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Revision as of 12:52, 16 September 2011 editBeetstra (talk | contribs)Edit filter managers, Administrators172,031 edits Script assisted update of identifiers for the Chem/Drugbox validation project (updated: 'StdInChI', 'StdInChIKey').← Previous edit Latest revision as of 15:28, 19 March 2024 edit undoTautropfli (talk | contribs)149 editsm Use of Unbulleted list macro for OtherNames property of Chembox as is the recommendation in the docs.Tag: 2017 wikitext editor 
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{{Chembox {{Chembox
| Verifiedfields = changed
| Watchedfields = changed
| verifiedrevid = 450799296
| Name = Calcium stearoyl-2-lactylate | Name = Calcium stearoyl-2-lactylate
| ImageFile = Calcium stearoyl-2-lactylate.svg | ImageFile = Calcium stearoyl-2-lactylate.svg
| ImageSize = 250px | ImageSize = 250px
| IUPACName = calcium 2-(2-octadecanoyloxypropanoyloxy)propanoate | PIN = Calcium bis(2-<nowiki/>{oxy}propanoate)
| OtherNames = {{Bulleted list
| OtherNames = octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, calcium salt; calcium bis(2-{oxy}propanoate); calcium verate; calcium stearoyl lactylate; calcium stearoyl-2-lactylate; calcium stearyl-2-lactylate; calcium stelate; stearoyl-2-lactylic acid, calcium salt; calcium alpha-(alpha-(stearoyloxy)propionyloxy)propionate; calcium 2-(1-carboxyethoxy)-1-methyl-2-oxoethyloctadecanoate; stearic acid, ester with lactate of lactic acid, calcium salt; stearic acid ester with lactic acid bimol. ester calcium salt; calcium bis(2-(1-carboxylatoethoxy)-1-methyl-2-oxoethyl) distearate
| E482
⚫ | Section1 = {{Chembox Identifiers
| octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, calcium salt
⚫ | CASNo = 5793-94-2
| calcium bis(2-<nowiki/>{oxy}propanoate)
⚫ | CASNo_Ref = {{cascite|correct|CAS}}
| calcium verate
⚫ | PubChem = 22037
| calcium stearoyl lactylate
⚫ | EINECS = 227-335-7
| calcium stearoyl-2-lactylate
| EC-number = E482
| calcium stearyl-2-lactylate
⚫ | ChemSpiderID = 20709
| calcium stelate
⚫ | StdInChI = 1S/2C24H44O6.Ca/c2*1-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18-19-22(25)29-21(3)24(28)30-20(2)23(26)27;/h2*20-21H,4-19H2,1-3H3,(H,26,27);/q;;+2/p-2
| stearoyl-2-lactylic acid, calcium salt
| calcium alpha-(alpha-(stearoyloxy)propionyloxy)propionate
| calcium 2-(1-carboxyethoxy)-1-methyl-2-oxoethyloctadecanoate
| stearic acid, ester with lactate of lactic acid, calcium salt
| stearic acid ester with lactic acid bimol. ester calcium salt
| calcium bis(2-(1-carboxylatoethoxy)-1-methyl-2-oxoethyl) distearate
}}
⚫ |Section1={{Chembox Identifiers
⚫ | CASNo = 5793-94-2
⚫ | CASNo_Ref = {{cascite|correct|??}}
⚫ | PubChem = 22037
⚫ | EINECS = 227-335-7
| UNII_Ref = {{fdacite|changed|FDA}}
| UNII = 30MXH4012A
| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}}
⚫ | ChemSpiderID = 20709
| StdInChI_Ref = {{stdinchicite|correct|chemspider}}
⚫ | StdInChI = 1S/2C24H44O6.Ca/c2*1-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18-19-22(25)29-21(3)24(28)30-20(2)23(26)27;/h2*20-21H,4-19H2,1-3H3,(H,26,27);/q;;+2/p-2
| StdInChIKey_Ref = {{stdinchicite|correct|chemspider}}
| StdInChIKey = OEUVSBXAMBLPES-UHFFFAOYSA-L | StdInChIKey = OEUVSBXAMBLPES-UHFFFAOYSA-L
| SMILES = O=C(C(C)OC(CCCCCCCCCCCCCCCCC)=O)OC(C)C()=O.O=C(C(C)OC(CCCCCCCCCCCCCCCCC)=O)OC(C)C()=O.}} | SMILES = O=C(C(C)OC(CCCCCCCCCCCCCCCCC)=O)OC(C)C()=O.O=C(C(C)OC(CCCCCCCCCCCCCCCCC)=O)OC(C)C()=O.}}
| Section2 = {{Chembox Properties |Section2={{Chembox Properties
| C=48|H=86|Ca=1|O=12 | C=48 | H=86 | Ca=1 | O=12
| Appearance = a cream-colored nonhygroscopic powder with a caramel odor<ref name = FCC-CSL/><ref name="Ash"/> | Appearance = a cream-colored nonhygroscopic powder with a caramel odor<ref name = FCC-CSL/><ref name="Ash"/>
