Provided is a sodium stearoyl lactylate preparation which has high solubility in water at 20˚C (has excellent dispersibility) and has an excellent effect of improving the loosing property and texture of noodles. A sodium stearoyl lactylate preparation having such a property that the weight of dried residue, which is a measure for evaluating dispersibility and measured in accordance with dispersibility test 1 shown below, is less than 1.4 g. [Dispersibility test 1] 1) 47.5 g of water having a temperature of 20˚C is charged in a 100-ml glass beaker, 2.5 g of the sodium stearoyl lactylate preparation having the same temperature is added thereto, and the resultant mixture is agitated using a three-one motor at 500 rpm for 60 seconds under the same temperature condition, thereby preparing a mixed solution. 2) The mixed solution prepared in step 1) is poured onto a stainless-steel strainer having a mesh size of 250 μm, and residue remaining on the strainer is collected. 3) The residue obtained in step 2) is allowed to leave in a glass petri dish and then dried with hot air at 105˚C for 2 hours, the weight (g) of a dried product remaining on the glass petri dish is measured, and the dispersibility is evaluated on the basis of the weight of the dried product (dried residue).L'invention concerne une préparation de stéaroyl lactylate de sodium qui a une solubilité élevée dans l'eau à 20°C (a une excellente dispersibilité) et a un excellent effet d'amélioration de la propriété de désagrégation et de la texture de nouilles. L'invention concerne une préparation de stéaroyl lactylate de sodium ayant une propriété telle que le poids d'un résidu séché, qui est une mesure pour l'évaluation de la dispersibilité et est mesuré conformément au test de dispersibilité 1 présenté ci-après, est inférieur à 1,4 g. [Test de dispersibilité 1] 1) 47,5 g d'eau ayant une température de 20°C sont chargés dans un bécher en verre de 100 ml, 2,5 g de la préparation de stéaroyl lactylate de sodium aya
