Abstract: This article analyzes the Powdered curve, drawn curve, then study the improving functions about CSL/SSL for flour. and the application about CSL/SSL in special powder (such as bread, cakes, noodles, fast noodles and freezing paste.).

Keywords: Powdered curve drawn curve sodium calcium stearoyl lactylate(CSL/SSL)　Improving function

　　　The wheat is a kind of crops that our country plants by a large scale, For a long time, various kinds of wheaten food that the wheat powder makes into are the staple food that the northern people of our country are fond of. But pieces of quality of products variety, producing area, make powder craft , influence , warehousing and transportation of terms of wheat, quality exists to fluctuate, This kind of fluctuation was caused by composition , change of the proportion and change of quality of starch , protein , fat in the flour ,etc.. Therefore often need to add some modifier (such as emulsifier, oxidant, enzyme preparation ) to improve and stabilize the quality of the products .w CSL/SSL is used as the best emulsifier of most extensive , comprehensive result in a piece of products, it is often regarded " stablizer " or " insurance pharmaceutical " to use in the flour mill abroad, the consumption reached 100,000 tons in 1996 of U.S.A. alone, the rate of increase of the annual requirement was 6%---8% in the world at present.

　　The full name of CSL is calcium stearoyl lactylate.

　　Domestic code: 10.009. The European code is: E482. It is white or creamy powder or laminar or cubic thing, hydrogen ion index is neutral, melt range 40 --55 degrees Centigrade, value of HLB is 5--6, have special caramel smell , difficult to dissolve in cold water of 20 degrees Centigrade. Disperse it in 50 –60 degrees Centigrade Hot water. dissolve it in the ethanol , vegetable oil , hot lard. The structural formula is

O O O

‖ ‖ ‖

〔CH₃（CH）₁₆C—OCHC—OCHCO〕₂Ca

︳ ︳

CH₃ CH₃

　　Surface tension (0. 1% of the density ) 37mN/m, CSL and protein interaction degree are 95, with 65 starch complexing indexes of straight chain. Security: FAO/WHO (1985) stipulates , ADI value is 0-20mg/kg, use and include 0.1%, 0.5%, 2. The fodder of 5% CSL (the ratio by weight) feed the big mouse and has not seen unusually for 3 months, the little mouse passes LD50 10 once. 985g/kg, regarded as GRAS material by the American food and medicines administration bureau (generally generally acknowledge the safe material).

Use the regulation:

China: (GB2760—1996) Used in the cake , bread. The largest consumption is 2. 0g/kg.

USA: FDA 21（FR172.844）Used as dough and recuperated the pharmaceutical , foamed the pharmaceutical , modifier, limit is 0. 5%.

Japan: Is it use to allow, limit its bread 5.5mg/kg, cake 8 mg/kg, the candy 5 g/kg, noodles is 4. 5g/kg.

Britain and Europe: (E482-ADI) 0-20 mg/kg weight. See announcement 95/2 of European Community (OJNO. L₆₁ 18.3.95) Additive (regulation which Britain issued 1995 NO.3187) form 3 (allow to use other additives), European Community announce 78/663 (OJNO. L₂₃₃ 14.7. 78) Purity standard.

　　SSL full name is Sodium Stearoyl Lactylate, domestic code: 10. 011, the European code is E481, and white or pale yellow powder or small spherical thing, there is bad smell of slight caramel, there is hygroscopicity, hydrogen ion index is neutral, melt the range: 40-52 degrees Centigrade, HLB is worth 8-10, disperse it in 20 degrees Centigrade of cold water, dissolve and has not precipitated appearing in 50-60 degrees Centigrade of hot water, Have no precipitated appearing, the structural formula is:

O CH₃ O CH₃ O

‖ ∣ ‖ ∣ ‖

C₁₇H₃₅—C—O—CH—C—O—CH—C—O—Na

　　Surface tension (0. 1% of the density) 30mN/m.. SSL and protein interaction degree are 95, with 72 starch complexing indexes of straight chain. Its security as the CSL.

Use the regulation:

China: as the CSL

U.S.A.: FDA 21CFR173.846 -Used as the dough and increased the muscle pharmaceutical , emulsifier, processed the auxiliary, surface-active agent, stablizer, prescription auxiliary , excipient in the bread, limit is 0.5%.

Canada: The limit in the bread is 0.375% of the flour weight.

Britain and European: as the CSL

　　SSL is very apt to lump when the high temperature is moist (or stores improperly) in summer .so It is difficult to use when add the flour directly . In order to avoid this, usually use the mixture of SSL and CSL domestically at present.