Calcium stearoyl lactate is white to cream powder or flakes or
lumps, has a special smell of caramel. Melting point 44~51 C,
difficult to dissolve in cold water, 0.5g/l00mL (20 degrees C);
slightly soluble in hot water, mixing water can be dispersed, 2%
water suspension pH value of 4.7, soluble in ethanol (20, 8.3%
degrees C), vegetable oil, hot lard. Stable in the air. Calcium
stearoyl lactate for lipophilic emulsifier, HLB value of 5.1, with
1 ~ 3 milk acyl products in the baking food effect most
significantly, and the average of two milk acyl is the most
suitable. This product in wheat flour and gluten in combination,
can enhance the stability and flexibility of the surface, and thus
increase the flexibility and toughness of dough, can be reduced to
paste, so that the dough is soft and soft, but also to prevent the
aging of bread. Has good emulsification, anti - aging, increasing
reinforcement, preservation and so on. It is mainly used in spicy
puffed food, creamer (cream), bread, steamed bread, noodles,
instant noodles, dumplings, milk and other food.
Security:Mouse oral LD50 was 10.985g/kg. FAO/WHO (1985) provides
that ADI is 0~20mg/kg.
Application:Calcium stearate has excellent effect on dough
strengthening and good tissue softening. It with the dough protein
interactions, can enhance the strength of dough, improve dough
elasticity, toughness and mechanical processing performance, can
also improve the gas retention; and interaction with starch, the
continuation of the starch aging, keep the bread soft, prolong the
storage period and shelf life of bread.
1, enhance the dough elasticity, toughness and gas, increase the
volume of bread, steamed bread, improve the organizational
2, can interact with amylose, delay and prevent the aging of food.
3, make cookies easy demoulding, neat appearance, clear and crisp.
4, the spicy food, soft and pliable, prolong the preservation time.
5, the surface of noodles, instant noodles, Hanging noodles more
smooth, broken rate is low, Naipaonai cook, chewier.
6, improve the quality of quick-frozen food, improve the
organizational structure, to avoid surface cracking, prevent
leakage of filling.
1, the product and flour mixed with the direct use of.
2, this product is added to 60 times of 6 degrees in warm water,
made after the paste, and then the proportion of added to the flour
in a better effect.
3, for the end of the plant should first be emulsified with the
emulsified body evenly before further processing.
Product dosage:Suggested adding amount of 0.2~0.5% (in flour
Edible lactic acid in vacuum heating (10 ~ 1 0 DEG C) after
dehydration with stearic acid and calcium carbonate or calcium
hydroxide in 19 to 20 DEG C and inert gas protection for
esterification reaction. The reactants yellow viscous liquid
obtained after decolorization, cooling, crushing product.
Storage and packaging:25/kgs paper bag packaging, cool and dry
|Total lactic acid(W/%)||32~38|