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Fenton’s reagents are comprised of oxidizers (e.g., CaO2) and metal catalysts (e.g., FeSO4), and they are used to treat groundwater polluted by hydrocarbons (e.g., toluene). Their effectiveness relies on good contact with hydrocarbons. Surfactants can stabilize hydrocarbon/groundwater emulsions to promote contact, and yet their benefits are debated. The goal of our study is to elucidate how different surfactants affect toluene degradation with Fenton’s reagent, to aid in the surfactant choice. We examine four surfactants, including sodium dodecyl sulfate (SDS), sodium stearyl lactylate (SSL), sodium lauryl lactylate (SLL) and sodium cocoyl glutamate (SCG). These surfactants were selected from a broader group of ten surfactants, because of their different emulsifying properties. In the presence of Fenton’s reagents, SCG and SLL formed no emulsions, while solubilizing iron in toluene. In contrast, SSL and SDS stabilized emulsions. Gas chromatography–mass spectroscopy showed that toluene degradation was 31% without surfactants. Surfactants decreased toluene degradation in the following order: SLL (negligible) > SCG (5.5 ± 1.0%) > SDS (13.8 ± 3.7%) ≈ SSL (25.2 ± 8.3%). This result is ascribed to the following: (1) ability of SDS and SSL to stabilize emulsions and promote contact, (2) iron solubilization in toluene with SLL and (3) differences between the hydration of SSL and SLL (indicated by attenuated total reflectance–Fourier transform infrared spectroscopy). Our study demonstrates that surfactants can stabilize emulsions and promote contact between toluene and Fenton’s regents, but they can also hinder Fenton’s reactions. The importance of this adverse effect depends on the surfactant used, highlighting the need for a careful surfactant choice.

We evaluated the effects of supplementing an emulsifier blend (sodium stearoyl-2-lactylate and 1, 3-diacylglycerol) in diets with different energy content (normal and 100 kcal/kg reduced) on the growth performance, meat quality, apparent total tract digestibility (ATTD), and blood lipid profile of broiler chickens. Male broiler chickens (n = 1024), with an initial body weight (BW) of 43.60±0.2 g, were used in a 35-day trial. Broiler chickens of similar body weight were randomly allocated to one of four treatment groups in a 2 × 2 factorial arrangement with two levels of dietary energy content and with or without emulsifier blend. Broiler chickens fed on emulsifier blend supplemented diet had a higher body weight gain (BWG) during d 7–21, d 21–35, and overall period (P0.10) were observed on the growth performance, ATTD, blood lipid profiles, meat quality and relative organ weight. In conclusion, dietary emulsifier blend supplementation could improve growth performance, while low dietary energy content would decrease growth performance and ATTD of energy.

This study was conducted to evaluate the effect of supplementation of sodium stearoyl-2-lactylate as fat emulsifier in low-density diet on the growth performance and meat quality of finishing pigs. A total of 84 mixed-sex finishing pigs [(Landrace × Yorkshire) × Duroc] at 112 d of age with an average body weight (BW) of 60 ± 0.75 kg (two gilts and two barrows per pen; seven pens per treatment) were used in a 56 d experiment. Pigs were randomly allotted to one of three treatments based on BW and stratified based on sex. The following three treatments were used (1) control basal diet (T1), (2) low-energy diet (T2), and (3) T2 + 0.1% sodium stearoyl-2-lactylate emulsifier (T3). The supplementation of sodium stearoyl-2-lactylate as fat emulsifier in energy-reduced diet did not have significant effects on growth performance compared with energy-reduced diet without emulsifier, although it slightly increased final BW by 1.45%, average daily gain by 3.3%, gain to feed ratio by 3.77%, and reduced average daily feed intake by 0.64%. The supplementation of emulsifier in energy-reduced diet did not have any adverse effect (P > 0.05) on meat quality attributes, as well as backfat thickness and lean muscle percentage (LMP), compared with energy-reduced diet without emulsifier or basal diet. In conclusion, the supplementation of emulsifier at 0.1% level in low-energy diet did not have significant effects on growth performance, backfat thickness, LMP, and meat quality attributes in finishing pigs.

To evaluate the effects of lactylate and Bacillus subtilis on growth performance, complete blood cell count, and microbial changes, 264 weaning pigs were assigned to four treatments (1) control (Con) basal diets that met the nutrient requirement for each phase, (2) 0.2% lactylate (LA), (3) 0.05% Bacillus subtilis strains mixtures (BM), or (4) the combination of LA and BM (LA+BM) added to the control basal diet at their respective inclusion rates in each of the three phases. Dietary lactylate tended to increase weight gain, significantly increased feed intake, and reduced fecal total E. coli and enterotoxigenic E. coli counts during Phase 1. Pigs fed Bacillus subtilis had a greater gain to feed ratio (G:F) during Phases 1 and 2. Pigs fed lactylate had an increased peripheral absolute neutrophil count on D14 but a decreased eosinophil percentage. Pigs fed Bacillus subtilis had an elevated peripheral total white blood cell count at study completion. The addition of lactylate increased microbiota richness, reduced E. coli, and increased Prevotella, Christensenellaceae, and Succinivibrio. Bacillus subtilis supplementation-enriched f_Ruminococcaceae_unclassified and S24-7_ unclassified had positive relationships with feed efficiency. Collectively, these findings suggested that lactylate can be added to diets to balance gut microbiota and improve growth performance during the early postweaning period. The combination of lactylate and Bacillus subtilis strains exerted a synergic effect on the growth performance of nursery pigs.

