Sodium Stearyl Lactylate is a dough conditioner, emulsifier, and
whipping agent that is the reaction product of stearic and lactic
acids neutralized to a sodium or calcium salt, for example, calcium
stearyl lactylate and sodium stearyl lactylate. it is used to improve
the tolerance of bread dough to processing and to improve gas reten-
tion. it is used as an emulsifier in coffee whiteners, puddings, and
low-fat margarine. it functions as a whipping aid in egg products
and vegetable fat toppings. it complexes starch in dehydrated pota-
toes to allow for production of thicker, more uniform sheets.
