Sodium Stearoyl Lactylate E481 (SSL)
Aliases: Sodium Stearoyl-2-lactylate, E481
CAS Number: 25383-99-7
Usage: Used as an emulsifier and dough conditioner in baked goods, including bread, rolls, and pastries.
Characteristics: A white to yellowish powder or brittle solid derived from lactic acid and stearic acid.
Detailed Description: Sodium Stearoyl Lactylate, known as SSL or E481, is an effective emulsifier and dough conditioner used in the baking industry. It enhances the volume and texture of baked goods, improves dough machinability, and extends the shelf life of the final products.
Performance Features: Improves the volume and texture of baked goods, enhancing their overall quality.
Advantages: Enhances dough handling and extends the shelf life of baked products.
Benefits: Results in softer, more consistent baked goods, improving consumer satisfaction.
Extended Applications: Widely used in bread, rolls, pastries, and other baked goods.