Biomedical Engineering Reference
In-Depth Information
OH
CH
CH
3
3
CH CHCOOH + RCOOH
3
1. RCOOCH - COOCH-COONa
CH
3
2. RCOOCH -COONa
R = stearic, palmitic
3. RCOOH
FIGURE 7.6
The reaction pathway and the product composition of SSL.
Shortening
Shortening
Without SSL
Without SSL
With SSL
With SSL
Level
Level
(%)
(%)
0
0
1
1
2
2
FIGURE 7.7
The effect of SSL on the volume of bread. (Y. Pomeranz; Private communication.)
citrate is used as an emulsion stabilizer in shortening.
126
Sodium stearoyl-2-lactylate,
an anionic lipophilic food emulsifier, is very functional as a dough conditioner on
a weight base since it has excellent dispersing characteristics in aqueous systems.
124
According to Bechtel and co-workers,
131
CSL changes the structure of wheat gluten,
which was later explained by Thompson and Buddemeyer
132
as binding of the
additive to the flour protein. Further studies indicated that CSL cannot be removed
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