Sodium Stearoyl Lactylate (SSL) 481

Sodium Stearoyl Lactylate (ssl powder) 481 Emulsifier

sodium stearoyl lactylate e number: E481 Supplier

Sodium Stearoyl Lactylate(SSL food additive), E number 481, is a food emulsifier made from the synthesis of sodium salts from stearic acid and lactic acid. In the pasta, dairy products, chocolate and a variety of candy, jam, tomato sauce, sweet pasta sauce and other food production process can be added. Sodium Stearoyl Lactylate can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. e481 emulsifier in bread can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc.

Specifications of SSL Sodium Stearoyl Lactylate Emulsifier 481

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Sodium Stearoyl Lactylate ssl emulsifier E481 Uses In Baking Ingredients

Bakechem's Sodium Stearoyl Lactylate (SSL) Emulsifier 481 is a highly versatile ingredient with numerous applications and benefits in baking. As a widely used food additive, SSL Emulsifier 481 performs a multitude of crucial functions in the baking industry. One of its primary roles is as a dough strengthener, providing improved stability and texture to various baked products. Particularly in yeast-raised items such as bread, rolls, and buns, SSL Emulsifier 481 works to enhance the dough consistency, enabling better volume and texture in the finished products.

In addition to its emulsification properties, which contribute to better dough handling and machinability, SSL Emulsifier 481 also plays a vital role in increasing the shelf life of baked goods. By enhancing moisture retention, baking additives help to ensure that products maintain their freshness and quality for an extended period, thus reducing product waste and improving overall consumer satisfaction.

Furthermore, the addition of SSL Emulsifier 481 aids in creating a finer crumb structure in baked items, resulting in a softer and more uniform texture. This contributes to the overall sensory appeal of the products, making them more enticing for customers. Whether used in bread, cakes, pastries, or other baked goods, the incorporation of SSL Emulsifier 481 from Bakechem acts as a quality-assurance measure, guaranteeing a high standard of excellence in the final products.

Overall, Bakechem's sodium stearoyl lactylate vegan (SSL) Emulsifier 481 is an indispensable ingredient for bakers and food manufacturers, providing a multitude of benefits for improving the quality, texture, and shelf life of a diverse range of baked products.

What Foods Commonly Contain SSL emulsifier 481?

Emulsifier E481 (sodium stearoyl lactylate) is commonly found in a variety of processed foods. These include baked goods like bread, rolls, and pastries, where it improves texture and extends shelf life. Emulsifier 481 is also used in dairy products such as margarine and whipped cream to enhance creaminess and stability. Processed foods like sauces, dressings, and ready-to-eat meals often contain emulsifier 481  to ensure smooth consistency. Additionally, E481 is found in confectioneries, chocolates, and ice cream, where emulsifier 481 helps maintain a desirable texture and prevents separation of ingredients.

Feel free to explore our comprehensive article on sodium stearoyl 2 lactylate vegan and more info whenever you have a moment.

How Does SSL Emulsifier 481 Improve Food Products

Emulsifier E481 (sodium stearoyl lactylate) enhances food products in several key ways. Firstly,SSL emulsifier 481 improves texture and mouthfeel, giving foods a smoother and more palatable consistency. This is particularly important in baked goods and dairy products, where a creamy, uniform texture is desired. Secondly, SSL emulsifier 481  extends shelf life by preventing ingredient separation. This stabilization is crucial in products like sauces, dressings, and spreads, where oil and water-based ingredients can separate over time.

Furthermore, SSL emulsifier 481 plays a vital role in stabilizing emulsions, ensuring that mixed ingredients remain uniformly distributed throughout the product. This contributes to a consistent taste and appearance, enhancing consumer satisfaction. In baked goods, E481 enhances dough strength and volume, resulting in higher, fluffier bread and pastries. This not only improves the visual appeal but also the structural integrity of the final product, making it more enjoyable to eat and easier to handle.

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