Introduction
Sodium stearoyl lactylate (SSL for short) is an anionic surfactant, commonly used as a food emulsifier and quality improver. It usually appears as a white to light yellow brittle solid or powder, with a slight caramel odor. It is soluble in ethanol and hot oils, and can be dispersed in warm water. It is stable at room temperature. Its core function is to stabilize the combination of oil and water in food through emulsification. In bakery products, it can also enhance the elasticity of gluten and delay aging, while extending the shelf life of food. It is widely used in various foods such as bread, dairy products, confectionery, and meat products.
Numéro d'article :
18200-72-1Commande (MOQ) :
1000kgsPaiement :
T/T;LC;CREDIT PAYMENTOrigine du produit :
ChinaCouleur :
WhitePort d'expédition :
Main Port,ChinaDélai de mise en œuvre :
All The Way AroundPoids :
25/drumSpecification
|
Test items |
Specification |
Result |
|
Appearance |
cream color |
cream color |
|
Acid Value(calculated as KOH) |
60~80 mg/g |
65mg/g |
|
Sodium Content |
3.5%~5.0% |
4.2% |
|
Ester Value |
120~190 |
160 |
|
Total Lactic Acid Content |
23.0%~34.0% |
28% |
|
Lead(Pb) |
≤2mg/kg |
≤2mg/kg |
Application
Sodium Stearoyl lactylate (SSL) is an efficient food emulsifier and quality improver. Its core application scenarios revolve around stabilizing food structure, optimizing taste, and extending shelf life. It specifically covers the following types of foods:
It is most widely used in baked goods, such as bread, steamed buns, noodles, and dumpling wrappers. It can combine with the gluten proteins in the dough to enhance the elasticity and network structure of the gluten, making bread more fluffy and soft, and steamed buns more fluffy and spongy. At the same time, it effectively delays the aging and hardening of baked goods, extending their shelf life.
In dairy products, such as pure milk, milk beverages, and fortified milk, it can play an emulsifying and stabilizing role, preventing the separation of milk fat and ensuring uniform product texture, avoiding precipitation or oil-water separation.
In candies and chocolates, SSL can prevent the separation of cream and oil, reducing the moisture-proof and stickiness of candies, making the taste more delicate; in chocolate, it can also reduce the viscosity of the materials, improve processing fluidity, and prevent "frosting" on the surface of the chocolate, maintaining the stability of appearance and taste. In meat products, such as sausages, ham, and meatballs, it can help evenly disperse fat ingredients, preventing the separation of fat after heating, and preventing the starch filling from re-gelling and hardening, making the meat products more tender and elastic, and with a firmer structure.
In addition, in frozen foods (such as frozen dumplings and buns), it can improve the product structure, preventing the surface of the dough from cracking or the filling from leaking during thawing or heating; in seasonings (such as sauces, tomato ketchup), it can stabilize the sauce state, prevent layering, and enhance the smoothness of the taste.
FAQ
1:Can I get some samples before bulk order?
Most products provide free samples, but the shipping cost be paid by customers.
2: What's your MOQ?
Normally our MOQ starts from 1000kgs,it depend on products.
3: Which kind of payment terms do you accept?
Payment terms can be T/T;LC;CAD;OA;DP and DA.
4.How to place an order?
Firstly we need to confirmed the product, price, quality and the payment terms;Then we will send you the pro formal invoice, with this you will send us the Purchase order or draft LC;After we received the deposit or confirmed LC,we started the preparation of the order.
5:How about your delivery time?
A: Generally, it will take 5 to 7 days after receiving the deposit or confirmed LC.
6:How do you treat quality complaint?
A:Firstly,our product department will control the quality possibility to 0;But if it happened, we will check the real reason and will give you the solution accordingly.
MOTS CLÉS :
© GNF CHEMICAL CO., LTD. Tous droits réservés.
Réseau IPv6 pris en charge