The study aimed to investigate effects of addition of hydrocolloids (guar gum, xanthan gum) and emulsifiers (sodium stearoyl 2 lactylate, glycerol monostearate) on the quality of formulated gluten free dough and flatbread. Simplex centroid design was employed for the purpose. Dough textural parameters (dough stickiness, dough strength, gumminess, elasticity) and flatbread characteristics (tear force, elasticity, hardness, chewiness, and resilience) were studied. Texture profile analysis was done for both dough and flatbread samples. These additives lead to enhanced properties of gluten free dough and flatbread. The optimum formulation for these hydrocolloids and emulsifiers contained guar gum (0.8%), xanthan gum (0.3%), glycerol monostearate (0.9%). This optimum formulation of additives produced gluten free dough and flatbread with better rheological and textural quality.

Objective This study was done to evaluate the effect of sodium stearoyl-2-lactylate (SSL) supplementation in a total mixed ration (TMR) on the lactation performance, blood parameters, and economic efficacy of mid-lactation Holstein cows. Methods Twenty-four cows (body weight 647±11.7 kg) were randomly divided into 4 treatment groups, with six cows per group. The dietary treatments were as follows: basal diet (CON); CON+17.5 g of top dressed SSL (treatment [TRT] 0.05); CON+35 g of SSL (TRT 0.1); and CON+70 g of SSL (TRT 0.2) per 35 kg TMR. Results The highest level of SSL supplementation (TRT 0.2) significantly improved milk yield during the second period compared to the TRT 0.05 group (5 to 8 wks; 33.28 vs 31.09 kg/d), during the third period compared to both the CON and TRT 0.05 groups (p

The objective of this study was to determine the effects of feeding sodium stearoyl-2-lactylate (SSL) as a new feeding emulsifier diet with and without soybean oil (SO) on the milk fat globule (MFG) size, milk composition, digestibility of nutrients, and performance in lactating sows. Sixty sows (Large White × Landrace) were randomly assigned to 1 of 4 treatments according to a 2 × 2 factorial arrangement of treatments. Each treatment had 15 replicates composed of 1 sow. The factors included 1) the fat level (0% vs. 3% SO) and 2) the emulsifier content (0% vs. 0.1% SSL). Treatments included 1) Control (without SO and SSL), 2) SO (3% SO without SSL), 3) SSL (0.1% SSL without SO), and 4) SO + SSL (3% SO and 0.1% SSL). During the suckling period, sows in the SO + SSL group lost less back fat thickness ( 0.05) of dietary fat and its interaction with a dietary emulsifier on energy intake and the weaning-estrus interval. The digestibility of ether extract in the SO + SSL group was greater than in the SO group ( 0.05). In conclusion, feeding a 0.1% SSL diet to lactating sows may decrease the average diameter of MFG and improve the digestibility of nutrients and composition of milk.

Soybean milk powder (SMP) and amaranth flour (AF) can improve the nutritional profile of bakery products. Nonetheless, these ingredients can impart undesirable effects on batter rheology and product texture. In this study, the effect of three additives (carboxymethyl cellulose(CMC), sodium stearoyl-2-lactylate (SSL), guar–xanthan gum mix (GX)) was evaluated on batter rheology and the physical, chemical and textural parameters of muffins baked with SMP and AF. Protein content was increased in all muffins made with SMP–AF. SMP–AF also increased muffins’ hardness and chewiness, but additives distinctively counteracted this effect on texture, crumb total color difference and specific volume. Of all additives, SSL ameliorated the effect of SMP–AF on the batter’s rheology. Overall results indicate that muffins’ nutritional value can be improved by using ingredients such as SMP and AF. Moreover, SSL can be added to muffins’ formulations to compensate the effect of SMP and AF on textural and rheological characteristics. La leche de soya en polvo (SMP) y la harina de amaranto (AF) pueden mejorar el perfil nutrimental de productos panaderos. Sin embargo, estos ingredientes imparten efectos no deseables en la reología de masa y textura de productos. En este estudio, el efecto de tres aditivos (carboximetilcelulosa celulosa-(CMC), estearoil-2-lactilato de sodio-(SSL), mezcla de gomas guar-xantana-(GX)) se evaluó en la reología de masa y parámetros físicos, químicos y textura en muffins con SMP-AF. Los muffins con SMP-AF tuvieron mayor proteína. La dureza y chiclosidad también se incrementaron, pero los aditivos contrarrestaron este efecto en la textura, diferencia total de color de la miga y volumen-específico. El SSL mejoró el efecto de SMP-AF en la reología de la masa. Esto indica que el valor nutrimental de muffins puede ser mejorado con SMP-AF. Además, SSL puede ser añadido a formulaciones de muffins para contrarrestar el efecto de SMP-AF en características texturiales y reológicas.

