基本信息
Sodium Stearoyl Lactylate is an anionic food emulsifier raw material, which can interact with gluten and lipids in flour to improve dough extensibility and elasticity, extend the shelf life of baked goods, and solve the problem of rapid aging of bread and steamed bread. This product is mainly targeted at pasta processing enterprises, baked food manufacturers and frozen food producers, helping to improve the quality and shelf life of pasta products.