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Lactyl

- Noun

An organic residue or radical derived from lactic acid.


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  • Lactol

    In organic chemistry, a lactol is the cyclic equivalent of a hemiacetal or a hemiketal. The compound is formed by the intramolecular nucleophilic addition of a hydroxyl group to the carbonyl group of an aldehyde or a ketone.

  • Lactyl-2-diphospho-(5')guanosine:Fo 2-phospho-L-lactate transferase

  • Sodium stearoyl lactylate

    Sodium stearoyl lactylate

    Sodium stearoyl-2-lactylate (sodium stearoyl lactylate or SSL) is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.

  • 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 Chemicals 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).

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