Synthesis Of Sodium Fatty-acyl Lactylate With Different Carbon Lengths And The Application In Steamed Bread

Sodium stearoyl-2-lactylate (SSL) is a definitive food emulsifier in the world. Bread, cake, steamed bread and other kinds of food. At the same time, it possesses excellent emulsifying and strengthen the role of gluten. As industrial production of food grade palm oil, mostly stearic acid in the system, stearic acid content of only around 50%, It also contains fatty acids of other carbon chain length. It is not sure that commercial sodium stearoyl-2-lactylate role in the improvement only by sodium stearoyl-2-lactylate. Based on different carbon chain length of fatty acids (AR) and lactic acid, alkali reaction to produce various carbon chain length of fatty-2-lactylate,then by purification system getting products. Then using the series added to the box to find the best fat-2-lactylate length of the carbon chain for improving steamed bread. Final adoption of optimum length of the carbon chain fatty acid sodium lactate and other additives compound steamed breads quality is improved and the best recipe. The main findings are as follows :First, the synthesis of fatty acid sodium lactate with different carbon chain lengths and optimization of the basic indicators. The synthesis conditions of preparation of other carbon chain length of fatty-2-lactylateare based on the synthesis conditions of sodium stearoyl-2-lactylate. The final product emulsion measurement, determined the various carbon chain length of fatty-2-lactylate emulsifying ability to : MF-2-lactylate "lauroyl lactylate" palm-2-lactylate "decane-2-lactylate" Sim-2-lactylate "oil-2-lactylate" sodium stearoyl-2-lactylate "peanut-2-lactylate.Secondly, fatty-2-lactylate of different carbon chain length component analysis. Sodium stearoyl-2-lactylate through IR measurements of the preparation of products and commercial products for purposes of comparison, be the product of corresponding functional group absorption peak. HPLC and MS come through product with different degree of polymerization of the lactic acid sodium stearoyl-2-lactylate series products. Then mass spectrometry (MS) to other carbon chain length of fatty-2-lactylate qualitative.Third, Dough's effect study on the fatty-2-lactylate of different carbon chain length. In addition to adding the decane-2-lactylate dough stretch than no obvious changes, and to add Palm-2-lactylate. MF-2-lactylate the dough energy without significant improvement, Other groups are opposite the tensile energy and improved to a certain extent; scanning frequency and temperature scanning Rheological test, length of the carbon chain products dough elastic modulus and viscous modulus of essentially the same. Due to the intensity of some products to the different modulus above is starting role, and some products plays a negative roleFourth, steamed breads'effect study on the fatty-2-lactylate of different carbon chain length. Add the following 12 carbon in the short carbon chain fatty-2-lactylate right buns of hematocrit and odor has a negative impact; add 14 more carbon fatty-2-lactylate right buns of hematocrit and texture significantly improved; sodium stearoyl-2-lactylate. Peanut-2-lactylate and oil-2-lactylate buns for the improvement is better.Fifth, the sodium lactates of optimum carbon chain lengths fatty acid and other additives used in the test. Buns the optimal formula is modified (1kg flour) : Fungi-amylase 0.0046g. Xylanase 0.0036g, vitamin C 0.0233g, SSL 0.1667g.