Emulsifier SSL 80% Bakery CAS NO. 18200-72-1

Sodium stearyl lactate (SSL) is a versatile emulsifier with multiple functions in the food industry. It serves as a dough fortifier and crumb softener for various baked goods such as bread, buns, and other baked products. SSL helps improve the texture and quality of the final products by enhancing dough elasticity, providing better volume, and creating a softer crumb.

In baked goods, sodium stearyl lactate (SSL) offers several functions:

Enhancing Texture and Shelf Life: SSL helps improve the texture of bread by providing a softer and more elastic crumb structure. It also contributes to extending the shelf life of baked goods, keeping them fresher for a longer duration.

Elastic Crumbs for Bread: SSL aids in achieving ideal elasticity in bread crumbs. This helps create a desirable texture, allowing the bread to hold its shape while still being soft and tender.

Improved Gas Retention: By improving the gas retention capacity of the dough, SSL enhances the flexibility of the oven. This leads to better oven spring and volume in the baked goods, resulting in a lighter and fluffier texture.

Sidewall Strength: SSL plays a role in giving bread greater sidewall strength, helping to prevent the formation of unwanted holes or gaps during the baking process.

Softer and More Flexible Tortillas: When used in tortilla production, SSL can contribute to producing tortillas with a softer and more flexible texture. It helps maintain the pliability and tenderness of the tortillas, making them easier to roll or fold without cracking or tearing.
 

Bakery Products: SSL80% is often used in baked goods such as bread, rolls, cakes, muffins, and pastries. It helps improve dough handling properties, emulsifies fats, enhances texture, and extends shelf life.

Dairy Products: SSL80% is used in dairy products like ice cream, frozen desserts, whipped toppings, and yogurt. It helps stabilize emulsions, improve texture, and prevent the formation of ice crystals in frozen desserts.

Confections and Chocolates: SSL80% is used in confectionery products like chocolates, candies, and caramels. It helps in emulsifying fats, improving texture, and preventing fat bloom in chocolates.

Salad Dressings and Sauces: SSL80% is used in salad dressings, mayonnaise, and sauces as an emulsifier. It helps stabilize oil-water emulsions, preventing separation and providing a smooth and creamy texture.

Meat and Poultry Products: SSL80% is used in processed meat and poultry products like sausages, luncheon meats, and canned meats. It helps improve texture, enhance moisture retention, and prevent fat separation.

Non-Dairy Alternatives: SSL80% is used in non-dairy products like plant-based creams, margarine, and whipped toppings. It helps stabilize emulsions, provide texture, and improve mouthfeel.