Sodium Stearoyl Lactylate

An anionic food-grade emulsifier produced by esterification of stearic acid with lactic acid and neutralized with sodium hydroxide. The sodium salt is more water dispersible than CSL and is the dominant stearoyl lactylate in industrial bakery and batter applications worldwide.

White to slightly yellowish brittle solid or powder with a characteristic fatty odor. Disperses in warm water and dissolves in hot oils. Functions as a dough conditioner, crumb softener, starch-complexing agent, and protein-strengthening emulsifier.

We supply food-grade Sodium Stearoyl Lactylate from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include free-flowing powder for direct addition to flour and pre-mix systems and brittle solid flake for melting into fat phases. Typical dosing is 0.25 to 0.5 percent on flour weight in pan bread, with cake batter and pancake systems using 0.2 to 0.4 percent on total batter.

Bulk and reduced-MOQ shipments. Batch-level COA covering acid value, ester value, sodium content, total lactic acid, heavy metals, and microbiology.

SSL was developed and commercialized by Patco Products in the United States during the 1950s and approved for bread improvement under U.S. food law in 1961. It is the most widely used stearoyl lactylate globally and a benchmark dough conditioner in industrial baking specifications.

Manufacture combines hydrogenated stearic acid with lactic acid under controlled esterification, followed by neutralization with sodium hydroxide. The finished product is a mixture of mono- and di-stearoyl lactylate esters, free lactic acid, residual fatty acid, and polymeric lactyl species.

Regulated as E481 in the EU under Commission Regulation 1333/2008, classified as Generally Recognized as Safe by the U.S. FDA under 21 CFR 172.846, and approved by JECFA with a group Acceptable Daily Intake of 0 to 20 mg per kg body weight covering SSL and CSL together.

The mechanism of action combines starch complexation through the stearate moiety, which slows retrogradation and delays staling, with gluten interaction through the lactylate moiety, which strengthens the protein matrix and improves gas retention. The net effect in bread is larger loaf volume, finer crumb structure, longer-lasting softness, and improved tolerance to mechanical processing.

Strategically, SSL is positioned against DATEM, mono- and diglycerides, and enzyme-based bread improvers. The sodium salt is preferred where batter applications, water dispersibility, and aeration matter, while CSL is preferred where pure dough-strengthening effect is the primary requirement.

• Dough conditioning and volume increase in yeast-raised pan bread, buns, and rolls
• Crumb softening and shelf-life extension in packaged sliced bread
• Aeration and emulsification in cake batter, pancake, and waffle mixes
• Stabilization of frozen dough and refrigerated biscuit systems
• Emulsifier in creamy salad dressings, sauces, and dip formulations
• Fat stabilization in coffee whiteners and powdered creamers
• Foam stability in dehydrated egg substitutes and whipped toppings
• Starch-complexing in pasta, noodles, and extruded snack products