Food grade sodium stearyl lactate, sodium stearyl lactate effect, stearoyl lactate ..

CSL sodium English: Sodium stearoyl lactate Molecular formula: C17H25 or C15H31n CAS: 25383-99-7 features: strong interaction can occur with wheat protein, wherein the hydrophilic group will work with wheat gluten gliadin combined, while the hydrophobic group is gluten and wheat combine to form gluten - protein complexes, so that the gluten network is more detailed and flexible, thereby increasing the volume of bread dough and baked goods hold gas. This role in the interaction with milk proteins, but also can get a good whipping and inflatable capabilities. In addition, aliphatic groups such emulsifiers can extend into amylose go helical configuration, thereby forming a stable complex spiral. Thus, the formation of a more compact, complete and not susceptible to mechanical failure states flour gluten and starch by such emulsifiers can, make the dough improves flexibility, extensibility and toughness in the modulation process, from the to strengthen the role of the dough; in the baking process, since the combination of starch and starch inhibits new crystallization and resurrection, acts to prevent loose of bread aging and organizational role. This effect manifested in bread, and it is an increase in volume, easy to collapse and aging, and soft tissue uniform, easy to harden the dregs. Characters: white powder or flake solid, can be dispersed in hot water, soluble in hot grease. Properties and Uses: It has the role of gluten, emulsification, anti-aging, preservation, used in bread, bread, instant noodles, noodles, dumplings and other flour products. 1, enhanced elasticity of the dough, toughness and hold gas, increasing the volume of bread, buns, improving organizational structure. 2, noodles, instant noodles smoother surface, broken bars low Naizhu resistant foam, more chewy. 3, make cookies easy stripping, neat appearance, the level of clear, crisp taste. 4, can interact with amylose, delay and prevent the food aging, extend the preservation time. 5, to improve the quality of frozen food, improve the organizational structure to avoid surface cracking, prevent the filling from leaking.