Sodium Stearoyl Lactylate (SSL)

Documents and Samples

Certifications

Help & Support

Applications

SSL is widely used in the food industry for

Bakery:

Improves dough elasticity and volume in bread and pastries.

Dairy:

Enhances texture and mouthfeel in yogurt and cheese products.

Processed Foods:

Stabilizes emulsions in sauces, dressings, and processed meats.

Potential Benefits

Key benefits of SSL include:

Emulsification

Improves mixing and stability of ingredients.

Texture Enhancement

Enhances smoothness and creaminess.

Extended Shelf Life

Helps maintain freshness and quality over time.

Documents & Samples

Product range

EmulsiViva™️ SSL

With good emulsification, anti-aging, texture-enhancing, and preservation effects, it is applied in noodle products and also used in milk, vegetable fat powder, artificial cream, whipped cream, meat products, and the emulsification of both animal and vegetable oils. This versatility makes it an essential ingredient in improving the quality and extending the shelf life of various food products.