Description:
Ivory white powder or lamellar solid with a characteristic odour.
Functional uses:
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.
Solubility:
Dispersible in hot water. Dissolve in ethanol or hot oil and fat.
HLB = 8.3.
Technical Specifications:
Acid value (mgKOH/g) 60-90
Ester value (mgKOH/g) 150-190
Total lactic acid (%) 31.0-34.0
Heavy metals (calculated by Pb) % í_0.001
Arsenic (calculated by As) % í_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).
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.
Packaging:
Aluminized bag vacuum packing with nitrogen inside.
Net weight:25KG/CTN(5*5KG).
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 8.3.
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.
(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.
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 %
Technical Index
Acid value(Calculated by KOH) / (mg/g) 60- 80
Ester value (Calculated by KOH) / (mg/g) 120- 190
Total lactic acid (W/%) 23.0-40.0
Sodium content(W/ %) 3.5- 5.0
Pb(mg/kg) 2
Packaging
Aluminized bag vacuum packing with nitrogen inside. Net weight:25 KG/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 transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
Sodium Stearoyl Lactylate(SSL)
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 8.3.
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.
(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.
Usage:
(1) It can be directly mixed well with flour for use.Â
(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) 60- 80
Ester value (Calculated by KOH) / (mg/g) 120- 190
Total lactic acid (W/%) 23.0-40.0
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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 8.3.
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.
(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.
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 %
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 8.3. CAS NO.: 25383-99-7, usually called sodium stearoyl lactylate as SSL , E code is E481.
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.
(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.
Usage:
(1) It can be directly mixed well with flour for use.Â
(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) 60- 80
Ester value (Calculated by KOH) / (mg/g) 120- 190
Total lactic acid (W/%) 23.0-40.0
Sodium content(W/ %) 3.5- 5.0
Pb(mg/kg) 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 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 8.3.
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.
(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.
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 %
Technical Index:
Acid value(Calculated by KOH) / (mg/g) 60- 80
Ester value (Calculated by KOH) / (mg/g) 120- 190
Total lactic acid (W/%) 23.0-40.0
Sodium content(W/ %) 3.5- 5.0
Pb(mg/kg) 2
Packaging
Aluminized bag vacuum packing with nitrogen inside. Net weight:25 KG/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 transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
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
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
Sodium Stearoyl Lactylate(SSL)
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 8.3.
Applications:
It can be used for multiple purposes su ch 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.
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)60- 80
Ester value (Calculated by KOH) / (mg/g)120- 190
Total lactic acid (W/%)23.0-40.0
Sodium content(W/ %3.5- 5.0
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.
Appearance White granular, good fluidity
Active Oxygen(O) 13.5%
Iron(Fe)(%) 0.0015 %
Moisture 2.0%
Bulk Density g/l 700-1100
PH value
(3%water solution 20) 10~~11
Primarily used as a dairy cow feed supplement, the buffering capability of Natural Soda's pure and natural feed grade sodium bicarbonate helps stabilize rumen pH by reducing acidic conditions.
Improves calcium absorption and eggshell quality of laying hens during peak production.
This grade is intended for general applications like chemical synthesis, dyes, leather, fire extinguishers, water treatment, plastic molding, flue gas treatment & in the drilling industry, sodium bicarbonate is used to chemically treat drilling mud when it becomes contaminated with calcium ions from cement or lime.
It is NOT intended for applications, directly or indirectly, related to human consumption.
[Alias] foaming powder; sodium lauryl sulfate; sodium lauryl sulfate; sodium dodecyl sulfate, sodium dodecyl sulfate
[English name] Sodium dodecyl sulfate.
[Abbreviation] SDS
[CAS No.] 151-21-3
[Molecular formula] ROSO3Na R = C12alkyl, C12-C14alkyl
[Molecular weight] 288.38 (R = C12alkyl), 296 (R = C12-C14alkyl)
[Grade] It can be divided into industrial grade (GB/T15963-2008), toothpaste grade (QB/T2900-2012), latex grade and reagent grade according to application fields and standards.
[Technical Indicators]
[Performance and Applications]
This product is a white or yellowish sticky substance, commonly used in detergents and textile industry. Belon to an anionic surfactant.It is easy to dissolve in water, has good compatibility with anions and nonions, and has good emulsification, foaming, penetration, decontamination and dispersion properties. It is widely used in toothpaste, shampoo, shampoo cream, shampoo, washing powder, liquid washing, cosmetics and plastic demoulding, lubrication, pharmaceutical, papermaking, building materials, chemical and other industries.
(1) Used as detergent and textile auxiliaries, also used as toothpaste foaming agent, mine fire extinguishing agent, emulsion polymerization emulsifier, wool detergent, etc.
(2) Used as anionic surfactant, emulsifier and foaming agent
(Use 3) GB 2760-96 stipulates that it is a processing aid for food industry. Blowing agent; emulsifier; anionic surfactant. Used for cake, beverage, egg white, fresh fruit, fruit juice beverage, edible oil, etc.
(4) It is used as an emulsifier for drugs, cosmetics and synthetic resins. Foaming agent for toothpaste and fire extinguisher. Used as a detergent for fine silk and wool fabrics. Flotation agent for metal beneficiation.
(5) Used as detergent and textile auxiliaries, also used as toothpaste foaming agent, fire extinguishing foam liquid, emulsion polymerization emulsifier, pharmaceutical emulsion dispersant, shampoo and other cosmetics, wool detergent.
(Use 6) Biochemical analysis, electrophoresis, ion pair reagent
Caustic Soda Flakes Caustic Soda Pearls / Bead / Prill / Granule Caustic Soda solid Molecular formula: NaOH Molecule Weight: 40 H.S code: 28151100 CAS: 1310-73-2 UN number 1823 Dangerous Class 8 We use rich natural gas resources and its strategic of liquid alkali procurement, storage, transport conditions, gradually formed transportation and sale of liquid alkali, production and sales base
Specifications(Caustic Soda Pearls 99%min): 1. Item: STANDARD 2. NaOH: 99% 3. Na2CO3:0.5%max 4. NaCL:0.03%max 5. Fe2O3: 0.005%max Packing in 25KG net PP bag lined with double PE inner bags. Specifications(Caustic Soda Flakes 99%min) 1. Item: Standard 2. NaOH: 99%min 3. Na2CO3: 0.5%max 4. NaCL:0.05%max 5. Fe2O3:0.005%max Packing in 25KG net PP bag lined with double PE inner bags. Specifications(Caustic Soda Solid 99%min) 1. Item: Standard 2. NaOH: 99%min 3. Na2CO3: 0.9%max 4. NaCL:0.15%max 5. Fe2O3: 0.01%max Packing in 200KG net sheet metal drugs.
