Sodium Stearoyl Lactyate(SSL) E481
Sodium Stearoyl Lactylate can be dispersed in hot water and soluble in ethanol and hot oils and fats. SSL emulsifier has the functions of strengthening, emulsifying, anti-aging, keeping fresh, etc. SSL emulsifier can be found in fermented milk cream, vegetable fats, ice cream, jam, dried fruits and vegetables, decorative candy, wheat flour, raw wet noodle products, instant noodles, dumplings, steamed bread, fermented noodle products, bread, meat enema, water and oily fat emulsified products, biscuits, beverages, etc.
Product Details:
| ● Appearance: ivory powder | ● Place Orign: China |
| ● EEC No.: E481 | ● CAS No.: 25383-99-7 |
| ● Code: SSL | ● Formula: C21H41O3Na |
| ● Shelf Life: 18 month if stored properly | |
| ● Certification: FSSC22000/ISO9001/HALAL/KOSHER | |
Payment & Shiping Terms:
- Minimum Quantity: 1MT
- Packaging Details: 25kg/carton,PE inner bag
- Delivery Time: 10-15 days
- Payment Term: T/T
Specification
| ITEM | Specifications |
| Acid Value (mg KOH/g) | 50-80 |
| Ester Value (mgKOH/g) | 150-190 |
| Heavy Metal as Pb(mg/kg) | ≤10.0 |
| Arsenic(mg/kg) | ≤3.0 |
| Total plate count(cfu/g) | ≤5000 |
| Yeast & Mould(cfu/g) | ≤100 |
| Coliforms 45ºC | Absent in 0.1g |
| Salmonella | Absent in 25g |
Packing
25 kgs net /carton,PE bag inside
Storage and Transportation
Sealed and stored in the low temperature,dry,cool and well-ventilated place,in order toprevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious.
Application
- Enhance the elasticity,toughness and air-holding capacity of dough,increasethe volume of bread and steamed bread,and improve the organizational structure.
- It can interact with amylose to delay and prevent food aging.
- Make the biscuits easy to demold,neat appearance,clear layers,and crispytaste.
- It can make spicy food taste chewy and soft,and prolong the freshness time.
- Make the surface of noodles,dried noodles and instant noodles smoother,lowerbreaking rate,resistant tofoaming and cooking,and morechewy.
- Improve the quality of quick-frozen food,improve the tissuestructure,avoid surface cracking,and prevent filling leakage.
Related Products
..Get Every Answers..
Ask Question
.. contact us ..