Stearoyl lactylates

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. 

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... 

Surfactants have been, reprotedly, used to prevent extensive puffing of extruded cereal products. It was found in these studies that surfactants could effectively inhibit gelatinization of cereal starch. However, effect of surfactants on protein texturization has not been reported. Two types of surfactants, sodium stearoyl-2-lactylate and calcium stearoyl-2-lactylate (at levels of 0.2 and 0.4% based on the weight of the flour), were mixed with soy flour prior to extrusion. A yeast protein (Torutein, manufactured by Amoco Inc.), claimed to be an extrusion helper although its function is not known, was added. 

Stearoyl-2-lactylic acid has been prepared by reaction of benzyl lac-tylate with stearoyl chloride (Ellinger 1979). Ascorbic acid has also been synthesized from lactose (Danehy 1981). 

Elliger, C. A. 1979. A convenient preparation of pure stearoyl-2-lactylic acid. J. Agri. Food Chem. 27, 527-528. 

Calcium Stearoyl-2-Lactylate Calcium Stearoyl Lactate INS 482(i) CAS [5793-94-2]... 

E481 Sodium stearoyl-2-lactylate SSL Oil polyhydric alcohol and organic acid... 

Lactic acid (2-hydroxypropionic acid) is a naturally occurring multifunctional organic acid that is found in many food products, particularly in those which involve natural or processed fermented food preparations. Currently, more than 70% of lactic acid is used as acidulents, food preservatives, and feedstock for the manufacture of calcium stearoyl-2-lactylates in the baking industry. The consumption of lactic acid is estimated to be around 30 million lb in the US with an estimated increase of 6% per year. Therefore, lactic acid is an intermediate-volume specialty chemical used chiefly for food processing. 

Gluten was obtained from ProVim, a gluten-enriched flour, by a conventional dough-and-wash procedure (16). Gliadin was separated from the gluten by the method of Jones et al. (17). The surfactants selected for study were Myrj 45 [polyoxyethylene (8) stearate], Tween 60 [polyoxyethylene (20) sorbitan monostearate], Brij 35 [polyoxyethylene (23) lauryl ether], Brij 76 [polyoxyethylene (10) stearyl ether], Brij 78 [polyoxyethylene (20) stearyl ether], and calcium stearoyl-2-lactylate. (Note that the numbers in parentheses indicate the number of monomer units of ethylene oxide.) Working solutions were made up in 70% ethanol at 2.5 mg per 100 ml solution. 

The equilibrium increase in surface pressure and potential for the Brij emusifier compounds is the same—viz., 4.8 dynes/cm and 30 mV. Tween 60 and Myrj 45 are in the middle of the spectrum. The anionic surfactant, calcium stearoyl-2-lactylate, has the smallest change in surface pressure and surface potential. 

Figure 3. Compression isotherms for gliadin (Curve 1) and mixed monolayers of gliadin and the following surfactants Myrj 45 (Curve 2), Tween 60 (Curve 3)y and calcium stearoyl-2-lactylate (Curve 4). The abscissa is moved to the right by 0.2 m2/mg for successive curves to avoid confusion.

Calcium stearoyl-2-lactylate—a recognized bread dough conditioner (24)—is known to complex with certain water-soluble fractions of wheat protein (3), but there is little hard evidence pointing to a direct interaction between it and gluten proteins on the order of that seen between the nonionic surfactants and gliadin. Some evidence (25) suggests that calcium stearoyl-2-lactylate interacts with gluten proteins in the presence of starch. 

Patco 3. [Am. Ingredients] Sodium stearoyl lactylate/calcium stearoyl-2-lactylate blend condititmer/softraer star and protein comfdexing agent for bakery prods. 

Certain polar lipids, notably stearoyl-2 lactylate, have been shown to be efficient dough improvers and even at very low concentrations result in increased mixing tolerance, increased loaf volume, finer grain, and softer crumb in breads (Table VII) (46, 47). They have become particularly useful in improving the functional quality of baked wheat-... 

Table VII. Specific Volumes of Loaves Prepared from Flour Supplemented with Indicated Protein Concentrates and Treated with Sodium Stearoyl-2 Lactylate (48)...

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