Sodium Stearoyl Lactylate (SSL)

£1,600.00

Sodium Stearoyl Lactylate (SSL) is a high-performance, food-grade anionic emulsifier widely used in baked goods, dairy systems, and plant-based formulations to improve texture, volume, and shelf life.

Competitive Advantage Spotlight
Superior dough strengthening and crumb softening performance at low usage levels (0.2–0.5% flour weight), delivering consistent results across high-speed industrial baking while maintaining clean-label compatibility.

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Description

1. Product Overview

Sodium Stearoyl Lactylate (SSL) is a high-performance food and industrial emulsifier widely recognized for its ability to enhance texture, stability, and dough handling in bakery and confectionery applications. It functions as a surfactant and dough conditioner, improving moisture retention, volume, and crumb structure in baked goods while maintaining consistent product quality. Strategically, SSL is critical in industrial food production for optimizing process efficiency, extending shelf life, and reducing waste. Its versatile functionality makes it a preferred choice for manufacturers seeking both operational reliability and superior product performance. By integrating SSL, companies gain a competitive advantage in delivering high-quality, consumer-ready products at scale.


2. Key Specifications & Technical Characteristics

  • Chemical Composition: Sodium Stearoyl Lactylate (C18H35NaO6)
  • Purity/Grade: Food-grade / Industrial-grade available
  • Physical Form: Off-white to pale yellow powder
  • Particle Size: Fine granular, easily dispersible
  • Density: 0.92–0.94 g/cm³
  • Melting Point: 50–55°C
  • Packaging Options: 25 kg bags, jumbo bulk bags, or customer-specified packaging
  • Shelf Life: 24 months when stored in a cool, dry, and airtight environment

3. Core Industrial Applications

  • Bakery Industry: Enhances dough strength, increases loaf volume, improves crumb texture, and extends freshness in bread, rolls, and pastries.
  • Confectionery & Chocolate: Stabilizes emulsions, improves smoothness, and ensures uniform texture in chocolate and fillings.
  • Dairy & Cream Products: Acts as an emulsifier in spreads, whipped creams, and processed cheeses for consistent texture and stability.
  • Functional Advantage: Compared to alternative emulsifiers, SSL offers superior dispersion, improved shelf life, and enhanced operational efficiency, reducing processing time and material waste.

4. Competitive Advantages

  • Consistent Quality: Manufactured under strict industrial standards to ensure batch-to-batch uniformity.
  • Reliable Supply: Established global sourcing network guarantees uninterrupted availability.
  • Logistics Efficiency: Optimized packaging for bulk shipment reduces handling costs and maximizes container utilization.
  • Cost-Effective: Delivers high performance at competitive pricing, providing tangible operational savings.
  • Sustainability: Complies with international food safety regulations and environmentally responsible production practices.
  • Technical Support: Comprehensive documentation and application guidance available for industrial buyers.

5. Commercial & Supply Information

  • Minimum Order Quantity (MOQ): 20 MT bulk
  • Loading Capacity: 20–22 MT per 20ft container (depending on packaging type)

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