Sodium stearoyl lactylate designed to provide improved dough conditioning and product stability.
| Features | Readily dispersible. Consistent emulsification and dough strengthening. |
| Benefits | Improved oven spring. Better crumb softness. Increased dough tolerance. |
| Typical Properties | Acid value: 60 to 90 mg KOH per g. Sodium content: 3.5 to 5.0 percent. |
| Applications | Bread. Cakes. Noodles. Baked snacks. |
| INCI Name | Sodium Stearoyl-2-Lactylate |