Select Your Region
Emplex® Int'l
Emplex® Int'l is a multifunctional food-grade emulsifier from PATCO containing a sodium stearoyl lactylate (CAS Number 25383-99-7) base and available as an off-white to light tan powder flake. It is designed to enhance the texture, stability, and consistency of various food and beverage applications.
Quantity
Documents
- Manufacturer: PATCO
- Product Line: PATCO Emulsifiers
- Product: Lactylates
- Industries: Food & Beverage
- Authorized Countries: United States
Fulfilled By ChemPoint
Fulfilled By ChemPoint
Manufacturer
Product Line
Product
Industries
Authorized Countries
United States
Overview
Emplex® Int'l is a high-performance, food-grade sodium stearoyl lactylate (SSL) emulsifier and surfactant designed to complex with proteins and starches for improved dough strength and shelf life in baked goods. It is available as an off-white to light-tan powder or flake with a melting point range of 117°F to 124°F (47°C to 52°C) and viscosity of 320 to 380 cP at 82°C. This emulsifying agent delivers excellent functional benefits, such as enhanced sheeting, release, rehydration tolerance, aeration, crumb softening, and reduced stickiness when used in applications such as biscuits, cookies, crackers, breads, rolls, batters, and cake mixes .
Specifications
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)
Features & Benefits
- Food emulsifier
- Non-hazardous
- Easy handling
- Excellent emulsification
- Strengthens dough
- Aids aeration of products
- Reduces stickiness
- Improves rehydration tolerance
- Improves the texture and quality of bread
- Increases product volume
- Crumb softener
- Extends shelf life
- Kosher
- Halal
Problems Solved
Difficult incorporation of emulsifiers into food systems Poor chewing quality and texture of bread
Applications
Baked goods Breads and rolls Biscuits, cookies, and crackers Cake mixes Fillings Beverages Cream liqueurs Coffee whiteners Whipped toppings Pudding and dips Imitation cheeses
Related Categories
Food & Beverage
Related Functions
Food & Beverage
Have questions? Can't find the right product?
Ask our Experts
Have questions? Can't find the right product?
Ask our ExpertsWhen You're Ready
When You're Ready
View Support Articles
Talk to an Expert
Ask a Question
Get a Quote
Ask a Question
Request a Sample
Request a Document
Document Download
Thank you
Your document download will begin shortly.
ChemPoint will not under any circumstances release personal user information to individuals or companies. All information collection is solely used to support ChemPoint customers service communications. Read our Privacy Notice.
Thank you
Thank you for your inquiry and interest in ChemPoint.
We will respond to you shortly.
ChemPoint will not under any circumstances release personal user information to individuals or companies. All information collection is solely used to support ChemPoint customers service communications. Read our Privacy Notice.
Thank you
Thank you for your inquiry and interest in ChemPoint.
We will respond to you shortly.
ChemPoint will not under any circumstances release personal user information to individuals or companies. All information collection is solely used to support ChemPoint customers service communications. Read our Privacy Notice.
Request a Document
Document Download
The document currently is provided in the following languages from the supplier at this time.
Request a Document
Document Download
The document currently is provided in the following languages from the supplier at this time.
Are you in the correct region?
We’ve detected that you are located in a different region than the region selected on the website. Would you like to change your region?
Current Region: English - United States
