Abstract:

An emulsifier compn. contg. ≥1 of Na, K, or Ca salts of lactylic C12-24 fatty acid esters and ≥1 sorbitan C12-24 fatty acid ester at 9-4:1-6 is added to dough at 0.1-1% to improve the quality of bakery products. Thus, substantially better bread was obtained when 0.375% sorbitan monostearate [1338-41-6] + Na stearyl lactylate [63899-35-4] (3:7) (quality index 150) was added to dough than when a similar quantity of Na stearyl lactylate only was added. [on SciFinder(R)]