Sodium stearoyl lactylate with controlled functionality for bakery and noodle systems.
| Features | Uniform powder form. Stable performance during mixing and baking. |
| Benefits | Better elasticity. Improved texture and shelf stability. Enhanced gluten strengthening. |
| Typical Properties | Acid value: 60 to 90 mg KOH per g. Moisture: max 2 percent. Sodium content: 3.5 to 5.0 percent. |
| Applications | Bakery. Noodles. Pasta. |
| INCI Name | Sodium Stearoyl-2-Lactylate |