Abstract
For the determination of calcium stearoyl lactate (CSL) in bread, standard methyl esters of acylated lactic acids were prepared. The column and operating conditions of gas chromatographic (GC) analyses were studied and suitable GC conditions were obtained.
The extraction of CSL from bread was followed by De Stefanis et al.(reference No.5) and Thewlis (reference No.6). The compositions of CSL were found to change through bread making against Thewlis's report, but the sum of acylated mono-lactates was almost unchangeable. So, it was possible to determine CSL in bread after changing it to methyl esters.
