Calcium Stearoyl Lactylate

Item No.: 00126
Calcium Stearoyl Lactylate is an anionic emulsifier with HLB value of 3-6. It has good anti-aging, reinforcing and fresh-keeping functions.Please leave your infomation, we will send some sample or case to you.
  • TYPE:
    EMULSIFIERS
  • CAS:
    5793-94-2
  • EINECS:
    227-335-7
  • HS CODE:
Description Specification Applications
Description
product information
Calcium stearoyl lactylate is an anionic emulsifier with an HLB value of 3-6 . It has good anti-aging, reinforcing and fresh-keeping functions. It is suitable for emulsification of bread, steamed bread, noodles, instant noodles, dumplings, milk, vegetable fat powder, margarine, fresh cream, meat products and animal and vegetable oils.
Basic information and chemical properties
form White to pale yellow powder
IF C 42 H 78 CaO 8
megawatt 751.14192
Melting point 45.7-48.7 °C
   
Specification
ITEMS STANDARD
State White to light yellow powder
Have a particular smell
Acid value 50~130 mg KOH/g
Ester value 125~190 mg KOH/g
Total lactic acid 15~40 w/%
Calcium content 1.0~5.2 w/%
Pb ≤2.0 mg/kg
Applications

1. Enhance the elasticity, willfulness and gas holding of dough, increase the volume of bread and steamed bread, and improve the organizational structure.
2. It can interact with amylose to delay and prevent food aging.
3. Make biscuits easy to demould and neat in appearance.
4. It can make spicy food taste smooth and soft, and prolong the preservation time.
5. Make the surface of noodles, vermicelli and instant noodles smoother, with low breaking rate, foam resistance and boiling resistance.
6. Improve the quality of quick-frozen food, improve the organizational structure and avoid surface cracking.
Application method and scope
1. It can be directly mixed with other powders.
2. Add in 70℃ warm water, stir well and use.
3. Users can also use appropriate methods for different products and processes.

 

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