Sodium Stearoyl Lactylate

Sodium Stearoyl Lactylate (SSL)

Description:
Ivory white powder or lamellar solid with a characteristic odour.

Functional uses:
Have the functions for increase toughness, emulsify, improve preservation, protect fresh etc. It can be used in baked products, steamed bread, noodles, dumplings etc. Also used as an emulsifier in margarine or fresh cream or cosmetics.
1. Strengthen the toughness, elasticity of doughing; enlarge the physical volume of the bread and the steamed bread. Improve the construction of tissue.
2. Make the surface of bread and noodles smoother. Decrease the rate of rupture.
3. Make biscuit mold unloading easily, and make the external appearance tidy, the level of structure clear, and the taste crisp.
4. There is an interaction between SSL and amylose to make the time of preservation longer.
5. Enlarge the physical volume of frozen food. Improve the construction of tissue. Avoiding the surface to split up and prevent the filling to leak.

Solubility:
Dispersible in hot water. Dissolve in ethanol or hot oil and fat.
HLB = 8.3.

Technical Specifications:
Acid value (mgKOH/g) 60-90
Ester value (mgKOH/g) 150-190
Total lactic acid (%) 31.0-34.0
Heavy metals (calculated by Pb) % í_0.001
Arsenic (calculated by As) % í_0.0003
Sodium content 3.5-5.0.

Operation method and use level:
1. Mixes with flour directly and uses symmetrical.
2.The effect is better if adds the product to the six times of warm water which the temperature is about 60 degrees first and make them became a kind of paste, then mixes with flour pro rate.
3. The proposal of append: 0.2-0.5% (account with the amount of flour).

Store and transportation:
Seal to store in the low temperature, dry, cool and well-ventilated place, in order to prevent the moisture absorption and caking. Strictly forbid to store and transport with materials that is explosive, combustible or deleterious. The storage life is 18 months.


Packaging:
Aluminized bag vacuum packing with nitrogen inside.
Net weight:25KG/CTN(5*5KG).

Sodium Stearoyl Lactylate(SSL)
Chemical Structure:

Characters:
Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 8.3.
Applications:
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. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc.
(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 60â?? 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 %( Calculated by Flour, Refer to GB2760-2011)
Technical Index
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

Calcium stearoyl lactylate (CSL).


Aluminized bag vacuum packing with nitrogen inside.

Sodium Stearoyl Lactylate (SSL)

Ice Cream Stabilizer

Polyglycerol Polyricinoleate (PGPR)

Carboxymethyl cellulose sodium(CMC)

For price, specification and other details please contact us.

Polyglycerol Esters of Fatty Acids (PGE)

Description:
Straw yellow powder or lamellar solid.

Functional uses:
It has the properties which are anti-high temperature and acid fastness. It is kind of hydrophilic glyceryl monostearate. It has high HLB and better emulsification. The ability of TGMS is better than glyceryl monostearate.
It is used as emulsifier, penetrant, stabilizer, quick-dissolving agent, antistaling agent, wetting agent, dispersing agent in ice cream, rice and flour, baked products, sweets, dairy products, and meat.

Solubility:
Dispersive in hot water. Soluble in organic dissolvent such as ethanol or lipid.

Technical index:
Iodine value (gI2/100g) í_3.0
Acid value (mgKOH/g) í_5.0
Sulfate ash % í_1.0
Specification value(mgKOH/g) 120_135
Heavy metals (calculated by Pb)% í_0.001
Arsenic (calculated by As) % í_0.0003
Melting point(ºC) 53_58 .

Operation method and Use level:
Add PGFE to the water which temperature is above 70ºC and mix them sufficient or mix PGFE in the flour for use. The suggestion of maximum in bread and cake: 0.1g/kg. The suggestion of maximum in ice cream: 3g/kg.

Packing:
Aluminized bag vacuum packing with nitrogen inside.
Net weight:25KG/CTN(5*5KG).


Aluminized bag vacuum packing with nitrogen inside.
Net weight:25KG/CTN(5*5KG).

High Natural food grade sucralose Sweeteners for food and beverage industry

Essential details

Storage Type: Cool and dry place Specification: Sucralose
Shelf Life: 2 year, 24 Months Manufacturer: Global
Ingredients: Sweeteners Content: Sucralose
Instruction for use: Use as appropriate CAS No.: 56038-13-2
Other Names: Sucralose MF: C12H19Cl3O8
EINECS No.: 259-952-2 FEMA No.: NA
Type: Sweeteners, Sweeteners Model Number: Sucralose
Description: White crystalline powder Application: Food Additive
Standard: FOOD GRADE Assay: 98%-102%
Packing: 25KG/BAG Sample: Available
Storage: Cool Dry Place


Testing Item Standard Result
Assay Content 98.1102.0% 99.78%
Loss on Drying 2% 0.1%
Specific Rotation at 20â +84.0 +87.5 +85.7
Ignited Residue 0.7% 0.10%
Hydrolysis products 0.1% Complies
Methanol 0.1% Undetected
Heavy Metals mg/kg 10mg/kg â?¤10mg/kg
Arsenic(As) mg/kg 3mg/k Undetected
Taste and Odor No abnormal taste or odor Passes test
Lead 1 mg/kg Undetected
Fe mg/kg â?¤10mg/kg 10mg/kg
Related substances 0.5% <0.5%
Triphenylphosphine Oxide 0.0001 % â?¤0.0001 %
Sulphated ash 0.7% 0.7%

Characters:
Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with hlb value of 5.1.

Applications:
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. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc.
(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. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth.
(2) it can make hot and spicy food more pliable and softer and prolong the preservation time.
(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 60centidegree 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 addition amount: 0.2~0.5 %( calculated by flour)
Technical index (refer to fcciv and fao/who)


Aluminized bag vacuum packing with nitrogen inside. Net weight: 25kg/ctn(5*5kg). 10.8mt to one 20fcl