Effects of Operating Conditions on the Production of Sodium Stearoyl 2- Lactylate

Abstract

Emulsifier is added in food products to maintain the shape of the food and stabilize it in an emulsion system. One of the emulsifiers commonly used in bread is sodium steroil-2-lactylate (SSL). SSL is the reaction product of stearic acid and lactic acid, with the addition of sodium hydroxide. This study aims to determine the effect of temperature, mole ratio, reaction time, and water vapor elimination in the manufacturing operation of SSL. The variations in this study include the composition ratio of stearic acid, lactic acid, and sodium hydroxide (2.2: 1: 1; 2.4: 1: 1; 2.6: 1: 1), as well as reaction conditions that include temperature (140-200 ° C) and reaction time (3-5 hours). The analysis showed that the acid and saponification values of SSL were inversely related to the increase in temperature and reaction time. The acid and saponification values of the products for the reaction with a mole ratio of 2.6: 1: 1 (lactic acid: stearic acid: NaOH) at 180° C and the reaction time of 5 hours show the lowest acid and saponification values, which were 150.96 mg KOH / g and 246.41 mg KOH / g, respectively. The reaction conversion was inversely proportional to the acid number with a conversion range of 61.73% - 67.79%.