硬脂酰乳酸钠合成新工艺及其在食品中的应用  

New Synthesis of Sodium Stearyl Lactylate and Its Application in Food

作　　者：祝一锋[1] 胥洪原[1] 

机构地区：[1]浙江工业大学化工学院,杭州310014

出　　处：《表面活性剂工业》1997年第3期23-24,19,共3页

摘　　要：采用新工艺合成了硬脂酰乳酸钠乳剂，研究了反应温度、反应时间、物料摩尔比等对转化率的影响，测定了产品质量指标，作为食品添加剂应用于面包等食品生产中。In this paper,the sodium stearyl lactylate(SSL) was synthesized by new technology. The effects of the reaction temperature and time,the molar ratio of the reatants on convertion ratio were studied. The quality standards of SSL and its applications as food additive were discribed.

关 键 词：硬脂酰乳酸钠 食品 乳化剂 食品添加剂 

分 类 号：TS202[轻工技术与工程—食品科学]