Sodium Stearoyl Lactylate

Del-Val Food Ingredients Sodium Stearoyl Lactylate will provide stronger dough strength, shelf life extension, and dough softness in bread, rolls, and other yeast-raised bakery products. Sodium Stearoyl Lactylate is commonly used in Pizza Doughs to improve gluten strength. SSL is the emulsifier of choice for increasing bread volume and strength.  The interaction of Sodium Stearoyl Lactylate and gluten is widely known in its ability to increase mix and makeup tolerance of bread and rolls while providing starch complexing to minimize staling.

Sodium Stearoyl Lactylate will provide improved aeration and foam stability and make stable fat emulsions and foams in cream products.  Our  ssl can be used in Baked goods,  Processed Foods, Sour Cream, Salad dressings, Cheese products, crackers and puddings.  Our  sodium stearoyl lactylate is excellent in frozen doughs and pizza doughs as it provides excellent strength. Frozen doughs have increased / improved volumes with the addition of SSL.


How is Sodium Stearoyl Lactylate Made

Sodium Stearoyl Lactylate is commonly made PHO Free Palm or soy stock. We can provide SSL made with Palm or Soy Stock. RSPO Versions are available. Our  SSL is produced by the esterification of soy or palm-based stearic acid with lactic acid and then pH neutralized.  SSL readily disperses in water-based food items so no pre-hydration is needed.

SSL is an excellent dough strengthening in bread, tortillas, Pita Bread, Rolls, and Pizza.  The largest user of Sodium Stearoyl Lactylate is the baking industry.  SSL is used as a dough strengthener as it helps boost gluten strength in flour-based products.  SSL is typically used at .3-.4% of flour content in baked goods.  SSL has excellent starch binding characteristics and is an excellent dough softener in bread, rolls, tortillas, and more.

Sodium stearoyl lactylate is also a power emulsifier for use in Cake Donuts to prevent coring.

The HLB for Sodium stearoyl lactylate is 10-12 and is slightly hygroscopic.  It is soluble in hot oil/fat, ethanol and is dispersible in warm water.  SSL is an excellent fat in water emulsifier (High HLB) and has slight humectant properties.

Maximum use level of SSL in food is

  • Baked goods, Pancakes/Waffles          0.5% of the flour
  • Icings, filling, puddings, toppings      0.2%
  • Creamers                                                  0.3%
  • Dehydrated Potatoes                             0.5%
  • Snack  dips                                              0.2%
  • Sauces                                                      0.2%
  • Gravies                                                     0.2%
  • Creme Liqueurs                                     0.2%

 SSL Specifications

  • Physical Form           Microbead
  • Feedstock                Palm or Soy
  • Ester Value              150-190mg KOH/g
  • Acid Value                60-80mg KOH/g
  • Sodium Content        3.5-5%
  • Total Lactic Acid        Approx 32%
  • Melting Point            Approx 47C

Our  SSL is Kosher and Halal certified

Call Del-Val  at 856-778-6623 for more information