a food additive used as an emulsifier and stabilizer. It is derived from the sodium salt of stearic acid and lactic acid

INS481

Sodium Stearoyl Lactylate (SSL) is a food additive used as an emulsifier and stabilizer. It is derived from the sodium salt of stearic acid and lactic acid. Here are some key points about SSL:

Uses in Food

1. Bakery Products: SSL is commonly used in bread and other baked goods to improve dough strength, volume, and texture. It helps in retaining moisture and extending shelf life.
2. Dairy Products: It is used in dairy products like whipped cream and coffee whiteners to stabilize emulsions.
3. Confectionery: SSL helps in the production of smooth, stable chocolate and other confectioneries.
4. Processed Foods: It can be found in processed foods like sauces, margarine, and spreads to maintain consistency and prevent separation of ingredients.

Benefits

• Improved Texture: Enhances the texture and mouthfeel of food products.
• Extended Shelf Life: Helps in preserving the freshness and quality of food for longer periods.
• Emulsification: Aids in the even distribution of fat and water, creating a stable mixture.

Safety

• Regulation: SSL is generally recognized as safe (GRAS) by the FDA and is approved for use in food products in many countries.
• Allergens: It is typically well-tolerated, but those with specific sensitivities should check labels.

Chemical Properties

• Appearance: SSL usually appears as a white to light yellow powder or flakes.
• Solubility: It is soluble in hot water and partially soluble in cold water.