Calcium stearoyl-2-lactylate have others names: calcium stearoyl lactylate,E482 and CSL, it has excellent dough strengthening and good tissue softening. It interacts with protein in the dough to enhance dough strength, improve dough elasticity, toughness and machinability, and improve gas retention. It also interacts with direct starch, continues starch aging, keeps bread soft, and extends bread storage and shelf life.
1. Mainly used in spicy puffed food, bread, taro, noodles, instant noodles, dumplings;
2. Also used in milk, non-dairy creamer, margarine, whipped cream, meat products, animal and vegetable oil emulsified foods.
1. Mix this product directly with flour and use it evenly.
2. Add this product to 6 times of warm water of about 60 °C, make it into a paste, and then add it to the flour in proportion.
3. For the non-dairy creamer and other aspects, it should be heated and emulsified with the emulsified body before further processing.
The recommended addition amount is 0.2~0.5% (calculated by the amount of flour).
Package as the buyer request.
Shipment at sight.