Basic Info.
Property
Non-ionic Emulsifiers
Total Lactic Acid (%)
31.0-34.0
Specification
25kg/Carton
Product Description
Product Description Chemical Composition:
SSL (Sodium Stearoyl Lactylate) is an anionic emulsifier derived from the reaction of stearic acid and lactic acid, neutralized with sodium hydroxide. It typically appears as a white or cream-colored powder or granules, with excellent water solubility and heat stability.
Functional Properties:
Emulsification: Effectively binds water and oil phases, enhancing texture and uniformity in formulations.
Dough Conditioning: Improves dough elasticity, volume, and structure in baked goods.
Stabilization: Prevents ingredient separation, ensuring product consistency.
Shelf-Life Extension: Reduces starch retrogradation, maintaining softness in baked products over time.
Synergistic Effects: Often used with other emulsifiers (e.g., mono- and diglycerides) to boost performance.Product Parameters
ITEMS | SPECIFICATION |
Purity% | 90.0% |
Mesh | 100mesh |
Acid Value(mgKOH/g) | 60-80 |
Ester value (mgKOH/g) | 150-190 |
Total Lactic Acid (%) | 31.0-34.0 |
Sodium Content% | 3.5-5.0 |
Heavy MetalS(Pb)% | 2ppm max |
Product ApplicationBakery Products:
Bread & Pastries: Enhances volume, crumb structure, and softness; extends freshness.
Cakes & Cookies: Improves aeration, texture, and mouthfeel.
Dairy & Analogues:
Cheese/Processed Cheese: Stabilizes texture and prevents oil separation.
Whipped Cream/Toppings: Boosts foam stability and overrun.Instant Noodles & Pasta: Enhances dough plasticity, reduces breakage, and improves rehydration.
Meat Products: Acts as a binder in sausages and patties, improving juiciness and texture.
Beverages & Powders: Aids in dispersing fat-soluble components (e.g., in protein shakes or instant drinks).Package PE bags inside Net weight:25kg/carton
Shelf life: 12 months in unopened originial packaging under the storage condition.
Storage: Avoid sunlight,rain ans store in unbroken packaging at the cool, dry. And well ventilated place. The storage temperature should below 25ÂșC
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