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Sodium isostearoyl lactylate is a white or light yellow powder or a brittle solid with a characteristic smell.
Sodium isostearoyl lactylate is a combination of sodium salts of stearoyl lactylic acids and minor proportions of sodium salts of related acids.
Sodium isostearoyl lactylate is a plant-derived ingredient.
CAS: 66988-04-3
MF: C21H39NaO4
MW: 378.52173
EINECS: 266-533-8
Sodium isostearoyl lactylate, the molecular formula is C21H41O3Na, a food emulsifier, prepared by synthesizing sodium salt from stearic acid and lactic acid.
Sodium isostearoyl lactylate is used as a W/O thickener and food emulsifier.
Sodium isostearoyl lactylate can be combined with the gluten in wheat flour to increase the elasticity and stability of the gluten, make the dough fluffy and soft, and not easy to age.
Sodium isostearoyl lactylate can be used in pastries and breads. 2.0g/kg.
Sodium isostearoyl lactylate can be added in the production process of pasta products, dairy products, chocolate and various candies, jams, ketchup, sweet noodle sauces and other foods.
Sodium isostearoyl lactylate is used in hundreds of personal care and cosmetic products, including moisturizer, sunscreen, baby lotion, conditioner, foundation, body wash and other products.
Sodium isostearoyl lactylate does not dissolve in water.
Sodium isostearoyl lactylate is a moisturizer that helps the skin stay soft and pliable.
However, Sodium isostearoyl lactylate is also an effective, food-grade emulsifier, stabilizer and a surfactant.
As a result, Sodium isostearoyl lactylate is a common food additive and dough strengthener often found in baked products, puddings, fillings, dips, gravies, liqueurs and other prepared foods.
Sodium isostearoyl lactylate also has a sweet taste, which allows food manufacturers to add less sugar.
Sodium isostearoyl lactylate is a common substitute for this ingredient, but although Sodium isostearoyl lactylate is not harsh, it is an endangered resource.
The FDA has deemed Sodium isostearoyl lactylate safe for use as a food additive, and Whole Foods has deemed the ingredient acceptable in its body care quality standards.
Further, the European Food Safety Authority has determined no reproductive or carcinogenic effects from ingestion.
Several studies, as well as the Center for Science in the Public Interest, have also deemed the ingredient safe.
Sodium isostearoyl lactylate does not contain milk protein and thus need not be restricted by people avoiding milk.
Sodium isostearoyl lactylate is a versatile emulsifier used in bread, buns and other bakery products as a dough strengthener and crumb softener.
Due to its ionic and nonpolar nature, Sodium isostearoyl lactylate is able to interact with gluten proteins promoting their aggregation.
Its nonpolar portion allows Sodium isostearoyl lactylate to interact with the hydrophobic regions of starch to delay the onset of staling.
The linear-shaped chemical structure of SSL gives Sodium isostearoyl lactylate te capacity to access gelatinized amylose inner helix.
Sodium isostearoyl lactylate's lipophilic moiety binds to the interior of the helix and the hydrophilic side to water, hence retarding retrogradation.
Sodium isostearoyl lactylate is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods.
Sodium isostearoyl lactylate is one type of a commercially available lactylate.
Sodium isostearoyl lactylate is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks.
Because Sodium isostearoyl lactylate is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.
As described by the Food Chemicals Codex 7th edition, Sodium isostearoyl lactylate is a cream-colored powder or brittle solid.
Sodium isostearoyl lactylate is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash (sodium carbonate) or caustic soda (concentrated sodium hydroxide).
Commercial grade Sodium isostearoyl lactylate is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids.
The HLB for Sodium isostearoyl lactylate is 10–12.
Sodium isostearoyl lactylate is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water.
These properties are the reason that Sodium isostearoyl lactylate is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
Sodium isostearoyl lactylate is an emulsifier that is outstanding in conditoning skin or hair. Sodium isostearoyl lactylate can also help moisturize and coating the skin or hair soft and smooth.
Sodium isostearoyl lactylate is used in bread, steamed bread, instant noodles, noodles, dumplings and other noodle products.
Sodium isostearoyl lactylate can be dispersed in hot water and soluble in ethanol and hot oils and fats.
Sodium isostearoyl lactylate can make the water and oil distribution in the dough more uniform, avoid surface foaming, reduce the amount of oil, reduce burrs and waste, improve the formation and uniformity of gluten, and make the product not easy to shrink and deform.
Sodium isostearoyl lactylate is an ivory white powder or solid with a characteristic odour.
Sodium isostearoyl lactylate can be used to prevent dough from aging, increase foaming stability, and improve taste, texture, and stability.
Sodium isostearoyl lactylate can be used in bread, cake, flour products, ice cream, beverages, creams, etc.
