● Full Name: Bread Improver- Sodium Stearoyl Lactylate
● Product Type: emulsifier, food grade
● Color: White
● Odor: pleasant caramel odor
● Form: solid powder
● Executive standard: GB 1886.92-2016
● CNS: 10.011
● INS: 481i
● CAS: 25383-99-7; 18200-72-1
DAHE Enterprise® SSL(Sodium Stearoyl Lactylate) Bread Improver
Popular ingredients in bakery and dairy products
Produced from vegetable-based fatty acids, DAHE Enterprise® SSL is available in variants where the type of fatty acid and lactic acid content determine the functionality.
It 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, cookies and biscuits, milk beverages, ice cream, instant noodles, noodles and dumplings etc.
Applicaton in bread
Significantly increasing the volume of bread
Strengthening the network structure of gluten
Reducing the degree of weakening of the dough,
Improving the internal structure to be uniform, fine, white and in good layers
Extend the freshness period of bread.
Application in cake
Significantly increase the volume of cake.
Improve the texture and make the taste more delicate.
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
Make the product not easy happening shrinkage and deformation
Applications in milk beverages
Improve the stability and dispersibility of beverages.
Prevent the occurrence of starch- emergence and delamination.
Improve the uniformity and taste of products.
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.
Committed to provide safe, high-quality, innovative and practical raw materials for the food industry at home and abroad. With the expertise and mature technology in the field of emulsifier and the correct grasp of the market, it rises rapidly.
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