SODIUM STEAROYL LACTYLATE (SSL)
are an emulsifier with a very high hydrophilic- lipophilic balance (HLB) and
is therefore an excellent emulsifier for fat-in- water emulsions. SODIUM
STEAROYL LACTYLATE (SSL), due to presence of sodium, it is easily
dissolved in water, making the emulsifier with the highest proportion of
hydrophilic tendency in the molecule structure compared to lipophilic.
Benefits: SODIUM STEAROYL LACTYLATE (SSL) is widely used for: -
Stronger dough, Shelf-life extension, and Increased Bread softness
Improved aeration and foam stability of Desserts
Stable fat emulsions and foams for cream products
Improved mixing tolerance – by reacting with gluten proteins
Increased bread volume – by strengthening the gluten network highest volume
effect in bread systems with fat
Improved crumb texture – finer structure because of interacting with gluten
proteins
Anti-staling effect – by interacting with the starch and delaying the starch retro
gradation
Most effective and commonly used dough strengthener
It also functions as a humectant.
It is most widely used in bread as it has high capacity for water adsorption, give more
volume to dough resulting extra loafs which adds profit to bakers.
Due its efficiency as an excellent emulsifier, it is possible to use less of it than other
similar additives; for example, it can be used in quantities only a tenth as large as soya based
emulsifiers.
Application: SODIUM STEAROYL LACTYLATE (SSL) are used in widespread application in baked
goods, liqueurs, cereals, chewing gum, desserts, and powdered beverage mixes.
Dosage: The dosage level for SODIUM STEAROYL LACTYLATE (SSL) is varied from 0.3%-1%
