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Calcium-Sodium Stearyl Lactate [CSL-SSL]

Properties:
Milky-white powder or flake-shaped solid which can be dispersed in hot water and soluble in hot oils and fats. It’s an anionic emulsifier with HLB value of 6.7.

Characteristics and Applications:
It can be used for emulsification, aging resistance, gluten fortifier and fresh-keeping in flour products such as bread, steam bread, noodle, instant noodle and dumplings.
(1) It can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure.
(2) It can react with amylase to delay and prevent food aging.
(3) It can produce smoother and springier surface, less ragged edge, low broken ratio, higher soaking and boiling resistance for noodle and instant noodle and make them more pliable.
(4) It can make it easier to remove biscuits from moulds to produce regular shape, distinct layers and crisp feeling in mouth.
(5) It can improve organization and structure of quick frozen food, prevent surface cracking and filling escaping.
(6) It can be used in combination with other products.

Usage:
(1) It can be directly mixed well with flour for use. 
(2) Put this product into warm water at about 60℃ with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect.
Recommended Addition Amount: 0.2~0.5 %( Calculated by Flour)

Technical Index (Take FCCIV and SSL/CSL for reference)

Package:
It is packaged with carton externally and nitrogen charged aluminum foil bag internally, 25kg/carton (5×5 kg).
Storage & Transportation:
It should be sealed and storage in cool, dry and ventilated place to avoid lumping due to moisture. Do not store or transport it with inflammable, explosive, poisonous or noxious goods. The sealing preservation period is 12 months.