Nowadays in the context of innovative development the bread intended for long-term storage is necessary in hard-to-reach areas of Sverdlovsk region, participants of expeditions, workers of logging, geological parties, etc. Taking into account the constant demand for such products, it is necessary to develop new approaches to their creation.The aim of the study was the development of long-term storage bread from wheat flour, preserving consumer characteristics throughout the shelf life.The synergism of betulin,nisin and ascorbic acid was studied for the first time when they are used together to inhibit potato bread disease (hereinafter CBH). It is proved that the use of additives, including 0.015% nisin together with 0.005% betulin to the mass of flour increases the shelf life of wheat bread up to 7 days since betulin inhibits CBH, nisin inhibits the development of mold under pH conditions in the range of 5.5-6.5.For the first time, a technique is proposed for producing betulin nanosuspension with a high degree of dispersion. The effect of betulin nanosuspension with emulsifiers of calcium lactylate, polyglycerol fatty acid esters, lecithin on the inhibition of CBH and an increase in the shelf life of wheat bread was studied.

Emulsifier is added in food products to maintain the shape of the food and stabilize it in an emulsion system. One of the emulsifiers commonly used in bread is sodium steroil-2-lactylate (SSL). SSL is the reaction product of stearic acid and lactic acid, with the addition of sodium hydroxide. This study aims to determine the effect of temperature, mole ratio, reaction time, and water vapor elimination in the manufacturing operation of SSL. The variations in this study include the composition ratio of stearic acid, lactic acid, and sodium hydroxide (2.2: 1: 1; 2.4: 1: 1; 2.6: 1: 1), as well as reaction conditions that include temperature (140-200 ° C) and reaction time (3-5 hours). The analysis showed that the acid and saponification values of SSL were inversely related to the increase in temperature and reaction time. The acid and saponification values of the products for the reaction with a mole ratio of 2.6: 1: 1 (lactic acid: stearic acid: NaOH) at 180° C and the reaction time of 5 hours show the lowest acid and saponification values, which were 150.96 mg KOH / g and 246.41 mg KOH / g, respectively. The reaction conversion was inversely proportional to the acid number with a conversion range of 61.73% - 67.79%.

Objective This study was conducted to evaluate the effect of different levels of total digestible nutrients (TDN) and sodium stearoyl-2-lactylate (SSL) supplementation on growth performance and blood and carcass characteristics in Hanwoo steers during the early fattening period. Methods Sixty Hanwoo steers (average body weight, 333±36.4 kg) were randomly allotted to 3 treatments, with twenty steers per treatment, and ten steers per pen with a size of 80 m2. Dietary treatments were as follows: CON, basal diet; treatment (TRT) 0.5, 0.5% down-spec of TDN with 0.1% SSL; TRT 1.0, 1.0% down-spec of TDN with 0.1% SSL. Results The results demonstrated that average daily gain and feed efficiency increased with TRT 0.5 (0.85 kg and 11.68) vs CON (0.82 kg and 11.27) or TRT 1.0 (0.78 kg and 10.74), indicating that 0.1% SSL supplementation in the feed of early fattening steers may result in a saving of 0.5% TDN. No significant differences were observed amongst all treatments (p> 0.05) for blood metabolite concentration and blood corpuscle values, which were all within the normally accepted range for healthy steers. Conclusion Our study suggests that a TDN 0.5% down spec with 0.1% SSL supplemented feed may be effective and profitable for the early fattening period of Hanwoo steers without causing adverse effects.

A dietary exposure assessment of food emulsifiers E481 (sodium stearoyl-2-lactylate) and E482 (calcium stearoyl-2-lactylate) in the Belgian population was performed. Nationally representative food consumption data from the Belgian National Food Consumption Surveys 2004 (BNFCS2004) and 2014 (BNFCS2014) were used for calculations. A conservative approach (combining individual food consumption data with the maximum permitted level (MPL) of foods (tier 2), was compared with more refined estimates (combining individual food consumption data with actual concentrations measured in food products available on the Belgian market (tier 3)). Estimated daily intakes were compared to the acceptable daily intake (ADI) of the stearoyl-2-lactylates. The results of tier 2 demonstrated that 92% of the children (3-9 years), 53% of the adolescents (10-17 years), 15% of the adults (18-64 years) and 26% of the elderly (64-98 years) had a potential intake higher than the ADI. When replacing the MPL with maximum analysed concentration levels in foods, daily intake estimates decreased dramatically. The estimated daily intake of the food emulsifiers was below the ADI for all age groups, except for a small percentage of children (1.9%) for which the intake exceeded the ADI. The main contributors to the exposure of E481 and E482 were bread, rolls and fine bakery wares.

