硬脂酰乳酸钠（SSL）是一种阴离子型食品乳化剂。
Sodium stearoyl lactylate (SSL) is a kind of anionic food emulsifier.
探讨了硬脂酰氯和单宁酸的量比、催化剂对甲苯磺酸的用量、反应温度和溶剂等对合成的影响。
The main factors affecting the reaction such as ratio of reactants, the catalyst (p toluenesulfonic acid), temperature and solvent were discussed.
抑制脂肪代谢相关酶脂蛋白脂酶、硬脂酰辅酶A 脱氢酶、脂肪酸合成酶等的活性来产生降脂作用。
CLA may inhibit the enzymes, lipoprotein lipase(LPL), stearoyl-CoA desaturase(SCD), fatty acid synthase(FAS)and so on, which are related to lipid metabolism.
结果表明，单甘酯和硬脂酰乳酸钙钠对扬麦16面粉的面筋品质有较明显的影响，而对沉降值和降落值较小。
The physicochemical properties of Yangmai 16 flour such as gluten content, sedimentation value and falling number were investigated after GM and CSL-SSL were added to the flour.
辅助稳定剂为二苯甲酰甲烷、硬脂酸或聚乙烯蜡或其复配物。
The assistant stabilizing agent is dibenzoyl methane, stearic acid, polyethylene wax or compound thereof.
辅助稳定剂为二苯甲酰甲烷、硬脂酸或聚乙烯蜡或其复配物。
The assistant stabilizing agent is dibenzoyl methane, stearic acid, polyethylene wax or compound thereof.
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