Chemical Name: Sodium Stearoyl Lactylate
Synonyms: Sodium Stearoyl Lactate; Sodium 2-stearoyllactate
CAS No.: 25383-99-7
Molecular Fomula: C24H45NaO6
Molecular weight: 452.61
Appearance: White powder
Assay: 99.5%
Parameter | Specification |
---|---|
CAS Number | 25383-99-7 |
Chemical Formula | C21H39NaO4 |
Molecular Weight | 378.52 g/mol |
Appearance | White to pale yellow powder |
HLB Value | 8.3 (Anionic emulsifier) |
Solubility | Dispersible in water, soluble in ethanol, acetone, and chloroform |
Application | Concentration Range | Key Benefit |
---|---|---|
Commercial Bread | 0.2-0.5% flour basis | 38% improvement in freeze-thaw stability |
Instant Coffee Creamers | 0.4-0.8% total solids | Prevents oil separation >72hrs at 40°C |
Chocolate Coatings | 0.1-0.3% cocoa mass | Reduces viscosity by 22% at 45°C |
Challenge: Frozen dough manufacturer required ≥90% volume retention after 60-day storage at -18°C.
Solution: 0.4% SSL incorporation with DATEM (diacetyl tartaric acid esters).
Result: 93% volume retention and 40% reduction in proofing time.
Challenge: Plant-based creamer separation within 48hrs at retail conditions.
Solution: 0.6% SSL + 0.2% carrageenan stabilization system.
Result: 120hr emulsion stability with 15% cost reduction versus competitor systems.
For formulation assistance or technical specifications:
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