Products Description

Sodium stearoyl lactylate (SSL) presents as a white to creamy white powder or granular substance with a distinctive caramel-like aroma. This highly functional compound exhibits excellent water solubility and forms milky white to pale yellow aqueous solutions. As a hygroscopic material, SSL requires proper storage in cool, dry conditions to maintain its stability and functionality.

The additive demonstrates multiple valuable properties in food applications:

Effective thickening capability

Superior emulsifying performance

Anti-staling properties for extended shelf life

Preservation-enhancing effects

These characteristics make SSL particularly useful in baked goods and other food systems where texture modification and quality preservation are desired. When dissolved, it creates stable emulsions while contributing to product viscosity, making it a versatile ingredient for various food formulations.

Technical indicators

ITEM	SPECIFICATION	RESULT
APPEARANCE	Ivory or straw yellow powder	Ivory or straw yellow powder
Acid value (mgKOH/g)	62-76	70.3
SAPONIFICATION VALUE (mgKOH/g)	380-425	419.5
MERCRY (Hg) (mg/kg)	≤1	<1
HEAVY METALS (as Pb) (mg/kg)	≤ 10	<10
ARSENC (As) (mg/kg)	≤ 3	<3
LEAD (Pb) (mg/kg)	≤2	<2

Application

Food Additive Ssl for Enhanced Baking and Beverage Quality 5

Sodium/calcium stearoyl lactylate (SSL/CSL), a calcium salt generated by the reaction of stearic acid and lactic acid, is a multifunctional food additive. It can be used as both an emulsifier and a stabilizer and is widely used in various foods. The additive complies with GB1886.92 standard and relevant national regulations and is considered safe and harmless. Its uniqueness lies in its ability to increase gluten, emulsify, delay food aging, and preserve freshness. In flour products such as bread, steamed buns, instant noodles, noodles and dumplings, sodium/calcium stearoyl lactylate can play a significant role in improving food quality. The interaction between sodium/calcium stearoyl lactylate and amylose can effectively delay and prevent food aging, thereby extending the shelf life. In addition, it can improve the texture of noodles and instant noodles, make their surface smoother, reduce the breakage rate, and enhance the resistance to soaking and boiling, making the food more chewy. The application of sodium/calcium stearoyl lactylate in biscuit production allows the biscuits to be easily demoulded, with a neat appearance, distinct layers, and a crisp taste. Sodium/calcium stearoyl lactylate is also widely used in frozen foods. It can significantly improve the quality of frozen foods, optimize their organizational structure, and effectively prevent surface cracking and filling leakage.

Package

25kg Bag

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