Description

1. PRODUCT NAME: ALMAX****0 (Sodium Stearoyl Lactylate)
                  
2. EFFECT
It is used in bread to strengthen colloids combination of starch and protein of around
0.2~0.5% and in effect, it increases the surface of fermented dough and biscuit. It can also be
applied in cake and cake-mix to enhance stability of emulsification, mixing, storage stability etc.
The dosage is around 0.1~0.2%. It is applied in noodles of around 0.2~0.5% to increase volume,
prevent sticking with oil & fat and also enhances glossing effect.
  
3. ADVANTAGE
It comes in white yellowish powder or flake form and it is texture modifying agent. It is very
hygroscopic and it is friendly with high temperature oil & water and it disperses well in warm
water. When constantly heated, it forms a gel-shaped aqueous solution
 
4. APPLICATIONS
Baked goods, pancake mixes, noodles, O/W emulsions, nondairy creams, cheese

5. SPECIFICATIONS
 

Items	Specification
Appearance	Flakes
Acid Value	****0
Ester Value	******0
Melting Point	****6 ℃
Ash	0.5% max.
Sodium	3.**5.0%
Assay Lactylate	****4%
Arsenic (at As)	4 ppm max.
Lead (at Pb)	2 ppm max.
Cadmium (at Cd)	1 ppm max.
Mercury (at Hg)	1 ppm max.