Sodium stearoyl lactylate
Sodium stearoyl lactylate (SSL) is an anionic emulsifier made by reacting stearic acid (usually from palm or other vegetable fats) with lactic acid and converting the product to its sodium salts. It is a mixture of sodium stearoyl lactylates with minor amounts of related salts and free fatty acids. Brands buy it as an ivory powder or beads for bread and bakery doughs, coffee creamers, sauces and batter mixes.
Suppliers sell different products under the same name. Specify the one you need.
Fine ivory powder for dry blending into flour, bakery premixes and powdered creamers.
Spray-chilled beads or flakes that flow and dose more cleanly than powder and dust less.
Grades made from RSPO-certified palm stearic acid, or from other vegetable fatty acids where a palm-free label is wanted.
SSL pre-blended with mono- and diglycerides or other emulsifiers as bakery dough conditioner systems.
Compare each result with your own specification when the lot arrives.
Keep SSL sealed in its lined bag or carton in a cool, dry store, away from heat sources, since warm storage softens beads and causes caking. Protect from moisture and strong odors. Shelf life is set by the supplier's specification, usually 12 to 24 months from manufacture, with a retest of acid value and appearance for older stock.
Acid value, sodium content and physical form can vary between lots and suppliers, which can shift dough handling. Record the fatty acid source (palm, RSPO status) on the lot record and rotate stock first-expired, first-out.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 172.846 permits sodium stearoyl lactylate, made by reacting stearic acid and lactic acid and converting to sodium salts, as a food additive; listed uses include dough strengthener, emulsifier or processing aid in baked products.
Source: ecfr.gov (opens in a new tab)Health Canada's List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents includes sodium stearoyl-2-lactylate, with batter mix among its permitted foods.
Source: canada.ca (opens in a new tab)Health Canada's List of Permitted Flour Treatment Agents includes sodium stearoyl-2-lactylate as a flour treatment agent in bread.
Source: canada.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Navi Mumbai, India
Indian producer of surfactants and specialty care ingredients, including sulfates, mild amino-acid and glucoside surfactants, emollient esters and UV filters for personal and home care.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include powder, beads or flakes, rSPO palm-based or non-palm and blends. Ask each supplier for the specification sheet of the exact grade they quote.
Expect acid value and ester value, sodium content, total lactic acid, identification, heavy metals and microbiology, each with its method, specification and result for that lot.
Keep SSL sealed in its lined bag or carton in a cool, dry store, away from heat sources, since warm storage softens beads and causes caking. Protect from moisture and strong odors. Shelf life is set by the supplier's specification, usually 12 to 24 months from manufacture, with a retest of acid value and appearance for older stock.
21 CFR 172.846 permits sodium stearoyl lactylate, made by reacting stearic acid and lactic acid and converting to sodium salts, as a food additive; listed uses include dough strengthener, emulsifier or processing aid in baked products. Health Canada's List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents includes sodium stearoyl-2-lactylate, with batter mix among its permitted foods. Health Canada's List of Permitted Flour Treatment Agents includes sodium stearoyl-2-lactylate as a flour treatment agent in bread.
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