Sodium Stearoyl Lactylate (SSL) with the CAS number 25383-99-7 is a widely used food additive. It is a white to yellowish powder or brittle solid with a characteristic odor. SSL is an anionic surfactant and emulsifier derived from lactic acid and stearic acid.
It has a molecular formula of C24H43NaO6 and a molecular weight of approximately 450.6 g/mol. SSL is soluble in hot water and organic solvents such as ethanol, but insoluble in cold water. It has excellent emulsifying, dispersing, and stabilizing properties, which make it a popular choice in various industries.
In the food industry, Sodium Stearoyl Lactylate is primarily used as an emulsifier, dough conditioner, and anti - staling agent. In bakery products, it improves the volume, texture, and shelf - life of bread, rolls, and cakes. It helps to strengthen the gluten network, resulting in a finer crumb structure and better moisture retention.
It is also used in dairy products to prevent fat separation and improve the stability of milk, cream, and ice cream. In addition, SSL can be found in margarine, shortenings, and other fat - based products to enhance their emulsifying properties.
Beyond the food industry, SSL is used in the cosmetic industry as an emulsifier and stabilizer in creams, lotions, and other skincare products. It helps to keep the oil and water phases from separating, providing a smooth and consistent texture.
The usage of Sodium Stearoyl Lactylate depends on the specific application. In bakery products, it is typically added at a rate of 0.2% - 0.5% based on the weight of the flour. It can be added directly to the dry ingredients during the mixing process.
When using SSL in dairy products, it is usually dissolved in hot water first and then added to the product during the manufacturing process. The recommended dosage is around 0.1% - 0.3% of the total product weight.
In cosmetic products, the amount of SSL used can vary from 0.5% - 2% depending on the formulation. It should be mixed well with other ingredients to ensure uniform dispersion.
Case 1: A large - scale bakery was facing issues with bread volume and shelf - life. They started using Sodium Stearoyl Lactylate at a concentration of 0.3% based on the flour weight. The result was a significant improvement in the bread's volume, with an increase of about 15%. The crumb structure became finer and more uniform, and the bread stayed fresh for up to 2 days longer than before.
Case 2: A dairy company was having problems with fat separation in their cream products. By adding 0.2% SSL to the cream during the manufacturing process, they were able to prevent fat separation completely. The cream remained stable during storage and had a smoother texture, which improved customer satisfaction.
Case 3: A cosmetic brand was struggling to keep the oil and water phases in their lotion product from separating. After incorporating 1% SSL into the formulation, the lotion had a consistent texture, and there was no visible separation even after several months of storage.
If you have any questions or need further information about Sodium Stearoyl Lactylate, please feel free to contact us. Our email is info@vivalr.com, and our phone number is (86) 15866781826.
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