Emulsifier E481 Sodium Stearoyl Lactylate(SSL) CAS NO. 18200-72-1

Sodium Stearoyl Lactylate can be dispersedpleasant caramel-like odor. It is and anionicpurpose, such as emulsification, agingbread, steam bread, noodle and fast noodlecreamer, margarine, fresh cream, meat resistance, glutenproducts, animal well in hot water and soluble in ethanol emulsiifer with HLB value of 8.3 which fortifying and fresh-keeping and dumpling.it can also be used and vegetableoils,etc. as and hot oils and fats with can be used for multiple in many kinds of foods, such as an emulsifier in milk, non-dairy.

It has a strong gluten preservation effect. On the one hand, it interacts strongly with proteins to form gluten protein complexes, making the gluten network more detailed and elastic, improving the gas holding capacity of yeast fermented dough, and increasing the volume of bread baked; On the other hand, it interacts with amylose to form insoluble complexes, thereby inhibiting the aging of amylose and maintaining the freshness of baked bread.

In bakery, SSL can increase dough elasticity and increase bread volume;
In dairy products, SSL can improve the mouthfeel, texture and stability of dairy products.
SSL is also added to ice cream, jam, biscuits, oil, cream, non-dairy cream, etc.
SSL can increase dough springiness and toughness and gas-holding capability of dough, reduce its softening degree. increase the volume of bread and steam bread, improve their orgganization and structure and extend the shelf life.