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  2. Quality improvement agent for bread and confectionery stearroyl lactic acid (Musashino Chemical Laboratory, Ltd)
Quality improvement agent for bread and confectionery stearroyl lactic acid-Calcium steroloille lactate (Belph)
Quality improvement agent for bread and confectionery stearroyl lactic acid-Musashino Chemical Laboratory, Ltd

Quality improvement agent for bread and confectionery stearroyl lactic acid
Musashino Chemical Laboratory, Ltd

Musashino Chemical Laboratory, Ltd's Response Status

Response Rate

100.0%

Response Time

22.6hours

Relatively Fast Response

About This Product

■ Characteristics

・ Steariloyl lactic acid is used as an anion -based emulsifying agent mainly as a quality improvement agent such as bread and confectionery. -Stearoil lactate acts on gluten to improve the extension and stability of the fabric, so that the fermentation time excess and damage due to mechanical forgery can be reduced, which has an excellent effect on improving the fabric. Masu. ・ It is also suitable for bread, confectionery, donuts, breads using rice flour, and frozen creepy. -Calcium sterroloyl lactic acid (product name: Belph) is an emulsifier that has been used for a long time as a quality improvement agent for bread.

■ Main use

・ Food: Flour products in general (bread, confectionery, noodles) ・ Industrial: Plastic plasticizer

■ Standard of use of steariloyllorite lactate

Steering oil lactate can be used for the following foods. Bread, confectionery, steamed bread, steamed seafood, raw confectionery, mixed powder, noodles

■ Effect of sterroloyl lactic acid

In the bread process ・ Some excess deficiency of fermentation time do not affect the property of the fabric. ・ Because the fabric is stable and the mechanical resistance is improved, it is not sticky. Therefore, it is easy to work on the automated line or special make -up work. -The use of sterroloyl lactate increases the stability of the fabric, and some excess or deficiency of mixing does not affect the property of the fabric. For bread quality -Stearoil lactate is strong, easy to grow, and a product that has been increased (5-10 %) can be obtained from the fabric with better gas. ・ Stearoil lactate acts on bread starch to prevent aging of products. ・ Bread tissue, especially the interior of the interior, and a good product with glossy.

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    Quality improvement agent for bread and confectionery stearroyl lactic acid

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1 Models of Quality improvement agent for bread and confectionery stearroyl lactic acid

Image Part Number Price (excluding tax) Packaging units / loads Chemical name / IUPAC name alias CAS number Character Melting point Solubility Confirmation test Purple test (1) acid price Purification Test (2) Esther value Purification Test (3) Total lactic acid Purification Test (4) Lead Purification Test (5) Arsen Strong heat
Quality improvement agent for bread and confectionery stearroyl lactic acid-Part Number-Calcium steroloille lactate (Belph)

Calcium steroloille lactate (Belph)

Available upon quote

10kg cardboard box

Calcium steaoloyllic acid lactate

2-octa decannoyl Propropanate
* This product contains lactic acid, stearic acid, stearate, etc. in addition to calcium steariloyl lactic lactate.

5793-94-2, 4508-49-0

White to yellow powder, there is no smell, or has a unique smell

45 ~ 60 ° C

Insoluble in water

(1) Calcium salt reacts
(2) A melting point 54-69 ° C (stearic acid)
(3) Lactate reactions

50 ~ 86

125 ~ 164

32-38 %

2μg/g or less

1.0 μg/g or less

14.3 ~ 17.7 %

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About Company Handling This Product

Musashino Chemical Laboratory, Ltd

Response Rate

100.0%

Response Time

22.6hrs

Company Overview

Musashino Chemical Laboratory, Ltd, established in 1949 and based in Tokyo, Japan, is a manufacturer and distr...

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