lactylate

Lactylates are a class of food additives consisting of lactic acid esters of fatty acids or partial glycerides. They are used primarily as emulsifiers and stabilizers, helping oil and water mix and contributing to improved texture in a variety of processed foods.

Common commercially available lactylates include sodium stearoyl lactylate and calcium stearoyl lactylate, among other variants derived from different fatty acids. They are formed by esterifying lactic acid with fatty acyl groups that originate from fats or oils, often involving diglycerides. The exact fatty acid component can vary, giving several lactylate forms used in industry.

Applications and functional roles include improving dough handling, increasing loaf volume, and softening crumb in bakery products. They are also used in crackers, snacks, dairy desserts, and emulsified sauces to stabilize emulsions and extend shelf life. In baked goods, lactylates can contribute to tolerance during mixing and milling and help maintain product quality during storage.

Regulatory status and safety: Lactylates are approved food additives in many jurisdictions. They are generally recognized as safe or approved within specific usage limits by authorities such as EFSA and JECFA. Typical usage levels are low, usually well below 1% by weight in most products, depending on the formulation. As with any additive, individuals with sensitivities or allergies should review ingredient lists.

See also: emulsifiers, glycerides, lactic acid esters, bakery technology.