Sodium Stearoyl Lactylate (SSL Emulsifier) E481
Sodium Stearoyl Lactylate(SSL), E481, a food emulsifier made from the synthesis of sodium salts from stearic acid and lactic acid. In the pasta, dairy products, chocolate and a variety of candy, jam, tomato sauce, sweet pasta sauce and other food production process can be added.Sodium Stearoyl Lactylate can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc.
Specifications of SSL Sodium Stearoyl Lactylate Emulsifier E481
Item
Specification
Appearacne
Ivory powder
Acid value (mgKOH/g)
60-80
Ester value(mgKOH/g)
120-190
Total Lactic acid(%)
23-34
Sodium content(%)
3.5-5.0
Heavy Metals (as Pb) (mg/kg)
≤ 10
ARSENIC (As) (mg/kg)
≤ 3
LEAD (Pb) (mg/kg)
≤2
Contact Bakechem emulsifier manufacturer for more solutions.
Sodium Stearoyl Lactylate SSL Emulsifier E481 Uses In Baking Ingredients
Bakechem’s Sodium Stearoyl Lactylate (SSL) Emulsifier E481 is a highly versatile ingredient with numerous applications and benefits in baking. As a widely used food additive, SSL Emulsifier E481 performs a multitude of crucial functions in the baking industry. One of its primary roles is as a dough strengthener, providing improved stability and texture to various baked products. Particularly in yeast-raised items such as bread, rolls, and buns, SSL Emulsifier E481 works to enhance the dough consistency, enabling better volume and texture in the finished products.
In addition to its emulsification properties, which contribute to better dough handling and machinability, SSL Emulsifier E481 also plays a vital role in increasing the shelf life of baked goods. By enhancing moisture retention, baking additives help to ensure that products maintain their freshness and quality for an extended period, thus reducing product waste and improving overall consumer satisfaction.
Furthermore, the addition of SSL Emulsifier E481 aids in creating a finer crumb structure in baked items, resulting in a softer and more uniform texture. This contributes to the overall sensory appeal of the products, making them more enticing for customers. Whether used in bread, cakes, pastries, or other baked goods, the incorporation of SSL Emulsifier E481 from Bakechem acts as a quality-assurance measure, guaranteeing a high standard of excellence in the final products.
Overall, Bakechem’s Sodium Stearoyl Lactylate (SSL) Emulsifier E481 is an indispensable ingredient for bakers and food manufacturers, providing a multitude of benefits for improving the quality, texture, and shelf life of a diverse range of baked products.
