RSF-200

RSF-200 is a bread improver used in the food industry. It contains mono- and diglycerides of fatty acids, sodium stearoyl lactylate, starch enzyme. RSF-200 meets the specification for identification and purity given by various regulatory bodies. It is recommended for use in wheat products at 0.3-2.0% to flour weight. RSF-200 provides benefits like improving texture, volume and shelf life of baked goods without specifying the food name. It has a yellowish white powder appearance with slight characteristic odor and loss on drying of max 12% and total plate count of max 10,000/g. RSF-200 is derived from raw materials and/or its derivatives, which is not from genetically modified origin.