What is Sodium stearyl lactylate(SSL) Emulsifier?
Sodium Stearyl Lactylate (SSL) Emulsifier is made by esterifying lactic acid and its polymers wholly or partially neutralized into sodium salts with stearic acid. The Sodium Stearyl Lactylate (SSL) Emulsifier appears as white or light yellowish powder or hard wax, with a slight caramel flavor and mild hygroscopicity. It has a melting point of 39°C ~ 43°C, is not soluble in water, can be dispersed in water when stirred, and is soluble in hot oils and fats.
Applications of Sodium Stearyl Lactylate (SSL) Emulsifier
Usage of Sodium Stearyl Lactylate (SSL) Emulsifier in bread, steamed buns, noodles, dumplings, etc.
Sodium Stearyl Lactylate (SSL) Emulsifier is an excellent dough strengthener and a good softener for bread texture. Through its interaction with the chemical components of flour such as proteins, starches, lipids, and moisture, it has significant improvement effects on both the bread production process and the quality of finished bread.
The reason Sodium Stearyl Lactylate (SSL) Emulsifier can significantly enhance the softness of bread crumb and prolong its freshness is mainly due to the stable nature of the complex formed between Sodium Stearyl Lactylate (SSL) Emulsifier and starch during baking. This effectively prevents and reduces the gelatinization and hardening of starch. The complex also inhibits the escape of water-soluble components from the starch during baking and reduces the transfer of water from gluten to starch, hence minimizing gluten contraction and keeping the bread soft.
When bread cools, the amylose that forms a complex with Sodium Stearyl Lactylate (SSL) Emulsifier is less likely to recrystallize and retrograde, thus delaying the transformation of gelatinized starch from an unordered amorphous state to an ordered recrystallized state, which extends the shelf life and freshness of bread.
Application of Sodium Stearyl Lactylate (SSL) Emulsifier in non-dairy creamer, ice cream, etc.
Sodium Stearyl Lactylate (SSL) Emulsifier is a highly safe anionic surfactant with a molecular structure consisting of hydrophilic and lipophilic parts, with an HLB value of around 8. It can adsorb separately at the oil and water interface to form a thin molecular layer, reducing the interfacial tension between the two phases, thereby allowing originally immiscible substances to mix uniformly and form a homogenous dispersed system. This changes the original state of substances and improves the internal structure, sensory qualities, and overall quality of food. Its effects are especially notable in high-fat foods, making it highly effective in products like non-dairy creamer and ice cream.
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