DESCRIPTION AND INGREDIENTS: They are special products obtained by reaction stearic acid and lactic acid with calcium salts of vegetable oils and polymers thereof.

SYNONYMOUS: CSL; Calcium Stearoyl Lactylate

APPEARANCE: Cream white fluid powder. It has a slight acidic smell.

SOLUBILITY: It can be decomposed and dispersed in water.

INTENDED USAGE:

• It enhances dough standard and the volume capacity of leavened products .It ensures thin bread crust formed
• It retards staling
• It ensures quality products are produced with frozen leavened products
• Little pore structure of pastry and cakes ( sponge cakes) ensures long term freshness. Albumin enhances shaking quality

USAGE AREA :

• Fine bakery products
• Bread and bread varieties
• Pastry and cake mixtures
• Oil emulsions
• Sweets
• Dietary foods
• Cereal and potato based appatizers
• Canned chopped, minced meat products
• Cream and cream mixtures
• Sugar based candies
• Hot drink powders
• Breakfast cereals
• Cereal based appatizers

QUANTITY OF USAGE: It is determined by the prctitioner according to intended use and place of use.