High-activity SSL in white powder form. Strengthens gluten networks, improves dough tolerance, and stabilizes emulsions—delivering softer crumbs, better volume, and longer fresh-keeping across bakery and select dairy systems.
High-activity SSL in white powder form. Strengthens gluten networks, improves dough tolerance, and stabilizes emulsions—delivering softer crumbs, better volume, and longer fresh-keeping across bakery and select dairy systems.
Strengthens emulsions
Improves texture & crumb
Helps extend shelf life
SSL 100% (Sodium Stearoyl Lactylate) is used in several instances across different industries such as :
You can read about the industries this product can be used in. Hover mouse to reveal the description.
Volume, softness, and sliceability.x
Stable whips and controlled meltdown.
Smooth, stable fillings/coatings.
Consistent texture and processing.
Feedstock prep: Monoglycerides (from edible oils) and food-grade lactic acid are prepared; neutralizing base selected.
Primary production: Lactylation/neutralization forms sodium stearoyl lactylate with targeted activity.
Separation & polish: Filtration and deodorization to minimize residues, color, and odor.
Drying & milling: Solidified mass is milled/sieved to a free-flowing white powder for rapid dispersion.
Standardization/QA: Activity, acid value, sodium content, and microbiology verified; COA issued.
General: 0.1–0.6% w/w; trial recommended.
By application
Breads/buns (on flour): 0.2–0.5% for volume & softness
Cakes/sweet bakery (on flour): 0.2–0.6%
Whipped/frozen dairy: 0.10–0.30%
Confectionery fillings/coatings: 0.10–0.40%
Noodles: 0.10–0.30% (dough basis)
SSL complexes with gluten—better gas retention = taller loaves.
Often paired with DMG/DATEM to fine-tune softness and shelf life.
Often paired with DMG/DATEM to fine-tune softness and shelf life.
SSL complexes with gluten—better gas retention = taller loaves.
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