Sodium Stearoyl Lactylate - 25383-99-7

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Sodium Stearoyl Lactylate - 25383-99-7 Specification

Chemical Composition
Sodium salt of stearoyl lactylate

Ingredients
Stearic Acid, Lactic Acid, Sodium Hydroxide

Source
Synthetic

Solubility
Dispersible in warm water

Application
Bakery, Processed Foods, Dairy

Product Type
Food Additives

Form
Powder

Starch Type
Normal

Color
White

Weight
25 Kilograms (kg)

Shelf Life
2 Years

Packaging
25 kg Bag

Protein
No

Fat Content (%)
Less than 5%

Moisture
Less than 5%

Flavor
Odorless

Pack Size
25 kg

Grade Standard
Food Grade

Pack Type
Bag

Physical State
Solid

Purity
99%

About Sodium Stearoyl Lactylate - 25383-99-7

Specifications
Acid value (mgKOH/g)
60-90

Ester value (mgKOH/g)
150-190

Total lactic acid (%)
31.0-34.0

Heavy metals (calculated by Pb) %
0.001

Arsenic (calculated by As) %
0.0003

Sodium content
3.5-5.0

Packaging and Storage
Packing : 25kg/carton
Product should be stored in a cool, dry place.

Efficient Food-Grade Emulsifier

Sodium stearoyl lactylate serves as a highly effective emulsifier for the food industry, especially prized for its ability to improve texture, dough strength, and shelf life of final products. Its powder form blends seamlessly into recipes, offering remarkable consistency and reliability in processed foods and baked goods.

Safe and Versatile Application

With a synthetic origin and stringent food-grade standards, this white powder is safe for use in various food systems. Its compatibility with warm water and stable chemical composition ensure smooth integration into baking, dairy, and processed food applications without altering flavor or aroma.

FAQs of Sodium Stearoyl Lactylate - 25383-99-7:

Q: How do you use sodium stearoyl lactylate in food processing?

A: Sodium stearoyl lactylate is typically added directly to flour or mixes during the initial stages of food processing, where it is dispersed in warm water to ensure even distribution. This enhances the uniformity and stability of doughs and emulsions in baked and processed foods.

Q: What are the main benefits of using sodium stearoyl lactylate in bakery products?

A: It primarily improves dough strength, enhances crumb softness, and extends the shelf life of bakery products. Its emulsifying properties help maintain product quality by preventing separation and ensuring uniform texture.

Q: Where is sodium stearoyl lactylate commonly applied?

A: This compound is widely used in the bakery, dairy, and processed food industries. Its applications include bread, cakes, pastries, whipped toppings, and certain dairy items where improved emulsification and product stability are desired.

Q: When should sodium stearoyl lactylate be incorporated during food manufacturing?

A: It is best incorporated at the dough mixing or early blending stage, ensuring that it disperses thoroughly and exerts its emulsifying effect during baking or processing.

Q: What is the shelf life and optimal storage condition for sodium stearoyl lactylate powder?

A: Sodium stearoyl lactylate has a shelf life of up to 2 years when stored in its original, sealed packaging in a cool, dry place away from direct moisture or heat.

Q: How is sodium stearoyl lactylate manufactured?

A: It is synthesized from stearic acid, lactic acid, and sodium hydroxide through a controlled chemical reaction, resulting in a highly pure, food-grade white powder suitable for a variety of culinary applications.

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