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Sodium Stearoyl Lactylate(SSL emulsifier)88

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投稿時: 2020-9-15 18:06:30 | 全てのスレをシューする |閲覧モード
Product Name:Sodium Stearoyl Lactylate(SSL emulsifier)
5 j" }( X, L) |) y, B! jProduct Description:1 O% N( n$ W: j
Sodium Stearoyl Lactylate(SSL); l$ Y3 i3 F& U2 s
Chemical Structure:; H6 G, q: N$ o; R
( N+ o, c$ I: C$ \% x
Characters:
/ Z6 w3 O0 A; _Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 8.3.
9 I  ]3 m  l, h3 MApplications:1 g: u3 m% e2 H: L! K: P
(1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure.
* \! N& q: N% A' x3 ]* Z2 |  U(2) It can react with amylose to delay and prevent the food aging.# K0 N$ r* J% K7 W0 ~6 T
(3) It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth.4 s1 t4 N% U7 n8 [: q6 R+ Q0 ~) J
(4) It can make hot and spicy food more pliable and softer and prolong the preservation time.
* G2 r. D% H+ \8 ?1 z1 i(5) It can produce smoother surface, lower broken ratio, higher soaking and boiling resistance for noodle, dried noodle and instant noodle, and make them chewier.
2 Q& m6 t. N( c$ H" g, V(6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping.
0 {! ^  h% q# X! b+ |Usage:5 Y# @+ v) H) L2 [
(1) It can be directly mixed well with flour for use.? 7 z7 U6 ~1 l# F3 p
(2) Put this product into warm water at about 60℃ with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. ( n$ k* z- u* v, J
(3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing.5 D8 l1 P6 T4 }' a& _
Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011)$ Q6 q8 H# E9 m" {% D; I
Technical Index
8 l9 _3 r( ^* f. N: ^0 lAcid value(Calculated by KOH) / (mg/g)        60- 80
1 W# [" P4 s; A! C1 r+ r5 EEster value (Calculated by KOH) / (mg/g)        120- 190. u5 t- I$ o, ~* W+ \! w
Total lactic acid (W/%)        23.0-40.07 u, j/ i9 @; }7 G" t
Sodium content(W/ %)        3.5- 5.0  g& D0 S  }7 y* Y
Pb(mg/kg)        ≤2, ~& o9 l+ @& h! C
Packaging:' _2 W7 U+ H4 {5 a) l1 _
Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG *4) or packaged with moisture proof paper bag, 25kg/bag..- K; a' |6 n* X
Storage & Transportation: * S7 K4 M7 ^1 \6 @3 I/ @; r. M
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.8 Z$ e2 o+ x3 G* j
Price:2200.000 X) P& B6 ^& z
Product Website:https://www.yizeliadditive.com/emulsifiers/food-emulsifiers/sodium-stearoyl-lactylate-ssl-e481-cas-no.html( E* M/ F4 Y, C( j7 y8 F3 x
Company Description: {0 P# `3 b* ^5 Z1 D
ZHENGZHOU YIZELI INDUSTRIAL CO., LTD
1 O- o0 l3 S' Y% j( E2 KAddress:HENANHENANZHENGZHOUERQITHE INTERNATIONAL CHEMICAL CENTER ERQI DISTRIC ZHENGZHOU CITY HENAN PROVINCE
) t$ e7 W( d% CDescption:As a high quality food emulsifiers producer in China, we produce food emulsifiers: DATEM, DMG, PGE, PGMS, PGPR, CITREM, ACETEM, LACTEM, SSL, GMS; bread improver, cake gel  emulsifiers, ice cream stabilizer, our factory is the food emulsifier production and research base, and more, we get the ISO, HACCP, KOSHER, HALAL certificates0 _: Q4 T# m$ Z" L
Registered Capital:2000/ x5 ~. |' m# l+ U  y) ?
EmployeeNum:10
. V1 f/ b* T  {2 O; L$ sZHENGZHOU YIZELI INDUSTRIAL CO., LTD
' V. M7 c) Z$ T+ z) uContact:Johnson
) c+ [9 K# w  dTelphone:86-371-86259770-0( ^( `* V/ M- Z: r1 Z) U8 L! K
Fax:86-371-86259770-0
: O) c% F  N4 J: T+ OEmail:[email protected]
1 [5 j: y; |: b0 }6 lCompany Website:http://www.yizeliadditive.com0 w! C" j! \" y

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