Sodium Stearoyl Lactylate in Wholesale
1. Enhance the elasticity, toughness, Sodium Stearoyl Lactylate (SSL) is a powerful ingredient that significantly enhances various food products. In dough-based items like bread and steamed bread, SSL boosts elasticity, toughness, and air retention, leading to increased volume and a finer crumb structure.
For noodles and instant noodles, it creates a smoother surface, reduces breakage, improves cooking resistance, and enhances chewiness. When used in biscuits, SSL facilitates easy demolding, ensures a neat appearance with clear layers, and contributes to a crispier texture.
Furthermore, SSL actively interacts with amylose, effectively delaying staling and extending shelf life. It also improves the quality of frozen foods by refining their texture, preventing surface cracking, and ensuring fillings remain intact.and air retention of the dough, increase the volume of bread and steamed bread, and improve the structure of the dough.
2. Make the surface of noodles and instant noodles smoother, with a low stripping rate, resistance to foaming and cooking, and more chewy.
3. Make the biscuits easy to demould, the appearance is neat, the layer is clear, and the taste is crisp.
4. It can interact with amylose to delay and prevent food aging and prolong the preservation time.
5. Improve the quality of frozen food, improve the organizational structure, avoid surface cracking, and prevent the filling from leaking.
Sodium Stearoyl Lactylate (SSL) is a powerful ingredient that significantly enhances various food products. In dough-based items like bread and steamed bread, SSL boosts elasticity, toughness, and air retention, leading to increased volume and a finer crumb structure.
For noodles and instant noodles, it creates a smoother surface, reduces breakage, improves cooking resistance, and enhances chewiness. When used in biscuits, SSL facilitates easy demolding, ensures a neat appearance with clear layers, and contributes to a crispier texture.
Furthermore, SSL actively interacts with amylose, effectively delaying staling and extending shelf life. It also improves the quality of frozen foods by refining their texture, preventing surface cracking, and ensuring fillings remain intact.
