Calcium Stearoyl Lactylate (CSL)
FeedbackCalcium Stearoyl Lactylate (CSL) is a anionic emulsifier with HLB value of 8.3 and pleasant caramel-like odor, which is milky white solid powder or sheet. It has functions such as emulsification, gluten fortifier, preservation and anti-retrogradation.
Application:
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Application |
Benefit |
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Bread |
Improve s dough volume, softness, elasticity, strength, provides a fine and uniform inner-structure, delays retrogradation, and prolongs shelf life. |
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Biscuit |
Improves process properties, prevents oil separating out and make the dough easy to off-module |
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Noodle |
Makes surface smooth, decreases broken rate, and becomes chewy. |
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Dumpling |
Reduces starch loss of dumpling wrapper during cooking, and improves the color and mouth-feel of dumpling wrapper |
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Frozen food |
Improves water holding capability of frozen dough, and prevents formation of ice crystals and surface cracking, stabilizes network of wheat gluten. Improves freezing resistance of yeast and dough, and delays retrogradation. |
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Quality index:
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Index |
Standard |
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Acid value (mg KOH/g) |
50~86 |
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Ester value (mg KOH/g) |
125~164 |
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Total lactic acid /% |
32.0~38.0 |
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Calcium content /% |
4.2~5.2 |
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Pb (mg/kg) ≦ |
2 |
