• Title, Summary, Keyword: Sodium Stearoyl Lactylate

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Effects of Lysolecithin and Sodium Stearoyl-2-lactylate on Growth Performance and Nutrient Digestibility in Broilers

  • Gheisar, Mohsen Mohammadi;Hosseindoust, Abdolreza;Kim, Hyeun Bum;Kim, In Ho
    • Korean Journal of Poultry Science
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    • v.42 no.2
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    • pp.133-137
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    • 2015
  • We investigated the effects of supplementing low energy diets with lysolecithin and sodium stearoyl-2-lactylate on growth performance and nutrient digestibility in broilers. A total of 768 1-d-old Ross 308, mixed gender broiler chicks with an average initial body weight of 44.3 g, were used in a 35-d feeding trial. Broiler chicks were sorted into pens with 16 birds per pen and every treatment consisted of 12 pens (192 chickens per treatment). Treatments were: 1) PC: basal diet, 2) NC: PC-100 kcal, 3) T1: NC+ 0.08% lysolecithin, and, 4) T2: NC + 0.04% sodium stearoyl-2-lactylate. Body weight gain (BWG), feed intake (FI) and feed conversion ratio (FCR) were measured on a weekly basis. Chromium oxide was added to the diets at 0.2% on the last week of the experiment, as a marker for digestibility. Dietary treatments had no effect on growth performance for days 1 to 21. Low energy diet supplemented with lysolecithin and sodium stearoyl-2-lactylate in phase 2 (d 21 to 35) improved body weight gain (P<0.05). Addition of lysolecithin and sodium stearoyl-2-lactylate to the diets improved the digestibility of energy and nitrogen (P<0.05), but digestibility of dry matter was not affected. Overall, addition of an emulsifier to the diet of broiler chickens in the late growth phase enhanced growth performance and digestibility of energy and nitrogen.

Effect of Sodium Stearoyl Lactylate on Complex Formation with Amylopectin and on Gelatinization and Retrogradation of Wheat Starch (Sodium Stearoyl Lactylate가 아밀로펙틴과의 결합물 형성 및 밀전분의 호화와 노화에 미치는 영향)

  • Jang, Jae-Kweon;Lee, Yun-Hyung;Lee, Seok-Hoon;Pyun, Yu-Ryang
    • Korean Journal of Food Science and Technology
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    • v.32 no.3
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    • pp.500-506
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    • 2000
  • The effects of sodium stearoyl lactylate(SSL) on the thermal properties of wheat starch and amylopectin, and the crystallinity properties of amylopectin were investigated using differential scanning calorimetry(DSC) and X-ray diffractometer. On the rescan(second heating), amylopectin produced the featureless thermogram shown at the second heating, and SSL alone melted at $40{\sim}55^{\circ}C$, while the mixture of amylopectin containing 8% water and SSL(10:1), presenting the evidence of AP-SSL complex, showed differentiate melting temperature(other crystallinity) from SSL alone. Also, the melting enthalpy of AP and SSL mixture by subsequent heating and cooling were continuously increased. Further, the mixtures of wheat starch: SSL (5:1, w/w) and amylopectin: SSL(5:1, w/w), indicated AP-SSL complex, showed the reversible melting peak at temperature range of $60{\sim}70^{\circ}C$ together with melting peak of SSL observed at temperature range of $40{\sim}55^{\circ}C$. AP-SSL complex in the X-ray diffraction, compared V-form of amylose-lipid complex, exhibited characteristic peaks($2{\theta}$, 5.57, 20.903, 23.227). The gelatinization enthalpy value of wheat starch in the presence of SSL, observed at temperature range of $50{\sim}70^{\circ}C$, was decreased at total water content 60%, whearas had no significant effect at total water content 40, 50%, and also, SSL increased melting enthalpy of amylose-lipid complex. The extent of AP and wheat starch retrogradation wasreduced significantly by SSL.

