SOL Sodium Stearoyl Lactylate is a mixture of sodium salts of stearoyl lactylate acids formed by esterification. It functions as an effective emulsifier and dough conditioning agent in bakery and processed food formulations, supporting improved dough handling, consistent texture, and reliable performance throughout production.
PHYSICAL / CHEMICAL SPECIFICATION
Color & State: White to off white free-flowing powder
Acid Value: 70-90 mgKoh/g
Melting Point: 45 to 55 degrees Celsius
Ester Value: 120-145
Moisture Content: Max. 1%
Lactic Acid Content: 23-29%
Iodine Value: Max. 2
HEAVY METALS
Arsenic: Less than 3mg/kg
Lead: Less than 1mg/kg
Mercury: Less than 1mg/kg
Cadmium: Less than 1mg/kg
Heavy Metals: Max. 10mg/kg
SODIUM STEAROYL-2-LACTYLATE APPLICATIONS
Used in baked goods as a dough conditioner, shelf life extension, uniformity, volume, mouth feel, and other benefits.
Used in Biscuits for crispiness, fat reduction, and better controlled spread.
Used in Deserts for Improved aeration and stability
STORAGE / SHELF LIFE
To be stored in a cool & dry (moisture-free: Max. 80% Relative Humidity) place up to 20 degrees Celsius. 24 months from the date of manufacturing.
PACKING
Packing 20 Kg Corrugated Box with inner lining.
Frequently Asked Questions
SSL, or SOL Sodium Stearoyl-2-Lactylate, is a mixture of sodium salts of stearoyl lactylate acids formed through esterification. It appears as a white to off white free-flowing powder and functions as an emulsifier and dough conditioning agent.
In baked goods, SSL acts as a dough conditioner that supports shelf life extension, uniformity, volume, and mouthfeel. In biscuits specifically, it contributes to crispiness, fat reduction, and better controlled spread during baking.
Yes, SSL is also used in desserts, where it supports improved aeration and stability.
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