Sodium stearoyl lactylate

Specification:
Acid Value (mgkoH/g) 60~90
Ester Value (mgkoH/g) 130~180
Total lactic acid(%)  15-40
Heavy Metal (Calculated by Pb) % ≤0.001
Arsenic (Calculated by As) % ≤ 0.0003
Application :
for food use: it's good emulsifier and stabilizer for cake, bread, instant noodles, biscuit, candy,           
chocolate, inc cream, milk, cheese, pork luncheon meat etc
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........