CSL effect, CSL price, CSL manufacturers, ..

CSL English: Calcium stearoyl lactylate formula C42H78O8Ca C38H70O8Ca CAS: 5793-94-2 Properties: CSL [CSL], white to cream-colored powder or flaky solid block. Well dispersed in hot water, soluble in ethanol and hot grease, with a pleasant caramel odor, is anionic emulsifier, HLB value of 5.1. Product Features: Has good emulsifying, anti-aging, the role of gluten, preservation. Applications: Mainly used in spicy puffed food, creamer (creamer), bread, bread, pasta, noodles, dumplings, milk and other foods. Also for milk, creamer, margarine, cream, meat products, animal and vegetable oils emulsified foods. Product function: dough regulator; stabilizer; emulsifier; frother. Enhance the flexibility of dough, toughness and hold gas, increasing bread, bread volume and improve the organizational structure. It may interact with amylose, delay and prevent the food aging. Make cookies easy stripping, neat appearance, the level of clear, crisp taste. Makes food taste spicy noodle, soft, extend the preservation time. Noodles, vermicelli, instant noodles smoother surface, broken bars low Naizhu resistant foam, more chewy. Improve the quality of frozen food, improve the organizational structure to avoid surface cracking, prevent the filling from leaking. Usage: This product will be directly mixed with flour to use. This product was added to 6 times in warm water about 60 ℃, after made into a paste, and then added to flour ratio better. Respect for dairy creamer, etc. should be heated and emulsified emulsion well before further processing. Product Dosage: Recommended dosage of 0.2 to 0.5% (based on the amount of flour basis).