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Bakery Food Emulsifier Sodium Stearoyl Lactylate In Flour Products , Cakes , Cookies

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Bakery Food Emulsifier Sodium Stearoyl Lactylate In Flour Products , Cakes , Cookies

China Bakery Food Emulsifier Sodium Stearoyl Lactylate In Flour Products , Cakes , Cookies supplier
Bakery Food Emulsifier Sodium Stearoyl Lactylate In Flour Products , Cakes , Cookies supplier Bakery Food Emulsifier Sodium Stearoyl Lactylate In Flour Products , Cakes , Cookies supplier Bakery Food Emulsifier Sodium Stearoyl Lactylate In Flour Products , Cakes , Cookies supplier

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Product Details:

Place of Origin: China
Brand Name: VIVID
Certification: FSSC22000 ISO KOSHER HALAL
Model Number: SSL

Payment & Shipping Terms:

Minimum Order Quantity: 2mt
Packaging Details: 20 kg per carton
Delivery Time: 7-14 days
Payment Terms: T/T
Supply Ability: 100 tons per month
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Detailed Product Description

Sodium stearoyl lactylate widely used in flour products, cakes, cookies

 

 

Sodium Stearoyl Lactylate occurs as a cream-colored powder or brittle solid. It is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids, manufactured by the reaction of stearic acid and lactic acid, neutralized to the sodium salt. It is slightly hygroscopic. Is it soluble in ethanol and in hot oil or fat,and is dispersible in warm water.

 

European standard specification:

 

 

  Item Unit Specification
1 Appearance —— cream-colored powder or brittle solid
2 Acid value mg KOH/g 60-130
3 Ester value mg KOH/g 90-190
4 Sodium content % 2.5-5.0
5 Total lactic acid % 15-40
6 Arsenic mg/kg ≤ 3

 

 

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%

Contact Details
Masson Group Company Limited

Contact Person: Stanley Yen

Tel: +8613427512734

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