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Product Details:
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| Model Number:: | SSL | Other Names:: | Sodium Stearoyl Lactylate |
|---|---|---|---|
| Grade:: | Food Grade. Pharmaceutical Grade | Shelf Life:: | 12 Months |
| Certification:: | ISO KOSHER HALAL | Place Of Origin:: | Guangdong, China |
| Brand Name:: | VIVID | Appearance:: | Milky White Or Yellow Waxy Beads |
| Sample:: | Freely Provided | Packaging Details:: | 20kg/carton |
| High Light: | Sodium Stearoyl Lactylate,E481 Sodium Stearoyl Lactylate,Food Grade Sodium Stearoyl Lactylate |
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Sodium Stearoyl Lactylate SSL E481 Food Grade Emulsifiers And Stabilizer
Description:
VIVID Sodium Stearoyl Lactylate SSL is a versatile emulsifier used in bread, buns and other bakery products as a dough strengthener and crumb softener. It can be soluble in warm water(over 55℃), and help to mix with other materials easily. It can maintain the gas effectively. Especially it is widely used in ice cream, milk, cake emulsifier, and Non-dairy creamer.
E481 Sodium Stearoyl Lactylate SSL specification
| ITEM | SPECIFICATION | RESULT |
| Appearance | / | White to yellowish beads |
| Acid value (mgKOH/g) | 60-90 | 76.1 |
| Ester value(mgKOH/g) | 130-180 | 144.0 |
| TOTAL LACTIC ACID(%) | 15-40 | 31 |
| HEAVY METALS (as Pb) (mg/kg) | ≤10 | <10 |
| ARSENIC (As) (mg/kg) | ≤3 | <3 |
| LEAD (Pb) (mg/kg) | ≤2 | <2 |
Applications:
• Sodium Stearoyl Lactylate SSL is used in milk drinking, protein beverage, ice cream, cake gel, margarine, non-dairy creamer.
• Especially in water soluble emulsion application with solubility above 55℃ water.
Usage:
(1) It can be directly mixed well with flour for use.
(2) Put this product into warm water at about 60°C with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect.
(3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing.
• When making milk drinking,protein beverage
• Provide emulsifying effect for dairy fat.
• Prevent delamination and sedimentation.
• Provide smooth mouth feel
• When making ice cream
• Enlarge volume; Increase bulging rate.
• Shorten whipping time;
• Prevent thick ice crystal;
• Improve mouth feels;
• Provide creamy texture;
• Improve shape retention.
• When making cake gel
• Adjust α- crystal monoglycerides;
• Increase baking bulging rate;
• Control texture of paste.
• When making margarine
• Adjust oil crystal;
• Prevent water dispersion.
• When making non-dairy creamer
• Give a more uniform fat globule size distribution;
• Improved whitening effect;
• Dissolve in water well;
• Enlarge whipping cream volume;
• Shorten whipping time.
Contact Person: Mr. Ben Yiu
Tel: 86-20-81216836-304
Fax: 86-20-81216625
