Sodium stearoyl lactylate used as an emulsifier and dough strengthener in bakery applications.
| Features | White to cream powder. Excellent dough strengthening and aeration. Good tolerance to processing conditions. |
| Benefits | Improved dough handling. Better crumb structure. Enhanced loaf volume and softness. |
| Typical Properties | Acid value: 60 to 90 mg KOH per g. Sodium content: 3.5 to 5.0 percent. |
| Applications | Bakery. Bread. Buns. Noodles. |
| INCI Name | Sodium Stearoyl-2-Lactylate |