Khoom noj khoom haus Sodium Stearyl Lactate SSL CAS 18200-72-1

SSL E471
Cream hmoov los yog granular khoom, yuav dispersed nyob rau hauv dej kub, soluble nyob rau hauv cov roj kub.

Qhov sib npaug hydrophilic-lipophilic (HLB) ntawm SSL yog kwv yees li 9.5, thiab nws tuaj yeem tsim O / W thiab W / O emulsions, uas yog siv dav hauv qhob cij, steamed buns, dumplings, noodles, instant noodles, Ib qho kev txhim kho rau cov khoom siv mis nyuj. thiab khoom qab zib, thiab lwm yam. Nws muaj kev ua haujlwm zoo ntawm emulsifying, stabilizing thiab ua kom lub khob noom cookie muaj zog, thiab tseem tuaj yeem ua lub luag haujlwm hauv kev khaws cia freshness thiab ncua kev laus cov zaub mov.

1. Txhim kho qhov elasticity, toughness thiab huab cua tuav lub peev xwm ntawm khob noom cookie, nce lub ntim ntawm lub khob cij thiab steamed buns, thiab txhim kho lub koom haum qauv.

2. Ua rau saum npoo ntawm noodles thiab instant noodles smoother, tsawg tawg, ntau zom thiab resistant rau foaming thiab ua noj.

3. Ua kom cov biscuits tso tawm yooj yim, huv si hauv cov tsos, meej hauv cov khaubncaws sab nraud povtseg thiab nkig hauv saj.

4. Nws tuaj yeem cuam tshuam nrog amylose kom ncua sijhawm thiab tiv thaiv kev laus ntawm cov zaub mov thiab ncua sijhawm khaws cia.

5. Txhim kho qhov zoo ntawm cov khoom noj khov, txhim kho cov txheej txheem, kom tsis txhob muaj qhov tawg ntawm qhov chaw, thiab tiv thaiv kom tsis txhob txhaws tawm.

6. Siv los npaj cov mis nyuj-flavored fermented mis nyuj qab zib, zaub roj, ice cream, ice cream, jam, txiv hmab txiv ntoo qhuav thiab zaub, hniav khoom qab zib, nplej hmoov, nyoos ntub noodles, fermented noodles, qhob cij, nqaij enema, dej-roj roj. emulsified khoom, biscuits Siv tshwj xeeb dej haus los txhim kho nws emulsification stability thiab daim ntawv thov kev ua tau zoo.

7. Siv rau hauv cov hmoov nplej tshwj xeeb xws li qhob cij thiab steamed buns los txhim kho thiab ruaj khov hmoov zoo.