Bread Improver (Calcium Stearoyl Lactylate) CSL E482 Chemicals

Product Details
Customization: Available
CAS No.: 5793-94-2
Formula: C42h78cao8
Manufacturer/Factory, Trading Company
Diamond Member Since 2016

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Registered Capital
5000000 RMB
Plant Area
>2000 square meters
  • Bread Improver (Calcium Stearoyl Lactylate) CSL E482 Chemicals
  • Bread Improver (Calcium Stearoyl Lactylate) CSL E482 Chemicals
  • Bread Improver (Calcium Stearoyl Lactylate) CSL E482 Chemicals
  • Bread Improver (Calcium Stearoyl Lactylate) CSL E482 Chemicals
  • Bread Improver (Calcium Stearoyl Lactylate) CSL E482 Chemicals
  • Bread Improver (Calcium Stearoyl Lactylate) CSL E482 Chemicals
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  • Overview
  • Product Description
  • Usage
  • Our Advantages
  • Packaging & Shipping
Overview

Basic Info.

Model NO.
E482
Packaging Material
Paper
Storage Method
Normal
Shelf Life
>12 Months
Type
SSL/CSL
Resource
Natural
Property
Non-ionic Emulsifiers
Classification
Food Additives
Appearance
Powder
Mf
C42h78cao8
Fema No
751.14192
Transport Package
25kg/CTN(5*5kg)
Specification
FCC
Trademark
GY
Origin
China
HS Code
3402130090
Production Capacity
5000mt/Year

Product Description

Product Description

Calcium stearoyl lactylate (calcium stearyl lactylate) referred to CSL, molecular formula C48H86CaO12, relative molecular mass of 895.30. This product is combined with the gluten in wheat flour, you can enhance the flexibility and stability of the surface, thus increasing the dough elasticity and toughness, can be reduced pasting, make soft dough leavening, but also to prevent aging bread.
 

Bread Improver (Calcium Stearoyl Lactylate) CSL E482 Chemicals
Bread Improver (Calcium Stearoyl Lactylate) CSL E482 Chemicals

 

details:
Items Specifications
Acid Value (mgKOH/g) 55-83
Ester Value (mgKOH/g) 90-190
Heavy Metals(pb) (mg/kg) ≤10mg/kg
Arsenic (mg/kg) ≤3 mg/kg
calcium% 1-5.2
Total lactic acid % 15-40
lead(mg/kg) ≤5
mercury(mg/kg) ≤1
Cadmium(mg/kg) ≤1
 
Usage

1 mainly used in spicy puffed food, bread, bread, pasta, noodles, dumplings;

2 also used for milk, creamer, margarine, cream, meat products, animal and vegetable oils emulsified foods.
Product function:
1  Enhanced dough elasticity, toughness and hold gas, increasing bread, bread volume and improve the organizational structure.
2  interaction with amylose, delay and prevent the food aging.
3   make cookies easy stripping, neat appearance, the level of clear, crisp taste.
4   make spicy food taste chewy, soft, extend the preservation time.
5  noodles, vermicelli, instant noodles smoother surface, broken bars low Naizhu resistant foam, more chewy.
6  improve the quality of frozen food, improve the organizational structure to avoid surface cracking, prevent the filling from leaking.
 
Our Advantages

1.Marketing and sales partner to leading suppliers of food and feed and single spices&herbs additives and ingredients.

2.A broad range of high quality products, manufactured by leading producers, and supported with outstanding quality control systems.
3. 10 years of experience, resulting in a solid reputation in the global food additives industry.
4.Professional and outstanding logistic expertise.
5. Proven state of the art service and reliability.
6.Highly skilled scientific and technical staff, assuming product and market development, and guaranteeing optimal support to customers and suppliers on promotion, registration, marketing and sales.
7.Competence for product and concept development, leading to the introduction of innovative food additives on a global level.
 
Packaging & Shipping

Net weight 25KG/900KG per plastic woven bag lined with polyethylene bag or at the requirement of customer. The 20GP container can install 18MT(with trayer) or 20MT(without trayer) .
Bread Improver (Calcium Stearoyl Lactylate) CSL E482 Chemicals

Shipping:
1. For the sample order: we will shipped by International express, such as DHL, TNT, EMS, UPS, FedEx, ect.
2. If your order is large, we will consider the Air or Sea transport, all the details terms we will discuss in the Contact, We will arrange according to your request.

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