| ≥1 piece |
specification:
Acid Value(mg KOH/g):33-85
Ester Value (mg KOH/g):140-180
As%:0.0003max
Heavy Metal(at Pb):0.0001max
Application
1Calcium stearoyl lactylate is an emulsifier used as a dough strengthener in baked goods. It has several features that combine to make it very popular with bakers.
2It maintains the texture of fresh baked bread by keeping the amylose starch in its gelled state, preventing its recrystallization.
3It makes the gluten in the bread stronger and more extensible, increasing the volume of the loaf.
4It disperses the fats in the bread, making it softer, while allowing less fat to be use.
5It absorbs water, allowing the baker to get 1 to 1.5% more loaves from the same ingredients, thus making each loaf less expensive.
6It has a sweet taste, allowing less sugar to be used in the bread.