Sodium Stearoyl Lactylate (SSL) - High-Performance Food Emulsifier & Dough Conditioner
CAS Number: 18200-72-1
Product Overview
Sodium Stearoyl Lactylate (SSL) is a versatile, food-grade anionic emulsifier and dough conditioner. It appears as a white to milk-white powder or granular solid with a pleasant, caramel-like aroma. With an HLB value of 8.3, it disperses exceptionally well in hot water and is soluble in ethanol as well as hot oils and fats.
Key Features and Benefits
Sodium Stearoyl Lactylate is highly valued in the food industry for its multi-functional properties:
Dough Strengthening: It significantly enhances the elasticity, toughness, and gas-holding capacity of dough, resulting in increased volume and an improved internal structure for bread and steamed buns.
Anti-Aging & Freshness: SSL interacts with amylose to delay and prevent the aging of starch, effectively extending the shelf life and maintaining the freshness of food products.
Texture Improvement: In noodle products, it creates a smoother surface, reduces the breakage rate during boiling, and provides a more resilient, "chewy" texture.
Enhanced Emulsification: It acts as an efficient emulsifier for non-dairy creamers, margarine, fresh cream, and meat products, ensuring a stable and uniform texture.
Quality for Frozen Foods: It improves the quality of quick-frozen foods by refining the organizational structure and preventing surface cracking or filling leakage.
Superior Mold Release: For biscuits and cookies, SSL facilitates easy mold release, ensuring a neat appearance, clear layers, and a crisp mouthfeel.
Wide Range of Applications
SSL is widely used across various food sectors, including:
Bakery: Bread, steamed buns, cakes, and biscuits.
Noodles: Fresh noodles, dried noodles, and instant noodles.
Dairy & Fats: Non-dairy creamers, margarine, and fresh cream.
Processed Foods: Meat products and quick-frozen dough products.
Oils: Emulsification of animal and vegetable oils.
Technical Specifications
| Analysis Item | Standard Specification |
| Acid Value (mgKOH/g) | 60 - 80 |
| Ester Value (mgKOH/g) | 120 - 190 |
| Total Lactic Acid (%) | 23.0 - 34.0 |
| Sodium Content (%) | 3.5 - 5.0 |
| Lead (Pb) (mg/kg) | ≤ 2.0 |
Recommended Usage and Dosage
Direct Mixing: The powder can be blended directly with flour for convenient use.
Paste Method: For enhanced results, add SSL to approximately 6 times its weight of warm water (around 60°C) to form a paste before incorporating it into the flour.
Emulsification Method: For applications like non-dairy creamer, it should be heated and emulsified with the oil phase before further processing.
Suggested Dosage: 0.2% to 1.0% (Please refer to GB2760-2014 standards for specific applications).
Packaging and Storage
Packaging: Available in 25kg cartons (with PE inner bags) or 25kg moisture-proof paper bags.
Storage: Store in a cool, dry, and well-ventilated area. Keep the container sealed to prevent moisture absorption and clumping. Do not store or transport with flammable, explosive, or toxic substances.
Shelf Life: 12 months in original, unopened packaging.
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