Sodium Stearoyl Lactylate (SSL)
Supplier: Aurora Industry Co., Ltd., China
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DATEM SSL CSL — 31 Products
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Sodium Stearoyl Lactylate (SSL)
Sodium Stearoyl Lactylate (SSL) is a premium food additive manufactured by EximNext, ideally suited for enhancing the texture and shelf life of various food products. This ingredient acts as an emulsifier, improving dough stability and moisture retention, making it a staple in the baking and food processing industries. With its CAS No. 25383-99-7, this product stands out due to its versatility and effectiveness in food formulations.
Key specifications include:
1. **Food Grade Quality**: Manufactured to meet stringent food safety standards, ensuring compliance with regulations.
2. **Emulsification Properties**: Enhances the mixing of fats and water, which is crucial in baked goods.
3. **Stabilizing Agent**: Helps maintain the consistency of various food products, extending their shelf life.
4. **Packing**: Available in 25kg cartons, ideal for bulk supply and easy handling.
Sodium Stearoyl Lactylate is widely used in the baking industry, dairy products, and processed foods, making it a versatile ingredient for manufacturers. It improves the quality of bread, cakes, and pastries, making them softer and fresher for longer.
When sourcing this product, you will benefit from flexible Minimum Order Quantities (MOQ) and various trade terms such as FOB, CIF, and payment options including L/C and T/T. It is certified under ISO and SGS, ensuring the highest quality standards.
Why choose EximNext? Our platform connects you with verified suppliers offering competitive pricing and a global reach, ensuring you get the best quality Sodium Stearoyl Lactylate for your business needs.
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DATEM
Introducing DATEM, a premium food additive from EximNext, designed to enhance the texture and quality of baked goods. This emulsifier is essential for food manufacturers looking to improve the stability, volume, and moisture retention of their products. Sourced directly from trusted manufacturers in China, DATEM is ideal for bulk supply, ensuring you can meet your production needs efficiently.
Key specifications include a CAS number of 10085-39-0 and AUCO No. 298, with packing available in 25kg cartons. DATEM is known for its excellent emulsifying properties, allowing for better dough handling and improved shelf life in baked products.
This versatile food additive is widely used in the baking industry, particularly in the production of bread, cakes, and pastry products. It provides enhanced texture and consistency, making it a valuable ingredient for bakers aiming to produce high-quality goods.
EximNext offers competitive pricing, flexible Minimum Order Quantities (MOQ), and various trade terms such as FOB and CIF. Our products come with certifications, ensuring quality and compliance with international food safety standards.
By choosing EximNext, you gain access to verified suppliers and a global distribution network, ensuring you receive quality products at optimal prices. Incorporate DATEM into your formulations for superior baked goods and stay ahead in the competitive food industry.
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CSL Marine Water Power Gas Free Fan
CSL Marine water power gas free fan Type CSL centrifugal water power fans for marine use 1. Fan general CSL series centrifugal fans, this series enjoys high anti-explosive grades and is capable of directly removing or ducting flammable and explosive gaseous mixture or steam as well as those poisonous or harmful gases, being important system equipment for the oil tanker and chemical vessels. 2. Fan structure CSL series explosion-proof centrifugal ventilator fan enjoys high anti-hazard classification, sound anti-corrosion, anti-wobble, anti-vibration and anti-shock performance. The whole fan is featured in simple and compact structure, low weight, simple operation as well as good move ability driven directly by fire protection water, this ventilator is capable of ducting such dangerous gases as flammable and explosive gases or steam. CSL ventilator fan is composed of water turbine, frame, casing, rotor, impeller, etc. the water turbine is precisely cast of anticorrosion copper alloy, the casing is soldered of austenitic stainless steel. And the impeller is cast of high strength aluminum alloy, with the whole structure of no-spark design the angles for air-outlet are r90?for air supply and 225? for air exhaust as a result, this type of ventilator can’t change the model. Main products list: JCZ(CZ) Series marine axial flow fan for ship use CBZ series marine explosion-proof axial flow fans JCL(CLQ)series marine centrifugal ventilator fan CBL series marine explosion-proof centrifugal fan CZF series marine axial-flow fans CZT Series Marine Ventilation fan for ship use CQ series Marine High pressure centrifugal ventilator CGDL Series marine or navy high efficiency low noise centrifugal fans CWL(CXL) series marine small-size Centrifugal fans CWZ series marine