Calcium-Sodium Stearoyl Lactylate (CSL-SSL) – High-Quality Food Emulsifier & Dough Conditioner

Calcium-Sodium Stearoyl Lactylate (CSL-SSL) is a versatile, high-performance food additive used extensively in the baking and noodle industries. As a milky white powder with an HLB value of 6.7, this anionic emulsifier is designed to improve dough stability, enhance food texture, and extend shelf life.

Product Characteristics

Appearance: Milky white powder

Solubility: Dispersible in hot water and soluble in hot oils and fats

Type: Anionic emulsifier

HLB Value: 6.7

Key Features and Applications

CSL-SSL provides multiple functional benefits, including emulsification, anti-aging, dough strengthening, and preservation. It is an essential ingredient for bread, steamed buns, noodles, instant noodles, biscuits, and frozen foods.

1. Superior Dough Conditioning

CSL-SSL effectively enhances the elasticity, toughness, and gas retention of dough. By reducing the degree of dough weakening, it significantly increases the volume of bread and steamed buns while improving the internal crumb structure.

2. Anti-Aging & Freshness

The product interacts with amylose to delay the retrogradation of starch, effectively preventing food from staling and extending product freshness.

3. Enhanced Noodle Quality

In noodles and instant noodles, CSL-SSL creates a smoother, more elastic surface. It reduces the occurrence of "fuzzing" or broken strands, improves boiling resistance, and ensures a better, chewier mouthfeel.

4. Perfect Biscuits & Frozen Foods

Biscuits: Facilitates easy demolding, resulting in a neat appearance, clear layers, and a crispy texture.

Frozen Foods: Improves the structural integrity of frozen dough and fillings, preventing surface cracking and leakage.

Usage and Dosage

Direct Mix: Blend the powder directly with flour for even distribution.

Paste Method: For better results, add the product to warm water (approx. 60°C) at a 1:6 ratio to form a paste before adding it to the flour.

Recommended Dosage: 0.2% - 0.5% based on the total weight of flour.

Technical Specifications (Reference SSL/CSL Standards)

Packaging and Storage

Packaging: 25kg/box (Outer cardboard box with an inner PE transparent bag).

Storage: Keep sealed in a cool, dry, and well-ventilated place to prevent moisture absorption and clumping. Do not store with flammable, explosive, toxic, or harmful substances.

Shelf Life: 12 months in unopened original packaging.

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