Product Overview
Sodium Stearoyl Lactylate (SSL) is a non-ionic, food-grade emulsifier derived from lactic acid and stearic acid. It appears as a white to slightly yellow powder or flakes, with mild odor and excellent dispersibility in warm water.
SSL is widely recognized for its ability to strengthen dough, improve crumb softness, and extend shelf life in baked goods. It is also used in a variety of food systems where stable emulsification, improved texture, and moisture retention are required.
Key Functions
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Emulsification: Enhances oil-water emulsions and improves uniformity in processed foods
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Dough Conditioning: Strengthens gluten network, improving dough elasticity and volume
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Shelf Life Extension: Delays staling and maintains softness over time
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Moisture Retention: Reduces moisture loss in baked goods and frozen dough
Typical Applications
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Bakery Products: Bread, buns, cakes, tortillas
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Non-dairy Creamers & Margarines
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Instant Noodles & Pasta
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Whipped Toppings & Desserts
Packaging & Storage
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Packaging: 25 kg paper bag with PE liner or as customized
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Shelf Life: 12 months in original sealed packaging
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Storage: Keep in a cool, dry, and well-ventilated area; avoid direct sunlight
