Stearoyl lactates
Synonym: Octadecanoic Acid,
2-(carboxyethoxy)-1-methyl-2-oxothyl ester, sodium salt
Synonym: Octadecanoic Acid,
2-(carboxyethoxy)-1-methyl-2-oxothyl ester, sodium salt
All rights reserved.
 |  |  |  |  |
 | |  | |  | |  | |  | |  | |  |
Discuss with your doctor before taking any alternative medicine. This article is for
reference only, it is not a medical advice. All rights reserved. Do not copy this article to
other website or blog.
reference only, it is not a medical advice. All rights reserved. Do not copy this article to
other website or blog.
Properties
Sodium stearoyl lactate is made by combining lactic acid and stearic acid, and then
reacting the result with sodium hydroxide to make the salt. If calcium is used, it
would be calcium stearoyl lactate.
Uses
From Wikipedia, it may be used as a surfactant in breads, buns, wraps and tortillas,
and many similar bread-based products. [1]
Example of use: Preparing an improved quality chapatis having novel improver
premix providing longer shelf-life to the chapatis.
Proceduce
A) mixing an improver mix between comprising of ascorbic acid, sodium stearoyl
lactylate and guar gum with whole wheat flour, B) adding sufficient quantity of
water to the mixture of step (a) and mixing the same to obtain chapati dough,
ageing the chapati dough for a time period in the range of 20 to 30 minutes, and D)
sheeting and baking the aged chapati dough to obtain the chapatis; also, an
improver premix comprising ascorbic acid, sodium stearoyl lactylate, and guar gum
useful for the preparation of chapati, and further, a chapati comprising of
whole-wheat flour, improver premix, and water. [WO/2004/086870]
Side Effects / Toxic Effects
It may irritate eye, skin and lung if eye, skin contact or inhalation occurs.
Sodium stearoyl lactate is made by combining lactic acid and stearic acid, and then
reacting the result with sodium hydroxide to make the salt. If calcium is used, it
would be calcium stearoyl lactate.
Uses
From Wikipedia, it may be used as a surfactant in breads, buns, wraps and tortillas,
and many similar bread-based products. [1]
Example of use: Preparing an improved quality chapatis having novel improver
premix providing longer shelf-life to the chapatis.
Proceduce
A) mixing an improver mix between comprising of ascorbic acid, sodium stearoyl
lactylate and guar gum with whole wheat flour, B) adding sufficient quantity of
water to the mixture of step (a) and mixing the same to obtain chapati dough,
ageing the chapati dough for a time period in the range of 20 to 30 minutes, and D)
sheeting and baking the aged chapati dough to obtain the chapatis; also, an
improver premix comprising ascorbic acid, sodium stearoyl lactylate, and guar gum
useful for the preparation of chapati, and further, a chapati comprising of
whole-wheat flour, improver premix, and water. [WO/2004/086870]
Side Effects / Toxic Effects
It may irritate eye, skin and lung if eye, skin contact or inhalation occurs.