Cereal Chem 56:236 - 238.  |  VIEW ARTICLE
Quantitative Determination of Sodium Stearoyl-2-Lactylate in Soy-Fortified Wheat-Flour Blends.

E. L. Wheeler. Copyright 1979 by the American Association of Cereal Chemists, Inc. 

Sodium stearoyl-2-lactylate (SSL) was determined in flour and flour blends by extracting with chloroform, separating from other lipids by thin-layer chromatography, and estimating its content using a colorimetric procedure involving an SSL hydroxamic acid derivatife/Fe+++ complex.