or navy small-sized axial fans CLZ series Marine high pressure axial-flow fans CDZ series Marine low noise axial fans for marine or navy use CBGD series marine explosion-proof (non-sparking) centrifugal fan CSL series centrifugal water power fans for marine use CSZ series water driven gas free axial flow fans for marine or navy use FT-A/B/C/D/E/F Type Marine mushroom air vent head 4-72 Series Industrial Centrifugal fan 4-79 Series Industrial Centrifugal blower 4-68 Series Industrial Centrifugal ventilator 9-19 Series Industrial high pressure centrifugal fan 9-26 Series Industrial high pressure centrifugal blower fan 9-13 Series Industrial high pressure air blower fan 9-10 Series Industrial high pressure exhaust fan G/Y4-73 Industrial high temperature boiler use centrifugal fan G/Y4-68 Industrial high temperature boiler ventilation fan
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DATEM EMULSIFIER (DATEM) E472E CAS NO.91
Diacetyl Tartaric Acid Esters of Mono and DiglyceridesCharacters:  Ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with  HLB value of 8-10. E code is E472e,Website:http://www.yizeliadditive.com, INS code is 472e, we usually call it as DATEM , or DATA ESTER. PH value is about 4.chemical structure:Applications:  It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant.(1) It can increase the springiness,  toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure.(2) It can react with amylose to delay and  prevent the food aging.(3) It can be used in cream to make it smoother and finer.(4) It can be used in butter and concentrated butter to prevent oil separating and enhance its stability.(5) It can also be sued  in sugar, syrup and spices.(6) It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth.  Usage:(1) Put this product in warm water at about 60â?? to get paste shaped substance, and then use it in appropriate proportion.(2) Dissolve this product in oils or fats  homogeneously before further processing.(3) Directly mix it with flour for use.  Recommended Addition Amount:  Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for  cream and fermented milk.  Technical Index (Conform to GB25539-2010 standardAcid value (Calculated by KOH) / (mg/g)65-85Saponification value (Calculated by KOH) / (mg/g)390-450Total tartaric acid(W/%)10-40Total glycerol(W/%)11-28Total acetic (W/%)8-32Free glycerol(W/%)â?¤2.0Ignition residue (W/%)â?¤0.5Pb/(mg/kg)â?¤2Packagingï¼?Aluminized bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5 KG *5)Storage & Transportation:  Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture  and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
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China Calcium stearoyl lactylate (CSL)
Halal and Kosher food emulsifier Calcium stearoyl lactylate (CSL) Characters: Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 5.1. Usually called Calcium stearoyl lactylate as CSL , CAS NO.: 5793-94-2, E code is E482. Chemical Structure: Applications: It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. (1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (2) It can make hot and spicy food more pliable and softer and prolong the preservation time. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60â?? with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing. Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011) Technical Index Acid value (Calculated by KOH) / (mg/g) 50- 86 Ester value(Calculated by KOH) / (mg/g) 125- 164 Total lactic acid (W/%) 32.0- 38.0 Calcium content (W/%) 4.2- 5.2 Pb / ï¼?mg/kgï¼? â?¤ 2 Packagingï¼? Aluminium foil bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5KG *5) or packaged with moisture proof paper bag, 25kg/bag. Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months. url:http://www.yizeliadditive.com
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Calcium Stearoyl Lactylate(CSL)-E482
Calcium Stearoyl Lactylate (CSL) E482, branded as YIZELI, is a premium-quality, ivory powder renowned for its exceptional emulsifying properties. This industrial-grade additive is widely sought after in the food and cosmetic industries due to its ability to enhance texture and stability in various formulations. Its primary value proposition lies in its excellent dispersibility in hot water, as well as its solubility in ethanol and hot oils and fats, which makes it suitable for a wide range of applications. Key specifications include a high melting point, a neutral pH, and compliance with international food safety standards such as ISO and FDA certifications. Applications of CSL extend beyond food products to include use in baked goods, dairy, and even personal care items, where it acts as a surfactant and emulsifier. With flexible minimum order quantities (MOQ) and various packaging options available, YIZELI guarantees ease of procurement for bulk supply needs. Our competitive pricing and manufacturer direct sourcing further enhance trade benefits, allowing for seamless FOB or CIF shipping terms. When you choose EximNext, you gain access to verified suppliers, ensuring that you receive export-quality products tailored to your specifications.
