Sodium Stearoyl Lactylate (SSL)

Sodium salt of the stearoyl-lactylate condensation product of stearic acid and lactic acid. A bifunctional emulsifier and dough conditioner widely used in industrial bread, cake, and tortilla production.

Cream to off-white powder or flake. Hydrophilic-lipophilic balance favors water-in-oil interactions and starch-protein complexation. Slightly soluble in cold water; disperses on heating.

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 food-grade powder and flake for bakery use, food-grade granular for direct addition in continuous-mix bread lines, pharmaceutical-grade for tablet formulations, and personal-care grade for cosmetic emulsions. Stearic acid sources can be vegetable (palm-derived) or tallow-derived; vegetable origin is the default for Halal and Kosher certification.

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

Sodium Stearoyl Lactylate was developed in the 1950s by C.J. Patterson Company in the United States to address the dough-conditioning and shelf-life challenges of large-scale industrial bread production. The compound combines the surface-active properties of a stearoyl fatty chain with the starch-complexing capacity of a lactylate head group, allowing it to function simultaneously as an emulsifier and as a starch-anti-staling agent.

Industrial production proceeds by condensation of lactic acid with itself to yield short-chain lactic-acid oligomers, esterification of the terminal hydroxyl with stearic acid, and neutralization of the free carboxyl with sodium hydroxide. The resulting product is a mixture of mono-, di-, and tri-lactylate stearates rather than a single compound, with composition controlled by reaction stoichiometry and time.

Regulated in the EU as E481, classified by the U.S. FDA under 21 CFR 172.846 with specific permitted uses and maximum levels, and approved by JECFA with an Acceptable Daily Intake of 20 mg/kg body weight as the sum of stearoyl-lactylate emulsifiers.

Mechanism in bread dough involves two parallel actions. First, the lactylate group complexes with amylose in flour starch, retarding retrogradation and prolonging soft-crumb shelf life. Second, the stearoyl chain interacts with gluten proteins to strengthen the gas-retaining matrix during proofing and oven spring. The combined effect is stronger dough, larger loaf volume, finer crumb structure, and slower staling.

Strategic positioning: SSL is one of the two workhorse anionic dough conditioners of industrial bread baking, alongside Calcium Stearoyl Lactylate (CSL). The two are often used together or chosen based on cation preference and finished-product mouthfeel requirements.

• Dough strengthener in industrial white bread, sandwich loaves, and hamburger buns; typical inclusion 0.25 to 0.5 percent on flour weight
• Crumb softener and shelf-life extender in packaged sliced bread and rolls
• Emulsifier and whippability enhancer in cake mixes, sponge cakes, and pre-mix shortenings
• Tortilla and flatbread dough conditioner improving rollability and shelf life
• Egg-substitute functionality in industrial baking and high-volume cake systems
• Stabilizer in liquid coffee whiteners and powdered creamer formulations
• Emulsifier in non-dairy whipped toppings and dessert formulations
• Personal-care emulsifier in hair and skin care lotions and creams
• Co-emulsifier in pharmaceutical tablet coatings and oral suspensions