We investigated the effects of supplementing low-energy diets with lysolecithin and sodium stearoyl-2-lactylate on the growth performance and nutrient digestibility of broilers. A total of 768 1-d-old, Ross 308, mixed-gender broiler chicks with an average initial body weight of 44.3 g were used in a 35-d feeding trial. The broiler chicks were sorted into pens with 16 birds per pen, and each treatment consisted of 12 pens (192 chickens per treatment). The treatments were the following: 1) PC: basal diet; 2) NC: PC- 100 kcal; 3) T1: NC+ 0.08% lysolecithin; and 4) T2: NC + 0.04% sodium stearoyl-2-lactylate. Body weight gain (BWG), feed intake (FI) and feed conversion ratio (FCR) were measured on a weekly basis. Chromium oxide was added to the diets at 0.2% for the last week of the experiment as a marker of digestibility. The dietary treatments had no effects on growth performance from days 1 to 21. The low-energy diet supplemented with lysolecithin and sodium stearoyl-2-lactylate in phase 2 (d 21 to 35) improved body weight gain (P

A total of 768 1-d-old Ross 308 male broiler chickens with an average body weight of 43.64 ± 0.59 g were used in a 5-wk feeding trial. The chickens were distributed into 4 treatments of 12 replications per treatment with 16 chickens per pen. Dietary treatments included the following: TRT1, basal diet; TRT2, —40 kcal diet + 0.05% emulsifier; TRT3, —60 kcal diet + 0.05% emulsifier; TRT4, —80 kcal diet + 0.05% emulsifier. The emulsifier contained 80% sodium stearoyl-2-lactylate and 20% tween 20. In our study, the treatment diets had no significant effect on growth performance, meat quality, relative organ weight, serum lipid profiles, and excreta microbiota. However, the birds were able to grow as well with less energy when the emulsifier was added. The supplementation of emulsifier in the low-energy diet linearly decreased cholesterol (P = 0.099) and LDL/C (P = 0.074). The fat digestion of broilers fed with TRT2, TRT3, and TRT4 was significantly higher than broilers fed with TRT1 diet. Our study result shows that the emulsifier used for the experiment is beneficial in the low-energy diet of broiler chickens.

Wheat germ (coarse and fine) was replaced with wheat flour at levels of 0, 10, 20 and 30% for cake making. Sodium stearoyl-2 lactylate (SSL) and diacetyl tartaric acid esters of mono (and di) glyceride (DATEM) were used as emulsifier at 0.5% level. The effects of wheat germ particle size, emulsifier type and wheat germ level on batter and cake quality were investigated. Coarse wheat germ (CWG) usage in cake formulation gave better cake physical properties than fine wheat germ (FWG). SSL provided higher cake volume, texture and pore structure score, and lower hardness to cake samples compared with DATEM. Wheat germ addition (CWG/FWG) increased the ash, protein, fat and mineral contents (Ca, Cu, Fe, Mg, Mn, P, K and Zn) of the samples. Crust and crumb color of the cake samples were significantly (P

The potential of a lactylate (the sodium caproyl lactylate or C10 lactylate), a typical food grade emulsifier, as an anionic environmental friendly anti-fungal additive was tested in growth medium and formulated in a protective coating for exterior wood. Different laboratory growth tests on the blue stain fungus Aureobasidium pullulans were performed and its interactions on a model fungal cell membrane were studied. Promising short term anti-fungal effects in growth tests were observed, although significant but less dramatic effects took place in coating test on wood panels. Scanning electron microscope analysis shows clear differences in the amount of fungal slime on the mycelium of Aureobasidium pullulans when the fungus was exposed of C10 lactylate. This could indicate an effect on the pullulan and melanin production by the fungus. Moreover, the interaction studies on model fungal cell membranes show that C10 lactylate affects the phospholipid bilayer in a similar manner to other negative charged detergents.

I have proposed a novel reaction mechanism for the formation of acyl lactylate esters of fatty acids, and have determined the absolute esterification and reverse rate constants at several reaction temperatures, as well as having derived with rigor from basic physical chemistry precepts the gas-sparge dependent overall reaction rate expressions and rate constants of lactylate formation. Examples are given of acid values calculated from the derived rate expressions, compared to experimental values obtained as a function of time, during laboratory ester preparations. These fatty acid acyl lactylate esters and their salts have important commercial applications in both the food and non-food industries as emulsifiers, and their manufacture and sale is highly competitive. Therefore, an understanding of the cost versus benefit curve of sparge gas rates provided by this paper is highly desirable.

