Sodium Stearoyl Lactylate
Sodium stearoyl lactate (and the similar calcium stearoyl lactate)
is made by combining
stearic acid, and then reacting
the result with sodium hydroxide or calcium hydroxide to make the
sodium or calcium salt.
Replacing the lactic acid with fumaric acid gives sodium steroyl
fumarate, a compound with same uses as the other two.
Sodium stearoyl lactylate is an emulsifier used as a dough
strengthener in baked goods. It has several features that
combine to make it very popular with bakers.
It maintains the texture of fresh baked bread by keeping the
amylose starch in its gelled state, preventing its
It makes the gluten in the bread stronger and more extensible,
increasing the volume of the loaf.
It disperses the fats in the bread, making it softer,
while allowing less fat to be used.
It absorbs water, allowing the baker to get 1 to 1.5% more
loaves from the same ingredients, thus making each loaf
It has a sweet taste, allowing less sugar to be used in the bread.
stearic acid: InChI=1/C18H36O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18(19)20/h2-17H2,1H3,(H,19,20)/p-1
Calcium Stearoyl Lactylate: InChI=1/2C24H44O6.Ca/c2*1-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18-19-22(25)29-21(3)24(28)30-20(2)23(26)27;/h2*20-21H,4-19H2,1-3H3,(H,26,27);/q;;+2/p-2/f2C24H43O6.Ca/q2*-1;m
By Simon Quellen Field