Emulsifier CSL Bakery CAS NO. 5793-94-2

CSL is difficult to dissolve in cold water, 0.5g/100L (20C): slightly soluble in hot water, can be dispersed by stirring with water. The value of 2% water suspension is 4.7, and is soluble in ethanol (8.3%, 20C), vegetable oil, and hot lard.

CSL as stabilizer, emulsifier: foaming agent. Mainly used as a bread quality improver with an addition of 0.5% of wheat flour to improve dough kneading resistance and bread softness. The amount used as a dry protein foaming agent is 0.5%, and the amount used for liquid and frozen protein is below 0.05%.

1.Food: Used in dairy products, meat products, baked goods, flour products, flavored foods, etc.
2.Medicine:, fillers, pharmaceutical raw materials, etc.
3.Industrial manufacturing: petroleum, manufacturing, agricultural products, batteries, precision castings, etc. Tobacco products: can replace glycerol as a flavoring, antifreeze, and moisturizing agent for cut tobacco.
4 Cosmetics: facial cleanser, lotion, shampoo, facial mask, etc.
5.Feed: canned pets, animal feed, aquatic feed, vitamin feed, veterinary drug products, etc