Cereal Chem 43:669 - 674.  |  VIEW ARTICLE

Analysis of Calcium Salts of Fatty Acid-Lactic Acid Condensates.

G. Jurriens, J. H. Recourt, and A. H. Klootwijk. Copyright 1966 by the American Association of Cereal Chemists, Inc. 

Calcium salts of fatty acid-lactic acid condensates, which are used as dough conditioner, have been analyzed. After removal of the calcium by ion exchange, the fatty acids and fatty acid-lactic acid condensates are extracted with diethyl ether and converted into their methyl esters. These esters can be analyzed by temperature-programmed gas-liquid chromatography. All samples investigated contained fatty acid-lactic acid condensates with six lactoyl groups.