Sodium stearoyl lactylate
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Sodium stearoyl lactylate
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CAS No:
25383-99-7
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Formula:
C24H44O6.Na
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Chemical Name:
Sodium stearoyl lactylate
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Synonyms:
Octadecanoic acid,2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester,sodium salt (1:1);Stearic acid,ester with lactic acid bimol. ester,sodium salt;Octadecanoic acid,2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester,sodium salt;Lactic acid,bimol. ester,stearate,sodium salt;Emplex;Sodium stearoyl-2-lactylate;Pationic SSL;Lamegin SSL;Rhodimul;Grindtek FAL 1;Artodan SP 50;Artodan SP 55;Sodium stelate;Sodium stearoyl lactylate;Emulsilac SK;Emulsilac S;Paniplex SSL;SSL 2012;Pationic 920;Multec SSL;Rylo SL 18;Grindsted SSL-P 55VEG;E 481;Prefera SSL 6000;Paniplex SK;Dermofeel SL;K-Emplex;Akoline SL;Stepan SSL-CG;Stepan Mild SSL-CG;Stepan EGAS;Poem SSL 100;Grinsted SSL;Stearoyl-2-sodium lactate;Palsgaard 3426;Almax 6900
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CAS No:
Characteristics
92.7
4.92950
White or slightly yellowish powder or brittle solid with a characteristic odour
532.7°C at 760 mmHg
166.2ºC
Insoluble in water. soluble in ethanol
9.06E-13mmHg at 25°C
Sodium stearoyl lactylate Use and Manufacturing
One-step lactic acid and stearic acid are put into the reactor at a molar ratio of 2:1, add concentrated sulfuric acid with 1.5% stearic acid mass, and react at 105°C for 4 hours until no water evaporates; after the reaction, the temperature is lowered and hydrogen is slowly added The sodium oxide solution is neutralized and can be formulated into an emulsion product with a solid content of 10%. The two-step method polymerizes lactic acid under mild reduced pressure, then adds stearic acid for esterification under the condition of introducing carbon dioxide, and then adds sodium carbonate to neutralize the powdered product, but this method is quite difficult to control the degree of lactic acid polymerization. Lead to unstable product quality. The three-step method firstly prepares stearoyl chloride and lactoyl lactic acid respectively, and then acylates and neutralizes the two substances.
As a W/O food emulsifier, it can be combined with gluten in wheat flour, increasing the stability and elasticity of gluten, making the dough fluffy and soft, and not easy to age. According to my country~"s regulations, it can be used for pastries and bread, with a maximum usage of 2.0g/kg.
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