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Influence of Water and Surfactants on Wheat Starch Gelatinization and Retrogradation (수분과 계면활성제가 밀전분의 호화와 노화에 미치는 영향)

  • Shin, Mal-Shick
    • Korean Journal of Food Science and Technology
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    • v.23 no.1
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    • pp.116-121
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    • 1991
  • The effects of water contents and surfactants, sodium stearoyl-lactylate, sucrose ester and distilled monoglyceride(Dimodan) on wheat starch gelatinization and retrogradation were studied by differential scanning calorimetry. The endothermic peak patterns of starch varied with water content of starch. When water content was less than 30%, gelatinization did not occur. The onset temperature of gelatinization peak of native starch was $59{\sim}60^{\circ}C$ and that of endothermal peak of retrograded starch was $50{\sim}55^{\circ}C$. The enthalpy value of retrograded starch were greatest in the $40{\sim}50%$ water content. In the presence of surfactants, gelatinization temperatures shifted slightly to higher temperatures. DSC endothermal enthalpies of the amylose-lipid complex increased. The degree of retrogradation in starch was lower with surfactant than without surfactant, but enthalpy of amylose-lipid complex did not change during storage.

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Effect of optimal sodium stearoyl-2-lactylate supplementation on growth performance and blood and carcass characteristics in Hanwoo steers during the early fattening period

  • Lee, Shin Ja;Lee, Sang Suk;Kim, Eun Tae;Jeong, Jin Suk;Lee, Ji Hoon;Jeong, Joon;Park, Joong Kook;Park, Beom Young;Jeong, Ha Yeon;Ki, Kwang Seok;Kim, Chang Hyun;Lee, Sung Sill
    • Asian-Australasian Journal of Animal Sciences
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    • v.31 no.9
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    • pp.1442-1448
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    • 2018
  • Objective: This study was conducted to evaluate the effect of different levels of total digestible nutrients (TDN) and sodium stearoyl-2-lactylate (SSL) supplementation on growth performance and blood and carcass characteristics in Hanwoo steers during the early fattening period. Methods: Sixty Hanwoo steers (average body weight, $333{\pm}36.4kg$) were randomly allotted to 3 treatments, with twenty steers per treatment, and ten steers per pen with a size of $80m^2$. Dietary treatments were as follows: CON, basal diet; treatment (TRT) 0.5, 0.5% down-spec of TDN with 0.1% SSL; TRT 1.0, 1.0% down-spec of TDN with 0.1% SSL. Results: The results demonstrated that average daily gain and feed efficiency increased with TRT 0.5 (0.85 kg and 11.68) vs CON (0.82 kg and 11.27) or TRT 1.0 (0.78 kg and 10.74), indicating that 0.1% SSL supplementation in the feed of early fattening steers may result in a saving of 0.5% TDN. No significant differences were observed amongst all treatments (p>0.05) for blood metabolite concentration and blood corpuscle values, which were all within the normally accepted range for healthy steers. Conclusion: Our study suggests that a TDN 0.5% down spec with 0.1% SSL supplemented feed may be effective and profitable for the early fattening period of Hanwoo steers without causing adverse effects.

Effect of sodium stearoyl-2-lactylate supplementation on lactation performance, blood-biochemical profile, and economic efficacy of mid-lactation Holstein cows

