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Emplex® is an innovative, food-grade emulsifying agent recommended for a wide range of applications to provide enhanced starch complexing and emulsification. It has a sodium stearoyl lactylate (CAS number 25383-99-7) base and appears as an off-white to light-tan powder flake with a viscosity of 320 to 380 cP at 82°C.
Emplex® is an extremely versatile emulsifier from PATCO engineered for food and beverage applications. It delivers superior starch complexing and emulsification, thereby providing improved texture and stability in a wide spectrum of products. In baked goods, such as biscuits, cookies, crackers, breads, rolls, batters, cake mixes, etc., Emplex® delivers enhanced dough strength and stability for an extended shelf life of the final product. Emplex® also helps reduce the stickiness and increase the crumb softness and rehydration tolerance of products.
Appearance: powder, flakes
Color: Off-white, light tan
Melting point/range: 117°F to 124°F (47°C to 52°C)
Viscosity, dynamic: 320 to 380 cP @ 82°C
Particle Size: 99% through US Sieve No. 20
Acid value: 60.0 to 70.0
Ester Value: 150 to 190
Gardner color: 0.0 to 11.0
Sodium (cation), %: 3.5 to 5.0
CAS Number 25383-99-7
Primary Chemistry:
Sodium stearoyl lactylate (SSL)
Difficult incorporation of emulsifiers into food systems Poor chewing quality and texture of bread
Baked goods Breads and rolls Biscuits, cookies, and crackers Cake mixes Fillings Beverages Cream liqueurs Coffee whiteners Whipped toppings Pudding and dips Imitation cheeses
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