Emulsifiers, Stabilisers, Thickeners
and Gelling Agents.
Sodium stearoyl lactylate is currently manufactured by the esterification
of stearic acid with lactic acid and partially neutralised with
either food-grade soda ash (sodium carbonate) or caustic soda
(concentrated sodium hydroxide).
Commercial grade Sodium stearoyl lactylate is a mixture of
sodium salts of stearoyl lactylic acids and minor proportions
of other sodium salts of related acids. Sodium stearoyl lactylate
is slightly hygroscopic, soluble in ethanol and in hot oil or
fat, and dispersible in warm water.
The largest marketed use of Sodium stearoyl lactylate is in
yeast raised bakery products. Sodium stearoyl lactylate is used
in the majority of manufactured breads, buns, wraps, tortillas,
and similar bread based products to ensure consistent product
Sodium stearoyl lactylate finds widespread application in many
other food products including pancakes, waffles, cereals, pastas,
instant rice, desserts, icings, fillings, puddings, toppings,
sugar confectionaries, powdered beverage mixes, creamers, cream
liqueurs, dehydrated potatoes, snack dips, sauces, gravies,
chewing gum, dietetic foods, minced and diced canned meats and