Factory Supply 25KG SSL Food Emulsifier Sodium Stearoyl Lactylate for Bakery Swelling Flour Products Drink

Food Emulsifiers and Stabilizer: Sodium Stearoyl Lactylate(SSL)

What is Sodium Stearoyl Lactylate (SSL)?

SSL is a versatile emulsifier used in bread, buns and other bakery products as a dough strengthener and crumb softener.

Due to its ionic and nonpolar nature, it is able to interact with gluten proteins promoting their aggregation. Its nonpolar portion allows it to interact with the hydrobic regions of starch to delay the onset of staling.1

• The aped chemical structure of SSL gives it te capacity to access gelatinized amylose inner helix.
• Its lipolic moiety binds to the interior of the helix and the hydrolic side to water, hence retarding retrogradation.2

Chemical Structure:

Characters:Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 8.3.Applications:

SLA, the primitive form of SSL, is a waxy solid that is difficult to disperse in bread doughs and cake batters. As for SSL, it is a brittle solid that is readily soluble in water. Also, it can be converted to a fine powder. The powder form can be conveniently added to the mixing bowl along with other dough ingredients. SSL is also soluble in hot shortening. It can be pre-melted into the fat as an alternate method of incorporation.

In bread and bun formulations, SSL levels range from 0.3 to 0.5% (baker’s %). Adding it into flour brews (liquid sponges) is beneficial for minimizing foaming in fermentation and holding tanks.

In “composite flours,” SSL has traditionally permitted the use of a considerable proportion of non-wheat flours (e.g. corn flour, rye flour, whole grains) to make high quality bread using no-time or straight dough systems.

Usage:(1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60°C with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect.(3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing.Recommended Adding Amount0.2～0.5%(Calculated by Flour)Technical Index (Refer to FCCIV and FAO/WHO)

Packing: 25kg/craft paper bagStorage & Transportation:It should be sealed and storage in cool, dry and ventilated place to avoid to moisture and caking. Do not store or transport it with inflammable, explosive, poisonous or noxious goods. The sealing preservation period is 12 moths.