E481：硬脂酰-2-乳酸钠
硬脂酰-2-乳酸钠（英文名 Sodium stearoyl-2-lactylate）常以其食品添加剂编码E481作为简称，广泛应用于食品工业领域。这种命名方式便于在配方表、技术文档和日常交流中快速识别与使用。作为一种常见的乳化剂和稳定剂，它能够有效改善食品的质地与口感，常见于面包、糕点等烘焙制品中。
Sodium stearoyl-2-lactylate具体释义
Sodium stearoyl-2-lactylate的英文发音
例句
- The result showed that the latter surpasses the former obviously by conducting the comparison research of the rheology characteristic of the mixture pasta by increasing the soybean protein isolated, mixture of soybean protein and emulsifier which is sodium stearoyl-2-lactylate, SSL to the bread powder separately.
- 本实验对向面包粉中单独添加大豆分离蛋白和添加大豆蛋白及乳化剂（硬脂酰乳酸钠，SSL）混合体的面包面团的流变学特性进行了比较研究，结果显示，后者明显优于前者。
- Sodium stearoyl-2-lactylate(E481) through IR measurements of the preparation of products and commercial products for purposes of comparison, be the product of corresponding functional group absorption peak.
- 通过硬脂酰乳酸钠的IR测定，对制备产品与市售产品进行对比，得到产物相应的官能团吸收峰。
- Effect of Sodium Stearoyl-2-Lactylate on Wheat Flour Characteristics and Steamed-Bread Quality
- 硬脂酰乳酸钠对面粉品质特性及馒头品质的影响
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