We apologize! The document was not able to download due to an unknown error. Our team has been notified and we will fix it as soon as possible. Fill out the form below, and we will send you the document as soon as we can!
Lactylates, or lactic acid esters of fatty acids, are a unique class of surface-active agents (ionic emulsifiers) that interact with both protein and starches. In baked goods, they are effective dough strengtheners and conditioners. They also provide emulsion stability and texture modification in a variety of food products.
Form: Free flowing powder Color: Off-white to cream Gardner color: 11.00 Particle size: 99% through US Sieve No. 20 Acid value: 60 - 80 Ester value: 150 - 190 Cation: 3.5 - 5.0% Melting point: 120ºF Use rate: 0.25 - 5.0% based on flour weight
Primary Chemistry: Sodium Stearoyl Lactylate
Features & Benefits
Crumb softening Starch complexing Protein interaction Protein emulsification Antistaling agent Wetting agent Reinforces the gluten structure via sulfide bonding Increases gas retention Shortens proofing time Increases loaf volume Increases product strength Improves shelf life Aids in whipping Water dispersible Functional at room temperature Improves sheeting and release, reduces sticking, and improves tolerance in processed potatoes Reduces fat and controls spread Aerates and stabilizes batter Kosher
American-style biscuits Batters Bread dough Cake mixes Coffee whiteners, solid and liquid Cookies Crackers Cream liquers Fillings Imitation cheeses Low-fat foods Pet foods Processed potatoes Pudding and snack dips Sauces and gravies Whipped toppings, liquid and powdered
ChemPoint will not under any circumstances release personal user or registrant information to individuals or companies. All information collection is solely used to support ChemPoint customer service and communications. Read our Privacy Notice