Audited Supplier
SSL
25383-99-7
C 21 H 39 Nao 4
246-929-7
Paper
Normal
>12 Months
SSL/CSL
Natural
Non-ionic Emulsifiers
74
180
31.0-34.0
3.5-5.0
2ppm Max
HNTY
Carton
25kg/Carton
China
2918990090
Product Description
Chemical Composition:
SSL (Sodium Stearoyl Lactylate) is an anionic emulsifier derived from the reaction of stearic acid and lactic acid, neutralized with sodium hydroxide. It typically appears as a white or cream-colored powder or granules, with excellent water solubility and heat stability.
Functional Properties:
Emulsification: Effectively binds water and oil phases, enhancing texture and uniformity in formulations.
Dough Conditioning: Improves dough elasticity, volume, and structure in baked goods.
Stabilization: Prevents ingredient separation, ensuring product consistency.
Shelf-Life Extension: Reduces starch retrogradation, maintaining softness in baked products over time.
Synergistic Effects: Often used with other emulsifiers (e.g., mono- and diglycerides) to boost performance.
SSL (Sodium Stearoyl Lactylate) is an anionic emulsifier derived from the reaction of stearic acid and lactic acid, neutralized with sodium hydroxide. It typically appears as a white or cream-colored powder or granules, with excellent water solubility and heat stability.
Functional Properties:
Emulsification: Effectively binds water and oil phases, enhancing texture and uniformity in formulations.
Dough Conditioning: Improves dough elasticity, volume, and structure in baked goods.
Stabilization: Prevents ingredient separation, ensuring product consistency.
Shelf-Life Extension: Reduces starch retrogradation, maintaining softness in baked products over time.
Synergistic Effects: Often used with other emulsifiers (e.g., mono- and diglycerides) to boost performance.
| ITEMS | SPECIFICATION |
| Purity% | 90.0% |
| Mesh | 100mesh |
| Acid Value(mgKOH/g) | 60-80 |
| Ester value (mgKOH/g) | 150-190 |
| Total Lactic Acid (%) | 31.0-34.0 |
| Sodium Content% | 3.5-5.0 |
| Heavy MetalS(Pb)% | 2ppm max |
Bakery Products:
Bread & Pastries: Enhances volume, crumb structure, and softness; extends freshness.
Cakes & Cookies: Improves aeration, texture, and mouthfeel.
Dairy & Analogues:
Cheese/Processed Cheese: Stabilizes texture and prevents oil separation.
Whipped Cream/Toppings: Boosts foam stability and overrun.
Bread & Pastries: Enhances volume, crumb structure, and softness; extends freshness.
Cakes & Cookies: Improves aeration, texture, and mouthfeel.
Dairy & Analogues:
Cheese/Processed Cheese: Stabilizes texture and prevents oil separation.
Whipped Cream/Toppings: Boosts foam stability and overrun.
Instant Noodles & Pasta: Enhances dough plasticity, reduces breakage, and improves rehydration.
Meat Products: Acts as a binder in sausages and patties, improving juiciness and texture.
Beverages & Powders: Aids in dispersing fat-soluble components (e.g., in protein shakes or instant drinks).
Meat Products: Acts as a binder in sausages and patties, improving juiciness and texture.
Beverages & Powders: Aids in dispersing fat-soluble components (e.g., in protein shakes or instant drinks).
PE bags inside Net weight:25kg/carton
Shelf life: 12 months in unopened originial packaging under the storage condition.
Storage: Avoid sunlight,rain ans store in unbroken packaging at the cool, dry. And well ventilated place. The storage temperature should below 25ºC
Shelf life: 12 months in unopened originial packaging under the storage condition.
Storage: Avoid sunlight,rain ans store in unbroken packaging at the cool, dry. And well ventilated place. The storage temperature should below 25ºC
