Sodium stearoyl lactylate (SSL)
Aug 05, 2021
Properties: Creamy powder or granular solid, can be dispersed in hot water, and soluble in hot oil.
Product model: emulsifier (food grade) baking, flour products, dairy products, ice cream, non-dairy creamer, meat products, emulsified fat products, milk-containing beverages, compound seasonings
It 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.
1. 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.
2. Make the surface of noodles and instant noodles smoother, with a low stripping rate, resistance to foaming and cooking, and chewy.
3. Make the biscuits easy to de-mold, the appearance is neat, the layer is clear, and the taste is crisp.
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 organization structure, avoid surface cracking, and prevent the filling from leaking.
6. Used for preparing milk-flavored fermented milk cream, vegetable fats, ice cream, ice cream, jam, dried fruits and vegetables, decorative candies, wheat flour, wet noodle products, fermented noodle products, bread, meat enema, water, and oily fat emulsified products, biscuits Improve its emulsification stability and application performance with special beverages.
7. Used in special flours such as bread and steamed bread, it can improve the quality of flour and stabilize the quality of flour.
