EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

sodium stearoyl lactylate
sodium 2-stearoyllactate

Supplier Sponsors

Name:sodium 2-(2-octadecanoyloxypropanoyloxy)propanoate
CAS Number: 25383-99-7Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:246-929-7
FDA UNII: IN99IT31LN
Nikkaji Web:J250.447B
Molecular Weight:450.59167928
Formula:C24 H43 Na O6
NMR Predictor:Predict (works with chrome, Edge or firefox)
Category:dough strengtheners, emulsifiers, formulation aids
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Additive: Sodium Stearoyl-2-lactylate
GSFA Codex: Sodium stearoyl lactylate (481(i))
DG SANTE Food Additives:sodium stearoyl-2-lactylate
FDA Mainterm (SATF):25383-99-7 ; SODIUM STEAROYL-2-LACTYLATE
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart I--Multipurpose Additives
Sec. 172.846 Sodium stearoyl lactylate.


FDA PART 177 -- INDIRECT FOOD ADDITIVES: POLYMERS
Subpart B--Substances for Use as Basic Components of Single and Repeated Use Food Contact
Sec. 177.1200 Cellophane.
 
Physical Properties:
Appearance:whit to pale yellow powder (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Boiling Point: 532.00 to 533.00 °C. @ 760.00 mm Hg (est)
Flash Point: 331.00 °F. TCC ( 166.20 °C. ) (est)
logP (o/w): 9.414 (est)
Soluble in:
 alcohol
 water, 0.0009764 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: surfactant - emulsifying
 
Suppliers:
ABITEC
Capmul S18L
ECSA Chemicals
SODIUM STEAROYL LACTYLATE (SSL)
ECSA TRADE THE MOST UPDATED FINANCIAL PUBLICATION ON THE WORLD OF CHEMISTRY
Foodchem International
Sodium Stearoyl Lactylate
Gattefosse
Emulium® Kappa 2
Odor: characteristic
Use: •PEG-free emulsifier, Active textures, Cushion feel.
Godavari Biorefineries
Sodium Stearoyl-2-Lactylate
Graham Chemical
Sodium Stearoyl Lactylate
Kraft Chemical
Sodium Stearoyl Lactylate
Prinova
Sodium Stearoyl Lactylate
TRI-K Industries
TRIsatin
Odor: characteristic
Use: Our most basic and popular self-emulsifying system, it is flexible enough to be incorporated into a wide range of personal care and cosmetic formulations. Its unique affinity for skin allows for moisturization, exceptional after-feel and water/wear resistance.
 
Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category:
dough strengtheners, emulsifiers, formulation aids
Recommendation for sodium stearoyl lactylate usage levels up to:
 not for fragrance use.
 
Recommendation for sodium stearoyl lactylate flavor usage levels up to:
 not for flavor use.
 
Safety References:
European Food Safety Authority (EFSA) reference(s):

Statement on the exposure assessment of sodium stearoyl-2-lactylate and calcium stearoyl-2-lactylate including exposure resulting from extension of the authorisation of sodium stearoyl-2-lactylates
View page or View pdf

Scientific Opinion on the re-evaluation of sodium stearoyl-2-lactylate (E 481) and calcium stearoyl-2-lactylate (E 482) as food additives
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):25383-99-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :23671849
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:1
sodium 2-(2-octadecanoyloxypropanoyloxy)propanoate
Chemidplus:0025383997
 
References:
 sodium 2-(2-octadecanoyloxypropanoyloxy)propanoate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:25383-99-7
Pubchem (cid):23671849
Pubchem (sid):135263136
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
FDA Indirect Additives used in Food Contact Substances:View
HMDB (The Human Metabolome Database):Search
FooDB:FDB010802
FDA Listing of Food Additive Status:View
ChemSpider:View
Wikipedia:View
 
Potential Blenders and core components note
None Found
 
Potential Uses:
 emulsifying agents
 
Occurrence (nature, food, other):note
 not found in nature
 
Synonyms:
 capmul S18L
 emulium kappa 2
 octadecanoic acid 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester sodium salt
 octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, sodium salt
 octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, sodium salt (1:1)
 sodium 2-(2-octadecanoyloxypropanoyloxy)propanoate
 sodium 2-{[2-(octadecanoyloxy)propanoyl]oxy}propanoate
 sodium 2-{[2-(stearoyloxy)propanoyl]oxy}propanoate
 sodium 2-stearoyl lactate
 sodium 2-stearoyllactate
 sodium stearoyl-2-lactylate
 sodium stearyl-2-lactylate
 

Articles:

Google Patents:Enzymatic dough conditioner and flavor improver for bakery products
PubMed:Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.).
PubMed:Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review.
PubMed:Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation.
PubMed:Dispersion behavior and aqueous foams in mixtures of a vesicle-forming surfactant and edible nanoparticles.
PubMed:Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology.
PubMed:Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits.
PubMed:Effect of blends of dehydrated green pea flour and amaranth seed flour on the rheological, microstructure and pasta making quality.
PubMed:Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.
PubMed:Influence of emulsifier structure on lipid bioaccessibility in oil-water nanoemulsions.
PubMed:Oil cakes - a by-product of agriculture industry as a fortificant in bakery products.
PubMed:Combined impact of Bacillus stearothermophilus maltogenic alpha-amylase and surfactants on starch pasting and gelation properties.
PubMed:Effect of new synthetic PEGylated ferulic acids in comparison with ferulic acid and commercial surfactants on the properties of wheat flour dough and bread.
PubMed:[LC-MS analysis of commercial sodium stearoyl lactylate components].
PubMed:Engineering interfacial properties by anionic surfactant-chitosan complexes to improve stability of oil-in-water emulsions.
PubMed:Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study.
PubMed:Use of sodium stearoyl lactylate and azodicarbonamide in wheat flour breads with added pea flour.
PubMed:Effects of gluten and emulsifier on some properties of eriÅŸte prepared with legume flours.
PubMed:A one-year oral toxicity study of sodium stearoyl lactylate (SSL) in rats.
PubMed:Molecular structure and baking performance of individual glycolipid classes from lecithins.
PubMed:Formulation and stability of whitening VCO-in-water nano-cream.
PubMed:Stability and rheological behavior of concentrated monodisperse food emulsifier coated microbubble suspensions.
PubMed:Influence of the dissolution rate on the collapse and shedding behavior of monostearin/monopalmitin-rich coated microbubbles.
PubMed:Baking performance of synthetic glycolipids in comparison to commercial surfactants.
PubMed:Phytosterol effects on milk and yogurt microflora.
PubMed:Interfacial and stability study of microbubbles coated with a monostearin/monopalmitin-rich food emulsifier and PEG40 stearate.
PubMed:Effect of a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems.
PubMed:Allergic contact dermatitis from sodium stearoyl lactylate, an emulsifier commonly used in food products.
PubMed:Effect of surfactant gels on dough rheological characteristics and quality of bread.
PubMed:Complex formation in aqueous medium of partially hydrolysed oat cereal proteins with sodium stearoyl-2 lactylate (SSL) lipid surfactant and implications for bile acids activity.
PubMed:Effect of raw wheat germ addition on the physical texture and objective color of a designer food (pan bread).
PubMed:Effect of storage temperatures and ingredients on growth of Bacillus cereus in coffee creamers.
PubMed:[Enrichment of bread with soy flour].
 
Notes:
Used in foods as a dough strengthener, emulsifier, stabiliser, surface active agent, formulation aid, processing aid and texturiser
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