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