Calcium Stearyl Lactylate

Calcium stearyl lactylate is ivory powder or flake-shaped solid. Dispersed well in hot water, can be used for emulsification, aging resistance, gluten fortifying, etc. CSL has the function of strengthening the dough ,emusifying, anti-staling,enlonging shelflife etc. And it can be widely used in bakery, noodles, dumplings etc.

Calcium stearyl lactylate is ivory powder or flake-shaped solid. Dispersed well in hot water, it can be used for emulsification, aging resistance, gluten fortifying, etc. In yeast-raised bakery products, lactylates can be used to offer excellent dough matching properties, to increase bread volume and to improve the crumb softness. And they can provide good yeast-raised dough strengthening effects.

Calcium stearyl lactylate is ivory powder or flake-shaped solid. Dispersed well in hot water, it can be used for emulsification, aging resistance, gluten fortifying, etc. CSL has the function of strengthening the dough, emusifying, anti-staling, extending shelflife, etc. And it can be widely used in bakery, noodles, dumplings etc.

Calcium stearyl lactylate is an ivory powder or a flake-shaped solid. Dispersed well in hot water, can be used for emulsification, aging resistance, gluten fortifying, etc. In yeast-raised bakery products, lactylates can be used to provide excellent dough-matching properties, increase bread volume, and improve the crumb softness. And they can provide good yeast-raised dough strengthening effects.

Calcium stearyl lactylate is ivory powder or flake-shaped solid. Dispersed well in hot water, can be used for emulsification, aging resistance, gluten fortifying,etc. In yeast-raised bakery products, lactylates can be used to offer excellent dough matching properties, to increase bread volume and to improve the crumb softness. And they can provide good yeast-raised dough strengthening effects.