Abstract

Domestic production of L-lactic acid is used as raw materials for the preparation of a new anionic emulsifier stearoyllactylate, in an index of the acid value and esters value of emulsifiers. It was studied that the effects of temperature, molar ratio, time and catalyst of four factors on the preparation process stearoyllactylate, with the orthogonal experiment method to determine the optimum conditions. Stearoyllactylate structures were identified by IR and the emulsifying properties of stearoyllactate were detected, further studied the effect of stearoyllactylate on dough rheological characteristics and physical properties of bread. Results of the study show the optimal conditions of stearoyllactate synthesis: temperature 105°C, the molar ratio of L-lactic acid and stearic acid is 2.0, the amount of stearic acid catalyst is added to account for 1.5%, the reaction time was 5 h. Such sodium stearoyllactylate was received which emulsifying capacity of 34.85% and solubility of 48.75%.

Keywords:

Emulsifier, L-lactic acid, preparation, sodium stearoyllactylate,

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Competing interests

The authors have no competing interests.

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