Sodium Stearoyl-2 Lactylate Production from Lactic Acid and Stearic Acid for Emulsifier
Emulsifiers as food additives are commonly added to processed foods to maintain food shape and to stabilize an emulsion system. One of emulsifiers that is often used in bread is sodium stearoyl-2 lactylate (SSL). SSL is an emulsifier derived from the reaction of lactic acid and stearic acid, followe...
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| 格式: | Final Project |
| 語言: | Indonesia |
| 在線閱讀: | https://digilib.itb.ac.id/gdl/view/38618 |
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| 機構: | Institut Teknologi Bandung |
| 語言: | Indonesia |