Sodium Calcium Stearoyl Lactylate (SSL)
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| Model No.: |
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| Product Origin: |
China |
| Detailed Product Description: |
It has the functions to increase toughness, emulsify, improve preservation, keep fresh etc. It can be used in baked products, steamed bread, noodles, dumplings etc.
1. Strengthen the toughness, elasticity of doughing; enlarge the physical volume of the bread and the steamed bread. Improve the construction of tissue.
2. Make the surface of bread and noodles smoother. Decrease the rate of rupture.
3. Make biscuit mold unloading easily, and make the external appearance tidy, the level of structure clear, and the taste crisp.
4. Interaction between SSL-CSL and amylose makes the time of preservation longer.
5. Enlarge the physical volume of frozen food. Improve the construction of tissue. Avoid the surface to split up and prevent the filling to leak.
Solubility:
Dispersive in hot water, or soluble in hot oil and fat.
Operation method and use level:
1. Mix with flour directly and use symmetrical.
2. The effect is better if adding the product to the six times of warm water which the temperature is about 60 ?? first and make them became a kind of paste, then mix with flour pro rate.
3. The proposal of use content append: 0.2-0.5% (account with the amount of flour) |
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