43% Protein Corn Steep Liquor Powder CSL Powder

43% Protein Corn Steep Liquor Powder CSL Powder

Calcium stearyl lactylate is ivory powder or flake-shaped solid. Dispersed well in hot water,can be used for emulsification, aging resistance, gluten fortifying,etc.
EEC NO. E481
CAS NO. 5793-94-2

Product Introduction

With our professionalism and good quality of the CAS NO. 94238-00-3, agar agar in stabilizers, CAS NO. 142-47-2 and warm service, we have won the recognition of the industry and have cooperated with many famous enterprises at home and abroad. Maintaining advanced technology at all times has always been the core competitiveness of our company. We have been pursuing to provide customers with products with quality, reasonable price and service in place. Our company's development policy is that science and technology is the cornerstone of survival and development. With modern management, advanced high-tech equipment, superior quality and reasonable price, accurate delivery date, and high-quality after-sales service, the company has established a good image among customers.

Calcium Stearyl Lactylate



Calcium Stearyl Lactylate has the function of strengthening the dough ,emusifying ,anti-staling,enlonging shelflife etc .And can be widely used in bakery ,noodles ,dumplings etc .



TECHNICAL INDEX:

ITEMS

SPECIFICATION

Acid value(mgKOH/g)

60-70

Ester value (mgKOH/g)

150-190

Heavy metals As Pb ( mg / kg )

10Max

Arsenic ( mg / kg )

3 Max

Total plate count ( per gram )

5000 Max

Yeast Mould ( per gram )

100 Max

















APPLICATIONS:


The main application areas are as followoing :

1. In yeast-raised bakery products, lactylates can be used to offer excellent dough matching

properties, to increase bread volume and to improve the crumb softness. And they can provide

good yeast-raised dough strengthening effects.

2. In fried and steamed yeast-raised products, the use of lactylates can enhance the toughness of

the dough therefore to improve the mouth feel.

3. In cakes, the use of lactylates can help manufacturers to produce cakes with softer texture,

finer cell structure, and longer shelf life.

4. In cookies and crackers, the addition of lactylates will reduce dough viscosity, reduce sticking

to machinery surfaces, and improve mouth feel and food quality.

5. In pastas, the use of lactylates can increase the firmness of pasta.

6. In coffee whiteners, lactylates can be used to enhance the feathering stability and to improve whiteness



5

Bakery

3

Biscuits

2

Cake

5

Noodles

4

Quick frozen food

1

Compound products




USAGE:


Blend emulsifier(CSL) directly with other powdered ingredients .


PACKING:

Carton with aluminized bag inside: 25kg / Carton


SHELF LIFE:

18 months in unopened original packaging under the storage conditions.(from date of production)


STORAGE & TRANSPORATION:


Avoid sunlight, rain. Store in unbroken packaging at the cool, dry and well-ventilated place. The storage temperature should below 25℃.Keep safety of the packaging in the transportation.

In order to implement the development concept of innovation, openness and sharing, we actively improve and perfect our 43% Protein Corn Steep Liquor Powder CSL Powder and cooperate with other outstanding enterprises. Regardless of the field, we always pay attention to the satisfaction of our customers with our products and services. We promote fair trade and are committed to maintaining a fair and just order of competition in our business activities.

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