Green gramflour (GGF) was used to substitute wheat flour at 10, 20, 30, 40 and 50% levels to enrich nutritional quality of cookies. The farinograph water absorption increased while peak viscosity, dough elasticity and extensibility decreased with the increasing level of GGF. The spread ratio of the cookies made with 10–50% GGF ranged from 8.80 to 7.40. Cookies with 50% GGF had hard texture and were unacceptable. 40% GGF was optimum in cookies. The protein matrix was disrupted in the microstructure of cookies when GGF was used. Emulsifier sodium stearoyl-2- lactylate (SSL) brought about a significant improvement in the overall quality of cookies made with 40% GGF. The in vitro protein digestibility of cookies with 40% GGF and SSL was 60%. Incorporation of GGF to cookies at 40% level increased protein content by 1.25 times, iron by 1.6 times, calcium and zinc by 2 times and total dietary fiber by 2.3 times than the control. PRACTICAL APPLICATIONS Legumes are added to bakery products to improve the nutritional quality. Legumes are rich in proteins, dietary fiber, complex carbohydrates, resistant starch, vitamins and minerals. This practice also improves the amino acid balance and increases the protein content of the bakery productsmade fromthe blended flours. This research article discusses the effect of replacement of wheat flourwith different levels of green gram flour (GGF) and its influence on the dough rheological properties and the use of additives to improve the quality of cookies made usingGGF.This informationwill be useful to the bakery industry for production of the cookies with improved nutritional quality.

Buckwheat milling products (white flour, whole flour and bran) were replaced with wheat flour at a 20% ratio and was used in bread making with and without the additives of sodium stearoyl-2-lactylate (SSL), transglutaminase (TG) and SSL + TG combination. An experiment was conducted according to (4 × 4) × 2 factorial design. Rheological properties of doughs and the physical, chemical and sensory properties of breads were determined. Buckwheat milling products (BMP) decreased stability of the doughs, but SSL and SSL + TG combination showed positive effect on the dough stability. The synergistic effect of TG+SSL combination on resistance of the dough was observed. All BMP reduced bread volume and the lightness (L) values of crust and crumb. SSL + TG combination improved bread volume, 72nd hours crumb softness, the crust and crumb lightness. Especially, buckwheat bran addition increased ash, protein, fiber, fat and mineral contents of the breads. The bread containing white buckwheat flour or whole buckwheat flour showed similar or superior sensory bread properties compared with the control prepared with wheat flour. To take into account handling properties of dough and technological, nutritional and sensory properties of breads, the best combination were found as whole buckwheat flour and SSL + TG usage. PRACTICAL APPLICATIONS Buckwheat is an important raw material in functional food production with balanced amino acid composition, high contents of vitamins, minerals, polyunsaturated essential fatty acids, sterols, flavanoids and fagopyratol. Some functional components of buckwheat have health benefits like reducing high blood pressure, lowering cholesterol, controlling blood sugar and preventing cancer risk. In this research transglutaminase (TG) and sodium stearoyl-2-lactylate (SSL) were used to overcome the quality losses and to improve technological and sensory properties of breads prepared with BMP. The bread-making process was applied successfully with aiding TG and SSL.

This study evaluated the effect of sodium stearoyl-2-lactylate (SSL, C24H43O6Na) supplementation in a total mixed ration (TMR) on the lactation performance, blood parameters, and economic efficacy of mid-lactation Holstein cows. Twenty-four cows (body weight 647 ± 11.7 kg) were randomly divided into 4 treatment groups, with six cows per group. The dietary treatments were as follows: basal diet (CON); CON + 17.5 g of top dressed SSL (TRT 0.05); CON + 35 g of SSL (TRT 0.1); and CON + 70 g of SSL (TRT 0.2) per 35 kg TMR. The TRT 0.1 and TRT 0.2 diets significantly improved milk yield (3.1% and 4.3%, respectively), and the TRT 0.05 and TRT 0.1 diets significantly improved milk composition (fat, 4.8% and 5.1%; protein, 3.9% and 3.3%, respectively) compared to the yield and composition of the CON group. No negative effects on hematological or biochemical parameters were observed due to SSL supplementation. This study evaluated the ability of SSL supplementation to improve the lactation performance, hematological biochemistry parameters, and economic efficacy of mid-lactation Holstein cows. The results demonstrated that SSL supplementation using a TRT 0.1 diet can improve milk yield and milk composition (higher fat and protein content with a lower MUN concentration) compared to a CON diet, while also maintaining liver function with no negative effects on hematological and biochemical parameters compared to a TRT 0.05 diet (lower albumin and higher ALT). Consequently, the total milk profits related to SSL supplementation of the TRT 0.1 diet were increased by up to 5.4% compared to the total milk profits of the CON diet. Therefore, 0.1% SSL supplementation may be effective and profitable during the mid-lactation period of cows, without producing adverse effects. However, further study is needed to better understand how SSL supplementation will affect ruminal fermentation and blood metabolites in mid-lactation Holstein cows. Key Words

