Calcium Stearoyl Lactylate

Calcium Stearoyl Lactylate CAS No.: 5793-94-2 MF: C42H78CaO8 EINECS: 227-335-7 Appearance: milky-white powder or flake-shaped solid Usage: It is used in baked products, steamed bread, noodles, dumplings etc. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. Package: 25kg/ bag Mainly used in spicy puffed food, bread, steamed bread, noodles, instant noodles, dumplings; Also used for milk, planting the fat end, margarine, milk, oil, meat products, animal and plant oil emulsification foods. Enhance the elasticity and toughness of the dough and the gas, increase the bread, steamed bread volume and improve the organizational structure. Can interact with amylose, delay aging and prevent food. Make cookies easy mold release, neat appearance, clear hierarchy, crispy. That chewiness, soft taste of spicy food, extend the preservation time. To make noodles, fine dried noodles, instant noodles surface more smooth,low broken rate , the resistance to bubble boiled, more chewy. Improve the quality of frozen food, improve the organizational structure, avoid surface cracking, prevent leakage from filling.