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E481–2: Stearoyl lactylates 213

22.3 Recommendations
There are no publications for methods of analysis for stearoyl lactylates. This is
therefore an area that requires method development and it should be ensured that
the methods are applicable to desserts, dairy-based drinks, infant formulae and
weaning foods.

22.4 References
1 ‘Estimation of the distribution of the maximum theoretical intake for ten additives in
France’, Verger P, Chambolle M, Babayou P, Le Breton S, Volatier J L. Food Additives
and Contaminants (1998) 15(7), 759–766.
2 ‘The determination of sodium stearoyl-2-lactylate in baked wheaten products’, Kokot M
th
L, March E R. 8 biennial congress, SAFOST conference 1985 Pretoria (South African
Assoc for Food Science and Tech, Pretoria CSIR) (1985) 206–214.
3 ‘Analytical and structural study of some food emulsifiers by high-performance liquid
chromatography and off-line mass spectrometry’, Sudraud G, Coustard J M, Retho C,
M Caude, R Rosset, R Hagemann, D Guadin, H Virelizier. Journal of Chromatography.
(1981) 204, 397–406.