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Lactylate
Lactylates are organic compounds that are FDA approved for use as food additives and cosmetic ingredients (i.e. lactylates are food grade emulsifiers). These additives are non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Owing to their safety and versatile functionality, lactylates are used in a wide variety of food and non-food applications. In the United States, the Food Chemical Codex specifies the labeling requirements for food ingredients including lactylates. In the European Union, lactylates must be labelled in accordance with the requirements of the applicable EU regulation. Lactylates may be labelled as calcium stearoyl lactylate (CSL), sodium stearoyl lactylate (SSL), or lactylic esters of fatty acids (LEFA).
CSL, SSL, and food-grade LEFAs are used in a variety of products including baked goods and mixes, pancakes, waffles, cereals, pastas, instant rice, liquid shortenings, egg whites, whipped toppings, icings, fillings, puddings, toppings, frozen desserts, creamers, cream liqueurs, sugar confectionaries, dehydrated fruits and vegetables, dehydrated potatoes, snack dips, chewing gum, dietetic foods, minced and diced canned meats, ''mostarda di frutta'', sauces, gravies, and pet food. In addition, these lactylates are FDA approved for use in food packaging, such as paper, paperboard, and cellophane, and pharmaceuticals. Lactylates are also used in a variety of personal care products including shampoos, skin conditioners, lotions, barrier creams, makeup bases, lipsticks, deodorants, and shaving creams. In addition, lactylates are bio-friendly additives for use in polyolefins, flame retardants, pigments, and PVC.〔
==History==
Lactylates were developed in the 1950s by the C.J. Patterson Company as non-petrochemical alternatives to Sta-Soft, a polyoxyethylene derivative of stearic acid, for delaying the staling of bread. The research into the development of lactylates led to the first lactylate patent application, filed in 1951, and two issued patents in 1956 and 1957. These patents included lab-scale manufacture and applications of several lactylates, including CSL and SSL. In 1954, the inventors published an article showing that CSL improved mix tolerance, bread volume and overall quality. CSL won FDA approval for use as a food additive in April 1961 and was first used as a commercial bakery additive in the United States in 1962.〔 The research was acknowledged as a major achievement in the baking industry, winning the Food Technology Industrial Achievement Award in 1965. SSL use as a bakery additive followed in 1968.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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