| MeltingPtC = 45
⚫ | MeltingPt = 45 °C<ref name="Ash"/>
| Solubility = sparingly soluble<ref name="Ash"/>}} | MeltingPt_ref = <ref name="Ash"/>
⚫ | Solubility = sparingly soluble<ref name="Ash"/>}}
}} }}


'''Calcium stearoyl-2-lactylate''' (calcium stearoyl lactylate or CSL) is a versatile, ] ]. CSL is ],<ref name = JECFA>{{cite book | editor = JECFA | date = 1974 | chapter = Toxicological Evaluation of Some Food Additives Including Anticaking Agents, Antimicrobials, Antioxidants, Emulsifiers and Thickening Agents 539. Stearoyl Lactic Acid, Calcium and Sodium Salts | title = Seventeenth Report of the Joint FAO/WHO Expert Committee on Food Additives, Who Food Additive Series 5}}</ref><ref name = Lamb>{{cite journal | last1 = Lamb | first1 = J. | last2 = Hentz | first2 = K. | last3 = Schmitt | first3 = D. | last4 = Tran | first4 = N. | first5 = D. | last5 = Jonker | first6 = K. | last6 = Junker, | title = A one-year oral toxicity study of sodium stearoyl lactylate (SSL) in rats | journal = Food and Chemical Toxicology | volume = 48 | issue = 10 | date = 2010 | pages = 2663–2669 | doi = 10.1016/j.fct.2010.06.037 | pmid = 20600527}}</ref> ],<ref name = Schaefer>{{Cite document | last1 = Schaefer | first1 = E.C | last2 = Matthews | first2 = M.E | title = Fatty Acids, C16-18 and C18-Unsaturated, Reaction Products with Lactic Acid and Monosodium Lactate (CAS# 847904-46-5): Ready Biodegradability by the Carbon Dioxide Evolution Test Method, Project No. 645E-101 for Caravan Ingredients | publisher = Wildlife International, Ltd. | place = Easton, Maryland | date = 2007. | postscript = <!-- Bot inserted parameter. Either remove it; or change its value to "." for the cite to end in a ".", as necessary. -->{{inconsistent citations}}}}</ref> and typically manufactured using ] ].<ref name = Markley>{{cite book | last = Markley | first = K.S. | chapter = Historical and General | editor-last = Markley | editor-first = K.S. | title = Fatty Acids Their Chemistry, Properties, Production, and Uses Part 1 | publisher = Interscience Publishers, Inc. | place = New York | year = 1960 | pages = 16–21}}</ref><ref name = Baniel>{{Cite patent | inventor1-last = Baniel | inventor1-first = A.M. | inventor2-last = Eval | inventor2-first = A.M. | inventor3-last = Mizrahi | inventor3-first = J. | inventor4-last = Hazan | inventor4-first = B. | inventor5-last = Fisher | inventor5-first = R.R. | inventor6-last = Kolstad | inventor6-first = J.J. | inventor7-last = Stewart | inventor7-first = B.F. | title = Lactic Acid Production, Separation, and/or Recovery Process | patent-number = 5892109 | country-code = US | issue-date = Apr. 6, 1999 | postscript = <!-- Bot inserted parameter. Either remove it; or change its value to "." for the cite to end in a ".", as necessary. -->{{inconsistent citations}}}}</ref> Because CSL is a safe and highly effective food additive, it is used in a wide variety of products from ] and ] to ].<ref name = CFR-CSL>{{Cite book | title = Title 21 Code of Federal Regulations, part 172 | chapter = Calcium stearoyl-2-lactylate | date = January 1, 2010 | postscript = <!-- Bot inserted parameter. Either remove it; or change its value to "." for the cite to end in a ".", as necessary. -->{{inconsistent citations}}}}</ref><ref name=EU1>{{cite journal | title = Regulation (EC) No 95/2 of the European Parliament and of the Council of 20 February 1995 on Food Additives Other Than Colours and Sweeteners | journal = Official Journal of the European Union | date = 3/18/1995 | pages = L61/1–63}}</ref><ref name = CFR-CSL3>{{Cite book | title = Title 21 Code of Federal Regulations, part 172 | chapter = Cellophane | date = January 1, 2010 | postscript = <!