It has the functions to increase toughness, emulsify, improve preservation, keep fresh etc. It can be used in baked products, steamed bread, noodles, dumplings etc. 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. Enlarge the physical volume of frozen food. Improve the construction of tissue. Avoid the surface to split up and prevent the filling to leak. Aluminized bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5*5KG).
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 5.1. Applications: It 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. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (2) It can make hot and spicy food more pliable and softer and prolong the preservation time. (3) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (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. (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. Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011) Technical Index Acid value (Calculated by KOH) / (mg/g) 50- 86 Ester value(Calculated by KOH) / (mg/g) 125- 164 Total lactic acid (W/%) 32.0- 38.0 Calcium content (W/%) 4.2- 5.2 Pb / (mg/kg 2 Packaging Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG *4) or packaged with moisture proof paper bag, 25kg/bag Storage & Transportation: 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 transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
Characters: 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 5.1. Applications: It 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. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (2) It can make hot and spicy food more pliable and softer and prolong the preservation time. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60â?? with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (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. Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011)
Halal and Kosher food emulsifier Calcium stearoyl lactylate (CSL) Characters: 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 5.1. Usually called Calcium stearoyl lactylate as CSL , CAS NO.: 5793-94-2, E code is E482. Chemical Structure: Applications: It 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. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (2) It can make hot and spicy food more pliable and softer and prolong the preservation time. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60â?? with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (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. Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011) Technical Index Acid value (Calculated by KOH) / (mg/g) 50- 86 Ester value(Calculated by KOH) / (mg/g) 125- 164 Total lactic acid (W/%) 32.0- 38.0 Calcium content (W/%) 4.2- 5.2 Pb / ï¼?mg/kgï¼? â?¤ 2 Packagingï¼? Aluminium foil bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5KG *5) or packaged with moisture proof paper bag, 25kg/bag. Storage & Transportation: 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. url:http://www.yizeliadditive.com
Halal and Kosher food emulsifier Calcium stearoyl lactylate (CSL) Characters: 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 5.1. Usually called Calcium stearoyl lactylate as CSL , CAS NO.: 5793-94-2, E code is E482. Chemical Structure: Applications: It 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. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (2) It can make hot and spicy food more pliable and softer and prolong the preservation time. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60â?? with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (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. Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011) Technical Index Acid value (Calculated by KOH) / (mg/g) 50- 86 Ester value(Calculated by KOH) / (mg/g) 125- 164 Total lactic acid (W/%) 32.0- 38.0 Calcium content (W/%) 4.2- 5.2 Pb / ï¼?mg/kgï¼? â?¤ 2 Packagingï¼? Aluminium foil bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5KG *5) or packaged with moisture proof paper bag, 25kg/bag. Storage & Transportation: 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. -
Calcium Stearoyl Lactylate(CSL) Characters: 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 5.1. Applications: It 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 stru cture. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (2) It can make hot and spicy food more pliable and softer and prolong the preservation time. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (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. (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. Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011) Technical Index Acid value (Calculated by KOH) / (mg/g)50- 86 Ester value(Calculated by KOH) / (mg/g)125- 164 Total lactic acid (W/%)32.0- 38.0 Calcium content (W/%)4.2- 5.2 Pb / mg/kg 2 Packaging Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG *4) or packaged with moisture proof paper bag, 25kg/bag.. Storage & Transportation: 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.
Calcium stearoyl lactylate (CSL). Aluminized bag vacuum packing with nitrogen inside.
Calcium Stearoyl Lactylate E482, CAS No.5793-94-2, manufactured through the esterification of Stearic Acid with Lactic Acid and partially neutralized with food-grade Calcium carbonate. Calcium Stearoyl Lactylate (CSL) is an ivory white to slightly yellowish powder or brittle solid with a characteristic odor. It has the functions to increase toughness, emulsify, improve preservation, keep fresh, etc. It is often used in baked goods, steamed breads, noodles and dumplings. As an experienced Calcium Stearoyl Lactylate manufacturer and supplier, we has been supplying and exporting Calcium Stearoyl Lactylate for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Calcium Stearoyl Lactylate Specification Items Specifications Appearance White or slightly yellowish powder or brittle solid with a characteristic odour Acid Value (mgKOH/g) 60-130 Ester Value (mgKOH/g) 90-190 Heavy Metals(pb) (mg/kg) 10mg/kg Arsenic (mg/kg) 3 mg/kg calcium% 1-5.2 Total lactic acid % 15-40 lead(mg/kg) 5 mercury(mg/kg) 1 Cadmium(mg/kg) 1
Emulsifier chemicals, calcium stearoyl lactylate (CSL).
Calcium Stearoyl Lactylate(CSL) Chemical Structure: Characters: 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 5.1. Applications: It 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. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (2) It can make hot and spicy food more pliable and softer and prolong the preservation time. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60â?? with proportion of 1:6 to get paste shaped substance, ten add it into
Sodium Stearoyl Lactylate, E481,CAS No.25383-99-7, is a versatile safe food emusifier manufactured through esterification of stearic acid with lactic acid and partially neutralized with food-grade soda ash, available as White or slightly yellowish powder or brittle solid with a characteristic odour. Sodium Stearoyl Lactylate can be used to prevent dough from aging, increase foaming stability, and improve taste, texture, and stability. It can be used in bread, cake, flour products, ice cream, beverages, creams, etc. As an experienced Sodium Stearoyl Lactylate manufacturer and supplier, we has been supplying and exporting Sodium Stearoyl Lactylate for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Sodium Stearoyl Lactylate Specification ITEM STANDARD 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
Product Name: Sodium Stearoyl Lactylate (SSL) Type: Food Additives Origin: China CAS No.: 25383-99-7 AUCO No.: 299 Packing: 25kg carton Items Standard Description white fine powder Purity 90%,10% free Flowing agent Acid Value mg KOH/g 60-80 Ester Value mg KOH/g 120-190 Total Lactic Acid % 23.0-40.0 Sodium content % 3.5-5.0 As ppm 3.0 Pb ppm 2.0 Hg ppm 1.0 Cd ppm 1.0
Sodium Stearoyl Lactylate (SSL) Type: Food Additives Origin: China CAS No.: 25383-99-7 AUCO No.: 299 Packing: 25kg carton
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Brightness 95% powder Refractive index 1.59 Oil absorption (ISO787/5) g/100g DOP absorption(ISO 787/5) g/100g PH Value (ISO 787/7) 9.0 Bulk density 1.4g/cm3 Hardness in Mohs 3 Moisture 0.2% Caco3 99.6% Ca O 56.06% Mg O 0.01% Fe2 O3 0.001% Al2 O3 0.001% Si O2 0.01% L.O.l 43.89
