| Sodium Stearoyl Lactylate |
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| Written by Rick Cavanaugh | |
| Thursday, 09 August 2007 | |
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Sodium Stearoyl Lactylate or SSL is an emulsifier that is used in bread as a anti staling and dough strengthening agent. Sodium Stearoyl Lactylate is an alpha tending emulsifier. SSL is also used in coffee whiteners for improved feathering and whiteness. SSL is also commonly used in cake donuts to reduce coring as well as cakes. Sodium stearoyl lactylate, or SSL is produced by combining stearic acid and lactic acid with sodium hydroxide. Sodium stearoyl lactylate has a strong ability to combine with flour protein and function as exceptional dough modifiers in yeast-raised goods. SSL reacts with the gluten during the mixing process. SSL has synergistic effects when combined with other emulsifiers. For example, a combination of SSL and DATEM may have better dough-conditioning properties than either one of these dough conditioners separately. SSL is unique among dough conditioners in that it also has starch complexing properties, which helps to delay staling. SSL is not as good as a starch complexer as fully saturated monoglycerides. Calcium Stearoyl Lactylate is a very similar emulsifier that is produced by combining stearic acid with calcium hydroxide. Calcium Stearoyl Lactylate is not as soluble as Sodium Stearoyl Lactylate. It commonly used in bread brews for this reason. |
