High Quality E481-Sodium Stearoyl Lactylate (SSL) Food Emulsifier with Competitive Price

• Customization: Available
• CAS No.: /
• Formula: /
• Model NO.: E481
• Packaging Material: Metal
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: Ssl
• Resource: Natural
• Property: Non-ionic Emulsifiers
• Appearance: Ivory Powder or Flake-Shaped Solid
• Acid Value (Mgkoh/G): 60-80
• Ester Value(Mgkoh/G): 150-190
• Total Lactic Acid(%): 15-40
• Heavy Metals (as Pb) (Mg/Kg): ≤ 10
• Transport Package: 25kg/CTN(5*5kg)
• Specification: FCC
• Trademark: GengYang Chemical Materials
• Origin: China
• HS Code: 3402130000
• Production Capacity: 10000 Mt/Year

Product Description

CHARACTERISTICS
·Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 8.3.
 ·It has a slight acidic smell.                                                             
·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, among others.
 
 
APPLICATION FIELD OR USES
·Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure.
·It can react with amylose to delay and prevent the food aging.
·It can make it easier to remove biscuits from molds to produce smooth appearance, distinct layers and crisp feeling in mouth.
·It can make hot and spicy food more pliable and softer and prolong the preservation time.
·It can produce smoother surface, lower broken ratio, higher soaking and boiling resistance for noodle, dried noodle and instant noodle, and make them chewier.
· Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping.
                                                   
HOW TO USE IT AND DOSAGE
·It can be directly mixed with flour.  
· Put this product into warm water at 60°C with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect.
· 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.
·0.2~0.5 %( Calculated by Flour)
 
PACKING FEATURES
Aluminized bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5*5KG) or packaged with moisture proof paper bag, 25kg/bag.
 
STORAGE AND TRANSPORTATION
Seal and store in cool, dry and ventilated place to avoid moisture and caking. Strictly prohibited to store and transport with explosive material or damaging.
 
SHELF LIFE
12 months

 
Technical index

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
	≤ 3	<3
LEAD (Pb) (mg/kg)	≤2	<2

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