Product Description
| Product Name | Sodium Lactate Sodium Acetate |
| Specification | Food Grade |
| CAS No. | 312-85-6 |
| EINECS No. | 212-762-3 |
| MF | C3H5NaO3 |
| Appearance | Clear, colourless, slightly syrupy liquid |
| Grade | Food Grade |
| Weight | 25kg/bag |
| Shelf Life | 2 years |
| Certification | ISO,KOSGER,HALAL |
| Packing | 1/5/10/20/25 kg/drum/ctn/bag |
Product Description
Sodium Stearyl Lactate (SSL) Details
Sodium Stearyl Lactate (SSL) can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc.
(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.
(2) It can react with amylose to delay and prevent the food aging.
(3) It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth.
(4) It can make hot and spicy food more pliable and softer and prolong the preservation time.
(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.
(6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping.
Sodium Stearyl Lactate (SSL) Specifications
ITEM
|
SPECIFICATION |
RESULT |
APPEARANCE
|
Ivory powder |
Ivory powder |
Acid value (mgKOH/g)
|
60-90 |
76.1 |
Ester value(mgKOH/g)
|
130-180 |
144.0 |
TOTAL LACTIC ACID(%)
|
15-40 |
31 |
HEAVY METALS (as Pb) (mg/kg)
|
≤ 10 |
<10 |
ARSENIC (As) (mg/kg)
|
≤ 3 |
<3 |
LEAD (Pb) (mg/kg)
|
≤2 |
<2 |
Sodium Stearyl Lactate (SSL) Application:
Soybean Protein Concentrate (SPC) is extracted in a unique process design to eliminate soluble carbohydrate and anti-nutritional factors by alcohol. It has characteristics of low soybean odor, high ability of emulsion, water and fat binding, gel forming, etc. It usually be used to partly replace Soybean Protein Isolate, in order to lower product cost, raise protein content, improve mouthfeel, etc. It has been widely used in products like meat (sausage etc. ), cold drink, beverage, raw materials of feed and baking food.
Packaging & Shipping