Sodium isostearoyl lactylate Chemical Properties
Boiling point: 240℃[at 101 325 Pa]
Density: 0.996[at 20℃]
Vapor pressure: 0.006Pa at 25℃
Water Solubility: 590μg/L at 25℃
LogP: 3.98 at 20℃
EPA Substance Registry System: Sodium isostearoyl lactylate (66988-04-3)
Sodium isostearoyl lactylate or Sodium stearoyl-2-lactylate, also known as SSL (abbreviation), it is the sodium salt of stearic acid with lactic acid dimer.
Sodium isostearoyl lactylate is commonly used as an emulsifier and stabilizer in high-fat bakery and with the European food additive number E481.
Together with calcium stearoyl lactylate (E482), they are the second category (lactylates) of popular emulsifier after mono- and diglycerides of fatty acids in food applications.
A waxy white or slightly yellowish powder or brittle solid (flake) with a slightly acidic smell.
Sodium isostearoyl lactylate has a mildly sweet taste, so when it's added to baked goods less sugar is necessary.
This quality is especially used in the bread industry to increase flavor and sweetness without adding more sugar.
In addition to creating a healthier product, Sodium isostearoyl lactylate also helps keeps costs down because the small amount of SSL used costs less than sugar.
When Sodium isostearoyl lactylate is added to cakes and breads, it slows down the process of becoming stale and hard.
Sodium isostearoyl lactylate appears to maintain a bread's fresh texture by keeping the amylose starch in its gelled, non-crystallized state.
The advantage of Sodium isostearoyl lactylate as a shelf-life enhancer is that it decreases the rate of staling better than shortening and is much cheaper.
Sodium isostearoyl lactylate's ability to create and trap air bubbles allows it to act as a foaming agent.
Some familiar, natural foaming agents include egg whites and heavy cream, which trap air bubbles and transform into fluffy foams when they're whipped.
Sodium isostearoyl lactylate is also used as a whipping agent that produces fluffiness in artificial whipped cream, icings and fillings.
As a dough conditioner, Sodium isostearoyl lactylate makes the gluten in bread stronger and more extensible, meaning the dough is less likely to break or stick during manufacturing.
Strengthening the gluten improves the dough's ability to rise, which increases the volume of the finished loaf.
Sodium isostearoyl lactylate also helps produce softer crumbs and more uniform texture.
In the baking industry, Sodium isostearoyl lactylate is said to improve the ability of the bread to "resist abuse."
Frozen breads containing Sodium isostearoyl lactylate maintain their volume better than those without SSL.
Uses
SLA, the primitive form of SSL, is a waxy solid that is difficult to disperse in bread doughs and cake batters.
As for Sodium isostearoyl lactylate, it is a brittle solid that is readily soluble in water.
Also, Sodium isostearoyl lactylate can be converted to a fine powder.
The powder form can be conveniently added to the mixing bowl along with other dough ingredients.
Sodium isostearoyl lactylate is also soluble in hot shortening.
Sodium isostearoyl lactylate can be pre-melted into the fat as an alternate method of incorporation.
In bread and bun formulations, Sodium isostearoyl lactylate levels range from 0.3 to 0.5% (baker’s %).
Adding Sodium isostearoyl lactylate into flour brews (liquid sponges) is beneficial for minimizing foaming in fermentation and holding tanks.
In “composite flours,” Sodium isostearoyl lactylate has traditionally permitted the use of a considerable proportion of non-wheat flours (e.g. corn flour, rye flour, whole grains) to make high quality bread using no-time or straight dough systems.
The largest marketed use of Sodium isostearoyl lactylate is in yeast-raised bakery products.
Sodium isostearoyl lactylate is used in the majority of manufactured breads, buns, wraps, tortillas, and similar bread-based products to ensure consistent product quality.
Use levels for baked goods will vary between 0.25 - 0.5% based on flour.
The typical application level is 0.375% and will be adjusted depending on the type and quality of flour used.
Compared to calcium stearoyl-2-lactylate (CSL), Sodium isostearoyl lactylate offers some advantages.
First, Sodium isostearoyl lactylate disperses and hydrates more readily in water than CSL.
Therefore, Sodium isostearoyl lactylate does not require pre-hydration.
Second, Sodium isostearoyl lactylate provides better crumb softening than CSL.
Sodium isostearoyl lactylate's crumb softening effect is noticeable up to 5–7 days after baking.
Third, in rich bread formulations (e.g. pan bread and hamburger buns), SSL provides better dough strengthening than CSL.
Use of Sodium isostearoyl lactylate in these formulations will yield (nearly) perfect symmetry in the finished baked good.
Because of these characteristics, Sodium isostearoyl lactylate is currently used in more baking applications than CSL.
Research has explored the possibility of replacing Sodium isostearoyl lactylate with the use of enzymes.
Enzyme technologies, by themselves, have not been able to completely replace Sodium isostearoyl lactylate.
A major limitation of enzymes is the production of gummy bread of unpredictable quality.
Also, enzymes often do not augment dough strength, which is necessary to prevent loaf collapse during baking.
Currently, enzymes are being used in conjunction with SSL to maximize the shelf life of bread.
Sodium isostearoyl lactylate is very good at increasing softness of bread during the first week after baking.
