Sodium Stearoyl Lactylate (SSL)
Sodium Stearoyl Lactylate (SSL) is a high-performance dough-conditioning emulsifier derived from stearic acid and lactic acid, classified as E481. It is widely used to strengthen gluten, improve dough elasticity, and extend freshness, especially in yeast-leavened bakery products.
SSL provides more softness and extensibility than DATEM, making it suitable for a broader range of bakery formulations.
Key Characteristics
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Strengthens gluten and dough structure
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Improves elasticity and machinability
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Enhances crumb softness and volume
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Extends shelf life and freshness
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Stable under baking conditions
Industries & Applications
Bread
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Commonly used in industrial bread, buns, and rolls to improve dough handling, volume, and softness.
Bakery
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Applied in yeast-based bakery and soft bakery products for improved texture and consistency.
(Not commonly used in dairy, beverages, confectionery, fried food, or biscuits & cookies.)
⭐ Best Used In
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Bread
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Bakery
These are the industries where SSL delivers the strongest and most consistent benefits.
Regulatory Identification
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E Number: E481
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HS Code: 2915.70.00
Pamara Group supplies Sodium Stearoyl Lactylate (SSL) with consistent quality and reliable performance for industrial bakery and bread applications.
