Inggeris
JIANGSU KHONOR CHEMI -CALS CO.. TERHAD
Jenis :Pengemulsi
Dan Tidak:E481
CAS N:25383-99-7
Kuantiti dalam 20' FCL:18MTs
Pembungkusan:beg 25kg
Detailed Introduction of Sodium Stearoyl Lactylate (SSL)
Sodium Stearoyl Lactylate (SSL) is an emulsifier and dough conditionerbiasa digunakan dalambaking, kuih-muih, danproduk tenusu. Ia berasal daripadalactic aciddanasid stearik, making it both a pengemulsi bukan ionikdan agaram natrium. SSL is recognized as E481, a commonly used bahan tambahan makanan.
Bahan Mentah:
Asid Stearik (Fatty acid source)
Asid Laktik (Derived from fermentation)
Natrium Hidroksida (to form sodium salt)
Proses Pengeluaran:
Lactylation reactionantaralactic aciddanasid stearik.
Peneutralandengannatrium hidroksidauntuk membentukSodium Stearoyl Lactylate.
The final product is purified, dried, and packaged to meet piawaian gred makanan.
Dough Conditioner– bertambah baikdough elasticity, machinability, danrise in bread and cakes.
Texture Enhancement – Softens texturedalambiscuits, cookies, danpasta products.
Pengekalan Kelembapan– Membantu mengekalkankesegarandanmoisture contentdalamrotidankuih muih.
Meningkatkan Jangka hayat– Memanjangkanjangka hayat of baked goods by reducing staleness.
Emulsifier in Ice Creams & Dairy Creams– Meningkatkancreaminessdan menghalangpenghabluran in ice creams.
Improves Homogeneity– Memastikanuniform texturedankelikatandalamliquid dairy products.
Stabilizer in Yogurt– Membantu mengekalkantekstur licindalamyogurtdancream-based products.
Emulsifier for Sauces & Dressings– Menyediakanuniform consistencydalamsalad dressing, mayonis, dansauces.
Improves Texture in Processed Meats– Meningkatkantexture and moisture retentiondalamdaging yang diprosesdansosej.
✅ Versatile Emulsifier – Works well in both oil-in-waterdanwater-in-oil emulsions.
✅ Improves Dough & Product Quality– Meningkatkankekuatan doh, rise, dansoftness.
✅ Non-Toxic & Food-Grade – Safe for consumption, approved by global pihak berkuasa keselamatan makanan.
✅ Enhanced Shelf Life– Membantu mencegahoil separationdankebusukan in bakery and dairy products.
✅ Cost-Effective & Reliable- Sesuai untukhigh-volume industrial food processing.
| Harta benda | Spesifikasi |
|---|---|
| Penampilan | Serbuk putih hingga putih pucat |
| Nama Kimia | Sodium Stearoyl Lactylate (SSL) |
| Nombor E | E481 |
| Keterlarutan | Soluble in water, oils, and fats |
| Nilai Asid (mg KOH/g) | ≤ 5 |
| Kandungan Lembapan (%) | ≤ 2.0% |
| Nilai Saponifikasi | 90 - 120 |
| Fatty Acid Composition | ≥ 70% Stearic Acid |
| Logam Berat (ppm) | ≤ 10 ppm |
| Arsenik (As, ppm) | ≤ 2 ppm |
| Jangka hayat | 24 bulan |
| Pembungkusan | Beg 25kg atau pembungkusan tersuai |
Palsgaard(Denmark)
Kumpulan Kerry(Ireland)
BASF(Jerman)
DuPont(AS)
Jiangsu Khonor Chemicals Co., Limited(China)
✔ High-Purity Food-Grade SSL– Bertemupiawaian keselamatan makanan global for emulsifiers.
✔ Bekalan Pukal & Harga Berdaya Saing- Sesuai untukindustrial manufacturersdanbaking industry.
✔ Logistik Boleh Dipercayai & Penghantaran Tepat Pada Masa– Memastikanpenghantaran tepat pada masanyadanhigh-quality products.
✔ Formulasi Tersuai & Sokongan Teknikal- Menawarkan disesuaikanpenyelesaian untuk aplikasi yang berbeza.
Mencari atrusted supplier of Sodium Stearoyl Lactylate (SSL)? Jiangsu Khonor Chemicals Co., Limitedmenyediakanpremium-quality SSLuntukbaking, dairy, sauces, and other food applications. Hubungi kami untukpesanan pukal, harga dan sampel!
? Dapatkan Sebut Harga & Sampel Percuma Hari Ini!
PENERANGAN
SSL is Ivory white powder or lamellar solid with a characteristic odour.SSL has the functions for increase toughness, emulsify, improve preservation, protect fresh etc. It can be used in baked products, steamed bread, noodles, dumplings etc. Also used as an emulsifier in margarine or fresh cream or cosmetics.
Strengthen the toughness, elasticity of doughing; enlarge the physical volume of the bread and the steamed bread. Improve the construction of tissue.
Make the surface of bread and noodles smoother. Decrease the rate of rupture.
Make biscuit mold unloading easily, and make the external appearance tidy, the level of structure clear, and the taste crisp.
There is an interaction between SSL and amylose to make the time of preservation longer.
Enlarge the physical volume of frozen food. Improve the construction of tissue. Avoiding the surface to split up and prevent the filling to leak.
SPESIFIKASI
| ITEM | STANDARD |
| Penampilan | White or slightly yellowish powder or brittle solid with a characteristic odour |
| Nilai Asid (mgKOH/g) | 74 |
| Nilai Ester (mgKOH/g) | 180 |
| Logam Berat(pb) (mg/kg) | =<10mg/kg |
| Arsenic(mg/kg) | =<3 mg/kg |
| Sodium % | 1.9 |
| Total lactic acid % | 29 |
| Lead (mg/kg) | 3.2 |
| mercury(mg/kg) | 0.09 |
| Cadmium(mg/kg) | 0.8 |
Langgan E-mel anda untuk kami
Petua Surat Berita & Perniagaan
0086-19851820538
carlos@khonorchem.com
Rm 1902 Easey Comm Bldg, 253-261, Hennessy RD Wanchai HK
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