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Calcium Stearoyl Lactylate (CSL)
It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 5.1. Applications: It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. (1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (2) It can make hot and spicy food more pliable and softer and prolong the preservation time. (3) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60 with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing. Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011) Technical Index Acid value (Calculated by KOH) / (mg/g) 50- 86 Ester value(Calculated by KOH) / (mg/g) 125- 164 Total lactic acid (W/%) 32.0- 38.0 Calcium content (W/%) 4.2- 5.2 Pb / (mg/kg 2 Packaging Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG *4) or packaged with moisture proof paper bag, 25kg/bag Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
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Retention Fiber & Drainage Aid - DAVEX CSL
A liquid cationic starch for wet- end application, specially developed as retention and drainage aid as well as a dry strenght additive for the paper industry. This ready- for- use cationic starch solution is easily diluted with water and can be used in a wide rage of wet- end chemical processes commonly found in the tissue industry today. Application: Prior to adding to the paper machine system. dilute CSL at ~1 part CSL to 10 parts waters/ Entrance to the stuff box/ Point of addition as retention or drainage additive: before or after the pressure screen
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Factory Price Csl Fiber Laser Cutting Machine
This fiber laser machine is manufactured in October,2017. With a beautiful appearance. The working area is 2500mm*1300mm,3000mm*1500mm,4000mm*1500mm. Fiber power can be 500w/750w/1000w/1500w/2000w/3000w. It is able to cut up to 20mm mild steel. Features: 1. Stable and reliable light path system and control system. 2. Imported original fiber laser generator with great and stable performance to have lifespan over 100,000 hours. 3. High cutting quality and efficiency with cutting speed up to 25m/min and beautiful,smooth cutting edge. 4. High performance reducer,gear and rack;guide rail and ball screw to guarantee stable running.
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Calcium Stearoyl Lactylate(CSL)
Characters: Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 5.1. Applications: It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. (1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (2) It can make hot and spicy food more pliable and softer and prolong the preservation time. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60â?? with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing. Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011)
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Good Emulsifer Calcium Stearoyl Lactylate(CSL)
Calcium Stearoyl Lactylate(CSL) Characters: Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 5.1. Applications: It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. (1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and stru cture. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (2) It can make hot and spicy food more pliable and softer and prolong the preservation time. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60 with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing. Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011) Technical Index Acid value (Calculated by KOH) / (mg/g)50- 86 Ester value(Calculated by KOH) / (mg/g)125- 164 Total lactic acid (W/%)32.0- 38.0 Calcium content (W/%)4.2- 5.2 Pb / mg/kg 2 Packaging Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG *4) or packaged with moisture proof paper bag, 25kg/bag.. Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
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Calcium stearoyl lactylate(CSL)
Calcium Stearoyl Lactylate (CSL) from EximNext is an exceptional food-grade emulsifier specifically designed to improve the quality and texture of baked goods. This innovative ingredient acts as a dough-strengthening agent, facilitating better gas retention and enhancing volume in bread and other baked items. With its organic surface-active properties, CSL not only helps in emulsification but also enhances the overall sensory experience of food products by improving moisture retention and shelf life.
Key specifications of EximNext's CSL include its high solubility in both hot and cold water, making it versatile for various formulations. It is made from sustainable sources, ensuring it meets the growing demand for clean-label products. Additionally, this emulsifier is compliant with food safety standards, validated by certifications such as ISO and FDA, ensuring it is safe for consumption.
CSL is widely used in the bakery industry, including applications in bread, cakes, cookies, and pastries, making it a staple ingredient for food manufacturers looking to enhance product quality.
EximNext offers flexible minimum order quantities (MOQ) to cater to both small and large-scale manufacturers, with options for FOB and CIF shipping terms. Our packaging is designed to maintain product integrity during transport, and we provide various payment options, including L/C and T/T.
Choosing EximNext means partnering with verified suppliers who offer competitive pricing and a global reach, ensuring you receive high-quality ingredients that meet your production needs.
