Sodium Stearoyl Lactylate (SSL)

Overview

Sodium Stearoyl Lactylate (SSL), with the INCI name Sodium Stearoyl Lactylate and CAS number 25383-99-7, is a versatile and highly effective anionic food emulsifier widely recognized in the food industry for its exceptional performance. As the sodium salt of stearoyl lactylic acid, SSL is derived through the esterification of lactic acid and stearic acid, offering a unique amphiphilic structure. This characteristic, combining both hydrophilic (water-loving) and lipophilic (oil-loving) properties, makes SSL an indispensable ingredient for stabilizing emulsions, improving rheological properties, and enhancing texture in a broad spectrum of food products.

CanCastor's premium Food Grade Sodium Stearoyl Lactylate (E481) meets stringent international quality benchmarks, including those set by the Food Chemicals Codex (FCC), European Food Safety Authority (EFSA), and the U.S. Food and Drug Administration (FDA) as generally recognized as safe (GRAS). Our SSL is meticulously processed to ensure consistent functionality as a dough conditioner, emulsifying agent, and aerating aid, vital for extending shelf-life and achieving superior organoleptic attributes in baked goods, dairy products, and convenience foods. Our commitment to expertise and trustworthiness is reflected in our robust quality control protocols and adherence to ISO 9001 and FSSC 22000 certifications.

Key Physical & Chemical Properties

• Appearance: White to off-white powder, flakes, or granular solid
• Acid Value: 60-80 mg KOH/g
• Ester Value: 120-190 mg KOH/g
• Total Lactic Acid: 15.0-40.0 %
• Sodium Content: 2.5-5.0 %
• Moisture Content: Max 2.0 %
• Heavy Metals (as Pb): Max 10 ppm
• Arsenic: Max 3 ppm
• Solubility: Dispersible in hot water, soluble in hot oils and fats.
• HLB Value: Approximately 8-10 (making it suitable for oil-in-water emulsions).