 | |
| Names | |
|---|---|
| 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 oflactic acid, sodium salt; stearic acid ester with lactic acid bimol. ester sodium salt; sodium 2-(1-carboxylatoethoxy)-1-methyl-2-oxoethyl stearate | |
| Identifiers | |
3D model (JSmol) | |
| ChemSpider |
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| ECHA InfoCard | 100.042.648 |
| EC Number |
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| E number | E481(thickeners, ...) |
| UNII | |
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| Properties | |
| 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] |
| dispersible in warm water[2] | |
Except where otherwise noted, data are given for materials in theirstandard state (at 25 °C [77 °F], 100 kPa). | |
Sodium stearoyl-2-lactylate (sodium stearoyl lactylate or SSL) is a versatile,FDA approvedfood additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially availablelactylate. SSL isnon-toxic,[4][5]biodegradable,[6] and typically manufactured usingbiorenewablefeedstocks.[7][8] Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging frombaked goods anddesserts topet foods.[2][9][10][11][12]
As described by theFood Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid.[1] SSL is currently manufactured by the esterification ofstearic acid withlactic acid and partially neutralized with either food-grade soda ash (sodium carbonate) or caustic soda (concentratedsodium hydroxide). Commercial grade SSL is a mixture ofsodiumsalts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. TheHLB for SSL is 10–12. SSL is slightlyhygroscopic, soluble inethanol and in hot oil or fat, and dispersible in warm water.[2] These properties are the reason that SSL is an excellentemulsifier for fat-in-water emulsions[13] and can also function as ahumectant.[14]
To be labeled as SSL for sale within the United States, the product must conform to the specifications detailed in 21 CFR 172.846[9] and the “Food Chemicals Codex,” 3d Ed. (1981), pp. 300–301. In the EU, the product must conform to the specifications detailed in Regulation (EC) No 96/77.[15] For the 7th edition of the FCC[1] and Regulation (EC) No 96/77, these specifications are:
| Specific Test | Acceptance Criterion (FCC) | Acceptance Criterion (EU) |
|---|---|---|
| Acid Value | 60-80 | 60 - 130 |
| Ester Value | 150 - 190 | 90 - 190 |
| Sodium Content | 3.5% - 5.0% | 2.5% - 5% |
| Total Recoverable Lactic Acid | 31.0% - 34.0% | 15% - 40% |
To be labeled as SSL for sale in other regions, the product must conform to the specifications detailed in that region's codex.
SSL finds widespread application inbaked goods,pancakes,waffles,cereals,pastas,instant rice,desserts,icings,fillings,puddings,toppings,sugar confectionaries, powderedbeverage mixes,creamers,cream liqueurs,dehydrated potatoes,snack dips,sauces,gravies,chewing gum,dietetic foods, minced and dicedcanned meats,mostarda di frutta, andpet food.[9][10][11] Approved uses and maximum use levels in the United States are described in 21 CFR 172.846[9] and 21 CFR 177.120.[12] In the European Union, the approved uses and maximum use levels are described in Regulation (EC) No 95/2.[10]
| United States | European Union | ||||
|---|---|---|---|---|---|
| Application | Maximum Use Level | Application | Maximum Use Level | Application | Maximum Use Level |
| Baked goods, pancakes, waffles | 0.5% of flour | Fine baked goods | 5 g/kg | Bread | 3 g/kg |
| Icings, fillings, puddings, toppings | 0.2% | Fat Emulsions | 10 g/kg | Desserts | 5 g/kg |
| Beverage creamers | 0.3% | Beverage whiteners | 3 g/kg | Hot powder beverage mixes | 2 g/L |
| Dehydrated potatoes | 0.5% | Quick cook rice | 4 g/kg | Breakfast cereals | 5 g/kg |
| Snack dips | 0.2% | Cereal-based snacks | 2 g/kg | Cereal- and potato-based snacks | 5 g/kg |
| Sauces and gravies | 0.25% | Minced and diced canned meats | 4 g/kg | Mostarda di frutta | 2 g/kg |
| Prepared mixes of above | As indicated above | Chewing gum | 2 g/kg | Sugar confectionery | 5 g/kg |
| Cream liqueurs | 0.5% | Emulsified Liqueur | 8 g/L | Spirits <15% alcohol | 8 g/L |
| Cellophane | 0.5% weight of cellophane | Dietetic foods | 2 g/L | ||
The largest marketed use of SSL is inyeast-raised bakery products. SSL is used in the majority of manufacturedbreads,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 offlour used.[16]
Compared tocalcium stearoyl-2-lactylate (CSL), SSL offers some advantages. First, SSL disperses and hydrates more readily in water than CSL. Therefore, SSL does not require pre-hydration. Second, SSL provides better crumb softening than CSL. SSL'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 betterdough strengthening than CSL. Use of SSL in these formulations will yield (nearly) perfect symmetry in the finished baked good. Because of these characteristics, SSL is currently used in more baking applications than CSL.[16]
Research has explored the possibility of replacing SSL with the use ofenzymes. Enzyme technologies, by themselves, have not been able to completely replace SSL. A major limitation of enzymes is the production of gummy bread of unpredictable quality. Also, enzymes often do not augmentdough 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. SSL 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.[16]
Lactylates, including SSL, have been subjected to extensive safety evaluations prior to beingFDA approved for use as a food additive.[5] The oralLD50 of SSL for rats was established by Schuler and Thornton in 1952 as being over 25 g/kg body weight.[4] In 2010, Lamb established theno-observed-adverse-effect level of SSL at 5% of the total diet and recommended anacceptable daily intake of 22.1 mg/kg bw/day for human consumption.[5]
