The fate of stearoyl lactylates when used in breadmaking

Abstract

The composition of four different commercial stearoyl lactylate samples has been determined by methylation followed by gas-liquid chromatography. Components present included lactic, palmitic, stearic, palmitoyl lactic and stearoyl lactic acids. When the samples were used in baking bread their components became bound to starch but could be recovered almost quantitatively after treatment with a-amylase, showing that they remained unchanged during baking.

Scientific Opinion on the re‐evaluation of sodium stearoyl‐2‐lactylate (E 481) and calcium stearoyl‐2‐lactylate (E 482) as food additives

“…For the determination of CSL in bread, methyl esters of CSL were prepared which were measured by gas chromatography (Yukawa and Hanada, 1982). CSL was extracted from bread with chloroform after treatment with α-amylase, the applied extraction methods were previously described by De Stefanis et al (1977) and Thewlis (1981).…”

Characterization of Inclusions Formed in Ti-containing Steel Weld Metals

“…Considering the effective role of the Ti-rich layer for AF nucleation, [9][10][11][12] we attempted to identify the crystallographic nature of this layer using SAD and dark field (DF) analysis in TEM mode. We attempted this in a previous study but were unsuccessful.…”

“…Pointing out the fact that the spinel structure has a very low misfit value with ferrite, they claimed that one of the major roles of Ti addition, related with AF formation, is the modification of the inclusion phase into a spinel structure. Alternatively, several researchers [9][10][11] have reported that the addition of Ti produces a Ti-rich phase on the inclusion surface; this phase was presumed to be TiO, which is also known to promote AF nucleation due to its low lattice misfit with ferrite. 12) It was further suggested that the minimum content of Ti 3) Division of Materials Science and Engineering, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul, 133-791 Republic of Korea.…”

Amino Acids, Lactic Acid and Ascorbic Acid as Raw Materials for Biocompatible Surfactants

“…Sodium stearoyl lactate (and the similar calcium stearoyl lactate) is a high efficient emulsifier used in a wide variety of modern food [94][95][96][97][98], pharmaceutical [99] and personal care [100,101] technologies. Liquid systems are increasingly desired in the food industry and the use of stearoyl lactylates improves the liquid systems.…”