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| Description: |
Dough
conditioner
The chemical
definition of Blendoplus is Sodium Stearoyl-2-lactylate, otherwise
known as SSL, which, in bakery terminology, is a emulsifier
SSL has
been found to be particularly active as a dough conditioner,
volume booster and anti-staling agent when used by itself,
or in conjunction with fat, in yeast raised goods
SSL can
also be used as an emulsifier or aerating agent in certain
food systems
Conforms
to both the Muslim and Jewish authority food standards
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| Application: |
Due to
its multifunctional behaviour, Blendoplus is used in a wide
range of products:
Food
Yeast baked products, cakes and related products, shortening
and bakery compounds, topping powder and coffee whiteners,
dairy and ice-cream products, mashed potatoes, pasta and
related products
Non-Foods
Cosmetics,
Paints
Suggested
additions to flour weight, accepted range 0,2% to 0,5%
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| Packaging: |
20kg nett
in double-walled carton lined with a heavy duty plastic liner
to prevent absorbtion of moisture
|
| Shelf
Life: |
Minimum
6 months when stored cool (max 20C) and dry in unopened packaging
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| Lipid
Source: |
Edible
vegetable fat |
| Chemical
Analysis: |
Acid value
(flakes):
Ph (flakes):
Ester value:
Colour:
State:
Melting point:
Particle size 150um
|
50-80
5,7-7,0
140-190
White
Beads
+/- 45C
50% min |
| Notes: |
Conforms
with both Jewish and Muslim authority food standards
and contains no animal fat, milk solids or milk derivatives
Non-toxic
- harmful to eyes due to acid content, washable on any other
body part
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