Application of Sodium stearoyl lactylate(SSL) in Kinds of Food
Sodium Stearoyl Lactylate(SSL) has the functions of increasing the expansion rate, softening the texture and taste, increasing the gluten, emulsifying, anti-aging, and keeping fresh etc. It is widely used in bread, cake, steamed bread, instant noodles, noodles and dumplings etc.
1. Application in bread:
Enhancing the dough's air-holding capacity and resistance-fermentation capacity, significantly increasing the volume of bread; strengthening the network structure of gluten, increasing the stable elasticity of the gluten, reducing the degree of weakening of the dough, and improving the performance to be processed; improving the internal structure to make it uniform, fine, white and in good layers; delay the aging of starch, make the product soft, and effectively extend the freshness period of bread.
2. Application in cake:
Significantly increase the volume of the cake, improve the texture and make the taste more delicate.
3. Applications in cookies and biscuits:
Make the distribution of water, flour and fat in the dough to be more uniform, avoid surface foaming, reduce the amount of grease used, reduce burrs and waste happend, improve the formation and uniformity of gluten, and make the product not easy happening shrinkage and deformation.
4. Applications in milk beverages:
Improve the stability and dispersibility of beverages, prevent the occurrence of starch- emergence and delamination, and improve the uniformity and taste of products.
5. Application in ice cream:
Improve the whipping properties, make the ice cream richer in aroma, sweeter, softer and more delicate; make the ice cream more resistant to melting and in a larger expansion rate.
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