Sodium lactylate emulsifier and dough conditioner for bakery and non-dairy systems.
| Features | Partially neutralised ester of lactic and oleic acid; liquid and easy to incorporate. |
| Benefits | Improves dough machinability, strengthens foam stability, enhances tolerance and texture. |
| Typical Properties | Form: Liquid; Appearance yellow to amber; Acid value 50 to 80; Ester value 130 to 170; Saponification value 190 to 230; Lactic acid content 30 to 33 percent; Sodium content 3.5 to 5 percent. |
| Applications | Bread, buns, cakes, frozen dough, non-dairy toppings, coffee whiteners; w/o emulsions in cosmetics. |
| INCI Name | Sodium oleyl lactylate |