Bread Use Sodium Stearyl Lactate SSL CAS 18200-72-1

SSL E471
Cream powder or granular solid, can be dispersed in hot water, soluble in hot oil.

The hydrophilic-lipophilic balance (HLB) of SSL is about 9.5, and it can form O/W and W/O emulsions, which is widely used in bread, steamed buns, dumplings, noodles, instant noodles, A comprehensive improver for dairy products and candies, etc. It has excellent functions of emulsifying, stabilizing and increasing dough strength, and can also play a role in preserving freshness and delaying food aging.

1. Enhance the elasticity, toughness and air holding capacity of dough, increase the volume of bread and steamed buns, and improve the organizational structure.

2. Make the surface of noodles and instant noodles smoother, less broken, more chewy and resistant to foaming and cooking.

3. Make the biscuits easy to release, neat in appearance, clear in layers and crisp in taste.

4. It can interact with amylose to delay and prevent food aging and prolong the preservation time.

5. Improve the quality of frozen food, improve the organizational structure, avoid surface cracking, and prevent fillings from leaking out.

6. Used to prepare milk-flavored fermented milk cream, vegetable oil, ice cream, ice cream, jam, dried fruits and vegetables, decorative candies, wheat flour, raw wet noodles, fermented noodles, bread, meat enema, water-oily fat emulsified products, biscuits Use special beverages to improve its emulsification stability and application performance.

7. Used in special flour such as bread and steamed buns to improve and stabilize flour quality.