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Salts of stearoyl lactylate

This emulsifier is commonly used in many countries. Reacts with gluten and demonstrates superior effects in improving dough.

CAS No.
Calcium stearoyl lactylate:5793-94-2, 4508-49-0/Sodium stearoyl lactylate:25383-99-7, 18200-72-1
SDS Calcium stearoyl lactylate
SDS(131KB)
SDS Cosmetics
SDS(130KB)

Basic Information

  • Calcium stearoyl lactylate
  • Sodium stearoyl lactylate

Usage standards for Salts of stearoyl lactylate

Salts of stearoyl lactylate is used in the following foods.

Breads

Example foods Additive effect Optimal amount
(for flour)
Quantitative criteria*
(for foods)
Breads
Ex.: Bread and pastries
Improvement in the manufacturing process
Improvements in quality
Prevents aging
0.3% - 0.5% 4.0g/kg or less

*Testing methods in accordance with "Specifications and Standards for Foods and Additives, Section F of Additives No. 2, Usage Standards, and Calcium Stearoyl Lactylate Parameters."

Pastries (wheat flour basis, baked or processed with fat)

Example foods Additive effect Optimal amount
(for flour)
Quantitative criteria*
(for foods)
Sponge cakes and butter cakes
Ex.: Fruit cake, Scotch cake, shortcake base, etc.
Increases the volume ratio
Improvements in quality
Prevents aging
1.5% 5.5g/kg or less
Others
Ex.: Donuts, fried bread, cookies, biscuits
Increases the volume ratio
Improves texture
Prevents aging
0.3% - 0.7% 4.0g/kg or less

*Testing methods in accordance with "Specifications and Standards for Foods and Additives, Section F of Additives No. 2, Usage Standards, and Calcium Stearoyl Lactylate Parameters."

Steamed breads

Example foods Additive effect Optimal amount
(for flour)
Quantitative criteria*
(for foods)
Steamed breads Improvement in the manufacturing process
Improves texture
Prevents aging
0.3% - 1.5% 5.5g/kg or less

*Testing methods in accordance with "Specifications and Standards for Foods and Additives, Section F of Additives No. 2, Usage Standards, and Calcium Stearoyl Lactylate Parameters."

Steamed buns

Example foods Additive effect Optimal amount
(for flour)
Quantitative criteria*
(for foods)
Steamed buns Improvement in the manufacturing process
Inner layer, Improves texture
Prevents aging
0.3% 2.0g/kg or less

*Testing methods in accordance with "Specifications and Standards for Foods and Additives, Section F of Additives No. 2, Usage Standards, and Calcium Stearoyl Lactylate Parameters."

Pastries (made from rice)

Example foods Additive effect Optimal amount
(for flour)
Quantitative criteria*
(for foods)
Ex.: Dango and various types of mochi Improvement in the manufacturing process
Improves elasticity and crispness
Prevents aging
1.0% 6.0g/kg or less

*Testing methods in accordance with "Specifications and Standards for Foods and Additives, Section F of Additives No. 2, Usage Standards, and Calcium Stearoyl Lactylate Parameters."

Mix powder

Example foods Additive effect Optimal amount
(for flour)
Quantitative criteria*
(for foods)
For pastries (made from rice) Improvement in the manufacturing process
Improves elasticity and crispness
Prevents aging
1.0% 10.0g/kg or less
For sponge cake, butter cake, and steamed bread Increases the volume ratio
Improvements in quality
Prevents aging
1.5% 8.0g/kg or less
For pastries (wheat flour basis, processed with fat) and bread Increases the volume ratio
Improvements in quality
Prevents aging
0.3% - 0.7% 5.5g/kg or less
Pastries (other than those processed with fat, sponge cakes, or butter cakes) Increases the volume ratio
Improves texture
Prevents aging
0.7% 5.0g/kg or less
For steamed buns Improvement in the manufacturing process
Inner layer, Improves texture
Prevents aging
0.3% 2.5g/kg or less

*Testing methods in accordance with "Specifications and Standards for Foods and Additives, Section F of Additives No. 2, Usage Standards, and Calcium Stearoyl Lactylate Parameters."

Noodles (excluding dried noodles such as instant noodles and macaroni)

Example foods Additive effect Optimal amount
(for flour)
Quantitative criteria*
(for foods)
Macaroni
Dried noodles (12% moisture) conversion
Improves elasticity in noodles
Shape retention
0.4% 4.0g/kg or less
Other noodles
(Excluding instant noodles and dried noodles)
Improves elasticity in noodles
Improves texture
Improves yield
0.3% 4.5g/kg or less

*Testing methods in accordance with "Specifications and Standards for Foods and Additives, Section F of Additives No. 2, Usage Standards, and Calcium Stearoyl Lactylate Parameters."

