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Masson Group Company Limited
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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Ionic Emulsifier Sodium Stearoyl Lactylate Bread Improver CAS 25383-99-7

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Ionic Emulsifier Sodium Stearoyl Lactylate Bread Improver CAS 25383-99-7

Brand Name : vivid
Model Number : SSL
Certification : FSSC22000 KOSHER HALAL ISO9001
Place of Origin : China
MOQ : 2MT
Payment Terms : T/T
Supply Ability : 50 tons per month
Delivery Time : 7-14 working days
Packaging Details : 20kg/ carton, PE inner bag
EU No. : E481I
CAS : 25383-99-7
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a kind of ionic emulsifier sodium stearoyl lactylate widely used in bread improver


Sodium stearoyl lactylate is made from lactic acid, sodium bicarbonate and mono- and diglycerides.It is a kind of ionic emulsifier, and can be widely used in different kinds of food industries.


ItemUnitSpecification
1Appearance——cream-colored powder or brittle solid
2Acid valuemg KOH/g60-80
3Ester valuemg KOH/g120-190
4Sodium content%3.5-5.0
5Total lactic acid%23-34
6Arsenicmg/kg≤ 2

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%


Product Tags:

emulsifier in food

      

additives in food

      
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