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Detailed Introduction of Sodium Stearoyl Lactylate (SSL)
📌 What is Sodium Stearoyl Lactylate (SSL)?
Sodium Stearoyl Lactylate (SSL) is an emulsifier and dough conditioner commonly used in baking, confectionery, and dairy products. It is derived from lactic acid and stearic acid, making it both a non-ionic emulsifier and a sodium salt. SSL is recognized as E481, a commonly used food additive.
📌 Production Method & Raw Materials
Raw Materials:
Stearic Acid (Fatty acid source)
Lactic Acid (Derived from fermentation)
Sodium Hydroxide (to form sodium salt)
Production Process:
Lactylation reaction between lactic acid and stearic acid.
Neutralization with sodium hydroxide to form Sodium Stearoyl Lactylate.
The final product is purified, dried, and packaged to meet food-grade standards.
📌 Applications of Sodium Stearoyl Lactylate (SSL)
✔ Baking & Confectionery
Dough Conditioner – Improves dough elasticity, machinability, and rise in bread and cakes.
Texture Enhancement – Softens texture in biscuits, cookies, and pasta products.
Moisture Retention – Helps maintain freshness and moisture content in bread and cakes.
Improves Shelf Life – Extends shelf life of baked goods by reducing staleness.
✔ Dairy Products
Emulsifier in Ice Creams & Dairy Creams – Enhances creaminess and prevents crystallization in ice creams.
Improves Homogeneity – Ensures uniform texture and viscosity in liquid dairy products.
Stabilizer in Yogurt – Helps maintain smooth texture in yogurt and cream-based products.
✔ Processed Foods
Emulsifier for Sauces & Dressings – Provides uniform consistency in salad dressings, mayonnaise, and sauces.
Improves Texture in Processed Meats – Enhances texture and moisture retention in processed meats and sausages.
📌 Key Benefits of SSL
✅ Versatile Emulsifier – Works well in both oil-in-water and water-in-oil emulsions.
✅ Improves Dough & Product Quality – Enhances dough strength, rise, and softness.
✅ Non-Toxic & Food-Grade – Safe for consumption, approved by global food safety authorities.
✅ Enhanced Shelf Life – Helps prevent oil separation and staleness in bakery and dairy products.
✅ Cost-Effective & Reliable – Ideal for high-volume industrial food processing.
📌 Product Specifications
| Property | Specification |
|---|---|
| Appearance | White to off-white powder |
| Chemical Name | Sodium Stearoyl Lactylate (SSL) |
| E Number | E481 |
| Solubility | Soluble in water, oils, and fats |
| Acid Value (mg KOH/g) | ≤ 5 |
| Moisture Content (%) | ≤ 2.0% |
| Saponification Value | 90 - 120 |
| Fatty Acid Composition | ≥ 70% Stearic Acid |
| Heavy Metals (ppm) | ≤ 10 ppm |
| Arsenic (As, ppm) | ≤ 2 ppm |
| Shelf Life | 24 months |
| Packaging | 25kg bags or customized packaging |
📌 Famous SSL Brands Worldwide
Palsgaard (Denmark)
Kerry Group (Ireland)
BASF (Germany)
DuPont (USA)
Jiangsu Khonor Chemicals Co., Limited (China)
📌 Why Choose Jiangsu Khonor Chemicals Co., Limited for SSL?
✔ High-Purity Food-Grade SSL – Meets global food safety standards for emulsifiers.
✔ Bulk Supply & Competitive Pricing – Ideal for industrial manufacturers and baking industry.
✔ Reliable Logistics & Timely Delivery – Ensuring on-time delivery and high-quality products.
✔ Custom Formulations & Technical Support – Offering tailored solutions for different applications.
📌 Order Sodium Stearoyl Lactylate (SSL) Today!
Looking for a trusted supplier of Sodium Stearoyl Lactylate (SSL)? Jiangsu Khonor Chemicals Co., Limited provides premium-quality SSL for baking, dairy, sauces, and other food applications. Contact us for bulk orders, pricing, and samples!
📞 Get a Free Quote & Sample Today!
DESCRIPTION
SSL is Ivory white powder or lamellar solid with a characteristic odour.SSL has the functions for increase toughness, emulsify, improve preservation, protect fresh etc. It can be used in baked products, steamed bread, noodles, dumplings etc. Also used as an emulsifier in margarine or fresh cream or cosmetics.
Strengthen the toughness, elasticity of doughing; enlarge the physical volume of the bread and the steamed bread. Improve the construction of tissue.
Make the surface of bread and noodles smoother. Decrease the rate of rupture.
Make biscuit mold unloading easily, and make the external appearance tidy, the level of structure clear, and the taste crisp.
There is an interaction between SSL and amylose to make the time of preservation longer.
Enlarge the physical volume of frozen food. Improve the construction of tissue. Avoiding the surface to split up and prevent the filling to leak.
SPECIFICATION
| ITEM | STANDARD |
| Appearance | White or slightly yellowish powder or brittle solid with a characteristic odour |
| Acid Value (mgKOH/g) | 74 |
| Ester Value (mgKOH/g) | 180 |
| Heavy Metals(pb) (mg/kg) | =<10mg/kg |
| Arsenic(mg/kg) | =<3 mg/kg |
| Sodium % | 1.9 |
| Total lactic acid % | 29 |
| Lead (mg/kg) | 3.2 |
| mercury(mg/kg) | 0.09 |
| Cadmium(mg/kg) | 0.8 |