# US 2015/0147459 A1 · Sodium stearoyl lactylate preparations > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2015/0147459 A1 - Document ID: US20150147459A1 - Status: Published application - Kind: A1 - Application number: 14/405,795 - Filed: 2013-05-17 - Published: 2015-05-28 - Earliest claimed: 2012-06-08 - Assignees: Riken Vitamin Co., Ltd. - Applicants: Riken Vitamin Co., Ltd. - Inventors: Keisuke Nakamori; Shigeki Asou; Youko Takayama; Hiroko Sugiyama - Web page: https://patentgrep.com/patent/US20150147459A1 ## CPC - A21D 2/16: Fatty acid esters - A23L 7/109: Types of pasta, e.g. macaroni or noodles - A23L 29/10: containing emulsifiers - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00) - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract Provided is a sodium stearoyl lactylate preparation having high solubility (excellent dispersibility) in water at 20° C. and excellent effects of improving the easiness of loosening noodles and improving the texture of noodles. In particular, provided is a sodium stearoyl lactylate preparation of which the dried residue weight measured, by Dispersibility Test 1, as an evaluation index of dispersibility is less than 1.4 g, Dispersibility Test 1 comprising the following steps 1) to 3): 1) placing 47.5 g of water at 20° C. in a 100 mL glass beaker, adding 2.5 g of the sodium stearoyl lactylate preparation at the same temperature thereto, and stirring the content at the same temperature at 500 rpm for 60 seconds using a three-one motor to prepare a mixed liquid; 2) pouring the mixed liquid in 1) into a stainless steel strainer with a pore size of 250 μm and collecting the residue remaining in the strainer; and 3) placing the residue in 2) on a glass petri dish, hot-air drying the residue at 105° C. for 2 hours, and measuring the weight (g) of the dry matter (dried residue) remaining on the glass petri dish for evaluation of the dispersibility. ## Claims ### Claim 1 A sodium stearoyl lactylate preparation of which the dried residue weight measured, by Dispersibility Test 1, as an evaluation index of dispersibility is less than 1.4 g, Dispersibility Test 1 comprising the following steps 1) to 3): 1) placing 47.5 g of water at 20° C. in a 100 mL glass beaker (inner diameter: 50 mm; height: 70 mm), adding 2.5 g of the sodium stearoyl lactylate preparation at the same temperature thereto, and stirring the content at the same temperature at 500 rpm for 60 seconds using a three-one motor (model: FBL-600; made by HEIDON Co., Ltd., equipped with one stirring wing 38 mm in diameter having three blades) to prepare a mixed liquid; 2) pouring the mixed liquid in 1) into a stainless steel strainer with a pore size of 250 μM and collecting the residue remaining in the strainer; and 3) placing the residue in 2) on a glass petri dish (inner diameter: 70 mm; height: 20 mm), hot-air drying the residue at 105° C. for 2 hours, and measuring the weight (g) of the dry matter (dried residue) remaining on the glass petri dish for evaluation of the dispersibility. ### Claim 2 A sodium stearoyl lactylate preparation of which the dried residue weight measured, by Dispersibility Test 2, as an evaluation index of dispersibility is less than 0.60 g, Dispersibility Test 2 comprising the following steps 1) to 3): 1) placing 247.5 g of water at 20° C. in a 300 mL glass beaker (inner diameter: 70 mm; height: 105 mm), adding 2.5 g of the sodium stearoyl lactylate preparation at the same temperature thereto, and stirring the content at the same temperature at 3,000 rpm for 60 seconds using a high-speed mixer (model: Homo Mixer MARK II 2.5; made by PRIMIX Corporation) to prepare a mixed liquid; 2) pouring the mixed liquid in 1) into a stainless steel strainer with a pore size of 250 μm and collecting the residue remaining in the strainer; and 3) placing the residue in 2) on a glass petri dish (inner diameter: 70 mm; height: 20 mm), hot-air drying the residue at 105° C. for 2 hours, and measuring the weight (g) of the dry matter (dried residue) remaining on the glass petri dish for evaluation of the dispersibility. ### Claim 3 (depends on 1) The sodium stearoyl lactylate preparation according to claim 1, which is produced by drying a liquid composition containing sodium stearoyl lactylate and an excipient into a powder. ### Claim 4 (depends on 1) The sodium stearoyl lactylate preparation according to claim 1, which is produced by cooling and powdering a mixture obtained by melting sodium stearoyl lactylate together with an emulsifier other than sodium stearoyl lactylate. ### Claim 5 (depends on 1) The sodium stearoyl lactylate preparation according to claim 1, which is a liquid composition produced by cooling a mixture obtained by melting sodium stearoyl lactylate under heating together with an emulsifier other than sodium stearoyl lactylate and with an edible fat and oil. ### Claim 6 (depends on 1) The sodium stearoyl lactylate preparation according to claim 1, which is a paste composition produced by cooling a mixture obtained by melting sodium stearoyl lactylate under heating together with an emulsifier other than sodium stearoyl lactylate. ### Claim 7 (depends on 1) The sodium stearoyl lactylate preparation according to claim 1, which is a powder with an average particle diameter of 10 to 180 μm produced by pulverizing sodium stearoyl lactylate. ### Claim 8 (depends on 1) The sodium stearoyl lactylate preparation according to claim 1, which is used to improve the quality of noodles. ### Claim 9 (depends on 2) The sodium stearoyl lactylate preparation according to claim 2, which is produced by drying a liquid composition containing sodium stearoyl lactylate and an excipient into a powder. ### Claim 10 (depends on 2) The sodium stearoyl lactylate preparation according to claim 2, which is produced by cooling and powdering a mixture obtained by melting sodium stearoyl lactylate together with an emulsifier other than sodium stearoyl lactylate. ### Claim 11 (depends on 2) The sodium stearoyl lactylate preparation according to claim 2, which is a liquid composition produced by cooling a mixture obtained by melting sodium stearoyl lactylate under heating together with an emulsifier other than sodium stearoyl lactylate and with an edible fat and oil. ### Claim 12 (depends on 2) The sodium stearoyl lactylate preparation according to claim 2, which is a paste composition produced by cooling a mixture obtained by melting sodium stearoyl lactylate under heating together with an emulsifier other than sodium stearoyl lactylate. ### Claim 13 (depends on 2) The sodium stearoyl lactylate preparation according to claim 2, which is a powder with an average particle diameter of 10 to 180 μm produced by pulverizing sodium stearoyl lactylate. ### Claim 14 (depends on 2) The sodium stearoyl lactylate preparation according to claim 2, which is used to improve the quality of noodles. ### Claim 15 (depends on 3) The sodium stearoyl lactylate preparation according to claim 3, which is used to improve the quality of noodles. ### Claim 16 (depends on 9) The sodium stearoyl lactylate preparation according to claim 9, which is used to improve the quality of noodles. ### Claim 17 (depends on 4) The sodium stearoyl lactylate preparation according to claim 4, which is used to improve the quality of noodles. ### Claim 18 (depends on 10) The sodium stearoyl lactylate preparation according to claim 10, which is used to improve the quality of noodles. ### Claim 19 (depends on 5) The sodium stearoyl lactylate preparation according to claim 5, which is used to improve the quality of noodles. ### Claim 20 (depends on 11) The sodium stearoyl lactylate preparation according to claim 11, which is used to improve the quality of noodles.