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Page Views: 250 Date Added: 05/19/2009 Last Updated: 05/19/2009 Expiry Date: 05/14/2028 Product/Service Details Sodium stearoyl lactylate is an emulsifier used as a dough strengthener in baked goods. It has several features that combine to make it very popular with bakers. It maintains the texture of fresh baked bread by keeping the amylose starch in its gelled state, preventing its recrystallization. It makes the gluten in the bread stronger and more extensible, increasing the volume of the loaf. It disperses the fats in the bread, making it softer, while allowing less fat to be used. It absorbs water, allowing the baker to get 1 to 1.5% more loaves from the same ingredients, thus making each loaf less expensive. It has a sweet taste, allowing less sugar to be used in the bread. Additional photos

Company Information (Henan Hengcheng Chemical Co., Ltd)

Company Profile: henry.chem at hotmail.com We are a professional and reliable manufacturer of Food Emulsifers, certified by ISO9001:2000, HACCP and Kosher. Ascribed to our excellent quality control, best sales services, fast delivery time and competitive price, our products are sold well in such countries and regions as America, EU, Middle East and Southeast Asia. In order to acquaint you with our business line, we specially list our strong items suppliable at present, for your reference, as follows: Sodium Stearoyl Lactylate (SSL) Calcium stearoyl lactylate (CSL) Diacetyl Tartaric Acid Esters of Mono and Diglycerides (DATEM) Polyglycerol Esters of Fatty Acids (PGE) Glyceryl Monolaurate (GML) Glyceryl Monostearate (GMS) Span and Tween series In order to diversify our existing market, we are interested in supplying our high quality products to you on favorable terms and conditions upon receipt of your inquiries. We thank you very much for your attention and look forward to your reply soon.. >> More Website URL: http://www.bridgat.com/u5012