- All
- Product Name
- Product Keyword
- Product Model
- Product Summary
- Product Description
- Multi Field Search
 |
| Quantity: | |
|---|---|
Key Features of Sodium Stearoyl Lactylate:
Emulsification: SSL acts as an effective emulsifier, facilitating the mixing and stabilization of oil and water phases in various food products. It helps create stable emulsions by reducing interfacial tension between immiscible components.
Dough Strengthening: In baking applications, SSL contributes to dough strengthening by improving gluten formation and elasticity. It enhances the texture and volume of bakery products like bread, rolls, and cakes.
Conditioner: SSL functions as a conditioner by improving the structure and crumb uniformity of baked goods. It helps retain moisture, extend freshness, and improve shelf life.
Texture Enhancement: SSL can enhance the texture and mouthfeel of food products by providing a smoother and creamier consistency. It aids in achieving desirable sensory attributes in items such as dairy products, desserts, and sauces.
Applications of Sodium Stearoyl Lactylate:
Bakery Products: SSL is widely used in the production of baked goods such as bread, rolls, cakes, and pastries. It improves dough handling properties, increases volume, and extends shelf life.
Dairy Products: SSL finds application in dairy products like processed cheese, whipped toppings, ice cream, and yogurt. It helps stabilize emulsions, improve texture, and prevent syneresis (the separation of liquid from gels or solids).
Sauces and Dressings: SSL is used in sauces, dressings, and condiments to enhance emulsion stability, improve texture, and provide a smooth, creamy mouthfeel.
Processed Meats: In processed meat products like sausages and hot dogs, SSL contributes to improved texture, binding, and water retention. It helps maintain juiciness and prevents fat separation.
Other Food Products: SSL may also be found in various other food products, including soups, instant noodles, desserts, and convenience foods, where it functions as an emulsifier, stabilizer, and texture enhancer.
Key Features of Sodium Stearoyl Lactylate:
Emulsification: SSL acts as an effective emulsifier, facilitating the mixing and stabilization of oil and water phases in various food products. It helps create stable emulsions by reducing interfacial tension between immiscible components.
Dough Strengthening: In baking applications, SSL contributes to dough strengthening by improving gluten formation and elasticity. It enhances the texture and volume of bakery products like bread, rolls, and cakes.
Conditioner: SSL functions as a conditioner by improving the structure and crumb uniformity of baked goods. It helps retain moisture, extend freshness, and improve shelf life.
Texture Enhancement: SSL can enhance the texture and mouthfeel of food products by providing a smoother and creamier consistency. It aids in achieving desirable sensory attributes in items such as dairy products, desserts, and sauces.
Applications of Sodium Stearoyl Lactylate:
Bakery Products: SSL is widely used in the production of baked goods such as bread, rolls, cakes, and pastries. It improves dough handling properties, increases volume, and extends shelf life.
Dairy Products: SSL finds application in dairy products like processed cheese, whipped toppings, ice cream, and yogurt. It helps stabilize emulsions, improve texture, and prevent syneresis (the separation of liquid from gels or solids).
Sauces and Dressings: SSL is used in sauces, dressings, and condiments to enhance emulsion stability, improve texture, and provide a smooth, creamy mouthfeel.
Processed Meats: In processed meat products like sausages and hot dogs, SSL contributes to improved texture, binding, and water retention. It helps maintain juiciness and prevents fat separation.
Other Food Products: SSL may also be found in various other food products, including soups, instant noodles, desserts, and convenience foods, where it functions as an emulsifier, stabilizer, and texture enhancer.
