Tsev / Cov khoom / Emulsifier / Ntsiab lus

Cov khoom

Cij Improver SSL E481 Food Additive Supplier Thiab Chaw Tsim Tshuaj

Cij Improver SSL E481 Food Additive Supplier Thiab Chaw Tsim Tshuaj

Sodium Stearoyl Lactylate (SSL, E481) yog ib qho khoom noj khoom haus siv dav siv thiab khoom noj khoom haus -qib emulsifier tsim los txhim kho lub zog ntawm lub khob noom cookie, ntim khob cij, thiab crumb softness. Raws li ib tus neeg muab kev ntseeg siab thiab cov chaw tsim khoom ntawm SSL E481, peb muab cov khoom zoo sib xws - cov khoom tsim nyog rau kev lag luam ci thiab loj - cov khoom noj khoom haus. SSL pab cov neeg ua mov ci ua tiav kev ua haujlwm ruaj khov thaum txhim kho cov khoom tiav tiav.

Kev xa khoom sai
Quality Assurance
24/7 Kev Pabcuam Cov Neeg Siv Khoom

Khoom Taw qhia

Product Description

SSL E481 yog ib qho anionic emulsifier muab los ntawm cov zaub mov - pom zoo fatty acids thiab lactic acid. Nws cuam tshuam zoo nrog gluten proteins thiab hmoov txhuv nplej siab hauv cov hmoov nplej -raws li tshuab, ntxiv dag zog rau lub khob noom cookie thaum sib tov thiab fermentation. Qhov kev ua haujlwm no txhim kho cov roj khaws cia, txhawb nqa cov loaf nthuav dav, thiab xa cov qauv softer, elastic crumb ntau dua.

Vim nws txoj kev ruaj ntseg thiab kev ua tau zoo ntawm kev siv tsawg, Sodium Stearoyl Lactylate feem ntau yog siv rau hauv qhob cij, buns, yob, thiab lwm yam poov xab -cov khoom noj bakery. Nws yog qhov tsim nyog rau cov txheej txheem ci tsis tu ncua thiab niaj hnub automated ntau lawm kab.

Khoom nta

Txhim kho lub khob noom cookie zog thiab tuav cov khoom

Enhances khob cij ntim thiab uniform crumb qauv

Pab tuav softness thiab freshness thaum lub neej txee

Kev ua haujlwm ruaj khov hauv kev lag luam ci

Tau tshaj lwm yam bakery emulsifiers thiab enzymes

Cov khoom siv

Hauv cov poov xab-kev tsim cov qhob cij, SSL E481 ua haujlwm raws li cov khoom noj khoom haus zoo los ntawm kev txhawb nqa lub gluten network. Qhov no ua rau lub khob noom cookie muaj zog uas tuaj yeem khaws cov roj fermentation zoo dua, ua rau muaj qhov ntim ntau ntxiv thiab txhim kho cov duab zoo sib xws. Cov khob cij uas tsim nrog SSL feem ntau qhia qhov zoo dua, zoo dua qub thiab cov khoom noj softer.

Hauv rolls, buns, thiab qhaub cij qhaub cij, Sodium Stearoyl Lactylate pab tswj cov dej noo thiab ncua sij hawm crumb firming thaum khaws cia. Los ntawm kev ua kom cov hmoov txhuv nplej siab qeeb qeeb, SSL pab txhawb kom ntev dua - cov tshiab tshiab, ua rau nws tsim nyog tshwj xeeb rau cov khoom noj khoom haus uas tau muab faib los ntawm cov khw muag khoom.

Rau kev lag luam thiab kev lag luam bakeries, SSL E481 txhawb kev ua haujlwm ruaj khov hla cov hmoov nplej sib txawv. Nws pab txo cov batch-rau-batch variation, txhim kho machinability, thiab txhim kho tag nrho cov efficiency. Qhov no ua rau nws nyiam cov khoom noj khoom haus ntxiv rau loj -kev tsim cov qhob cij thiab cov khoom noj khoom haus premix formulations.