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Sodium Stearoyl Lactylate(SSL)
Sodium Stearoyl Lactylate(SSL) Chemical Structure: Characters: Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 8.3. Applications: It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. (1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. (2) It can react with amylose to delay and prevent the food aging. (3) It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (4) It can make hot and spicy food more pliable and softer and prolong the preservation time. (5) It can produce smoother surface, lower broken ratio, higher soaking and boiling resistance for noodle, dried noodle and instant noodle, and make them chewier. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60â?? with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing. Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011) Technical Index Acid value(Calculated by KOH) / (mg/g) 60- 80 Ester value (Calculated by KOH) / (mg/g) 120- 190 Total lactic acid (W/%) 23.0-40.0
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China Sodium Stearoyl Lactylate(SSL)
Non-dairy creamer additive Sodium Stearoyl Lactylate(SSL) Characters: Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 8.3. CAS NO.: 25383-99-7, usually called sodium stearoyl lactylate as SSL , E code is E481. Chemical Structure: Applications: It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. (1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. (2) It can react with amylose to delay and prevent the food aging. (3) It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (4) It can make hot and spicy food more pliable and softer and prolong the preservation time. (5) It can produce smoother surface, lower broken ratio, higher soaking and boiling resistance for noodle, dried noodle and instant noodle, and make them chewier. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60â?? with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing. Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011) Technical Index Acid value(Calculated by KOH) / (mg/g) 60- 80 Ester value (Calculated by KOH) / (mg/g) 120- 190 Total lactic acid (W/%) 23.0-40.0 Sodium content(W/ %) 3.5- 5.0 Pb(mg/kg) â?¤2 Packagingï¼? Aluminium foil bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5KG *5) or packaged with moisture proof paper bag, 25kg/bag. Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months. -
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Trek madone 6.9 ssl radioshack Nissan
The Trek Madone 6.9 SSL Radioshack Nissan represents the pinnacle of cycling technology, designed for competitive cyclists who demand peak performance and precision. This high-end bike combines cutting-edge materials and engineering to deliver an unparalleled riding experience. The Madone 6.9 SSL is lightweight yet robust, featuring a carbon frame that enhances speed while maintaining stability on various terrains. Its aerodynamic design reduces drag, making it an ideal choice for both professional cyclists and enthusiasts looking to elevate their cycling game.
Key specifications include:
1. Frame Material: 700 Series OCLV Carbon for superior strength-to-weight ratio.
2. Gear System: Shimano Dura-Ace 11-speed drivetrain for smooth and precise shifting.
3. Wheelset: Bontrager Aeolus 5 D3 wheels, optimized for aerodynamics and speed.
4. Brakes: Lightweight, high-performance brakes for reliable stopping power.
5. Customizable Fit: Available in multiple sizes, ensuring a perfect fit for every rider.
Ideal for competitive cycling events, long-distance rides, and daily commuting, this bike serves various applications across the cycling industry.
Trade benefits include flexible MOQ options, ensuring you can meet your business requirements. The Trek Madone 6.9 SSL is available with certifications like ISO for quality assurance and comes with secure packaging for safe transit. Shipping terms include FOB and CIF, with payment options such as L/C and T/T.
Choosing EximNext means accessing verified suppliers, competitive pricing, and a global reach, making it easier for you to procure this exceptional product.
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High Quality Sodium Stearoyl Lactylate (SSL)
Characters: Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 8.3. Applications: It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. (1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. (2) It can react with amylose to delay and prevent the food aging. (3) It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (4) It can make hot and spicy food more pliable and softer and prolong the preservation time. (5) It can produce smoother surface, lower broken ratio, higher soaking and boiling resistance for noodle, dried noodle and instant noodle, and make them chewier. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60 with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing. Recommended Adding Amount: 0.2~0.5 % Technical Index: Acid value(Calculated by KOH) / (mg/g) 60- 80 Ester value (Calculated by KOH) / (mg/g) 120- 190 Total lactic acid (W/%) 23.0-40.0 Sodium content(W/ %) 3.5- 5.0 Pb(mg/kg) 2 Packaging Aluminized bag vacuum packing with nitrogen inside. Net weight:25 KG/CTN(5KG *5) or packaged with moisture proof paper bag, 25kg/bag. Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
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Sodium Stearoyl Lactylate(SSL)
Characters: Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 8.3. Applications: It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. (1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. (2) It can react with amylose to delay and prevent the food aging. (3) It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (4) It can make hot and spicy food more pliable and softer and prolong the preservation time. (5) It can produce smoother surface, lower broken ratio, higher soaking and boiling resistance for noodle, dried noodle and instant noodle, and make them chewier. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60 with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing. Recommended Adding Amount: 0.2~0.5 % Technical Index Acid value(Calculated by KOH) / (mg/g) 60- 80 Ester value (Calculated by KOH) / (mg/g) 120- 190 Total lactic acid (W/%) 23.0-40.0 Sodium content(W/ %) 3.5- 5.0 Pb(mg/kg) 2 Packaging Aluminized bag vacuum packing with nitrogen inside. Net weight:25 KG/CTN(5KG *5) or packaged with moisture proof paper bag, 25kg/bag. Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
ContactMOQ: 1 Unit
Supplier
Sodium Stearoyl Lactylate(SSL)
Characters: Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 8.3. Applications: It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. (1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. (2) It can react with amylose to delay and prevent the food aging. (3) It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (4) It can make hot and spicy food more pliable and softer and prolong the preservation time. (5) It can produce smoother surface, lower broken ratio, higher soaking and boiling resistance for noodle, dried noodle and instant noodle, and make them chewier. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60â?? with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing. Recommended Adding Amount: 0.2~0.5 %
ContactMOQ: 1 Unit
Supplier
HTTPS/SSL network packet forensics device
Introducing the HTTPS/SSL Network Packet Forensics Device from EximNext, a specialized tool designed for thorough network analysis and security monitoring. This state-of-the-art device intercepts and decrypts HTTPS traffic, providing you with invaluable insights into encrypted network communications. Perfect for cybersecurity professionals, law enforcement agencies, and corporate security teams, it enables you to uncover threats and ensure compliance with security protocols.