Product Specifications

Calcium stearoyl lactylate

Product Type

Calcium stearoyl lactylate
This product is the calcium stearoyl lactylate food additive.

Product Specifications

1.Description It is a white-yellowish powder, odorless or has a peculiar smell.
2.Verification Test (1)Reacts with sodium salt.
(2)Melting point of 54 - 69℃ (stearic acid)
(3)Reacts with lactic acid salt.
3.Purity Test (1)Acid value 50 - 86
(2)Ester value 125 - 164
(3)Total lactic acid 32 - 38%
(4)Heavy Metals 10μg/g or less
(5)Arsenic 1.0μg/g or less
4.Residue on Ignition 14.3 - 17.7%
Product Testing Method

Testing methods in accordance with the section on food additive specifications and standards for calcium stearoyl lactylate.

Sodium stearoyl lactylate

Product Type

Sodium stearoyl lactylate

Product Specifications

1.Description White-pale yellow solid with a slight odor.
2.Verification Test (1)Characteristic absorption can be seen from infrared absorption spectroscopy.
(2)Reacts with sodium salt.
3.Acid value 60 - 80
4.Ester value 150 - 190
5.Purity Test (1)Heavy Metals No more than 10 ppm
(2)Arsenic No more than 1.0 ppm
6.Total lactic acid 31.0 - 34.0%
7.Sodium content 3.5 - 5.0%
Product Testing Method

Testing methods in accordance with the section on Japanese Standards of Quasi-drug Ingredients for Sodium stearoyl lactylate or with general testing methods.

Main Applications and Effects

Main applications

Foods General flour products (breads, pastries, noodles)
Industrial Use For plasticizers used in the plastics industry

Effects of Salts of stearoyl lactylate

Salts of stearoyl lactylate reacts directly with gluten to improve the quality of dough.

Manufactured bread processing:

  • Small insufficiencies in fermentation time does not affect dough properties.
  • Stabilizes dough and improves mechanical resistance, which reduces stickiness. As a result, this can be easily used in automated production lines and for special make-up applications.
  • The use of Salts of stearoyl lactylate improves the stability of dough, and so small insufficiencies in mixing does not affect dough quality.

Bread quality:

  • Dough that contains Salts of stearoyl lactylate is strong, has good elasticity, and retains gas well, which produces products of increased volume (5-10%).
  • Salts of stearoyl lactylate helps prevent products from aging caused by reactions with starch in bread.
  • Bread structure, particularly the inner layer, is thin, which produces products with luster and better rise.

Product Features

Applications for steamed buns containing Salts of stearoyl lactylate

  • Using Salts of stearoyl lactylate improves volume and produces soft dough products.
  • The optimal ratio is 1.5% of flour for steamed bread and 0.3% of flour for steamed buns.

Effects on dango containing Salts of stearoyl lactylate

  • Using Salts of stearoyl lactylate produces dango with optimal elasticity and provides an enjoyable chewing experience.
  • The optimal ratio of additive is 1.0% of flour.

Applications on donuts containing Salts of stearoyl lactylate

The optimal ratio of Salts of stearoyl lactylate is 0.5% of flour.

Effects of usage

  • Increases the volume ratio to produce products with more volume.
  • Produces that are soft and chewy products that have a good sense of melting in the mouth.
  • Reduces the absorption ratio (in comparison with monoglyceride).
  • Improves elasticity of dough, which improves workability.

Effects of Salts of stearoyl lactylate on yeast donuts

  Additive-free 0.5% of Salts of stearoyl lactylate 0.5% of monoglyceride
Dough (number of points) Hard Easy to cut Soft and elastic
Appearance (5 points)
Color (5 points)
Skin (5 points)
Inner layer (5 points)
Tactile feel (5 points)
Texture (5 points)
Flavor (5 points)
Aging (5 points)
3
4
3
2
2
2
4
2
4
4
4
4
5
5
4
5
4
4
5
3
3
3
4
3
Total (40 points) 22 35 29
Volume: 3 pcs (ml)
Weight: 3 pcs (g)
Volume ratio: (ml/g)
610
140
4.3
720
146
4.9
710
148
4.7
Oil absorption rate (%) 8.3 10.8 13.4
Maximum rheometer intensity (gf) 1903 1805 1867

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MUSASHINO
Musashino Chemical Laboratory,Ltd.
1-1-1,Yaesudai Bld.7F, Kyobashi, Chuo-ku, Tokyo, 104-0031, Japan
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