Proprietory Blend of Emulsifiers (Combination of Mono & Diglycerides GLYCEROL ESTERS and Sodium Stearoyl Lactylate (SSL))

Overview

CanCastor's Proprietory Blend of Emulsifiers is a cutting-edge functional ingredient meticulously crafted for the demanding food industry. This sophisticated blend combines the versatile properties of Mono & Diglycerides GLYCEROL ESTERS (E471) with the powerful functionality of Sodium Stearoyl Lactylate (SSL) (E481). Engineered by our expert chemists, this blend delivers synergistic benefits, providing superior emulsification, stabilization, and texturization solutions for a wide array of food applications, from improving dough strength in bakery products to enhancing the mouthfeel of dairy alternatives.

Our blend represents the pinnacle of food additive innovation, leveraging the amphiphilic nature of its components to effectively bridge oil and water phases. The Mono & Diglycerides, derived from carefully selected fatty acids and glycerol (e.g., CAS 31566-31-1 for Monoglycerides, CAS 11099-07-3 for Diglycerides), act as excellent non-ionic emulsifiers, reducing interfacial tension and stabilizing emulsions. Complementing this, Sodium Stearoyl Lactylate (SSL) (CAS 25383-99-7) is a highly effective anionic emulsifier and dough conditioner renowned for its interaction with proteins, especially gluten, leading to improved dough rheology, increased loaf volume, and extended freshness in baked goods. This carefully formulated combination ensures optimal performance, meeting stringent Codex Alimentarius and FDA food additive regulations.

CanCastor's commitment to quality ensures that our Proprietory Blend of Emulsifiers undergoes rigorous testing, guaranteeing consistency and purity. Our blend is ideal for food manufacturers seeking to optimize product stability, texture, and shelf-life, providing a robust solution backed by industrial experience and chemical expertise.

Key Physical & Chemical Properties

• Appearance: White to off-white powder or flakes
• Acid Value: Max 6.0 mg KOH/g
• Saponification Value: 180 – 220 mg KOH/g
• Iodine Value: Max 5.0 g I₂/100g
• Melting Point: 50 – 65 °C
• Total Mono & Diglycerides: 50 – 70%
• Moisture Content: Max 2.0%
• Heavy Metals: Max 10 ppm