Lactyl

Chemical bleaching is never used on oils intended for edible use because it oxidizes unsaturated fatty acids to cause off-flavors. However, it does find wide usage for specialty linseed oil, for the paint industry, and fatty chemicals such as sorbitan esters of fatty acids and sodium stearoyl lactylate. Residual peroxide is destroyed by heating above its decomposition temperature. 

Fig. 3. Schematic process flow diagram for an imitation cheese product having the following formulation dry ingredients, calcium caseinate (or rennet casein), 24.5 wt % tapioca flour, 3.0 wt % salt, 2.16 wt % adipic acid, 0.6 wt % vitamins and minerals, 0.1 wt % sorbic acid (mold inhibitor), 0.5 wt % fat—color blend, soybean oil hydrogenated to a Wiley melting point of 36°C, 21.3 wt % lactylated monoglycerides, 0.05 wt % red-orange coloring, 0.01 wt...

Sodium stearoyl lactylate (and the similar calcium stearoyl lactylate) is made by combining lactic acid and stearic acid, and then reacting the result with sodium hydroxide or calcium hydroxide to make the sodium or calcium salt. 

Benzo[c]furans (isobenzofurans) are very reactive but generally unstable dienes which are prepared in situ and trapped. The in ihu-generated isobenzo-furan 33 was trapped by cycloaddition reaction with bis(methyl (S)-lactyl) ester 34 to afford [32] optically active naphthols (Equation 2.12). The cycloaddition was carried out in the presence of a catalytic amount of glacial acetic acid and represents a facile one-pot procedure to synthesize substituted naphthols. 

C12 to C20, primarily Ci6 to ( is), used as surface lubricants in the manufacture of food-contact articles. The method, which uses ethyl palmitate (Eastman Chemicals No. 1575 Red Label) as an internal standard, has been validated at 200 ppm total FAME [185]. Other FAME standards (methyl palmitate, methyl stearate, methyl oleate, methyl linoleate and methyl linolenate) are available (Applied Science Laboratories) [116], Worked out examples of additive determinations are given in the Food Additives Analytical Manual [116], which also describes a great many of indirect food additives, such as BHA, BHT, TBHQ, l-chloro-2-propanol, DLTDP, fatty acid methyl esters, w-heptyl-p-hydroxybenzoate, propyl-gallate, sodium benzoate, sodium stearoyl-2-lactylate, sorbitol and phenolic antioxidants. EPA methods 606 and 8060 describe the CGC separation of phthalate esters (direct injection) (cf. Figure 4.2). 

Ong et al. [134] found that several hydrophilic anionic, non ionic, or cationic surfactants can alleviate the deleterious effect of magnesium stearate over-mixing on dissolution from capsules when added with the lubricant in a ratio as low as 1 5 (w/w). These successful surfactants were sodium A-lauroyl sarcosinate, sodium stearoyl-2-lactylate, sodium stearate, polox-amer 188, cetylpyridinium chloride, and sodium lauryl sulfate. The lipophilic surfactant glyceryl monostearate did not alleviate the magnesium stearate mixing effect. A reduction in thier particle size was shown to enhance effectiveness, particularly in the case of surfactants with low solubility and slow dissolution rate. 

Condensations of adenosine 5 -phosphoric imidazolide with glycolic or lactic acid in aqueous solution with divalent metal ions as catalysts to give glycolyl adenylate or lactyl adenylate are described in reference [175]. 

Two types of these emulsifiers are calcium and sodium stearoyl lactylates (CSL, SSL) and diacetyl tartaric esters of mono and diglycerides (DATEM esters). The bread and flour regulations 1984 permit the use of SSL at up to 5 g kg-1 in all bread while DATEM esters are permitted in all bread without limit. Typical use levels are around 0.5% on flour weight. CSL and SSL have been permitted in the USA since 1961. 

The maximum amounts of vegetable food protein flours that can be substituted in bread without affecting loaf volume and texture are 5-10% (depending upon the source), and 18-20% can be substituted in cookies without affecting spread and surface characteristics (26). The quantity of vegetable protein flour that can be accommodated in bread can be increased substantially by pre-toasting and by the use of approximately 1.5% sodium stearoyl 2-lactylate (28) and other emulsifiers. 

E 475 Polyglycerol esters of fatty acids E 476 Polyglycerol polyricinoleate E 477 Propane-1,2-diol esters of fatty acids E 479b Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids E 481 Sodium stearoyl-2-lactylate... 

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