Sodium Stearoyl Lactylate | 25383-99-7

Description :

Sodium Stearoyl Lactylate (SSL) 

Looking for a high-performance food-grade emulsifier for your bakery or dairy formulations? As a leading supplier of specialty food additives, Chemicalbull provides high-purity Sodium Stearoyl Lactylate (SSL). Engineered for superior dough strengthening and crumb softening, our SSL is the ideal choice for industrial food manufacturers requiring consistent quality and functional excellence.

Overview of Sodium Stearoyl Lactylate

Sodium Stearoyl Lactylate (CAS NO- 25383-99-7) is an anionic, food-grade emulsifier derived from natural fatty acids. It is a cornerstone ingredient in the Food & Beverages sector, specifically valued for its ability to interact with gluten proteins to improve dough stability and texture. At Chemicalbull, we ensure stringent quality control to meet global food safety standards, helping you streamline your production through a reliable, high-potency supply chain.

Applications & of Sodium Stearoyl Lactylate

SSL acts as a critical functional ingredient. For advanced food formulation, it is highly compatible with other high-performance additives from our catalog:

• Bakery Science: Primarily used as a dough strengthener, it significantly improves the volume and texture of yeast-raised bakery products. It works in perfect synergy with Monoethanolamine-derived processing aids or standard emulsifiers like Diethanolamine derivatives.
  
  

• Crumb Softening: Extends the shelf-life of baked goods by retarding starch retrogradation, maintaining freshness for longer periods when combined with specialized stabilizers like Triethanolamine-based food-grade emulsifiers.
  
  

• Dairy & Coffee Whiteners: Provides exceptional fat-emulsification properties in dairy substitutes and powdered whiteners, frequently used alongside PEG-400 to maintain texture and flow.
  
  

• Food Processing Efficiency: Its anionic nature allows for complex interactions with protein-heavy systems, providing structural support that complements the effects of Ethylene Glycol-related food-grade agents.
  
  

• Specialized Confectionery: Used as a texture modifier in high-fat systems, often utilized in tandem with Morpholine-regulated processing environments for consistent batch results.
  
  

Safety & Handling Guidelines

• Storage: Store in a cool, dry, and well-ventilated area. SSL is sensitive to humidity; keep containers tightly sealed to prevent clumping and maintain its free-flowing powder characteristics.
  
  

• Safety: SSL is a generally recognized as safe (GRAS) food additive. Use standard industrial PPE during handling to minimize dust inhalation.
  
  

• Documentation: Every batch is supplied with a comprehensive Certificate of Analysis (COA) and MSDS, ensuring full compliance for food safety and quality audits.
  
  

Where to Buy Sodium Stearoyl Lactylate?

Leading SSL Manufacturer

Chemicalbull is a recognized Sodium Stearoyl Lactylate manufacturer and supplier. Our state-of-the-art facility ensures high-purity output, guaranteeing that your bakery and food formulations maintain consistent volume, crumb structure, and shelf-life stability.

Trusted SSL Supplier & Distributor

We act as a reliable Sodium Stearoyl Lactylate wholesaler and distributor, supporting large-scale food manufacturing plants and industrial bakeries globally. We ensure competitive pricing and a secure, traceable supply chain for all your high-value food additive requirements.

SSL MSDS 

Need Technical Data for Your Quality Audit? We understand that compliance is non-negotiable in the food industry. We provide complete, up-to-date documentation for SSL to ensure your technical team has all the necessary information for safe handling and formulation development.

Frequently Asked Questions (FAQs)

1. Is your Sodium Stearoyl Lactylate food-grade?

   Yes, we supply high-purity, food-grade SSL that meets stringent international safety and quality standards, making it ideal for large-scale bakery and dairy production.
   
   

2. What is the main benefit of SSL in bread making?

   SSL acts as a dough strengthener, improving the gluten network. This leads to better gas retention during fermentation, resulting in higher bread volume and a finer, more uniform crumb structure.
   
   

3. Does SSL affect the shelf-life of food products?

   Yes, it retards starch retrogradation, which helps keep bread and other baked goods soft and fresh for a longer period compared to products formulated without SSL.