sodium stearoyl lactylate

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 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 erişte 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].