In Flour Products , Cakes ,

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Bakery Food Emulsifier Sodium Stearoyl Lactylate In Flour Products , Cakes ,

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
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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:

1Appearance——cream-colored powder or brittle solid
2Acid valuemg KOH/g60-130
3Ester valuemg KOH/g90-190
4Sodium content%2.5-5.0
5Total lactic acid%15-40
6Arsenicmg/kg≤ 3

Application rangeFunctionSuggested dosage
Acid modified milk drink and fermented milk drinkWith a good acid resistance, improve the stability of emulsifying0.1%-0.2%, usually used with DMG
CreamImprove the stability of oil and water system, improve process properties0.2%-0.3%
GreaseGive a more uniform fat spread, enhance a more silky milk sense, improve the water-soluble speed of solid beads0.2%-0.3%
Ice creamPromote disperse of oil and water, reduce ice crytal, provide a silky mouth feeling0.2%
Fruit jamImprove space stability of sugar and water0.1%-0.2%
Dehydrated potato powderImprove the anti-aging performance under heat process, improve mechanical operation0.1%-0.2%
Flour products, cakes, cookiesImprove gluten, improve process properties, compensate the disadvantages of steam and bake0.2%
SausagePromote fat spread, reduce hole structure0.2%
Protein beverage, tea, coffeeProvide a stable emulsion system, promote emulsifying of dairy fat, prevent protein flocculation0.1%-0.2%

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emulsifier in food


additives in food

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