-- Bot inserted parameter. Either remove it; or change its value to "." for the cite to end in a ".", as necessary. -->{{inconsistent citations}}}}</ref><ref name = Ash>{{cite book | title = Handbook of Green Chemicals | edition = 2 | last1 = Ash | first1 = M. | last2 = Ash | first2 = I. | publisher = Synapse Information Resources | date = 2004 | place = Endicott, NY | pages = 400 | unused_data = 654, 868, 875-876, 882}}</ref> '''Calcium stearoyl-2-lactylate''' (calcium stearoyl lactylate or CSL) or '''E482''' is a versatile, ] ]. It is one type of a commercially available ]. CSL is ],<ref name="JECFA">{{cite book | editor = JECFA | year = 1974 | chapter = Toxicological Evaluation of Some Food Additives Including Anticaking Agents, Antimicrobials, Antioxidants, Emulsifiers and Thickening Agents 539. Stearoyl Lactic Acid, Calcium and Sodium Salts | title = Seventeenth Report of the Joint FAO/WHO Expert Committee on Food Additives, Who Food Additive Series 5}}</ref><ref name="Lamb">{{cite journal | last1 = Lamb | first1 = J. | last2 = Hentz | first2 = K. | last3 = Schmitt | first3 = D. | last4 = Tran | first4 = N. | first5 = D. | last5 = Jonker | first6 = K. | last6 = Junker | title = A one-year oral toxicity study of sodium stearoyl lactylate (SSL) in rats | journal = ] | volume = 48 | issue = 10 | year = 2010 | pages = 2663–2669 | doi = 10.1016/j.fct.2010.06.037 | pmid = 20600527}}</ref> ],<ref name="Schaefer">{{Cite document | last1 = Schaefer | first1 = E.C | last2 = Matthews | first2 = M.E | title = Fatty Acids, C16-18 and C18-Unsaturated, Reaction Products with Lactic Acid and Monosodium Lactate (CAS# 847904-46-5): Ready Biodegradability by the Carbon Dioxide Evolution Test Method, Project No. 645E-101 for Caravan Ingredients | publisher = Wildlife International, Ltd. | place = Easton, Maryland | date = 2007 }}</ref> and typically manufactured using ] ].<ref name="Markley">{{cite book | last = Markley | first = K.S. | chapter = Historical and General | editor-last = Markley | editor-first = K.S. | title = Fatty Acids Their Chemistry, Properties, Production, and Uses Part 1 | publisher = Interscience Publishers, Inc. | place = New York | year = 1960 | pages = 16–21}}</ref><ref name="Baniel">{{Cite patent | inventor1-last = Baniel | inventor1-first = A.M. | inventor2-last = Eval | inventor2-first = A.M. | inventor3-last = Mizrahi | inventor3-first = J. | inventor4= B. Hazan, R.R. Fisher, J.J. Kolstad, B.F. Stewart | title = Lactic Acid Production, Separation, and/or Recovery Process | patent-number = 5892109 | country-code = US | issue-date = Apr. 6, 1999 }}</ref> Because CSL is a safe and highly effective food additive, it is used in a wide variety of products from ] and ]s to ].<ref name="Ash">{{cite book | title = Handbook of Green Chemicals | edition = 2 | last1 = Ash | first1 = M. | last2 = Ash | first2 = I. | publisher = Synapse Information Resources | year = 2004 | place = Endicott, NY | page = 400 }}</ref><ref name="CFR-CSL">{{Cite book | title = Title 21 Code of Federal Regulations, part 172 | chapter = Calcium stearoyl-2-lactylate | date = January 1, 2010 }}</ref><ref name="EU1">{{cite journal | title = Regulation (EC) No 95/2 of the European Parliament and of the Council of 20 February 1995 on Food Additives Other Than Colours and Sweeteners |url=https://www.fsai.ie/uploadedFiles/European_Parliament_and_Council_Directive_No_95_2_EC.pdf| journal = Official Journal of the European Union | date = 1995-03-18 | pages = L61/1–63}}</ref><ref name="CFR-CSL3">{{Cite book | title = Title 21 Code of Federal Regulations, part 172 | chapter = Cellophane | date = January 1, 2010 }}</ref>


