Global InformationSodium stearoyl lactylate information
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| Names | |
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| Preferred IUPAC name
Sodium 2-{[2-(octadecanoyloxy)propanoyl]oxy}propanoate | |
| Other names
octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, sodium salt; sodium 2-{[2-(stearoyloxy)propanoyl]oxy}propanoate; sodium stearoyl lactylate; sodium stearoyl-2-lactylate; sodium stearyl-2-lactylate; sodium 2-stearoyllactylate; sodium stelate; stearoyl-2-lactylic acid, sodium salt; sodium alpha-(alpha-(stearoyloxy)propionyloxy)propionate; sodium 2-(1-carboxyethoxy)-1-methyl-2-oxoethyloctadecanoate; stearic acid, ester with lactate of lactic acid, sodium salt; stearic acid ester with lactic acid bimol. ester sodium salt; sodium 2-(1-carboxylatoethoxy)-1-methyl-2-oxoethyl stearate
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CAS Number
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3D model (JSmol)
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| ChemSpider |
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| ECHA InfoCard | 100.042.648 |
| EC Number |
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| E number | E481 (thickeners, ...) |
PubChem CID
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CompTox Dashboard (EPA)
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InChI
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| Properties | |
Chemical formula
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C24H43NaO6 |
| Molar mass | 450.592 g·mol−1 |
| Appearance | a white or cream-colored powder with a caramel odor[1][2] |
| Density | 1.063 g/cm3[3] |
| Melting point | 49 °C (120 °F; 322 K)[3] |
Solubility in water
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dispersible in warm water[2] |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references
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Sodium stearoyl-2-lactylate (sodium stearoyl lactylate or SSL) is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic,[4][5] biodegradable,[6] and typically manufactured using biorenewable feedstocks.[7][8] Because SSL 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.[2][9][10][11][12]
As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid.[1] SSL 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 SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10–12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water.[2] These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions[13] and can also function as a humectant.[14]
- ^ a b "Sodium Stearoyl Lactylate". Food Chemical Codex (7 ed.). pp. 964–965.
- ^ a b c d Ash, M.; Ash, I. (2004). Handbook of Green Chemicals (2 ed.). Endicott, NY: Synapse Information Resources. pp. 400, 654, 868, 875–876, 882.
- ^ a b MSDS Archived 2008-03-19 at the Wayback Machine at sciencelab.com
- ^ JECFA, ed. (1974). "Toxicological Evaluation of Some Food Additives Including Anticaking Agents, Antimicrobials, Antioxidants, Emulsifiers and Thickening Agents 539. Stearoyl Lactic Acid, Calcium and Sodium Salts". Seventeenth Report of the Joint FAO/WHO Expert Committee on Food Additives, Who Food Additive Series 5.
- ^ Lamb, J.; Hentz, K.; Schmitt, D.; Tran, N.; Jonker, D.; Junker, K. (2010). "A one-year oral toxicity study of sodium stearoyl lactylate (SSL) in rats". Food and Chemical Toxicology. 48 (10): 2663–2669. doi:10.1016/j.fct.2010.06.037. PMID 20600527.
- ^ Schaefer, E.C; Matthews, M.E (2007), Fatty Acids, C16-18 and C18-Unsaturated, Reaction Products with Lactic Acid and Monosodium Lactate (CAS# 847904-46-5): Ready Biodegradability by the Carbon Dioxide Evolution Test Method, Project No. 645E-101 for Caravan Ingredients, Easton, Maryland: Wildlife International, Ltd.
- ^ Markley, K.S. (1960). "Historical and General". In Markley, K.S. (ed.). Fatty Acids Their Chemistry, Properties, Production, and Uses Part 1. New York: Interscience Publishers, Inc. pp. 16–21.
- ^ US 5892109, Baniel, A.M.; Eval, A.M. & Mizrahi, J. et al., "Lactic Acid Production, Separation, and/or Recovery Process", issued Apr. 6, 1999
- ^ "Sodium stearoyl lactylate", Title 21 Code of Federal Regulations, part 172, January 1, 2010
- ^ "Regulation (EC) No 95/2 of the European Parliament and of the Council of 20 February 1995 on Food Additives Other Than Colours and Sweeteners". Official Journal of the European Union: L61/1–63. 1995-03-18.
- ^ AAFCO (2000). "Feed Ingredients". Feed Inspector's Manual (2nd ed.). Oxford, IN: Association of American Feed Control Officials Inspection and Sampling Committee. pp. 13–14.
- ^ "Cellophane", Title 21 Code of Federal Regulations, part 172, January 1, 2010
- ^ Nylander, G.; Wang, Z. (2010). "Guidelines for Processing Emulsion-Based Foods". In Hasenhettl, G.L.; Hartel, R.W. (eds.). Food Emulsifiers and Their Applications (2 ed.). New York: Springer. pp. 349–394.
- ^ Orthoefer, F. (2010). "Applications of Emulsifiers in Baked Foods". In Hasenhettl, G.L.; Hartel, R.W. (eds.). Food Emulsifiers and Their Applications (2 ed.). New York: Springer. pp. 263–284.