Description
What Is SSL?
- Chemical identity: Sodium salt of stearoyl lactylic acid esterified with mono- and diglycerides.
- Appearance: Off-white to light tan powder or flakes, slightly hygroscopic.
- HLB value: ~10–12, making it suitable for oil-in-water (O/W) emulsions.
Key Benefits
- Dough strengthening: Enhances gluten network, improving elasticity and gas retention.
- Improved volume: Increases loaf height and uniformity in baked goods.
- Shelf-life extension: Delays staling by stabilizing starch-protein interactions.
- Emulsion stability: Prevents phase separation in high-fat or aqueous systems.
- Crumb softening: Contributes to a finer, softer crumb structure.
Functional Roles
| Function | Description |
| Dough conditioner | Strengthens gluten and improves dough machinability |
| Emulsifier | Stabilizes O/W emulsions in food and beverage systems |
| Anti-staling agent | Delays retrogradation of starch in baked goods |
| Texture enhancer | Improves softness, volume, and crumb structure |
| Processing aid | Helps disperse ingredients like proteins and starches uniformly |
Applications by Industry
- Food:
- Bread, buns, rolls, pizza dough: Enhances volume, texture, and shelf life
- Non-dairy creamers, sauces, whipped toppings: Improves emulsion stability
- Pasta and noodles: Enhances firmness and reduces stickiness
- Pharmaceuticals:
- Occasionally used in emulsified oral suspensions or topical formulations
- Cosmetics:
- Rarely used, but may appear in emulsified personal care products
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