CAS 25383-99-7 E481 Sodium Stearoyl Lactylate Emulsifier CAS 91052-83-4 E470a Food Grade

Emulsifier E470a, also known as sodium stearoyl-2-lactylate, is a food additive with emulsifying properties. Here's a description, specification, and application of E470a:

Description:

Sodium stearoyl-2-lactylate is a white to yellowish powder or granular substance. It is derived from the reaction of stearic acid (a fatty acid) with lactic acid, followed by neutralization with sodium hydroxide. E470a is a food-grade emulsifier that belongs to the group of stearoyl lactylates. It has the ability to stabilize and enhance the mixing of oil and water-based ingredients.

SPECIFICATION:

Technical data:

• Chemical Name: Sodium, Potassium, and Calcium Salts of Fatty Acids
• Common Name: Emulsifier E470a
• E Number: E470a
• Function: Emulsifying agent, stabilizer
• Composition: Emulsifier E470a is a mixture of salts derived from fatty acids. The specific fatty acids can vary, but they are commonly derived from vegetable oils or animal fats.
• Source: Emulsifier E470a can be derived from both plant and animal sources. Plant-based sources include vegetable oils such as soybean, palm, or sunflower oil, while animal-based sources include fats from pigs or cows.
• Appearance: Emulsifier E470a is typically a white to off-white powder or granular solid.
• Solubility: Emulsifier E470a is insoluble in water but soluble in fats and oils.
• pH Stability: Emulsifier E470a is stable over a wide pH range.
• Melting Point: Emulsifier E470a does not have a distinct melting point, as it is a solid at room temperature.
• Safety: Emulsifier E470a is considered safe for consumption when used in accordance with regulations and within recommended levels. It has been evaluated for its safety and is approved for use by regulatory authorities worldwide.

Application:

E470a (sodium stearoyl-2-lactylate) is commonly used as an emulsifier in the food industry. Here are some common applications of E470a:

1. Bakery and Confectionery: E470a is used in bakery products such as bread, cakes, and pastries to improve their texture, increase shelf life, and enhance dough properties. It helps to create a finer crumb structure, improve volume, and provide better moisture retention.

2. Dairy Products: E470a is utilized in dairy products like cheese, cream, and ice cream to improve their stability, texture, and mouthfeel. It helps to prevent syneresis (separation of liquid) and enhances the smoothness and creaminess of the final product.

3. Processed Meats: E470a is added to processed meats, such as sausages and hot dogs, to improve their texture, binding properties, and water retention. It helps to create a uniform and stable emulsion, preventing fat separation and maintaining juiciness.

4. Margarine and Spreads: E470a is used in margarine and spreads to stabilize the emulsion and prevent oil separation. It enhances the spreadability and texture of these products.

5. Other Food Products: E470a may be found in various other food products such as sauces, dressings, soups, and instant food mixes. It helps to improve the texture, stability, and appearance of these products.