Sodium 2-stearoyllactate

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Themainapplicationareasandfunctionsoflactylatesare:1.Inyeast-raisedbakeryproducts,lactylatescanbeusedtoofferexcellentdoughmachingproperties,to

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The main application areas and functions of lactylates are: 1. In yeast-raised bakery products, lactylates can be used to offer excellent dough maching properties, to increase bread volume and to improve the crumb softness. And they can provide good yeast-raised dough strengthening effects. 2. In fried and steamed yeast-raised products, the use of lactylates can enhance the toughness of the dough therefore to improve the mouth feel. 3. In cakes, the use of lactylates can help manufacturers to produce cakes with softer texture, finer cell structure, and longer shelf life. 4. In cookies and crackers, the addition of lactylates will reduce dough viscosity, reduce sticking to machinery surfaces, and improve mouth feel and food quality. 5. In pastas, the use of lactylates can increase the firmness of pasta. 6. In coffee whiteners, lactylates can be used to enhance the feathering stability and to improve whiteness

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