Emulsifier Bread And Pastry CAS NO.5793-94-2

CSL acts as a key emulsifier, facilitating the blending of water and oil phases in food products and thereby improving their overall sensory characteristics.

Enhances food stability: CSL's emulsification abilities contribute to improved food stability, ensuring consistent quality over time.

Enhanced dough stability: CSL can improve dough stability, making it easier to handle and process. During the bread making process, the dough is kneaded and fermented, adding CSL can increase the elasticity and extensibility of the dough, making it easier to form the desired loaf shape.

Improved Bread Volume and Texture: CSL promotes gas retention and expansion of the dough, helping bread to achieve better volume and fluffier texture during baking. This helps create a lighter, fluffier bread product.

25kg/carton.
15.5mt/FCL（20GP)
25mt/FCL（40GP)