Sodium Stearoyl Lactylate (SSL)

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Description

Sodium Stearoyl Lactylate (SSL) 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:

Application

Benefit

Bread

Improve s dough volume, softness, elasticity, strength, provides a fine and uniform inner-structure, delays retrogradation, and prolongs shelf life.

Biscuit

Improves process properties, prevents oil separating out and make the dough easy to off-module

Noodle

Makes surface smooth, decreases broken rate, and becomes chewy.

Dumpling

Reduces starch loss of dumpling wrapper during cooking, and improves the color and mouth-feel of dumpling wrapper

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.

 

 

 

 

 

 

 

 

Quality index:

Index

Standard

Acid value (mg KOH/g)

60~80

Ester value (mg KOH/g)

120~190

Total lactic acid /%

23.0~34.0

Sodium content /%

3.5~5.0

Pb (mg/kg)

2

 


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