Sodium Lauroyl Lactylate
Sodium Lauroyl Lactylate is a unique, all natural emulsifier and surfactant derived from the lauric acid ester of lactyl lactate. Sodium Lauroyl Lactylate, SLL, offers formulators good foaming, good skin moisturizing, and leaves a smooth feel on application. It is the emulsifier, of choice for natural products.
It is well suited for formulating all natural cleansing products since it is a great foamer, and is gentle to the skin. Lactylates penetrate deeper in to the dermis' dead layers of skin to give really good moisturizing, plus enhanced delivery of actives.
Some formulating Guidelines: * Typically always added to the water phase * 1.5 to 3.0% in emulsions, * 10.0 to 30% in surfactant systems
Additional thickening - If thickening is required try 2.0 to 3.0% of our cetyl alcohol and/ or our cetearyl alcohol 30-70 ration works well. Co-emulsifiers recommended for optimal stability. 1.5 to 2.5% glyceryl stearate, or 2.0 to 2.8% myristyl myristate
For more foamy bubbles some additional surfactants may be used. Try adding 10.0 to 30.0% decyl glucoside for example.
When formulating with Sodium Lauroyl Lactylate keep in mind:
- There are no thickening properties. Sodium Lauroyl Lactylate does not respond to sodium to thicken.
- Lactylate are non-ionic and are therefore incompatible with cationics
- Do not use with the any cationic proteins
- Do not use with conditioning guar which is also a cationic
INCI Name, CAS No., Other
- INCI Name: Sodium Lauroyl Lactylate
- CAS No: 13557-75-0, 97593-25-4
- EINECS No: 236-942-6
- Origin: Plant derived. Fatty Acids - palm kernel. Lactic Acid - fermentation of sugars (sugar beets).
- Appearance: Off white / tan solid waxy material
- Melting Point: 55-59°C
- Solubility: Water soluble up to 10%
- HLB: 14.4
- Acid Value: 50-70
- Saponification Value: 175-210
- Color (Gardner): 7 max.
- % Sodium: 6.0-8.0
Use in Cosmetics and Shampoo Crafting
- Liquid Soaps, Baby wash, Shampoos
- Sensitive Skin Face wash
- Lotions and Creams,
- Fragrance sprays
- Shaving creams
Store dry, away from moisture.
Stable for 12 months typically and up to 3 years when stored tightly in a cool dark place.