1.Name:Calsium Stearoyl Lactylate
2.Product type: Emulsifier

It has the functions to increase toughness, emulsify, improve preservation, keep fresh etc. It can be used in baked products, steamed bread, noodles, dumplings etc.
(1). Strengthen the toughness, elasticity of doughing; enlarge the physical volume of the bread and the steamed bread. Improve the construction of tissue.
(2). Make the surface of bread and noodles smoother. Decrease the rate of rupture.
(3). Make biscuit mold unloading easily, and make the external appearance tidy, the level of structure clear, and the taste crisp.
(4). Enlarge the physical volume of frozen food. Improve the construction of tissue. Avoid the surface to split up and prevent the filling to leak.


(1).It can be directly mixed well with flour for use.
(2).Put this product into warm water at  60 °C with proportion of 1:6 to get paste shaped substance,ten add it into proportion to obtain better effct.
.Recommended Addition Amount :0.2 – 0.5% (account with the amount of flour)
. Acidity regulators; The dough conditioner; Stabilizing agent; Emulsifier; The foaming agent, soft agent, quality improver

Acid Value (mgKOH/g) 55-83
Ester Value (mgKOH/g)  90-190
Heavy Metals(pb) (mg/kg)  ≤10mg/kg
Arsenic (mg/kg)  ≤3 mg/kg
calcium%  1-5.2
Total lactic acid %  15-40
lead(mg/kg)  ≤5
mercury(mg/kg)  ≤1
Cadmium(mg/kg)  ≤1

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