Food additive: Sodium stearoyl lactylate
Sodium stearoyl lactylate (SSL) is a common food additive, mainly used for quality improvement of bread, steamed bread and other flour products. It has a wide range of applications in the processing of flour products, which can improve the elasticity, toughness and ductility of dough, and improve the taste and quality of flour products. In this paper, the physicochemical properties, mechanism of action, production application and safety of sodium stearoyl lactylate will be introduced.
1. Physical and chemical properties of sodium stearoyl lactylate.
Sodium stearoyl lactylate is a white to milky powder or granule with a slight caramel flavor and special odor, and is easily soluble in water. It is hygroscopic, susceptible to moisture, and should be stored in a dry, cool place. Its aqueous solution is milky white to milky yellow, and has the functions of thickening, emulsifying, anti-aging, and preservation.
2. Mechanism of action of sodium stearoyl lactylate.
The mechanism of action of sodium stearoyl lactylate in flour products mainly includes the following two aspects:
1.Emulsification: Sodium stearoyl lactylate has good emulsifying properties, which can effectively reduce the water activity in flour products, improve the elasticity and ductility of dough, and improve the taste and quality of flour products.
2.Thickening effect: The aqueous solution of sodium stearoyl lactylate has a good thickening effect, which can improve the tissue structure and taste of flour products and prolong the shelf life.
3. Production and application of sodium stearoyl lactylate.
Sodium stearoyl lactylate is widely used in the production of bread, steamed bread and other flour products, and the amount used is determined according to the needs of the product. Generally speaking, adding an appropriate amount of sodium stearoyl lactylate can make the flour products softer and more delicate, and improve the quality and taste of the product. At the same time, sodium stearoyl lactylate has a strong anti-aging effect, so it is also often used in the preparation of foods that need to be stored for a long time.
Fourth, the safety of sodium stearoyl lactylate.
Sodium stearoyl lactylate is a safe food additive that is widely used in various types of food. Its decomposition temperature is high, generally above 200, so no harmful substances are produced under normal cooking conditions. However, due to the hygroscopicity of sodium stearoyl lactylate, it is easy to be agglomerated by moisture, and care should be taken to avoid excessive addition or improper use of food quality.
In short, sodium stearoyl lactylate, as a common food additive, plays an important role in the quality improvement of bread, steamed bread and other flour products. Understanding its physicochemical properties, mechanism of action, production application and safety will help to better apply the additive and improve the quality and taste of food. During use, attention should be paid to adding an appropriate amount to avoid food safety problems caused by excessive or improper use. At the same time, strengthening the research on its production process and performance is conducive to further playing its role in the food industry. Stabilizers and coagulants