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 | "Sodium stearoyl lactate studies" by MGannelly (1342 pt) | 2019-Jun-19 18:43 |
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Sodium stearoyl lactate is derived from the esterification of stearic acid with lactic acid and partially neutralized with sodium carbonate or caustic soda (concentrated sodium hydroxide).
Sodium stearoyl lactate is an emulsifier widely used in bakery products due to its properties of increasing the consistency of products during cooking (1).
The components of commercial sodium stearoyl lactylate (SSL), purchased in Japan, were determined and identified using thin layer chromatography (TLC) and liquid chromatography with mass spectroscopy (LC-MS). Stearoyl lactate (SL) and stearoyl-2-lactylate (SLL) were purified using TLC and silica gel chromatography to obtain standards. The results show that SSL consisted of lactic acid (8.4%), stearic acid (15%), SL (57%), and SLL (13%). The total amounts of free lactic acid, lactic acid derived from SL and lactic acid derived from SLL were determined using LC-MS. The mean value was approximately equal to that determined using the JECFA method. This is the first study to determine and identify the components of SSL purchased in Japan, using TLC and LC-MS (2).
Other studies
Production of Barbari Bread (Traditional Iranian Bread) Using Different Levels of Distillers Dried Grains with Solubles (DDGS) and Sodium Stearoyl Lactate (SSL). Pourafshar S, Rosentrater KA, Krishnan PG. Foods. 2018 Mar 1;7(3). pii: E31. doi: 10.3390/foods7030031.
Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers. Niu M, Hou GG, Kindelspire J, Krishnan P, Zhao S. Food Chem. 2017 May 15;223:16-24. doi: 10.1016/j.foodchem.2016.12.021.
Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough. Van Steertegem B, Pareyt B, Brijs K, Delcour JA. Food Chem. 2013 Dec 15;141(4):4179-85. doi: 10.1016/j.foodchem.2013.07.017.
References_______________________________________
(1) Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough. Van Steertegem B, Pareyt B, Brijs K, Delcour JA. Food Chem. 2013 Dec 15;141(4):4179-85. doi: 10.1016/j.foodchem.2013.07.017.
(2) LC-MS analysis of commercial sodium stearoyl lactylate components. Kubota H, Mikawa T, Ozeki Y, Sato K, Akiyama H. Shokuhin Eiseigaku Zasshi. 2012;53(1):14-8.
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