Traits:

Calcium Stearoyl Lactylate is milky white powder or granular solid, soluble in ethanol and hot oil, with pleasant caramel odor, anionic emulsifier, HLB value of 5.1.

Features and Applications:

Calcium Stearoyl Lactylate has good emulsification, anti-aging, gluten-increasing, and fresh-keeping functions. It is used in bread, steamed bread, noodles, instant noodles, dumplings, and milk, non-dairy creamer, margarine, fresh cream, meat products, and animal and vegetable oil emulsification.

1. Enhance the elasticity, toughness and air retention of the dough, increase the volume of bread and steamed bread, and improve the organizational structure.

2. Can interact with amylose to delay and prevent food aging.

3. Make the biscuits easy to demould, with neat appearance, clear layers and crisp taste.

4. It can make spicy food taste glutinous and soft, and prolong the preservation time.

5. Make the surface of noodles, dried noodles and instant noodles smoother, less broken, resistant to foaming and cooking, and more chewy.

6. Improve the quality of quick-frozen food, improve the organizational structure, avoid surface cracking, and prevent the leakage of fillings.

Instructions:

1. Mix Calcium Stearoyl Lactylate with flour directly and use it evenly.

2. For non-dairy creamer, etc., Calcium Stearoyl Lactylate should be heated and emulsified evenly with the emulsified body before further processing.

Recommended dosage of Calcium Stearoyl Lactylate: 0.2-1.0% (refer to GB2760-2014 for details)

Specification: