The role of stearoyl lactate products

Enhanced dough elasticity, toughness and holding gas, increasing the bread, bread volume and improve the organizational structure.
Interaction with amylose, Calcium lactate and prevent the food aging.
Make biscuits easy stripping, neat appearance, level of clarity, crisp taste.
Make food taste spicy noodle, soft and extend the preservation time.
Make the noodles, noodles, buffered lactic acid smooth surface, broken bars low Naizhu resistant foam, more chewy.
Improve the quality of frozen food, improve organizational structure, to avoid surface cracking, to prevent leaking fillings.