As described by the ] 7th edition, CSL is a cream-colored powder.<ref name = FCC-CSL>{{cite book | title = Food Chemical Codex | edition = 7 | chapter = Calcium Stearoyl Lactylate | pages = 157–159}}</ref> CSL is currently manufactured by the esterification of stearic acid and lactic acid with partial neutralization using food-grade hydrated lime (]). Commercial grade CSL is a mixture of calcium salts of stearoyl lactic acid, with minor proportions of other salts of related acids. The ] for CSL is 5.1. It is slightly soluble in hot water. The ] of a 2% aqueous suspension is approximately 4.7.<<ref name="Ash" /> As described by the ] 7th edition, CSL is a cream-colored powder.<ref name="FCC-CSL">{{cite book | title = Food Chemical Codex | edition = 7 | chapter = Calcium Stearoyl Lactylate | pages = 157–159}}</ref> CSL is currently manufactured by the esterification of ] and ] with partial neutralization using food-grade hydrated lime (]). Commercial grade CSL is a mixture of calcium salts of stearoyl lactic acid, with minor proportions of other salts of related acids. The ] for CSL is 5.1. It is slightly soluble in hot water. The ] of a 2% aqueous suspension is approximately 4.7.<ref name="Ash" />


==Food labeling requirements== ==Food labeling requirements==
To be labeled as CSL for sale within the United States, the product must conform to the specifications detailed in 21 CFR 172.844.<ref name = CFR-CSL/> In the EU, the product must conform to the specifications detailed in Regulation (EC) No 96/77.<ref name = EU2>{{cite journal | title = Regulation (EC) No 96/77 of the European Parliament and of the Council of 2 December 1996 on Laying Down Specific Purity Criteria on Food Additives Other Than Colours and Sweeteners | journal = Official Journal of the European Union | date = 30/12/1996 | pages = L339/1–171}}</ref> Tests for these specifications can be found in the Food Chemical Codex,<ref name = FCC-CSL/>. Acceptance criteria for these two regions are as follows: To be labeled as CSL for sale within the United States, the product must conform to the specifications detailed in 21 CFR 172.844.<ref name = CFR-CSL/> In the EU, the product must conform to the specifications detailed in Regulation (EC) No 96/77.<ref name="EU2">{{cite journal |url=http://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32001L0030| title = Regulation (EC) No 96/77 of the European Parliament and of the Council of 2 December 1996 on Laying Down Specific Purity Criteria on Food Additives Other Than Colours and Sweeteners | journal = Official Journal of the European Union | date = 1996-12-30 | pages = L339/1–171}}</ref> Tests for these specifications can be found in the Food Chemical Codex.<ref name = FCC-CSL/> Acceptance criteria for these two regions are as follows:


{| class="wikitable" {| class="wikitable"
|- align = "center" |- style="text-align:center;"
!Specific Test !Specific Test
!Acceptance Criterion (FCC) !Acceptance Criterion (FCC)
!Acceptance Criterion (EU) !Acceptance Criterion (EU)
|- align = "center" |- style="text-align:center;"
|] | ]
|50 - 86 | 50 - 86
|50 - 130 | 50 - 130
|- align = "center" |- style="text-align:center;"
|Calcium Content | Calcium Content
|4.2% - 5.2% | 4.2% - 5.2%
|1% - 5.2% | 1% - 5.2%
|- align = "center" |- style="text-align:center;"
|Ester Value | Ester Value
|125 - 164 | 125 - 164
|125 - 190 | 125 - 190
|- align = "center" |- style="text-align:center;"
|Total Recoverable Lactic Acid | Total Recoverable Lactic Acid
|32.0% - 38.0% | 32.0% - 38.0%
|15% - 40% | 15% - 40%
|} |}

To be labeled as CSL for sale in other regions, the product must conform to the specifications detailed in that region's codex. To be labeled as CSL for sale in other regions, the product must conform to the specifications detailed in that region's codex.