Enzyme technology works best after the first five days of shelf life.
Therefore, bread with optimal softness throughout the desired shelf life is obtained by using a combination of these technologies.
Sodium isostearoyl lactylate is primarily used for its emulsifying and stabilizing properties in food and cosmetics.
In food, Sodium isostearoyl lactylate mixes water and oil together and mostly used as a dough strengthener and crumb softener in bakery; in cosmetics, Sodium isostearoyl lactylate is a viscosity enhancer and conditioner.
Sodium isostearoyl lactylate has strengthening, emulsifying, anti-aging and freshness functions, so Sodium isostearoyl lactylate is used in bread, steamed bread, ramen, noodles, dumplings and other noodle products.
Improve the elasticity, toughness and air retention of the dough, increase the volume of bread and steamed bread, and improve the structure of the dough.
Sodium isostearoyl lactylate makes the surface of noodles and ramen smooth, has a low peeling rate, and is strong against foaming and cooking, and is chewy.
The biscuit is easily demolded, the shape is neat, the layer is clean and the taste is clear.
Sodium isostearoyl lactylate can interact with amylose to delay and prevent food aging and prolong shelf life.
Sodium isostearoyl lactylate can improve the quality of frozen food, improve the structure, prevent surface cracking and prevent the filling from leaking.
Milk flavored fermented milk cream, vegetable fat, ice cream, ice cream, jam, dried fruits and vegetables, decorative candy, flour, wet noodle products, fermented noodle products, bread, meat enemas, oil and fat emulsification products; Sodium isostearoyl lactylate is a special biscuit beverage that improves emulsion stability and application performance.
Sodium isostearoyl lactylate can be used in special wheat flour, such as bread and steamed bread, to improve the flour quality and stabilize the flour quality.
Food
Sodium isostearoyl lactylate is mainly used in high fat & yeast-leavened bread as a dough conditioner/emulsifier for the purposes of:
dough strengthening: increase volume and obtain a better crumb structure
crumb softening: interacts with flour to form gluten proteins/starch/lactylate complex which produce a soft and elastic bread and prevents bread retrogradation (aging)
If without Sodium isostearoyl lactylate, the loaf will become hardened.
Sodium isostearoyl lactylate is also used in cookies, crackers, pastries, noodles, and the like to improve the texture, mouthfeel and prolong the freshness or shelf time.
In cookie and cracker, Sodium isostearoyl lactylate is used to distribute shortening uniformly in the dough.
Sodium isostearoyl lactylate can be directly added to flour or dispersed in warm water and then blended with flour for use.
Cosmetics
Sodium isostearoyl lactylate is used as an emulsifying agent (3) to stabilize oil-in-water formulations of cosmetics and personal care products.
Health and safety
Lactylates, including Sodium isostearoyl lactylate, have been subjected to extensive safety evaluations prior to being FDA approved for use as a food additive.
The oral LD50 of Sodium isostearoyl lactylate for rats was established by Schuler and Thornton in 1952 as being over 25 g/kg body weight.
In 2010, Lamb established the no-observed-adverse-effect level of Sodium isostearoyl lactylate at 5% of the total diet and recommended an acceptable daily intake of 22.1 mg/kg bw/day for human consumption.
Manufacture
Sodium isostearoyl lactylate is manufactured by the reaction of lactic acid and stearic acid and conversion to sodium salts.
Typically, lactic acid — a naturally occurring substance — is neutralized with sodium or calcium hydroxide, and the excess water is distilled out.
Stearic acid — also a naturally occurring substance found in animal and vegetable fats — is then added and esterification occurs.
Water is again removed via distillation.
Some manufacturers bleach the final product with hydrogen peroxide (Sodium isostearoyl lactylate is then heated to destroy excess peroxide).
Synonyms
Sodium isostearoyl-2-lactylate
66988-04-3
Sodium isostearoyl lactylate
94109-51-0
8730J0D3EV
Isooctadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, sodium salt
SODIUM 2-[[2-[(16-METHYLHEPTADECANOYL)OXY]PROPIONYL]OXY]PROPIONATE
sodium;2-[2-(16-methylheptadecanoyloxy)propanoyloxy]propanoate
Sodium 2-((2-((16-methylheptadecanoyl)oxy)propionyl)oxy)propionate
Sodium 2-(1-carboxylatoethoxy)-1-methyl-2-oxoethyl isooctadecanoate
Isooctadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, sodium salt (1:1)
EINECS 266-533-8
UNII-8730J0D3EV
EINECS 302-493-0
PATIONIC ISL
PRIAZUL 2133
SCHEMBL2927590
DTXSID5042405
ISOSTEAROYL-2-LACTYLATE SODIUM
SODIUM ISOSTEAROYL LACTYLATE [INCI]
Q27269786
sodium 2-(2-(16-methylheptadecanoyloxy)propanoyloxy)propanoate
16-Methylheptadecanoic acid 2-[1-(sodiooxycarbonyl)ethoxy]-1-methyl-2-oxoethyl ester
