What are the functions of sodium stearoyl lactylate?
Oct 18, 2022
Sodium stearoyl lactylate is a white or yellowish-white powder with a special odor (products made by spray drying method have less odor), easily soluble in alcohol, acetone, benzene, ether, and chloroform. Hardly soluble in water, but can be completely dispersed in water under vigorous stirring and mixing. It dissolves in vegetable oil, and lard, and shortens when heated, but separates out when cooled. It is a mixture of stearoyl lactylate and similar salts, not a pure single ingredient. For example, the main component of CSL products is calcium stearoyl lactylate, but there are still monomers of calcium polylactic, lactic acid, and stearic acid;
The main ingredient of SSL is sodium stearoyl lactylate. There are also monomers of sodium polylactic, lactic acid, and stearic acid. SSL is a sodium salt, so it has strong hygroscopicity. CSL is a calcium salt and not hygroscopic. Under normal production conditions, for the convenience of operation and product storage, a mixture of the two (ie CSL SSL) can be prepared.
Sodium stearoyl lactylate, as an emulsifying complexing agent, can be used in bread, cakes, biscuits, noodles, and other products, especially in bread production with unique effects. The main functions are as follows:
1. Delaying the aging of bread: Baked bread loses its brittleness after being placed for a long time, the bread becomes newly hardened, crumbs are formed when slicing, the flavor of the bread is weakened, and even the flavor of the bread is completely lost. This is mainly because the starch in the bread gradually changes from an amorphous state to a crystalline state, and with the extension of time, the crystallization intensifies, resulting in obvious aging of the bread. Therefore, the addition of sodium stearoyl lactylate can combine with starch granules to form complexes, slow down the rate of starch crystallization, thereby delaying the aging process of bread, and has the effect of delaying the aging of bread.
2. Increase the bread body: In addition to combining with starch, sodium stearoyl lactylate can also combine with gluten protein to form a complex during the dough preparation process, which greatly improves the gluten strength, improves the internal structure of the dough, and improves the gas retention performance of the dough. Therefore, during the fermentation process, the dough can retain more carbon dioxide gas without breaking the pores, especially in the final proofing stage, the post-strength of the dough is stronger than that of ordinary dough.
At the end of the proofing, the height of the bread embryo is also higher than that of the ordinary one. When the green bread is put into the oven for about 4 to 5 minutes, the green bread quickly grows upwards. The bread is baked and out of the oven, and its volume shrinks very little after cooling. The practice has proved that sodium stearoyl lactylate has the effect of increasing the volume of bread.
3. Increase the water absorption rate of the dough: Since the molecular structure of stearoyl lactylate contains a lactic acid group, and the lactic acid group contains a polar group (COO-group), it can be combined with water molecules.
Therefore, the water absorption of the dough is increased, but the dough will not be too sticky. Generally, water absorption can be increased by about 3%, thereby improving the yield of the product.
4. Can play a role in strengthening dough: stearoyl lactate complexes with gluten protein in wheat flour, which can increase the stability and elasticity of gluten and strengthen the dough. It acts as a bread softener by complexing with starch during bread baking. It also increases the mechanical resistance of dough kneading. This characteristic is extremely beneficial to the large-scale mechanization, automation, and continuous operation of bread production. It can make the bread quality uniform, and the dough is not sticky. So this compound acts as a dough-strengthening and dough-texturing softener. SSL is a good dough strengthener, slightly better than CSL in softening the bread texture.
5. The function of dispersing oil: sodium stearoyl lactylate and liquid vegetable oil form a similar state of shortening so that the oil can be dispersed and spread in the dough. Thereby, the softness of the dough is increased, the structure of the product is fine and fine, and the softness is also good.
6. High-protein bread can be produced: The gluten protein in wheat flour is the backbone of bread, and some plant or animal protein is added to make fortified protein bread. Due to the incorporation of these non-gluten proteins, the gluten strength is reduced and the tissue structure, volume, and color of the bread are affected.
If sodium stearoyl lactylate is added to the manufacturing process, it is still possible to produce good bread with normal volume fine texture, and bright color. The compound of sodium stearoyl lactylate is more effective when used in combination with monoglyceride. Monoglyceride also has the function of increasing bread volume and anti-aging, but its effect is not as good as that of sodium stearoyl lactylate.
