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Home > Products >  CAS No.18200-72-1 food additives emulsifier sodium stearyl lactate with competitive price

CAS No.18200-72-1 food additives emulsifier sodium stearyl lactate with competitive price CAS NO.18200-72-1

  • Min.Order: 1 Gram
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Keywords

  • CAS No.18200-72-1
  • food additives
  • emulsifier sodium stearyl lactate

Quick Details

  • ProName: CAS No.18200-72-1 food additives emuls...
  • CasNo: 18200-72-1
  • Application: Freshwater fish: Cyprinus carpio, cruc...
  • DeliveryTime: 3-7days
  • PackAge: 1kg/ Auminum foil bag 25kg/ Drum Or ...
  • Port: Shanghai
  • ProductionCapacity: 6000 Metric Ton/Month
  • Purity: 99%
  • LimitNum: 1 Gram

Superiority

We offer specialized logistic service including export declaration,customs clearance and every detail during shipment,this makes us able to offer you one-stop service from the order to the products transported to your hand.

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1. Tailor-made for every customers. 

2. Third-party test for the products you demand. 

3. Test your counter-samples and produce them for you. 

4. Best discount for old customers. 

5.24 hours service.

Details

Chemical Name: Sodium stearyl lactate 

Other name: SSL

Formula: C21H41NaO3

Molecular Weight: 364.53821

Purity: 99%

Appearance: White powder

 

 

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.

 

 

3)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.

 

 

 

ITEM

 

SPECIFICATION        

RESULT

APPEARANCE

 

Ivory powder

Ivory powder       

Acid value (mgKOH/g)

 

60-90

76.1

Ester value(mgKOH/g)

 

130-180

144.0

TOTAL LACTIC ACID(%)     

  

15-40

31

HEAVY METALS  (as Pb) (mg/kg)

 

≤ 10

<10

ARSENIC (As) (mg/kg)

 

≤ 3

<3

LEAD (Pb) (mg/kg)

 

≤2

<2

 

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