摘要
本文介绍了一种新型的食品乳化剂———月桂酰乳酸钠的制备方法,并对产品试制中的工艺条件进行了探讨。
The studies on preparation of sodium lauroyl lactylate are introduced in this paper, and also make industrial technology of sodium lauroyl lactylate are discussed.
出处
《中国食品添加剂》
CAS
2005年第1期57-59,共3页
China Food Additives
