The structure and Sodium lactate

Wheat is one of China's large -scale cultivation of crops for a long time , a variety of pasta made ​​from wheat flour is preferred by the people of northern China 's staple food. However, the quality of wheat flour products affected species , origin, milling technology , Sodium lactate , the existence of mass fluctuations which are due to the composition of flour, starch , proteins, lipids , etc. , the ratio changes and quality caused by the change . And they often need to add some modifiers ( such as emulsifiers , antioxidants, enzymes , etc. ) to improve the quality and stability of the product and the production of pasta . CSL / SSL is the most widely used products in the face , the combined effect of the best emulsifier , it is often used as a "stabilizer" or " Insurance agent" in foreign mills to use, only the United States in 1996 reached 10 usage tons, the last year world demand rate of 6% --- 8% .
  The structure and properties 1.1 CSL
    CSL 's full name stearoyl lactate, the English name for calcium stearoyl lactylate
    Internal code : 10.009 , European code E482, as a white or cream -colored powder or flakes or lumps , PH value is neutral , melting range 40 - 55 ℃, HLB value of 5 - 6, with particular caramel odor, insoluble in water at 20 ℃ . Dispersed in 50 ℃ - 60 ℃ hot water , soluble in ethanol , vegetable oil, lard heat . The formula
    O O O
    ‖ ‖
    [ CH3 (CH) 16C-OCHC-OCHCO ] 2Ca
    __
    CH3 CH3
    Surface tension ( 0.1% concentration ) 37mN / m, CSL and extent of protein-protein interactions 95 , amylose complexed with the index 65. Security : FAO / WHO (1985) requirements , ADI is 0-20mg/kg, with 0.1 %, 0.5 %, 2.5% ( by weight ) CSL rats fed a diet for 3 months and no abnormalities, mice were oral LD50 10.985g/kg, has been identified by the U.S. Food and Drug Administration as GRAS substances ( substances generally recognized as safe ) .
    Application Regulations: Chinese : GB2760-1996 calcium lactate for cakes, breads. Maximum amount of 2.0g/kg
    USA : FDA 21 (FR172.844) provisions used as a dough conditioner , foaming agents, conditioners , limited to 0.5%
    Japan : Allow the use of its limited to bread 5.5mg/kg, cakes 8 mg / kg, Candy 5 g / kg of noodles 4.5g/kg.
    Britain and Europe : E482-ADI 0-20 mg / kg body weight. See the Community Bulletin 95/2 (OJNO. L 61 18.3.95) Additives ( England enacted legislation 1995 NO. 3187) Table 3 ( allowing the use of other additives ) , the EC announced 78/663 (OJNO. L 223 14.7.78 ) purity standards.