Sodium Stearoyl Lactate
| Model Number:SSL-65 | Place of Origin:Guangzhou |
| Price:-- | Packing:20kg/master carton |
| Transport mode:by sea | Minimum Order:2mt |
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Country/Territory: China
Business Type: Manufacture
Number of Employees: 201 ~ 500 People
Sodium stearoyl lactate (and the similar calcium stearoyl lactate) is an organic compound used as a food additive.
It is made by combining lactic acid and stearic acid, and then reacting the result with sodium hydroxide or calcium hydroxide to make the sodium or calcium salt. Dispersible in hot water. Dissolve in ethanol or hot oil and fat. HLB = 8.3
Replacing the lactic acid with fumaric acid gives sodium steroyl fumarate, a compound with same uses as the other two.
Uses
Sodium stearoyl lactylate is an emulsifier used as a dough strengthener in baked goods. It has several features that combine to make it very popular with bakers.
It maintains the texture of fresh baked bread by keeping the amylose starch in its gelled state, preventing its recrystallization.
It makes the gluten in the bread stronger and more extensible, increasing the volume of the loaf.
It disperses the fats in the bread, making it softer, while allowing less fat to be used.
It absorbs water, allowing the baker to get 1 to 1.5% more loaves from the same ingredients, thus making each loaf less expensive.
It has a sweet taste, allowing less sugar to be used in the bread.
Functional uses:
Have the functions for increase toughness, emulsify, improve preservation, protect fresh etc. It can be used in baked products, steamed bread, noodles, dumplings etc. Also used as an emulsifier in margarine or fresh cream or cosmetics.
1. Strengthen the toughness, elasticity of doughing; enlarge the physical volume of the bread and the steamed bread. Improve the construction of tissue.
2. Make the surface of bread and noodles smoother. Decrease the rate of rupture.
3. Make biscuit mold unloading easily, and make the external appearance tidy, the level of structure clear, and the taste crisp.
4. There is an interaction between SSL and amylose to make the time of preservation longer.
5. Enlarge the physical volume of frozen food. Improve the construction of tissue. Avoiding the surface to split up and prevent the filling to leak.
Sodium Stearoyl Lactate
