Calcium Stearoyl Lactylate CSL E482

Character:
Calcium stearoyl lactate is white to cream powder or flakes or lumps, has a special smell of caramel. Melting point 44~51 C, difficult to dissolve in cold water, 0.5g/l00mL (20 degrees C); slightly soluble in hot water, mixing water can be dispersed, 2% water suspension pH value of 4.7, soluble in ethanol (20, 8.3% degrees C), vegetable oil, hot lard. Stable in the air. Calcium stearoyl lactate for lipophilic emulsifier, HLB value of 5.1, with 1 ~ 3 milk acyl products in the baking food effect most significantly, and the average of two milk acyl is the most suitable. This product in wheat flour and gluten in combination, can enhance the stability and flexibility of the surface, and thus increase the flexibility and toughness of dough, can be reduced to paste, so that the dough is soft and soft, but also to prevent the aging of bread. Has good emulsification, anti - aging, increasing reinforcement, preservation and so on. It is mainly used in spicy puffed food, creamer (cream), bread, steamed bread, noodles, instant noodles, dumplings, milk and other food.

Security:Mouse oral LD50 was 10.985g/kg. FAO/WHO (1985) provides that ADI is 0~20mg/kg.
 

Application:Calcium stearate has excellent effect on dough strengthening and good tissue softening. It with the dough protein interactions, can enhance the strength of dough, improve dough elasticity, toughness and mechanical processing performance, can also improve the gas retention; and interaction with starch, the continuation of the starch aging, keep the bread soft, prolong the storage period and shelf life of bread.

Product function:
1, enhance the dough elasticity, toughness and gas, increase the volume of bread, steamed bread, improve the organizational structure.
2, can interact with amylose, delay and prevent the aging of food.
3, make cookies easy demoulding, neat appearance, clear and crisp.
4, the spicy food, soft and pliable, prolong the preservation time.
5, the surface of noodles, instant noodles, Hanging noodles more smooth, broken rate is low, Naipaonai cook, chewier.
6, improve the quality of quick-frozen food, improve the organizational structure, to avoid surface cracking, prevent leakage of filling.
 

Usage method:

1, the product and flour mixed with the direct use of.
2, this product is added to 60 times of 6 degrees in warm water, made after the paste, and then the proportion of added to the flour in a better effect.
3, for the end of the plant should first be emulsified with the emulsified body evenly before further processing.

Product dosage:Suggested adding amount of 0.2~0.5% (in flour dosage).

Production method:
Edible lactic acid in vacuum heating (10 ~ 1 0 DEG C) after dehydration with stearic acid and calcium carbonate or calcium hydroxide in 19 to 20 DEG C and inert gas protection for esterification reaction. The reactants yellow viscous liquid obtained after decolorization, cooling, crushing product.

Storage and packaging:25/kgs paper bag packaging, cool and dry place.