Натрий стеароил лактаты: қасиеттері және қолданылуы

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| ImageFile = Sodium stearoyl lactylate. svg
| ImageSize = 250px
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| PIN = Sodium 2 {[2 (octadecanoyloxy)propanoyl]oxy}propanoate
| OtherNames = 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 of lactic acid, sodium salt; stearic acid ester with lactic acid bimol. ester sodium salt; sodium 2 (1 carboxylatoethoxy) 1 methyl 2 oxoethyl stearate
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|Section2=Chembox Properties
| C=24 | H=43 | Na=1 | O=6
| Appearance = a white or cream colored powder with a caramel odor
| Density = 1.063 g/cm3
| MeltingPtC = 49
| MeltingPt ref = biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods. As described by the Food Chemicals Codex 7th edition, SSL is a cream colored powder or brittle solid. and can also function as a humectant.

To be labeled as SSL for sale within the United States, the product must conform to the specifications detailed in 21 CFR 172.846 For the 7th edition of the FCC

Compared to calcium 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 better dough 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. Research has explored the possibility of replacing SSL with the use of enzymes. 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 augment dough 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.

Lactylates, including SSL, have been subjected to extensive safety evaluations prior to being FDA approved for use as a food additive. The oral LD50 of SSL for rats was established by Schuler and Thornton in 1952 as being over 25 g/kg body weight. In 2010, Lamb established the no observed adverse effect level of SSL at 5% of the total diet and recommended an acceptable daily intake of 22.1 mg/kg bw/day for human consumption.