Ssl-High-Quality Halal Emulsifier Sodium Stearoyl Lactate for Baking

Product Description

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.Product Parameters

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

Product ApplicationBakery 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.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).Package 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