Food Additive Flour Treatment Agents Sodium Stearoyl Lactylate(SSL) CAS NO 25383-99-7 For Food Industry
Properties:
Sodium stearoyl lactylate is a Milky-white 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. 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.
| Items | Specification |
| Product Name | Sodium Stearoyl Lactylate(SSL) |
| CAS NO. | 25383-99-7 |
| Appearance | White or slightly yellowish powder or brittle solid with a characteristic odour |
| Acid Value (mgKOH/g) | 74 |
| Ester Value (mgKOH/g) | 180 |
| Heavy Metals(pb) (mg/kg) | =<10mg/kg |
| Arsenic(mg/kg) | =<3 mg/kg |
| Sodium % | 1.9 |
| Total lactic acid % | 29 |
| Lead (mg/kg) | 3.2 |
| mercury(mg/kg) | 0.09 |
| Cadmium(mg/kg) | 0.8 |
Characteristics and Applications:
(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.
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