The emulsion capacity and stability of a new emulsifier containing sodium stearoyl lactylate plus iota carrageenan (SSL/iC) in comparison to caseinate and soy isolate was analysed. The emulsion capacity and stability of SSL/iC in oil/water (O/W) model system emulsions was higher than shown by caseinate and soy isolate. However, the O/W emulsion stability was negatively affected by sodium chloride addition, but positively affected by an increase in temperature. Meat batters were made with caseinate, soy isolate, and SSL/iC at the minimum concentration that showed a good performance (>75% stability) in the O/W emulsions. The emulsifier SSL/iC produced high cook yields and good stability when used in meat batters. However, the cooked meat batters containing SSL/iC showed texture characteristics highly detrimental to the sensory analysis. On the other hand, the addition of 2% potato starch reduced the differences in texture parameters among the samples made with the different emulsifiers.

Effect of four different fat types on the rheology of the cookie dough and subsequently their effect on the quality of cookies were studied. The dough containing sunflower oil had the least initial farinograph consistency while that containing the bakery fat ('marvo') had the most consistency. Observation of the response of the above two cookies doughs to farinograph mixing showed that the one containing the oil showed more resistance to mixing while the other containing the bakery fat decreased in its consistency denoting the softer nature of the latter. The cookies containing the oil had relatively higher spread value than the others. While the cookies containing the non-emulsified hydrogenated fat ('dalda') had the least spread. Studies also showed that the cookies containing the oil started to spread earlier and continued to spread for a longer time. Cookies containing oil had relatively harder texture and probably so because of the poor entrapment of air during creaming. However, the quality of these cookies was significantly improved by including 0.5% sodium steroyl lactylate in the formulation. All rights reserved, Elsevier.

Sodium stearoyl-2 lactylate (SSL) lipid surfactant molecules specifically bind partially hydrolysed oat proteins in aqueous medium and significantly enhance the dispersion stability of oat cereal preparations. The proposed complexation is composition dependent and a greater understanding of the role of both oat proteins and lipid surfactant in the effect was gained with data from high performance liquid chromatography (HPLC-UV), viscometry and differential scanning micro calorimetry. The effect of the lipid surfactant on the degree of association is primarily governed by the conformational activity of oat protein molecules related to the extent of protein hydrolysed state, as well as protein unfolded and subsequent aggregated structures. SSL does not dissociate oat proteins into subunits or destroy important hydrophobic contacts already stabilising the protein molecules. Although the exact mode of association is unknown, the present study demonstrates that such interactions occur in a specific manner and suggest selectivity of oat proteins for individual fatty acids. The effect of various amounts of bile acids on SSL-oat protein interaction was also investigated, as a first attempt to investigate the role of lipid surfactant molecules in the known cholesterol-lowering action of oat cereal ingredients and to elucidate favourable conditions by which oat cereal can elicit hypocholesterolemic effects.

Effects of shortening containing 5 different emulsifier gels (sodium stearoyl-2 lactylate (SSL), distilled glycerol monostearate (DGMS), propylene glycol monostearate (PGMS), polysorbate-60 (PS-60) or sorbitan monostearate (SMS)) on the physical properties of cake batter and cake quality were studied. Both storage modulus (G') and loss modulus (G'') of batters containing emulsifiers increased compared with the control. Evaluation of cake batter density indicated that the emulsifier gels decreased batter density from 0.95 g/cm3 (control) to 0.85 g/cm3. Photomicrographs of cake batters with different emulsifier gels showed an increase in the number of air bubbles, which were evenly distributed, indicating a light batter with good air incorporation. Among the emulsifier gels, cakes with PS-60 gel showed max. increase in specific vol. followed by cakes with SSL, DGMS, PGMS and SMS gels.

The effect of 5, 7.5 and 10 % protein concentrates namely soya protein isolate (SPI), whey protein concentrate (WPC) and addition of 0.5 % emulsifiers such as glycerol monostearate (GMS), sodium stearoyl- 2- lactylate (SSL) and lecithin (LEC) on the rheological, sensory and textural characteristics of cookies with rice flour and its immunochemical validation was studied. The results showed that the use of 7.5 % SPI/WPC along with GMS significantly improved the quality characteristics of cookies with rice flour. Dot-Blot and Western-blot studies of cookies with 7.5 % of SPI or WPC confirmed that the anti-gliadin did not recognize these proteins. Carry- through process using ELISA kit confirmed that gluten was within the permissible limit in all the stages of processing and hence these cookies can be consumed by people suffering from celiac disease.

