Sodium/Calcium Stearoyl Lactylate(CSL/SSL)

1)It can be used in baked products, steamed bread, biscuit, frozen foods etc. Strengthen the toughness and elasticity of the dough; enlarge the physical volume of the flour products. And make it easy to cook for noodles and fast noodles, make crisp for biscuits, avoid the surface to split up.
2)To prevent the separation from oil and water and to improve the emulsification stability and the application capability for butterine, butter and ghee etc.
3)To improve the emulsification stability and the dissolve character for dairy products.
4)Also can be used in meat products to avoid ageing for starch, and to prevent shrinkage or scleroses.