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Salts of Stearoyl Lactylate

Purposes of use
Foods
Cosmetics
Components
Salts of Stearoyl Lactylate
CAS No.
Calcium Stearoyl Lactylate:5793-94-2, 4508-49-0
Sodium Stearoyl Lactylate:25383-99-7, 18200-72-1

Salt of Stearoyl Lactate is an anionic emulsifier, which is used as a quality improvement agent for mainly bread and confectionery.

Salt of Stearoyl Lactate can exert an excellent effect of improving dough, because it improves the extensibility and stability of dough by acting on gluten, and reduces the damage caused by the excess or insufficiency of fermentation time or the mixing with equipment. It is suited for bread, confectionery, donuts, rice-flour bread, frozen dough, etc.

Calcium Stearoyl Lactate is an emulsifier that has been used as a quality improvement agent for bread from a long time ago.

 

Our company proposes products according to purposes of use.

  • Calcium Stearoyl Lactylate: a quality improvement agent for bread, confectionery, etc.
  • Sodium Stearoyl Lactate: for cosmetics

Basic information

Package unit, packing style

  • Calcium Stearoyl Lactylate: 10kg cardboard box
  • Sodium Stearoyl Lactate (for cosmetics): 25kg paper bag

Features (information on components, physical properties)

Product type 

Calcium Stearoyl Lactylate

Sodium Stearoyl Lactate

Chemical name, IUPAC name

Calcium Stearoyl Lactylate

Sodium Stearoyl Lactylate

Another name

Octadecanoic Acid,

2-(1-Carboxyethoxy)-1-Methyl-2-Oxoethyl ester, Calcium Salt

Octadecanoic Acid,

2-(1-Carboxyethoxy)-1-Methyl-2-Oxoethyl ester, Sodium Salt

CAS No.

5793-94-24508-49-0 

25383-99-718200-72-1 

Properties

White or yellowish powder that is odorless or has a peculiar odor

White or yellowish solid that has a faint peculiar odor

Melting point

45 ~ 60℃ 

3550℃

Solubility

Insoluble in water

Difficult to dissolve in water

*For detailed information on harmfulness and data on properties of Salts of Stearoyl Lactate, please see the safety data sheet (SDS).

Product specs

Product type

Calsium Stearoyl Lactylate

This product is the food additive “Calcium Stearoyl Lactate.”

Sodium Stearoyl Lactylate 

    Product Specifications

    For further information, please contact us.

    Main purposes of use and effects

    Main applications

    FoodsGeneral flour products (breads, pastries, noodles)
    Industrial UseFor 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.

    Effects of Stearoyl Lactate on the adhesion time of dumplings

    Effects of stearoyl lactate on aging of dumplings

    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)223529
    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 (%)8.310.813.4
    Maximum rheometer intensity (gf)190318051867

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