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1)  Sodium fatty-acyl lactylate
脂肪酰乳酸钠
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2)  sodium stearoyl lactylate
硬脂酰乳酸钠
1.
It is revealed that the sodium stearoyl lactylate with a chain lenth of 18 carbons is deemed to be the best additive for the steamed bread making;sodium oleic-acyl la.
以馒头的总评分确定作用效果最好的为十八碳链长度的硬脂酰乳酸钠,其次为油酰乳酸钠以及棕榈酰乳酸钠。
3)  SSL
硬脂酰乳酸钠
1.
The effect of gums(guar and arabic gum),sodium stearyl l2-lactylate(SSL),diacetyl tartaric acid ester of monoglyceride(DATEM) and citric acid(CA) on viscosity,blue value,water solubility and volume expansion of starch extrudates were studied.
研究了植物胶(瓜尔胶与阿拉伯胶)、硬脂酰乳酸钠(SSL)、双乙酰酒石酸甘油单酯(DATEM)和柠檬酸(CA)对淀粉胶体挤压物的粘度、蓝值、水溶性及膨胀体积的影响。
4)  sodium stearoyl-2-lactylate
硬脂酰乳酸钠
1.
Effect of sodium stearoyl-2-lactylate on the quality of dumpling wheat flour;
硬脂酰乳酸钠对饺子粉品质改良效果的研究
2.
Effect of sodium stearoyl-2-lactylate on wheat flour character and baking quality;
硬脂酰乳酸钠对面粉烘焙品质影响效果的验证实验
3.
With the help of the modern fairnograph,extensgraph and amylogragph, determination about character of selenium- richd wheat flour produced in NeHe of Heilongjiang added with emulsifier sodium stearoyl-2-lactylate was carried out.
借助于面团粉质仪、拉伸仪、糊化粘度仪等现代分析仪器,测定了添加乳化剂硬脂酰乳酸钠(sodiumstearoyl-2-lactylate,SSL)的黑龙江省讷河产富硒面粉的品质特性。
5)  Sodim stearoyl-2-lactylate
硬脂酰-2-乳酸钠
6)  CSL-SSL
硬脂酰乳酸钙钠
1.
The physico-chemical properties of Yangmai 16 flour such as gluten content,sedimentation value and falling number were investigated after GM and CSL-SSL were added to the flour.
结果表明,单甘酯和硬脂酰乳酸钙钠对扬麦16面粉的面筋品质有较明显的影响,而对沉降值和降落值较小。
补充资料：O-十八烷酰乳酸钠
CAS：25383-99-7
分子式：C24H44O6·Na
中文名称：O-十八烷酰乳酸钠
英文名称：Octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, sodium salt
Sodium stearoyl-2-lactylate
sodium 2-stearoyllactate
sodium stearoyl lactylate
Octadecanoic acid,2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester,sodium salt
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
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