  • Kim, Eun Tae;Lee, Sang Suk;Lee, Ji Hoon;Jeong, Jin Suk;Lee, Shin Ja;Jeong, Joon;Park, Jong Kook;Park, Beom Young;Kim, Sang Bum;Jeong, Ha Yeon;Ki, Kwang Seok;Choi, Chang Weon;Kim, Chang Hyun;Kim, Jin Wook;Lee, Sung Sill
    • Asian-Australasian Journal of Animal Sciences
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    • v.31 no.9
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    • pp.1458-1463
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    • 2018
  • Objective: This study was done to evaluate the effect of sodium stearoyl-2-lactylate (SSL) supplementation in a total mixed ration (TMR) on the lactation performance, blood parameters, and economic efficacy of mid-lactation Holstein cows. Methods: Twenty-four cows (body weight $647{\pm}11.7kg$) were randomly divided into 4 treatment groups, with six cows per group. The dietary treatments were as follows: basal diet (CON); CON+17.5 g of top dressed SSL (treatment [TRT] 0.05); CON+35 g of SSL (TRT 0.1); and CON+70 g of SSL (TRT 0.2) per 35 kg TMR. Results: The highest level of SSL supplementation (TRT 0.2) significantly improved milk yield during the second period compared to the TRT 0.05 group (5 to 8 wks; 33.28 vs 31.09 kg/d), during the third period compared to both the CON and TRT 0.05 groups (p<0.05) (9 to 13 wks; 32.59 vs 30.64 and 30.01 kg/d) and during the overall experimental period compared to both the CON and TRT 0.05 groups (p<0.05) (1 to 13 wks; 33.43 vs 32.06 and 31.40 kg/d), respectively. No negative effects on hematological or biochemical parameters were observed due to SSL supplementation. Considering both the milk fat and protein content, the total milk price was set at 1,073.60 (TRT 0.05), 1,085.60 (TRT 0.1), 1,086.10 (TRT 0.2), and 1,064.20 (CON) won/L, with consequent total milk profits of -1.7%, 5.4%, and 3.5% for the TRT 0.05, TRT 0.1, and TRT 0.2 diet, respectively, compared to those in the CON diet. Conclusion: The milk sales revenue related to SSL supplementation of the TRT 0.1 diet was increased by up to 5.4% compared to the milk sales revenue of the CON diet. Therefore, 0.1% SSL supplementation might be effective and profitable during the mid-lactation period of cows, without producing adverse effects.

Effects of Emulsifiers on Physical Properties of Rice Cookies (유화제의 첨가가 쌀 쿠키의 물성에 미치는 영향)

  • Lee, Joon-Kyoung;Jeong, Jie Hye;Lim, Jae Kag
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.11
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    • pp.1565-1570
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    • 2012
  • The effects of emulsifiers as additives on the physical properties of rice cookies were investigated in this study. The amounts of emulsifiers added were 3, 6, and 9% based on 100 g of rice flour. Peak viscosity of rice flour added with diacetyl tartaric ester of monoglyceride (DATEM) showed smaller decreases compared to addition of sodium stearoyl lactylate (SSL) or sucrose ester (SE). Hardness of dough as measured by TA increased upon addition of SSL, SE, and DATEM, whereas hardness of cookies increased upon addition of SSL and SE. In contrast, addition of DATEM did not increase hardness of cookies. Density of dough and cookies increased upon addition of SSL and SE, whereas density decreased upon addition of DATEM and spreadability showed the lowest values. From these results, it was confirmed that use of emulsifiers in cookies can control cookie texture. Compared to SSL and SE, DATEM increases hardness of dough and decreases densities of dough and cookies, making it effective in softening the texture of rice cookies.

Influence of Emulsifiers and ${\alpha}-Amylases$ on the Quality of Frozen Dough (냉동반죽의 제빵 품질특성에 미치는 유화제와 ${\alpha}-amylases$의 영향)

  • Park, Bum-Joon;Shin, Eon-Hwan;Kim, So-Mi;Park, Cheon-Seok
    • Korean Journal of Food Science and Technology
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    • v.38 no.1
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    • pp.59-67
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    • 2006
  • Effects of ${\alpha}-amylases$ and emulsifiers on characteristics of frozen bread dough were examined during 12 weeks of storage. Fungal or bacterial ${\alpha}-amylase$ and various emulsifiers, including monoglyceride (MG), sodium stearoyl-2-lactylate (SSL), and diacetyltartaric acid ester of mono- and diglycerides (DATEM), were added to frozen dough individually and as mixtures Height of frozen dough at maximum development time, total volume of $CO_2$ gas, and retention volume increased with increasing content of emulsifiers. indicating addition of enzymes and emulsifiers had significant effect on flexibility of starch-gluten complex in dough. Frozen dough made with bacterial ${\alpha}-amylase$ showed slightly higher pH during storage than that of frozen dough with fungal ${\alpha}-amylase$. Bread made from frozen dough prepared with both enzymes and emulsifiers showed lower specific loaf volume than that of control during storage, whereas highest specific loaf volume was obtained with addition of fungal ${\alpha}-amylase$ with SSL+MG and bacterial ${\alpha}-amylase$ with MG.