The effect of adding ascorbic acid and/or potassium bromate as oxidants and sodium-stearoyl-2-lactylate (SSL) as a surface-active agent both individually and as mixtures to frozen wheat bread doughs on its rheological and baking quality was examined. The gassing power was measured using a risograph and rheofermentometer, while the rheological properties were measured using modified extensograph and rheofermentometer procedures. The baking quality of the resulting bread was measured by sensory evaluation. The results obtained indicated that the frozen doughs with ascorbic acid alone or mixed with potassium bromate and or SSL showed some increase in gassing power compared to those without ascorbic acid. The dough height at maximum development time (Hm, measured by rheofermentometer) was improved by adding ascorbic acid to the dough formula, compared to those without ascorbic acid or those containing potassium bromate or SSL individually. The maximum resistance of frozen doughs increased and the extensibility decreased in the doughs containing oxidants. The opposite trend occurred in doughs without oxidants or with SSL alone. Addition of ascorbic acid alone or mixed with potassium bromate or SSL improved the final baking score, during frozen storage time compared to a control. We found a strong relationship between the rheological properties (measured by risograph, rheofermentometer and extensograph) and baking quality of the resulting bread from frozen doughs.

The effect of the emulsifying agents, glycerol monostearate (GMS), sodium steroyl lactylate (SSL), and konjac flour (KF, a texture modifier which releases an aggregated glucomannan polymer in water), on the thermal and physical properties of native, naturally fermented (NF), and mixed-culture fermented (MCF) cassava starches was investigated. GMS and SSL decreased hot water-mediated granule swelling and amylose leaching thereby further increasing internal stability of the starches via formation of an emulsifier−amylose complex and granule surface coating. KF had little effect on the rheological behavior of starch pastes. Both the fermentation process and addition of the emulsifying agents would likely also influence the textural properties of cassava starch or flour pastes. Keywords: Glycerol monostearate; sodium steroyl lactylate; konjac flour; gelatinization; swelling power

Extrusion-cooked instant rice was prepared by optimizing the formulation with emulsifiers, glycerol monostearate (GMS), soybean lecithin (LC), and sodiumstearoyl lactylate (SSL), and thickeners, gum Arabic (GA), sodium alginate (SA), and sticky rice (SR). The emulsifiers addition caused increase of degree of gelatinization (DG), and decrease of water soluble carbohydrate (WSC), α-amylase sensitivity, water soluble index (WAI) and adhesive for extrudates, while the thickeners addition increased extrudates DG, bulk density (BD), WSC, α-amylase sensitivity, WAI, hydration rate (HR) and adhesiveness. Based on the data generated by a single additive at various levels, optimum formulation was obtained employing orthogonal matrix system with combination of the selected additives for extrusion cooking. Extrudates were evaluated for optimum hydration time followed by drying to prepare the finished product. Texture profile analysis and sensory evaluation indicate that quality of the finished product is equivalent to that of the round shaped rice and superior to a commercial instant rice product. This study also demonstrates possibility of value-added and versatile instant rice product development using broken rice.

Publisher Summary South Indian parotta is wheat flour-based circular, unleavened, multilayered flat bread. It is one of the staple food items in the southern states of India. Parotta is made from wheat flour, salt, water, and oil for spreading of the dough; however, optional ingredients such as sugar and egg are also used in the preparation of parotta. A parotta with creamish white color, having light brown spots on the surface, a circular shape, a soft and pliable handfeel, a soft and slightly chewy texture, with distinct layers, optimum oiliness, easy breakdown in the mouth, and typical pleasant taste and aroma is considered to be highly desirable. Protein quantity and quality are the best indices for predicting the quality of parotta. Alveograph index of swelling and deformation energy of dough are considered to be indicators of the overall quality of parotta. Use of additives such as L-cysteine hydrochloride, proteinase, xylanase, sodium stearoyl-2- lactylate, and guar gum separately modifies the rheological properties of the dough and improves the overall quality of parotta.

Clostridium perfringens, an α-toxin producing gram-positive bacterium, is an enteric pathogen for poultry. Because subclinical C. perfringens infections often result in damage of the intestinal mucosa, decreased nutrient digestion, and poor performance, efforts should be taken to find an effective strategy that controls overgrowth of C. perfringens. For this purpose, the efficacy of a sodium lauroyl lactylate (LauL) as a feed additive to prevent C. perfringens colonization in broilers was determined. First, the effect of LauL was compared with capric and lauric mono- and diglycerides (MDG) and capric and lauric free fatty acids in Clostridium-infected chickens. Clostridial lesion scoring at d 16 showed that MDG and LauL were both effective in reducing the severity of lesions. When taking into account results on BW gain and mortality, LauL was more effective than MDG. For this reason, a dose response study was made to determine the optimal dietary dosage of LauL. In this experiment, it was shown that a LauL dose higher than 0.15% should be used to expect positive effects on lesion severity and mortality. None of the LauL doses led to a significant better response on growth performance. In a third trial, efficacy of LauL was compared with commercial products that limit bacterial activity in the intestinal tract (Aromabiotic Poul 60) or coccidiosis (chemical coccidiostat, Clinacox). None of the products were able to reduce the number or severity of lesions, and no effect on production performance was observed. Thus, despite the clear positive effect seen in experiment 1, and in experiment 2 with LauL doses higher than 0.15%, supplementing this lactylate to the diet does not consistently reduce C. perfringens colonization in broiler chickens because no such effects were observed in experiment 3. These results, however, provide a scientific basis for future studies to further investigate lactylates as potential additives to reduce the severity of necrotic enteritis in broilers in a C. perfringens challenge model.

