SLE (shelf life extender)
This product is a complex mixture of different humectants and it has a very important effect on water
Activity (AW) reduction.
Water activity (aw) directly affect on food products microbial safety.
Thus aw adjusting is very important parameter in food preservation.
In addition of aw reduction, increasing the texture softness, delaying the retrogradation and preventing yeast and mold growth are other important benefits of using SLE in the formulation
Packing: 24 & 1200 kg, gallon & tank
Best before: 6 months after product date
Storage condition: keep in a cool and dry place, keep away from direct sunlight
| Product | Recommended Dosages (based on batter weight) | Features & advantage | application |
| SLE-M | Generally:2-5% | Very powerful aw reduction and delaying the retrogradation , increasing the texture softness | Bakery industry specially in cake & cookie |
| Swiss roll: up to 10% | |||
| (prevention of cracking) | |||
| SLE-H | Generally:2-5% | Increasing the texture softness, delaying the retrogradation,aw reduction | In all kinds of bakery products |
| Swiss roll: up to 10% | |||
| (prevention of cracking) | |||
| SLE-MULTI | Generally:2-5% | Increasing the texture softness, delaying the retrogradation, postpone microbial growth especially molds and yeasts ,don’t cause after taste, increasing product shelf life | In all kinds of bakery products |
| Swiss roll: up to 10% | |||
| (prevention of cracking) | |||
| SLE-COOKIE FRESH | ۲-۵% | delaying the retrogradation,aw reduction, increasing product shelf life, Increasing the texture softness, economic efficiency | In all kinds of cookies |
| SLE | ۲-۵% | economic efficiency, Increasing the texture softness., | For confectionary |
| For confectionary)) | products | ||
