Sodium Stearoyl Lactylate (SSL) - E481 Food Emulsifier
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Sodium Stearoyl Lactylate (SSL / E481) is the go-to emulsifier for bakeries, food manufacturers, and formulators who need consistently soft, high-volume bread, longer shelf life, and stable emulsions — batch after batch. Sourced and packed by ASES Chemical Works, trusted by Indian food manufacturers since 1942.
Key Benefits
- Dough strengthening — improves gluten development for greater volume and a finer, more even crumb in bread, buns, and rolls
- Anti-staling — complexes with starch (amylose) to slow retrogradation, keeping baked goods softer for longer
- Emulsion stability — prevents oil-water separation in non-dairy creamers, whipped toppings, and processed cheese
- Foam stabilization — supports aeration and structure in whipped and foamed products
- Heat and shelf stability — maintains performance through baking, pasteurization, and extended storage
Applications
SSL is widely used in bread, steamed buns, noodles, instant noodles, dumplings, cakes, and pastries as a dough conditioner and crumb softener. It's also used in non-dairy creamers, margarine, whipped cream, processed cheese, and meat products where a stable, smooth emulsion is needed.
Product Specifications
| Property | Detail |
|---|---|
| INCI / Common Name | Sodium Stearoyl Lactylate (SSL) |
| Food Additive Code | E481 |
| CAS Number | 25383-99-7 |
| Classification | Anionic emulsifier |
| HLB Value | ~8.3 |
| Appearance | Ivory to cream-colored powder or flakes |
| Solubility | Disperses in hot water; soluble in ethanol and hot fats/oils |
| Typical Usage Rate | 0.3–0.5% in bakery formulations (adjust per application and regulatory limits) |
Why Source SSL from ASES Chemical Works?
ASES Chemical Works has supplied food, cosmetic, and industrial-grade chemicals to Indian manufacturers and formulators since 1942. Our Sodium Stearoyl Lactylate is available in 1kg, 5kg, and 20kg pack sizes to suit both small-batch trials and full-scale production, with the documentation support (COA/SDS on request) that food manufacturers need for compliance.
Storage & Handling
Store in a cool, dry place away from direct sunlight and moisture in tightly sealed packaging. SSL is slightly hygroscopic, so reseal packaging promptly after each use to prevent clumping.
Frequently Asked Questions
Q: What is Sodium Stearoyl Lactylate used for?
A: It's a food emulsifier (E481) used to strengthen bread dough, soften crumb texture, extend shelf life, and stabilize emulsions in bakery, dairy, and processed food products.
Q: Is SSL safe for food use?
A: Yes, SSL is an approved food additive (E481) widely used globally in bakery and processed foods. Always follow FSSAI permitted usage limits for your specific food category.
Q: What's the recommended dosage in bread making?
A: Typically 0.3–0.5% based on flour weight, though this can vary by formulation — start with a small trial batch to dial in the right level for your recipe.
Q: Can SSL replace other emulsifiers like DATEM or mono/diglycerides?
A: SSL is often used alongside or as an alternative to these emulsifiers depending on the desired dough strength and crumb softness. Trial substitution is recommended before full-scale use.
Q: How should I store SSL to prevent clumping?
A: Keep it in a cool, dry place in a tightly sealed container — SSL is slightly hygroscopic and absorbs moisture from the air if left open.
Q: What pack sizes are available and do you provide COA/SDS?
A: Available in 1kg, 5kg, and 20kg packs. COA and SDS documentation is available on request for compliance and quality verification.
Disclaimer: This product is intended for use by trained formulators and food manufacturers. Always verify permitted usage levels for your specific food category under applicable food safety regulations (e.g. FSSAI) before use.