Sodium Straroyl Lactylate 80% CAS NO.18200-72-1
Sodium Straroyl Lactylate (SSL) has the functions of strengthening, emulsifying, anti-aging, keeping fresh, etc., and is used in bread, steamed bread, instant noodles, noodles, dumplings and other noodle products.It can be dispersed in hot water and soluble in ethanol and hot oils and fats. It is ivory powder or flake-shaped solid.Using to modulate milk flavored fermented milk cream, vegetable fats, ice cream, ice cream, jam, dried fruits and vegetables, decorative candy, wheat flour, raw wet noodle products, fermented noodle products, bread, meat enema, water and oily fat emulsified products, biscuits Use special beverages to improve its emulsification stability and application performance.
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Product Introduction
Description：Sodium Straroyl Lactylate (SSL) has the functions of strengthening, emulsifying, anti-aging, keeping fresh, etc., and is used in bread, steamed bread, instant noodles, noodles, dumplings and other noodle products.It can be dispersed in hot water and soluble in ethanol and hot oils and fats. It is ivory powder or flake-shaped solid.Using to modulate milk flavored fermented milk cream, vegetable fats, ice cream, ice cream, jam, dried fruits and vegetables, decorative candy, wheat flour, raw wet noodle products, fermented noodle products, bread, meat enema, water and oily fat emulsified products, biscuits Use special beverages to improve its emulsification stability and application performance.
Parameters ：
Color | off white to white |
Appearance | Beads |
CHEMICAL/PHYSICAL SPECIFICATIONS | |
Acid value(mg KOH/g) | 60-80 |
Ester value(mg KOH/g) | 150-190 |
Total plate count(per gram) | ≤5000 |
Yeast & Mould(per gram)(per gram) | ≤100 |
Coliforms(gram) | Absent in 0.1 |
Coliforms(gram) | Absent in 25 |
HEAVY METAL SPECIFICATIONS | |
Heavy Metal as Pb(mg/kg) Arsenic(mg/kg) | ≤10 ≤3 |
Major Application
In Yeasted products :They result in significant improvements in machinability,shelf life and loaf volume. Enhance the elasticity, toughness and air retention of the dough, increase the volume of bread and steamed bread, and improve the structure of the dough.Make the surface of noodles and instant noodles smoother, with low stripping rate, resistance to foaming and cooking, and more chewy.Used in special flour for bread and steamed bread, it can improve the quality of flour and stabilize the quality of flour.
In frozen food :Improve the quality of frozen food, improve the organization structure, avoid surface cracking, and prevent the filling from leaking.Used to modulate milk flavored fermented milk cream, vegetable fats, ice cream, ice cream, jam, dried fruits and vegetables, decorative candy, wheat flour, raw wet noodle products, fermented noodle products, bread, meat enema, water and oily fat emulsified products, biscuits Use special beverages to improve its emulsification stability and application performance.
In cookies:It can make the water and oil distribution in the dough more uniform, avoid surface foaming, reduce the amount of oil, reduce burrs and waste, improve the formation and uniformity of gluten, and make the product not easy to shrink and deform.
Dosage and Solubility
Dosage:Can be used for bread, cakes, the maximum use of 2.0g/kg.
Solubility :Does not dissolve in cold water. Dispersede in warm water. Dissolved in ethanol and hot oil and fat.
Shelf life and Storage :
Shelf Life :12 months in unopened original packaging under the storage conditions. Storage :Avoid sunlight, rain. Store in unbroken packaging at the cool, dry and well-ventilated place. The storage temperature should below 20℃ to minimise the agglomeration(the natural tendency)
Packaging :
Net weight:25kgs/Bag or 25kgs/Carton
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