Bìa tạp chí



Determination of stearoyl lactylate in starchy products using liquid chromatography method after hydrazine derivation

Vu Thi Nhat Le Vu Thi Trang Trinh Yen Nhi Le Viet Ngan Nguyen Nhu Thuong Le Thi Thuy Luu Thi Huyen Trang Cao Cong Khanh Dinh Viet Chien Le Thi Phuong Thao Le Thi Hong Hao Nguyen Thi Anh Huong
Received: 21 Mar 2024
Revised: 12 May 2024
Accepted: 12 May 2024
Published: 29 Jun 2024

Article Details

How to Cite
Vu Thi Nhat Le, Vu Thi Trang, Trinh Yen Nhi, Le Viet Ngan, Nguyen Nhu Thuong, Le Thi Thuy, Luu Thi Huyen Trang, Cao Cong Khanh, Dinh Viet Chien, Le Thi Phuong Thao, Le Thi Hong Hao, Nguyen Thi Anh Huong. "Determination of stearoyl lactylate in starchy products using liquid chromatography method after hydrazine derivation". Vietnam Journal of Food Control. vol. 7, no. 2 (en), pp. 89-100, 2024

Main Article Content


Sodium stearoyl lactylate (SSL) is an emulsifying agent that significantly enhances dough volume, surface area, and structural integrity while also increasing air retention even with a small amount of yeast added. Its remarkable properties extend to improving preservation quality, facilitating finer slicing, and inhibiting microbial proliferation, thereby reducing shortening. Owing to these benefits, SSL finds extensive application in the production of starch-containing industrial products. In this study, SSL was quantified following the hydrazine derivatization stage using the HPLC-PDA method. The lactate derivative was analyzed on a C18 column with a gradient program comprising 0.1% formic acid and acetonitrile. The method was validated and met the AOAC requirements for good linearity (R2 = 1). The limits of detection (LOD) and limits of quantification (LOQ) were 2.00 mg/kg and 6.66 mg/kg SSL for bread samples; 1.45 mg/kg and 4.82 mg/kg for biscuit samples. Precision was performed on spiked bread and biscuit matrices with relative standard deviations of repeatability RSDr = 1.91% and 3.07%, respectively; the relative standard deviation of reproducibility (RSDR) was 4.22% and 3.47%. Recovery values ranged between 95.1% and 105% for bread and 95.4% to 104.7% for biscuits. The validated method was subsequently applied to analyze SSL content in 20 different starchy products purchased in the Hanoi market.


Stearoyl lactylate, SSL, nitrophenyl hydrazine, starchy products, HPLCPDA.


[1]. European Commission, "Commission Regulation (EU) No 231/2012 of 9 March 2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council," King's Printer of Acts of Parli, 2012.
[2]. L. Elmén, J. E. Zlamal, D. A. Scott et al., "Dietary emulsifier sodium stearoyl lactylate alters gut microbiota in vitro and inhibits bacterial butyrate producers," Frontiers in Microbiology, pp. 892, 2020.
[3]. A. Pourfarzad, Z. Ahmadian and M. H. Tavassoli-Kafrani, "The effect of sodium stearoyl lactylate on structural changes of wheat gluten in a model system fortified with inulin: Investigation with Fourier transform infrared spectroscopy," Bioactive carbohydrates and dietary fibre, vol. 17, pp. 100175, 2019.
[4]. EFSA Panel on Food Additives and Nutrient Sources added to Food, "Scientific Opinion on the re‐evaluation of sodium stearoyl‐2‐lactylate (E 481) and calcium stearoyl‐2‐lactylate (E 482) as food additives," EFSA Journal, no. 11, pp. 3144, 2013.
[5]. L. Handojo, D. Shofinita, and K. Yuventia, "Effects of Operating Conditions on the Production of Sodium Stearoyl 2-Lactylate," in IOP Conference Series: Materials Science and Engineering, IOP Publishing, pp. 012069, 2021.
[6]. T. Cucu and B. De Meulenaer, "Development of a quantitative GC-FID method for the determination of sucrose mono-and diesters in foods," Food Additives & Contaminants: Part A, vol. 32, no. 9, pp. 1406-1415, 2015.
[7]. G. L. Hasenhuettl and R. W. Hartel, Food emulsifiers and their applications, vol. 19, Springer, 2008.
[8]. P. Juhee, K. Hyondeog, H. Seungran, S. HeeJae and L. Chan, "High-performance liquid chromatography and gas chromatography to set the analysis method of stearoyl lactylate, a food emulsifier," Food Science and Biotechnology, vol. 28, pp. 1669-1677, 2019.
[9]. M. Yukawa and J. Hanada, "Determination of calcium stearoyl lactate in bread," Journal of Japan Oil Chemist's Society, vol. 31, no. 11, pp. 958-959, 1982.
[10]. E. L. Wheeler, "Quantitative determination of sodium stearoyl-2-lactylate in soyfortified wheat-flour blends," Cereal Chemistry, vol. 56, pp. 236-239, 1979.
[11]. H. Kubota, T. Mikawa, Y. Ozeki, K. Sato and H. Akiyama, "LC-MS analysis of commercial sodium stearoyl lactylate components," Shokuhin Eiseigaku zasshi. Journal of the Food Hygienic Society of Japan, vol. 53, no. 1, pp. 14-18, 2012.
[12]. V. R. Meyer, Practical high-performance liquid chromatography, John Wiley & Son, 2013.
[13]. G. Sudraud, J. M. Coustard, C. Retho et al., "Analytical and structural study of some food emulsifiers by high-performance liquid chromatography and off-line mass spectrometry," Journal of Chromatography A, vol. 204, pp. 397-406, 1981.
[14]. T. Mikawa, H. Kubota, Y. Ozeki et al., "Determination of sodium stearoyl lactylates in foods using HPLC after derivatization with 2-nitrophenyl hydrazine," Japanese Journal of Food Chemistry and Safety, vol. 19, no. 3, pp. 178-184, 2012.
[15]. H. Miwa, "High-performance liquid chromatographic determination of mono-, polyand hydroxycarboxylic acids in foods and beverages as their 2- nitrophenylhydrazides," Journal of Chromatography A, vol. 881, no. 1-2, pp. 365-385, 2000.
[16]. AOAC Appendix F, "AOAC International Method committee Guidelines for standard method performance requirement," 2016.
[17]. B. Van Steertegem, B. Pareyt, K. Brijs and J. A. Delcour, "Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flourdough," Food Chemistry, vol. 141, no. 4, pp. 4179-4185, 2013.
[18]. T. Boutte and L. Skogerson, "Stearoyl‐2‐lactylates and oleoyl lactylates," in Emulsifiers in food technology, pp. 251-270, 2014.