E482 CSL – Calcium Stearoyl -2- Lactylate
CLASS
Emulsifier
PACKAGE FEATURES
25 kg Kraft Bag
DESCRIPTION AND INGREDIENTS: They are special products obtained by reaction stearic acid and lactic acid with calcium salts of vegetable oils and polymers thereof.
SYNONYMOUS: CSL; Calcium Stearoyl Lactylate
APPEARANCE: Cream white fluid powder. It has a slight acidic smell.
SOLUBILITY: It can be decomposed and dispersed in water.
INTENDED USAGE:
- It enhances dough standard and the volume capacity of leavened products .It ensures thin bread crust formed
- It retards staling
- It ensures quality products are produced with frozen leavened products
- Little pore structure of pastry and cakes ( sponge cakes) ensures long term freshness. Albumin enhances shaking quality
USAGE AREA :
- Fine bakery products
- Bread and bread varieties
- Pastry and cake mixtures
- Oil emulsions
- Sweets
- Dietary foods
- Cereal and potato based appatizers
- Canned chopped, minced meat products
- Cream and cream mixtures
- Sugar based candies
- Hot drink powders
- Breakfast cereals
- Cereal based appatizers
QUANTITY OF USAGE: It is determined by the prctitioner according to intended use and place of use.
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