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Distilled monoglycerides, mono and diglycerides, polyglycerol ester of fatty acids.

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Ionic Emulsifier Sodium Stearoyl Lactylate Bread Improver CAS 25383-99-7

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Good quality Bakery Emulsifiers for sales
Good quality Bakery Emulsifiers for sales
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Ionic Emulsifier Sodium Stearoyl Lactylate Bread Improver CAS 25383-99-7

China Ionic Emulsifier Sodium Stearoyl Lactylate Bread Improver CAS 25383-99-7 supplier
Ionic Emulsifier Sodium Stearoyl Lactylate Bread Improver CAS 25383-99-7 supplier Ionic Emulsifier Sodium Stearoyl Lactylate Bread Improver CAS 25383-99-7 supplier

Large Image :  Ionic Emulsifier Sodium Stearoyl Lactylate Bread Improver CAS 25383-99-7

Product Details:

Place of Origin: China
Brand Name: vivid
Certification: FSSC22000 KOSHER HALAL ISO9001
Model Number: SSL

Payment & Shipping Terms:

Minimum Order Quantity: 2MT
Packaging Details: 20kg/ carton, PE inner bag
Delivery Time: 7-14 working days
Payment Terms: T/T
Supply Ability: 50 tons per month
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Detailed Product Description
EU No.: E481I CAS: 25383-99-7

a kind of ionic emulsifier sodium stearoyl lactylate widely used in bread improver

 

Sodium stearoyl lactylate is made from lactic acid, sodium bicarbonate and mono- and diglycerides.It is a kind of ionic emulsifier, and can be widely used in different kinds of food industries.

 

  Item Unit Specification
1 Appearance —— cream-colored powder or brittle solid
2 Acid value mg KOH/g 60-80
3 Ester value mg KOH/g 120-190
4 Sodium content % 3.5-5.0
5 Total lactic acid % 23-34
6 Arsenic mg/kg ≤ 2

 

 

Application range Function Suggested dosage
Acid modified milk drink and fermented milk drink With a good acid resistance, improve the stability of emulsifying 0.1%-0.2%, usually used with DMG
Cream Improve the stability of oil and water system, improve process properties 0.2%-0.3%
Grease Give a more uniform fat spread, enhance a more silky milk sense, improve the water-soluble speed of solid beads 0.2%-0.3%
Ice cream Promote disperse of oil and water, reduce ice crytal, provide a silky mouth feeling 0.2%
Fruit jam Improve space stability of sugar and water 0.1%-0.2%
Dehydrated potato powder Improve the anti-aging performance under heat process, improve mechanical operation 0.1%-0.2%
Flour products, cakes, cookies Improve gluten, improve process properties, compensate the disadvantages of steam and bake 0.2%
Sausage Promote fat spread, reduce hole structure 0.2%
Protein beverage, tea, coffee Provide a stable emulsion system, promote emulsifying of dairy fat, prevent protein flocculation 0.1%-0.2%

 

 

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Masson Group Company Limited

Contact Person: Stanley Yen

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