A good-quality white loaf of bread or rolls can be baked by substituting liquid vegetable oil (canola, soya and palm) for the standard shortening,i.e. lard, tallow or partially hydrogenated vegetable shortening. Canola oil and soya oil produced lower specific volumes of 5.56 and 5.55 cm3/g and higher softness indices when used with mono- and diglycerides only. Palm oil and lard produced specific volumes of 6.33 and 6.15 cm3/g and lower softness indices with mono- and diglycerides. When a blend of surfactants consisting of mono- and diglycerides and sodium stearyl lactylate (SSL) was used at 0.5% of flour weight, palm, canola, lard and soya gave comparable results in specific volume and compressibility. Rolls baked with the same fats and oils, and addition of ethoxylated stearic acid (MYRJ 45H) or a blend of MYRJ 45H and SSL, all gave good specific volumes ranging from 6.92 to 7.27 cm3/g and a softness index range of 0.71–0.86 and 0.68–0.86 after 48 and 96 h of storage. When a proper surfactant is used, good-quality bread and rolls can be baked with liquid vegetable oil. Furthermore, the usage level of liquid oil can be cut by approximately 30% in comparison to lard or shortening while still maintaining quality.

The surface dilational moduli of suspensions of the surfactants sodium stearoyl-2-lactylate (SSL) and diacetyl tartaric esters of mono (and di) glycerides (DATEM) were determined by means of the so-called ring trough technique. It was investigated whether these surfactants could provide the surface with a high surface stiffness by giving the surface a mechanical treatment at room temperature. It appeared that both SSL and DATEM suspensions have high surface dilational moduli (500–1000 mN m −1 ) after having undergone such a mechanical treatment. These values are of importance in retarding disproportionation in bread dough. The tested surfactants also lower the surface tension of dough leading to the subdivision of the entrapped air bubbles into more and smaller bubbles during mixing.

Summary Sieving of cassava flour yielded a fraction suitable for use in wheat/cassava bread. the degree of starch damage of the cassava flour had no effect on baking quality. Cassava flour did not exhibit diastatic activity, nor did its presence affect the diastatic activity of wheat flour. However, the addition of 0.25% of malt to the composite flour caused an increase in loaf volume. Partial replacement of wheat flour by cassava flour, therefore, is limited mainly by the consequent deficiency of diastatic enzymes. Calcium stearyl lactylate, at 2/7% of flour weight caused a significant increase in loaf volume, but the addition of glyceryl monostearate had no effect on loaf volume.

The effect of adding low-molecular-weight surfactants, commercial glycerol monostearate (GMS) or sodium stearyl lactylate (SSL), on the stability of simulated cream liqueurs (dairy based oil-in-water emulsions containing alcohol) was investigated. The presence of 0.4–0.5 wt % GMS or SSL led to a substantial reduction in creaming at ambient temperature as well as a longer shelf-life at 45°C. A protein analysis of the aqueous phase after emulsion centrifugation showed that added GMS or SSL displaced a significant proportion of caseinate from the surface of the emulsion droplets. Improved stability with respect to creaming appeared to be associated with a change in bulk rheological properties of the emulsion, probably arising from complex formation between low-molecular-weight emulsifier and caseinate, both in bulk aqueous solution and at the surface of the fat droplets.

The objectives of this study were to develop soy flour-supplemented breads with satisfactory loaf characteristics and an excellent rating as a source of dietary protein. Vital gluten and a variety of emulsifiers were used to compensate for the deleterious effect of 10-25% soy flour. Viscosity of the hot paste flour slurries, mixograph curves of the dough, crumb and loaf characteristics, and specific volume were used as measures of bread quality. In order to obtain a bread which contained at least 13.5% protein, a wheat-soy-gluten blend in the ratio of 80:15:5 was required. Sodium stearoyl-2 lactylate (SSL) (2.0 g/100 g) and l.Og SSL + 0.5 g Tween 60/100 g gave loaf characteristics equivalent to or superior to the wheat flour control.

Wheat flour was fortified with 8% DSBM (defatted soybean meal), 12% DSBM and 8% DSBM/4% DSM (defatted sesame meal) to increase the protein content and amino acid profile, and to upgrade the overall nutritional value of the bread. SSL (sodium stearoyl-2-lacty-late), at 0.5 and 1% levels, was incorporated into the three bread systems to overcome the deleterious effect of fortification on bread quality. Amylograph peak viscosity, dough elasticity, dough stability and bread volume improved when SSL was used. Addition of 1% SSL improved rheological properties and bread volume to a greater extent than 0.5% SSL. The control (100% wheat) bread had the best flavor, texture and color scores, followed by the 8% DSBM, 8% DSBM/4% DSM and 12% DSBM breads.