Calcium stearoyl lactylate has good emulsification

Has good emulsifying, anti-aging, gluten, preservation and so on, mainly used in spicy puffed food,Lactic acid (cream), bread, steamed bread, noodles, instant noodles, dumplings, milk and other foods. White powder or flake solid, can be well dispersed in hot water, soluble in ethanol and hot oils, with a pleasant caramel odor, an anionic emulsifier, HLB value of 5.1.
Product characteristics: good emulsifying, anti-aging, gluten, preservation and so on.Enhanced dough elasticity, toughness and holding gas, increasing the bread, bread volume and improve the organizational structure.
Interaction with amylose, lactic acid powder and prevent the food aging.
Make biscuits easy stripping, neat appearance, level of clarity, crisp taste.
Make food taste spicy noodle, soft and extend the preservation time.