Key features include real-time packet analysis, support for multiple encryption standards, and an intuitive graphical user interface that simplifies navigation and data interpretation. The device also supports bulk supply, making it ideal for organizations needing multiple units for extensive network surveillance.
Applications span various industries, including finance, healthcare, and government, where data security is paramount. Use cases include threat detection, compliance auditing, and forensic investigations, making this device an essential component of any comprehensive cybersecurity strategy.
EximNext provides flexible trade benefits, including customized MOQ options, various payment terms like L/C and T/T, and packaging that meets international shipping standards. Our product boasts relevant certifications such as ISO and CE, ensuring reliability and quality.
By choosing EximNext, you gain access to verified suppliers and competitive pricing, backed by our global reach to meet your network forensics needs efficiently.
ContactMOQ: 1 Unit
Supplier
Sodium stearoyl lactylate (SSL)
Sodium Stearoyl Lactylate (SSL) Description: Ivory white powder or lamellar solid with a characteristic odour. Functional uses: Have the functions for increase toughness, emulsify, improve preservation, protect fresh etc. It can be used in baked products, steamed bread, noodles, dumplings etc. Also used as an emulsifier in margarine or fresh cream or cosmetics. 1. Strengthen the toughness, elasticity of doughing; enlarge the physical volume of the bread and the steamed bread. Improve the construction of tissue. 2. Make the surface of bread and noodles smoother. Decrease the rate of rupture. 3. Make biscuit mold unloading easily, and make the external appearance tidy, the level of structure clear, and the taste crisp. 4. There is an interaction between SSL and amylose to make the time of preservation longer. 5. Enlarge the physical volume of frozen food. Improve the construction of tissue. Avoiding the surface to split up and prevent the filling to leak. Solubility: Dispersible in hot water. Dissolve in ethanol or hot oil and fat. HLB = 8.3. Technical Specifications: Acid value (mgKOH/g) 60-90 Ester value (mgKOH/g) 150-190 Total lactic acid (%) 31.0-34.0 Heavy metals (calculated by Pb) % í_0.001 Arsenic (calculated by As) % í_0.0003 Sodium content 3.5-5.0. Operation method and use level: 1. Mixes with flour directly and uses symmetrical. 2.The effect is better if adds the product to the six times of warm water which the temperature is about 60 degrees first and make them became a kind of paste, then mixes with flour pro rate. 3. The proposal of append: 0.2-0.5% (account with the amount of flour). Store and transportation: Seal to store in the low temperature, dry, cool and well-ventilated place, in order to prevent the moisture absorption and caking. Strictly forbid to store and transport with materials that is explosive, combustible or deleterious. The storage life is 18 months. Packaging: Aluminized bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5*5KG).
ContactMOQ: 1 Unit
Supplier
About DATEM SSL CSL Trade
DATEM SSL CSL is one of the most actively traded commodities in global B2B markets. Major exporting countries include Ukraine, Russia, Argentina, and India, which together account for over 80% of global production. Buyers from the Middle East, Africa, and Southeast Asia represent the largest import demand.
When sourcing DATEM SSL CSL, buyers typically evaluate suppliers based on price per metric ton, minimum order quantities, certifications (ISO, HALAL, SGS), and payment terms. The most common payment methods used in datem ssl csl trade are Letter of Credit (L/C) and Telegraphic Transfer (T/T).
EximNext connects buyers with 1,240+ verified datem ssl csl suppliers across 67 countries. Post a buy requirement to receive competing quotes within 24 hours, or browse our verified supplier directory to compare prices, certifications, and response times.
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