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vacuum & homogenizer

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Lactic Acid Esters of Mono and Diglycerides of Fatty Acids(LACTEM)

Lactic Acid Esters of Mono and Diglycerides of Fatty Acids(LACTEM)
KOH / (mg/g) ≤6.0 Free Gycerol(w/%) ≤1.0 1-ester content(w/%) ≥80 Ignition residue(w/%) ≤0.1 Total lactic acid(w/%) 20-38 Unsaponifiables(w/%) ≤2.0 Moisture(w/%) ≤0.5 Pb /(mg/kg) ...

Polyglycerol Esters of Fatty Acids(PGE)

Polyglycerol Esters of Fatty Acids(PGE)
homogeneously, and then mix it with other raw materials for further use. Recommended Adding Amount: The addition maximum is 0.01% for bread and pastry, the maximum is 0.3% for ice cream. Technical ...

Calcium Stearoyl Lactylate(CSL)

Calcium Stearoyl Lactylate(CSL)
homogeneous emulsion before further processing. Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011) Technical Index Acid value (Calculated by KOH) / (mg/g) 50- 86 Ester ...

Sodium Stearoyl Lactylate(SSL)

Sodium Stearoyl Lactylate(SSL)
homogeneous emulsion before further processing. Recommended Adding Amount: 0.2~0.5 % Technical Index Acid value(Calculated by KOH) / (mg/g) 60- 80 Ester value (Calculated by KOH) / (mg/g) 120- ...

Diacetyl Tartaric Acid Esters of Mono and Diglycerides(E472e)

Diacetyl Tartaric Acid Esters of Mono and Diglycerides(E472e)
65-85 Saponification value (Calculated by KOH) / (mg/g) 390-450 Total tartaric acid(W/%) 10-40 Total glycerol(W/%) 11-28 Total acetic (W/%) 8-32 Free glycerol(W/%) ≤2.0 Ignition residue (W/%) ...
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