sodium 1-carboxylatoethyl stearate, also known as sodium stearoyl lactylate, is a W/O type thickener and food emulsifier. It can combine with the gluten in wheat flour to increase the elasticity and stability of the gluten, making the dough fluffy and soft and less prone to aging. It can be used in pastries and bread.
The main steps are: lactic acid and stearic acid according to the molar ratio of 3:1 into the reactor, add 40% of the mass fraction of concentrated sulfuric acid, the reaction at 95 for 1h, until no water evaporation, after the end of the reaction, cooling down to 20 , add sodium hydroxide solution to adjust the pH to 8, ethylenediamine solution washed for 30min, recrystallization of the solution in the dimethylamine, dehydration, dehydration, to get the finished product, in which the mass fraction of ethylenediamine solution is 17%, 50% of the mass fraction of dimethylamine solution, the finished product, in which ethylenediamine solution is 17%, 50% of the mass fraction of dimethylamine solution. The mass fraction of ethylenediamine solution was 17%, and the mass fraction of dimethylamine solution was 50%.
