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Sodium stearoyl lactylate
Have the functions for increase toughness, emulsify, improve preservation, protect fresh etc. It can be used in baked products, steamed bread, noodles, dumplings etc. Also used as an emulsifier in margarine or fresh cream or cosmetics.
1. Strengthen the toughness, elasticity of doughing; enlarge the physical volume of the bread and the steamed bread. Improve the construction of tissue.
2. Make the surface of bread and noodles smoother. Decrease the rate of rupture.
3. Make biscuit mold unloading easily, and make the external appearance tidy, the level of structure clear, and the taste crisp.
4. There is an interaction between ssl and amylose to make the time of preservation longer.
5. Enlarge the physical volume of frozen food. Improve the construction of tissue. Avoiding the surface to split up and prevent the filling to leak.
Characteristics:
Identification:
Solubility:
Dispersible in hot water. Dissolve in ethanol or hot oil and fat.
Hlb = 8.3
Purity:
Acid value (mgkoh/g) 60-90
Ester value (mgkoh/g) 150-190
Total lactic acid (%) 31.0-34.0
Heavy metals (calculated by pb) % f_0.001
Arsenic (calculated by as) % f_0.0003
Sodium content 3.5-5.0
Operation method and use level:
1. Mixes with flour directly and uses symmetrical.
2.The effect is better if adds the product to the six times of warm water which the temperature is about 60 degrees first and make them became a kind of paste, then mixes with flour pro rate.
3. The proposal of append: 0.2 ? 0.5% (account with the amount of flour)
Packaging:
Pasteboard barrel or box and aluminized bag packaging inside. Net weight: 25 kg.
Store and transportation:
Seal to store in the low temperature, dry, cool and well-ventilated place, in order to prevent the moisture absorption and caking. Strictly forbid to store and transport with materials that is explosive, combustible or deleterious. The storage life is 18 months.
Diacetyl tartaric acid esters of mono-and diglyc
Functional uses:
It is usually used as the additive in bread, cake, butter, hydrogenated vegetable oil and vegetable oil powder, and has the functions to emulsify, increase stabilization, improve preservation, protect fresh etc.
1. Strengthen the toughness, elasticity of dough, enlarge the physical volume of the bread. Improve the structure of tissue, prolong shelf life and increase the soft feeling and pliability.
2. Complex compound can be formed by starch and DATEM to avoid starch from swelling and losing.
3. It is used as the emulsifier, dispersion agent to improve emulsification and the intermiscibility between oil and water.
4. It is used in butter to make the taste better.
Solubility:
Dispersive in hot water, soluble in oil and fat, or some kinds of organic dissolvent such as carbinol, acetone, propanediol etc.
Technical index:
Acid value (mgKOH/g) 62-76
Saponification value (mgKOH/g) 380-425
Heavy metals (calculated by Pb) % f_0.0010
Arsenic (Calculated by As) % f_0.0003
Operation method and use level:
Adding DATEM to the water which temperature is above 70fpC and mixing them well or mix DATEM in the flour for use. The suggestion maximum of vegetable oil powder: 5.0·-; The suggestion maximum of hydrogenated vegetable oil, butter, cake and bread: 10g/kg.
Packing:
Pasteboard barrel or box and plastic bag inside. Net weight: 25kg.
Storage and transportation:
Seal and store in the low temperature, dry, cool and well-ventilated place, in order to prevent to be damp and become agglomeration. Strictly forbid to store and transport with materials that is explosive, combustible or deleterious. The shelf life is 18 months.
Sorbic acid
Specification:
Item index
Identification test meet the standard
Assay(as dry)%, fª 99.0-101.0
Melting point, fpc 132.0-135.0
Moisture, % f_ 0.5
Residue on ignition , % f_ 0.2
Heavy metals(as pb), ppm f_ 10.0
Uses:
Food antiseptic, or used as antiseptic for medicine, light industry & cosmetics, or used in resin, flavor and rubber
Container bag (500, 1000, 1200kg) plastic bag , carton : 25kg. Or following your demand
Polyoxyethylene sorbitan fatty acid ester
Sorbitan fatty acid ester (span)
Citric Acid
Bp 98 or bp 93
8-20 mesh
8-40 mesh
8-100 mesh
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Distilled Monoglyceride
