CasNo.25383-99-7,Sodium Stearoyl Lactylate (SSL) E481,(25383-99-7) Suppliers

5 Metric Ton	Negotiable

Min.Order :5 Metric Ton
Purity: 99%
Payment Terms : L/C,T/T

Keywords

SSL E481 food emulsifier

Quick Details

Appearance:Ivory powder or flake-shaped solid
Application: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
PackAge:Aluminized bag vacuum packing with nitrogen inside. Net weight:25 KG/CTN(5KG *5) or packaged with moisture proof paper bag, 25kg/bag.
ProductionCapacity:1000|Metric Ton|Month
Storage: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,
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,

Superiority:

Zhengzhou Yizeli industrial Co., Ltd is an innovative and modern enterprise composed of a group of engineers with more than 20 years of research and development experience. With "excellent quality and reasonable price" as the basis, the spirit of "mutual benefit, low profit win-win cooperation" marketing idea, we are committed to ensuring food safety and providing customers with the most optimal service.

Over the years, our products have been exported to Asia, South America, North America, Latin America, Europe, the Middle East, Oceania and other regions, and have been unanimously recognized by our customers. We will always strive to improve the quality of our products to ensure the quality of your products, to save your production and distribution costs. Zhengzhou Yizeli, is always your most honest partner!

Details:

(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 %

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