Sodium Stearol -2-Lactylate (E481) – SSL

Sodium stearoyl lactylate (SSL) is a food additive widely used in the food industry as an emulsifier and stabilizer. It belongs to a class of compounds known as lactylates, derived from lactic acid.

SSL is the sodium salt of stearoyl lactylate and is produced by the reaction of stearic acid (a fatty acid), lactic acid and sodium hydroxide.

Some of the main properties and uses of Sodium Stearoyl Lactylate (SSL) are

Emulsification

SSL is primarily used as an emulsifier that helps to form stable oil and water emulsions in various food products. This is particularly useful in baked goods, dairy products and salad dressings.

Stabilization

It provides stability to the structure of certain foods, contributing to improved texture and shelf life. In bakery products, for example, SSL can help to create a softer internal structure and improve overall product quality.

Dough Conditioning

In baking applications, SSL can act as a dough tenderizer, improving the workability and handling properties of the dough during processing.

Tissue Optimization

SSL can contribute to the texture of foods, making them smoother and more uniform.

Reduced Fat Formulations

SSL is often used in fat-reduced products to mimic the textural and sensory properties usually associated with higher fat content.

For which end products is SSL used?

Sodium stearoyl lactylate (SSL) is a versatile food additive used to improve texture, stability and overall quality in a variety of food products. Some common end products that may contain SSL are:

Bakery Products:

• Bread
• Roll
• Buns
• Pastries
• Muffins

Dairy Products:

• Creams
• Cream fillings
• Whipped sauces

Processed meats:

• Sausage etc.

Sauces and Dressings:

• Salad dressings
• Sauces
• Sauces

Snack:

• Cracker
• Cookie
• Biscuit

Desserts

• Puddings
• Custard
• Ice cream

Other Processed Foods:

• Mashed potato
• Processed cheese

SSL is valued for its emulsifying properties, which help to create stable water and fat mixtures in these products. This contributes to the overall texture, moisture retention and shelf stability of foodstuffs. In addition, SSL is used in some reduced-fat or low-fat formulations to improve mouthfeel and texture, which can be affected by low fat content.