What is Sodium Stearoyl Lactylate (E481) in Food & is SSL Vegan?

Date:2024-07-17

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In the food industry, Sodium Stearoyl Lactylate (E481) is essential for improving texture, enhancing stability, and extending shelf life across a wide range of products, particularly in baked goods and processed foods.
This blog aims to explore the versatility of Sodium Stearoyl Lactylate (E481) in various food applications. It also seeks to address common questions about SSL emulsifier, providing comprehensive insights for readers.

What is Sodium Stearoyl Lactylate (E481) in Food?

Sodium Stearoyl Lactylate is an ester compound formed from stearic acid and lactic acid, then neutralized with sodium. Its chemical formula can be represented as C24H43NaO6. Sodium Stearoyl Lactylate (E481) is also called SSL, Sodium Stearoyl-2-Lactylate, Sodium Stearoyl Lactate, Sodium Salt of Stearoyl Lactylate, or Sodium Stearate Lactylate.

Sodium Stearoyl Lactylate (E481) is usually a white to pale yellow powder. It is insoluble in water, and slightly soluble in ethanol. Sodium Stearoyl Lactylate (E481) is an emulsifier and stabilizer used in the food industry to improve texture, mix ingredients that usually separate, enhance dough strength, and extend the shelf life of various products such as bread, cakes, pastries, margarine, and salad dressings.

What is Sodium Stearoyl Lactylate (E481) in Food

How is Sodium Stearoyl Lactylate Made?

Sodium Stearoyl Lactylate (SSL) is made by reacting stearic acid and lactic acid to form stearoyl lactylate, which is then neutralized with sodium hydroxide or sodium carbonate. The resulting product is purified, dried, and milled into a powder or solid form.

What are the Uses of Sodium Stearoyl Lactylate in Food?

Sodium Stearoyl Lactylate (SSL) functions as an emulsifier, aiding in the blending of water and oil to stabilize emulsions in food products, ensuring consistent texture and appearance. SSL emulsifier can be directly added to flour mixes or pre-dispersed in warm water before mixing with flour, suitable for various food manufacturing processes.

Sodium Stearoyl Lactylate (SSL) in Bread
Application in Baking: In baking, SSL emulsifier is primarily used in high-fat and yeast-leavened breads for two main purposes:
Dough Strengthening: Enhancing dough strength and stability to improve bread volume and crumb structure.
Crumb Softening: Interacting with gluten proteins, starches, and lactic acid in flour to form complexes that maintain soft, elastic bread crumbs and prevent premature staling.

Sodium Stearoyl Lactylate (SSL) in Cookies and Crackers

Apart from bread, SSL improves the texture and extends the freshness of cookies, crackers, pastries, and noodles.
Cookies and Crackers: Ensuring even distribution of shortening in dough for uniform texture in finished products.
Pastries and Noodles: Enhancing overall product quality to attract consumers.

Other Food may Contain with SSL:

Other food products that may contain Sodium Stearoyl Lactylate (SSL) include:
Whipped Toppings and Desserts: SSL serves as an aerating agent, helping to stabilize air bubbles and maintain the structure of whipped toppings and aerated desserts.
Non-Dairy Coffee Creamers: SSL e481 acts as a complexing agent to stabilize emulsions in non-dairy coffee creamers, ensuring a smooth and consistent texture.
Fat Replacers: In some whitening powders and spreads, SSL functions as a fat replacer, enhancing mouthfeel and texture while reducing overall fat content.
Spreads: SSL emulsifier is used in spreads to improve texture and spreadability, ensuring uniform distribution of fats and oils throughout the product.
These applications highlight SSL's versatility in enhancing texture, stability, and mouthfeel in various food products beyond baked goods, contributing to consumer appeal and product quality.

What are the Different Uses between Glycerol monostearate (GMS) and SSL?

Both Glycerol Monostearate (GMS) and Sodium Stearoyl Lactylate (SSL) are popular emulsifiers in the baking industry. They play crucial roles in enhancing texture, stability, and shelf life across various types of baked goods.
Glycerol Monostearate (GMS) is primarily used in products requiring high moisture retention and improved texture, such as soft breads, cakes, muffins, and moist cookies.
Sodium Stearoyl Lactylate (SSL) is especially effective in bakery items with higher fat content, SSL strengthens dough structure and improves volume and crumb texture in products like croissants, shortbread cookies.

Frequently Asked Questions about SSL Emulsifier

Is SSL e481 Halal?

SSL emulsifier is deemed halal when its stearic acid component originates from vegetable sources.

Is SSL e481 Vegan?

SSL emulsifier can be vegan depending on its source. It can be derived from plant-based sources of stearic acid and lactic acid, making it suitable for vegan diets.

Is SSL e481 Dairy Origin?

SSL itself is not derived from dairy products. It is synthesized from stearic acid (which can be from plant or animal sources) and lactic acid, neither of which are dairy-derived. Therefore, SSL is generally considered dairy-free.

Is Sodium Stearoyl Lactylate SSL Safe to Eat?

Yes, SSL e481 is considered safe for consumption when used within regulatory limits. It is approved by food safety authorities such as the FDA in the United States and the EFSA in the European Union as a food additive. SSL emulsifier is widely used in food products as an emulsifier and is considered safe for human consumption.

The Bottom Line

Now equipped with comprehensive knowledge about Sodium Stearoyl Lactylate (E481), including its production process, main uses in food, comparison with GMS, and FAQs addressing vegan, dairy-free, and safety concerns, you are well-prepared to appreciate its importance in the food industry. For those interested in purchasing SSL E481 emulsifier, please feel free to contact us for quotations and to request free samples.

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