Food additive: Calcium stearoyl lactylate
Calcium stearoyl lactylate is a common food additive, which is mainly used for the improvement and preservation of bread, steamed bread and other flour products. It has the following features:
1.Emulsifyability: Calcium stearoyl lactate has good emulsifying properties, which can make flour products more delicate and soft, and improve taste.
2.Freshness: Calcium stearoyl lactylate has the effect of inhibiting starch aging, prolonging the shelf life of flour products, and maintaining the freshness and taste of bread, steamed bread and other flour products.
3.Safety: Calcium stearoyl lactylate is a food additive that has been rigorously tested and certified, and will not affect human health under the specified dosage.
The principle of action of calcium stearoyl lactate is to increase the compactness of the gluten network structure by interacting with gluten proteins to form complexes, thereby improving the elasticity and toughness of flour products and improving the taste. In addition, calcium stearoyl lactate can also inhibit starch aging and slow down the process of hardening and drying of flour products, thereby extending the shelf life.
When using calcium stearoyl lactylate, the following points need to be noted:
1.The amount of usage should be appropriate and should not exceed the specified maximum amount of use.
2.It is necessary to pay attention to the compatibility with other food additives to avoid chemical reactions or reduce the effect.
3.It is necessary to choose high-quality calcium stearoyl lactylate to ensure its quality and effect.
In conclusion, calcium stearoyl lactate is a safe and effective food additive, which can improve the quality and taste of flour products and extend the shelf life. When using, it is necessary to pay attention to the dosage and compatibility to ensure food safety and effectiveness. Stabilizers and coagulants