Food Additive White Powder E481 Sodium Stearoyl Lactylate Emulsifier For Bakery

Emulsifier E481, also known as sodium stearoyl lactylate, is a food additive with emulsifying properties. Here's a description, specification, and application of E481:

Description:

Sodium stearoyl lactylate is a white to creamy-white powder or solid substance. It is derived from the reaction of stearic acid (a fatty acid) with lactic acid, followed by neutralization with sodium hydroxide. E481 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.

Technical data:

• Chemical Name: Sodium Stearoyl Lactylate
• Common Name: Emulsifier E481
• E Number: E481
• Function: Emulsifying agent, dough conditioning agent
• Composition: Emulsifier E481 is derived from the reaction of stearic acid (a fatty acid) with lactic acid and sodium hydroxide.
• Source: Emulsifier E481 can be derived from both animal and vegetable sources. Vegetable sources include palm oil, while animal sources include tallow or other animal fats.
• Appearance: Emulsifier E481 is typically a white to pale yellow powder or granular solid.
• Solubility: Emulsifier E481 is soluble in water and dispersible in fats and oils.
• pH Stability: Emulsifier E481 is stable over a wide pH range, typically between pH 3-9.
• Melting Point: Emulsifier E481 has a melting point that varies depending on the specific grade and processing.
• Safety: Emulsifier E481 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.

SPECIFICATION:

Application:

E481 (sodium stearoyl lactylate) is commonly used as an emulsifier in the food industry. Here are some common applications of E481:

1. Bakery Products: E481 is used in bakery products such as bread, cakes, and pastries to improve their texture, increase shelf life, and enhance dough properties. It helps in the formation of a stable emulsion, resulting in finer crumb structure, improved volume, and better moisture retention.

2. Dairy Products: E481 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: E481 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: E481 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: E481 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.