sodium stearoyl lactylate

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sodium stearoyl lactylate Specification

Solubility
Soluble in Water

Ingredients
C18 Stearic Acid, Sodium, Lactic Acid

Chemical Composition
Sodium Stearoyl Lactylate

Application
Bakery, Dairy, Confectionery, Beverages

Ph Level
6.0 to 7.5 (1% solution)

Source
Synthetic

Product Type
Food Additive

Form
Powder

Starch Type
None

Color
White

Weight
25 Kg

Shelf Life
24 Months

Packaging
HDPE Bag with Inner Poly Liner

Protein
None

Fat Content (%)
< 2 %

Moisture
< 5 %

Pack Size
25 Kg

Grade Standard
Food Grade

Flavor
Neutral

Pack Type
HDPE Bag

Physical State
Solid

Purity
>99 %

About sodium stearoyl lactylate

product name::Sodium Stearoyl Lactylate (SSL)
Product Code: 10.011
Description:
Ivory white powder or lamellar solid with a characteristic odour.
Functional uses:
Have the functions for increase toughness, emulsify, improve preservation, protect fresh etc. It can be used in baked products, steamed bread, noodles, dumplings etc. Also used as an emulsifier in margarine or fresh cream or cosmetics.
1. Strengthen the toughness, elasticity of doughing; enlarge the physical volume of the bread and the steamed bread. Improve the construction of tissue.
2. Make the surface of bread and noodles smoother. Decrease the rate of rupture.
3. Make biscuit mold unloading easily, and make the external appearance tidy, the level of structure clear, and the taste crisp.
4. There is an interaction between SSL and amylose to make the time of preservation longer.
5. Enlarge the physical volume of frozen food. Improve the construction of tissue. Avoiding the surface to split up and prevent the filling to leak.
Characteristics:
Identification:
Solubility:
Dispersible in hot water. Dissolve in ethanol or hot oil and fat.
HLB = 8.3
Purity:
Acid value (mgKOH/g)
60-90

Ester value (mgKOH/g)
150-190

Total lactic acid (%)
31.0-34.0

Heavy metals (calculated by Pb) %
0.001

Arsenic (calculated by As) %
0.0003

Sodium content
3.5-5.0

Operation method and use level:
1. Mixes with flour directly and uses symmetrical.
2.The effect is better if adds the product to the six times of warm water which the temperature is about 60 degrees first and make them became a kind of paste, then mixes with flour pro rate.
3. The proposal of append: 0.2 0.5% (account with the amount of flour)
Packaging:
Aluminized bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5*5KG).
Store and transportation:
Seal to store in the low temperature, dry, cool and well-ventilated place, in order to prevent the moisture absorption and caking. Strictly forbid to store and transport with materials that is explosive, combustible or deleterious. The storage life is 18 months.

Optimal Emulsification for Food Industries

Sodium Stearoyl Lactylate is recognized for its remarkable emulsifying properties, enhancing the quality and consistency of various food products. It ensures uniform ingredient dispersion, creating smoother textures and extending the freshness of baked goods, dairy, and confectionery. Its high purity and neutral flavor make it versatile for multiple recipes without altering the intended taste profile.

Convenient Packaging & Extended Shelf Life

This product is securely packed in 25 kg HDPE bags with inner poly liners, guaranteeing optimal protection from moisture and contaminants during transportation and storage. Its shelf life extends up to 24 months, making it a reliable choice for manufacturers, suppliers, and exporters seeking a long-lasting, food-grade emulsifier.

FAQs of sodium stearoyl lactylate:

Q: How is sodium stearoyl lactylate (SSL) used in food processing?

A: SSL is commonly added to bakery, dairy, confectionery, and beverage products as an emulsifier. It improves dough conditioning, extends shelf life, and enhances crumb structure and texture by ensuring uniform mixing of ingredients.

Q: What is the process for incorporating sodium stearoyl lactylate into recipes?

A: Typically, SSL powder is mixed directly with flour or dissolved in water before being added to other ingredients during food preparation. Its excellent solubility in water allows for easy integration and even distribution within food matrices.

Q: When should SSL be applied during food production?

A: It is best to add SSL during the initial mixing stage of recipe formulation. For bakery or dough-based recipes, it should be incorporated with the dry ingredients for optimal emulsification and product volume.

Q: Where can SSL benefit food manufacturers the most?

A: SSL delivers the greatest benefits in bakery products (bread, pastries), dairy formulations (cheese spreads, creams), confectionery (chocolates, candies), and beverages, improving texture, stability, and moisture retention across these sectors.

Q: What are the primary benefits of using sodium stearoyl lactylate in food products?

A: Its use results in enhanced dough strength, improved texture, increased shelf life, and better moisture retention. Furthermore, the white, neutral flavor and food-grade quality ensure no unwanted taste or color changes.

Q: How should sodium stearoyl lactylate be stored to maintain quality?

A: SSL should be stored in its original HDPE bag with an inner poly liner, away from moisture and direct sunlight. Proper storage at ambient temperature helps retain its purity and functionality for up to 24 months.

Q: What is the typical packaging and weight for sodium stearoyl lactylate supplied from China?

A: Sodium stearoyl lactylate is typically supplied in 25 kg solid powder form, packed securely in HDPE bags with an inner poly liner, supporting safe transportation and extended shelf stability.

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