Effect of Amylase and Emulsifier on the Characteristics of the Bread Dough (Amylase와 유화제의 첨가가 빵 반죽특성에 미치는 영향)

  • Park, Bum-Joon;Hwang, Seong-Yun;Park, Cheon-Seok
    • Korean Journal of Food Science and Technology
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    • v.37 no.5
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    • pp.763-767
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    • 2005
  • Effect of ${\alpha}-amylase$ and various emulsifiers on characteristics of bread dough were examined. Fungal or bacterial ${\alpha}-amylase$ and various emulsifiers including monoglyceride (MG), sodium stearoyl-2-lactylate (SSL), and diacetyltartaric acid ester of mono- and diglycerides (DATEM) were added to bread dough both individually and as mixtures. Rheological characteristics of various bread doughs were examined through falling number, farinograph, alveograph, and rapid visco analysis. Results obtained showed falling number decreased via degradation of starch by ${\alpha}-amylase$. In farinogram, addition of ${\alpha}-amylase$ and emulsifiers in dough decreased consistency, water absorption, mechanical tolerance index, and dough development time. Farinogram characteristic was improved by adding SSL+MG to dough formula. Similar to farinogram addition of ${\alpha}-amylase$ and emulsifiers in alveogram of dough decreased overpressure, extensibility, swelling index, and deformation energy. Whereas addition of ${\alpha}-amylase$ did not affect pasting temperature, viscosity of dough tended to decrease.

Gelatinization and Retrogradation Properties of Surfactant Added Sweet Potato Starches (계면활성제 첨가 고구마 전분의 호화와 노화특성)

  • Lee, Shin-Kyung;Shin, Mal-Shick
    • Applied Biological Chemistry
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    • v.37 no.6
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    • pp.463-471
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    • 1994
  • Physicochemical properties, gelatinization and retrogradation characteristics of surfactant added sweet potato starches were investigated. Three different surfactants, SSL (sodium stearoyl-2-lactylate), Dimodan (mono/diglyceride) and SE1670 (sucrose fatty acid ester 1670) were used. Shapes and crystallinities of starch granules were not changed by the addition of surfactants. Total lipid contents increased and the amylose content decreased by the addition of surfactants and the order was as follows: SE1670>SSL>Dimodan. The swelling power and solubility at $80^{\circ}C$ decreased in the surfactant added starches. By amylograph, initial gelatinization temperature of untreated sweet potato starch was $72.5^{\circ}C$, and did not change by the addition of surfactants, but SE1670 or Dimodan added starch showed the peak viscosity. The peak temperature of gelatinization and enthalpy of untreated starch by DSC were $53.9^{\circ}C$ and 1.3cal/g, respectively. The peak temperature increased by the addition of surfactants, while the enthalpy decreased. In gelatinization by alkali, the viscosity was lower in surfactant added starches than in untreated starch at concentration. The degree of retrogradation by ${\alpha}-amylase-iodine$ method was a lower in SSL and SE1670 added starches than untreated starch and the enthalpy by DSC also decreased in surfactant added and retrograded starches.

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Effect of Additives in Making Frozen Rice Dough on the Quality of Rice Bread (쌀가루 냉동반죽 제조 시 첨가제가 쌀빵의 품질에 미치는 영향)

  • Kim, Kyung-Eun;Lee, Young-Tack
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.10
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    • pp.1438-1443
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    • 2009
  • The effects of adding additives such as gum, emulsifier, and enzyme both individually and as mixtures to frozen rice bread dough on baking quality were examined. Rice flours containing 17% vital gluten, and gum/emulsifier/enzyme blends were mixed and stored in a freezer at $-20^{\circ}C$ for 4 weeks. The rice doughs were removed from the freezer, thawed, and then followed the rice baking procedure. The dough freezing and frozen storage resulted in decreased volume of rice bread. The addition of guar gum/sodium stearoyl lactylate (SSL)/fungal $\alpha$-amylase blend improved volume of the rice bread obtained from rice dough during frozen storage. An increase in firmness of crumb was observed in rice breads during 3 days of storage at $25^{\circ}C$. Compared to the control dough without additives, addition of guar gum/ SSL blend or guar gum/ SSL/ fungal $\alpha$-amylase blend into frozen dough significantly reduced the crumb firmness of rice bread, indicating a significant antistaling effect.