Sodium Stearoyl Lactylate
Emulsifiers
18200-72-1
E481
C₂₄H₄₃NaO₆
$2.97 ~ $4.46
Food
Free sample from 100g(NF)
One unit of:20kg/carton
One unit of:20kg/carton
20kg/carton
Product Info
What is Sodium Stearoyl Lactylate?
Sodium Stearoyl Lactylate is a powerful food emulsifier and dough conditioner, widely used in commercial baking to strengthen gluten, increase loaf volume, and prevent staling.
How is Sodium Stearoyl Lactylate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Charging | Accurately weigh and charge food-grade stearic acid and lactic acid into a stainless steel reactor. | Note: The precise molar ratio of the reactants is critical for the final product's characteristics. Raw materials must be sourced from approved, often vegetable-based, suppliers. |
| 2 | Esterification | Heat the mixture under a vacuum or nitrogen atmosphere to form stearoyl lactic acid. Continuously remove the water byproduct to drive the reaction forward. | Control Point: Strict temperature control (e.g., 180-220°C) is essential to prevent degradation. Reaction progress is monitored by testing the Acid Value until it reaches the target specification. |
| 3 | Neutralization | Cool the reaction mass slightly, then carefully add a sodium base (e.g., sodium hydroxide solution) to neutralize the remaining free acid, forming the sodium salt. | Control Point: The amount of sodium base must be precisely calculated and added slowly to control the exothermic reaction. The final pH of the product is a key quality parameter. |
| 4 | Solidification & Finishing | Cool the molten Sodium Stearoyl Lactylate and process it into its final physical form, typically by flaking on a chilled drum or spray congealing to produce a powder. | Control Point: The cooling rate and method (flaking, spraying) determine the final particle size, density, and handling properties of the powder or flakes. |
| 5 | Quality Control & Packaging | Test the final product against all specifications. Sieve and pass the product through a metal detector before packaging into sealed, food-grade bags. | Note: Key tests include Acid Value, Ester Value, and Sodium content. Metal detection is a critical control point (CCP). Packaging occurs in a controlled, low-humidity environment to ensure product stability and safety. |
Technical Specifications
| CAS Number | 18200-72-1 |
| Chemical Formula | C₂₄H₄₃NaO₆ |
| Solubility | Dispersible in warm water; soluble in ethanol |
| Storage Conditions | Store in dry, cool place, protect from moisture |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Bread
cake
noodles
dairy
instant foods
meat products
Mechanism of action:
| Parameter | Sodium Stearoyl Lactylate |
|---|---|
| Functional Category | Emulsifier; Dough Strengthener; Crumb Softener |
| Key Ingredients | Sodium Stearoyl Lactylate (SSL) |
| Mechanism of Action | Forms strong complexes with gluten proteins (glutenin, gliadin) to strengthen the gluten network, improving dough tolerance and gas retention. Interacts with amylose in starch granules to retard retrogradation (staling). Acts as an oil-in-water emulsifier by reducing interfacial tension between fat and water phases. |
| Application Effect in Product | Increases baked volume and loaf symmetry; creates a finer, more uniform crumb structure; improves crumb softness and extends shelf life by delaying staling; enhances dough handling, strength, and machinability in baked goods. Stabilizes emulsions in creams and sauces. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Sodium Stearoyl Lactylate (SSL) | Anionic Emulsifier / Dough Conditioner | Excellent dough strengthening (gluten interaction) and crumb softening (starch complexing). | Provides a great balance of dough conditioning and crumb softening; very versatile. Good processing tolerance. | Less potent for dough strengthening than DATEM; not considered a "natural" emulsifier for clean labels. | Yeast-leavened breads, buns, tortillas, pastries, creamers, and frostings. | For a highly effective, all-around performer that improves dough handling, volume, and texture in a wide variety of products. |
| Calcium Stearoyl Lactylate (CSL) | Anionic Emulsifier / Dough Conditioner | Similar to SSL; provides strong dough strengthening and good crumb softening. | Offers slightly better dough conditioning than SSL in some systems. Calcium can be a nutritional benefit. | Less soluble than SSL, which can affect ease of use and dispersion in some applications. | Yeast-leavened products, especially where maximum dough strength and handling are needed. | When a slight boost in dough strength over SSL is desired and lower solubility is not a concern. |
| DATEM (Diacetyl Tartaric Acid Esters of Monoglycerides) | Anionic Emulsifier / Dough Conditioner | Primarily a very strong dough strengthener; creates a strong and stable gluten network. | Most powerful dough strengthener available, leading to superior oven spring, volume, and dough stability. | Offers very little crumb softening compared to SSL or monoglycerides; can create a chewy texture. | Crusty breads (baguettes), whole wheat breads, frozen dough, and high-speed commercial baking. | For maximum dough strength, machine tolerance, and loaf volume, especially in lean or challenging formulas. |
| Monoglycerides and Diglycerides | Non-ionic Emulsifier / Crumb Softener | Primarily functions as a starch complexing agent to prevent retrogradation (staling). | The most effective and cost-efficient crumb softener; significantly extends shelf life by maintaining softness. | Provides minimal to no dough strengthening; does not improve dough handling or volume like SSL or DATEM. | Soft breads, cakes, muffins, and any baked good where shelf life and a soft crumb are the primary goals. | For superior and economical anti-staling and crumb softening effects, often used in combination with a dough strengthener. |
| Lecithin | Natural Emulsifier / Wetting Agent | Derived from natural sources (soy, sunflower); improves fat distribution and moisture retention. | "Clean label" friendly and widely accepted by consumers. Multi-functional (emulsifier, release agent). | Much weaker as a dough conditioner and crumb softener compared to SSL or DATEM. Can impart flavor. | Organic and "clean label" baked goods, chocolate, margarine, and applications needing a natural emulsifier. | When a natural, non-synthetic emulsifier is required for a clean label, and potent dough conditioning is not the main priority. |
| Polysorbate 60 | Non-ionic Emulsifier / Stabilizer | Very powerful oil-in-water emulsifier; creates highly stable emulsions. Increases aeration. | Extremely effective at low usage levels for creating fine, stable air bubbles and a uniform crumb structure. | Synthetic origin, often avoided in "clean label" products. Does not provide significant dough strengthening. | Cakes, icings, fillings, non-dairy whipped toppings, and liquid coffee creamers. | For achieving a very fine, uniform texture and high stability in high-fat, high-moisture systems. |
Technical Documents
Available Documentation
COA, TDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications