Sodium stearoyl lactylate (SSL) is manufactured by esterifying stearic acid with lactic acid 및 neutralizing the reaction product with sodium hydroxide. The resulting compound exhibits both lipophilic 및 hydrophilic properties that make it an exceptionally effective 유화제 및 dough conditioner. SSL interacts with gluten proteins to strengthen the dough matrix.
This improves gas retention 및 resulting in greater loaf volume 및 finer crumb structure. It also complexes with amylose starch to retard retrogradation 및 extend the soft shelf life of baked products. SSL is one of the most widely used dough conditioners in commercial bread baking 및 is also valued as an 유화제 in sauces, dressings, 및 other food systems.