Lactylate

Lactylate refers to a group of compounds made from lactic acid, a substance naturally found in the body and produced by bacteria during fermentation. They are typically created by reacting lactic acid with a fatty acid, often derived from vegetable oils or animal fats. This process results in a molecule that can interact with both water and oil.

Lactylates are used as emulsifiers in baked goods, helping to blend ingredients like oil and water that normally don't mix. They can also improve dough conditioning, leading to softer textures and a longer shelf life in products such as breads, cakes, and pastries.

Lactylates are generally recognized as safe (GRAS) by the FDA for use in food. Regulatory bodies like JECFA have evaluated lactylates and established acceptable daily intakes. At typical consumption levels, they are not associated with adverse health effects.