1. Basic Properties & Specifications

2. Functional Applications

Core Functions:

• Dough Conditioning: Enhances gluten network strength in baked goods, increasing volume by 15-20%.
• Fat Stabilization: Maintains emulsion stability in dairy products and creamers (usage level: 0.3-1.2% w/w).
• Texture Modification: Reduces brittleness in confectionery coatings while maintaining snap characteristics.
• Synergistic Effects: Combines with mono-/diglycerides (HLB 3-6) to create balanced emulsifier systems.

3. Industrial Use Cases

Optimized Formulation Parameters:

4. Safety & Regulatory Compliance

• Oral LD₅₀ (Rat): 27.76 g/kg (OECD 423)
• ADI: 0-20 mg/kg body weight (JECFA)
• Certifications: FCC Grade, Kosher, Halal
• Storage: 12-month stability in sealed containers below 25°C

5. Client Success Stories

Case Study 1: Industrial Bakery Solutions

Challenge: Frozen dough manufacturer required ≥90% volume retention after 60-day storage at -18°C.
Solution: 0.4% SSL incorporation with DATEM (diacetyl tartaric acid esters).
Result: 93% volume retention and 40% reduction in proofing time.

Case Study 2: Dairy Alternative Development

Challenge: Plant-based creamer separation within 48hrs at retail conditions.
Solution: 0.6% SSL + 0.2% carrageenan stabilization system.
Result: 120hr emulsion stability with 15% cost reduction versus competitor systems.

6. Technical Inquiry

For formulation assistance or technical specifications:
Email: info@vivalr.com
Tel: (86) 15866781826