==Food applications and maximum use levels== ==Food applications and maximum use levels==
CSL finds widespread application in ], ], ], ], ], ], ], ], ], ], powdered ], ], ], ], ], ], ], ], ], minced and diced ], and ].<ref name = CFR-SSL>{{Cite book | title = Title 21 Code of Federal Regulations, part 172 | chapter = Sodium stearoyl lactylate | date = January 1, 2010 | postscript = <!-- Bot inserted parameter. Either remove it; or change its value to "." for the cite to end in a ".", as necessary. -->{{inconsistent citations}}}}</ref><ref name="EU1" /><ref name="EU1"/> In the United States, approved uses and use levels are described in 21 CFR 172.844,<ref name = CFR-CSL/> 21 CFR 176.170<ref name = CFR-CSL2>{{Cite book | title = Title 21 Code of Federal Regulations, part 172 | chapter = Components of paper and paperboard in contact with aqueous and fatty foods. | date = January 1, 2010 | postscript = <!-- Bot inserted parameter. Either remove it; or change its value to "." for the cite to end in a ".", as necessary. -->{{inconsistent citations}}}}</ref> and 21 CFR 177.120.<ref name = CFR-CSL3/> while the corresponding regulations in the EU are listed in Regulation (EC) No 95/2.<ref name="EU1"/> CSL finds widespread application in ], ]s, ], ], ]s, ], ], ]s, ], ], powdered ], ], ]s, ], ], ]s, ], ], ], minced and diced ], and ].<ref name="EU1" /><ref name="CFR-SSL">{{Cite book | title = Title 21 Code of Federal Regulations, part 172 | chapter = Sodium stearoyl lactylate | date = January 1, 2010 }}</ref> In the United States, approved uses and use levels are described in 21 CFR 172.844,<ref name = CFR-CSL/> 21 CFR 176.170<ref name="CFR-CSL2">{{Cite book | title = Title 21 Code of Federal Regulations, part 172 | chapter = Components of paper and paperboard in contact with aqueous and fatty foods | date = January 1, 2010 }}</ref> and 21 CFR 177.120.<ref name = CFR-CSL3/> while the corresponding regulations in the EU are listed in Regulation (EC) No 95/2.<ref name="EU1"/>


{| class="wikitable" {| class="wikitable"
|- align = "center" |- style="text-align:center;"
!colspan="2" | United States !colspan="2" | United States
!colspan="6" | European Union !colspan="6" | European Union
|- align = "center" |- style="text-align:center;"
!Application !Application
!Maximum Use Level !Maximum use level
!Application !Application
!Maximum Use Level !Maximum use level
!Application !Application
!Maximum Use Level !Maximum use level
!Application !Application
!Maximum Use Level !Maximum use level
|- align = "center" |- style="text-align:center;"
|Yeast leavened bakery products | Yeast-leavened bakery products
|align = "left" | 0.5% of flour | style ="text-align:left;"| 0.5% of flour
|Fine baked goods | Fine baked goods
|align = "left" | 5 g/kg | style ="text-align:left;"| 5&nbsp;g/kg
|Bread | Bread
|align = "left" | 3 g/kg | style ="text-align:left;"| 3&nbsp;g/kg
|Breakfast cereals | Breakfast cereals
|align = "left" | 5 g/kg | style ="text-align:left;"| 5&nbsp;g/kg
|- align = "center" |- style="text-align:center;"
|Liquid and frozen egg whites | Liquid and frozen egg whites
|align = "left" | 0.05% | style ="text-align:left;"| 0.05%
|Fat Emulsions | Fat emulsions
|align = "left" | 10 g/kg | style ="text-align:left;"| 10&nbsp;g/kg
|Desserts | Desserts
|align = "left" | 5 g/kg | style ="text-align:left;"| 5&nbsp;g/kg
| Sugar confectionery
|Sugar confectionary
|align = "left" | 5 g/kg | style ="text-align:left;"| 5&nbsp;g/kg
|- align = "center" |- style="text-align:center;"
|Dried egg whites | Dried egg whites
|align = "left" | 0.5% | style ="text-align:left;"| 0.5%
|Beverage whiteners | Beverage whiteners
|align = "left" | 3 g/kg | style ="text-align:left;"| 3&nbsp;g/kg
|Hot powder beverage mixes | Hot powder beverage mixes
|align = "left" | 2 g/L | style ="text-align:left;"| 2&nbsp;g/l
|Dietetic foods | Dietetic foods
|align = "left" | 2 g/L | style ="text-align:left;"| 2&nbsp;g/l
|- align = "center" |- style="text-align:center;"
|Whipped vegetable oil topping | Whipped vegetable oil topping
|align = "left" | 0.3% | style ="text-align:left;"| 0.3%
|Quick cook rice | Quick-cook rice
|align = "left" | 4 g/kg | style ="text-align:left;"| 4&nbsp;g/kg
|Minced and diced canned meats | Minced and diced canned meats
|align = "left" | 4 g/kg | style ="text-align:left;"| 4&nbsp;g/kg
|<i>Mostarda di frutta</i> | ''Mostarda di frutta''
|align = "left" | 2 g/kg | style ="text-align:left;"| 2&nbsp;g/kg
|- align = "center" |- style="text-align:center;"
|Dehydrated potatoes | Dehydrated potatoes
|align = "left" | 0.5% | style ="text-align:left;"| 0.5%
|Cereal-based snacks | Cereal-based snacks
|align = "left" | 2 g/kg | style ="text-align:left;"| 2&nbsp;g/kg
|Cereal- and potato-based snacks | Cereal- and potato-based snacks
|align = "left" | 5 g/kg | style ="text-align:left;"| 5&nbsp;g/kg
|Chewing gum | Chewing gum
|align = "left" | 2 g/kg | style ="text-align:left;"| 2&nbsp;g/kg
|- align = "center" |- style="text-align:center;"
|] and ] ] component | ] and ] ] component
|align = "left" | Not Limited | style ="text-align:left;"| Not limited
|Emulsified Liqueur | Emulsified liqueur
|align = "left" | 8 g/L | style ="text-align:left;"| 8&nbsp;g/l
|Spirits <15% alcohol | Spirits <15% alcohol
|align = "left" | 8 g/L | style ="text-align:left;"| 8&nbsp;g/l
|colspan="2" | | colspan ="2" |
|- align = "center" |- style="text-align:center;"
|] | ]
|align = "left" | 0.5% weight of cellophane | style ="text-align:left;"| 0.5% weight of cellophane
|colspan="4" | | colspan ="4" |
|} |}


The largest application of CSL is in yeast leavened bakery products. Although CSL was introduced to the market first, most applications utilize ]. The main reason for the preference of SSL over CSL is that CSL has less crumb softening effects than SSL. However, CSL is still preferred in some applications, such as lean hearth bread type formulations. In these applications, CSL is preferred because CSL performs better than SSL as a dough strengthener, while the finished product does not require a soft crumb or a perfectly symmetrical loaf shape.<ref name = Boutte>{{cite book | last1=Boutte | first1=T. | last2 = Skogerson | first2=L. | chapter = Stearoyl-2-lactylates and oleoyl lactylates | title = Emulsifiers in Food Technology | editor-last = Whitehurst | editor-first=R.J | publisher = Blackwell Publishing | place = Oxford | year=2004 | pages=207–225}}</ref> The largest application of CSL is in yeast leavened bakery products. Although CSL was introduced to the market first, most applications use ]. The main reason for the preference of SSL over CSL is that CSL has less crumb softening effects than SSL. However, CSL is still preferred in some applications, such as lean hearth bread-type formulations. In these applications, CSL is preferred because CSL performs better than SSL as a dough strengthener, while the finished product does not require a soft crumb or a perfectly symmetrical loaf shape.<ref name="Boutte">{{cite book | last1=Boutte | first1=T. | last2 = Skogerson | first2=L. | chapter = Stearoyl-2-lactylates and oleoyl lactylates | title = Emulsifiers in Food Technology | editor-last = Whitehurst | editor-first=R.J | publisher = Blackwell Publishing | place = Oxford | year=2004 | pages=207–225|doi=10.1002/9780470995747.ch9|isbn=9780470995747}}</ref>


==References== ==References==
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