Emulsifiers

E481

Sodium Stearoyl-2-Lactylate (SSL)

E481, known as sodium stearoyl lactylate, is an emulsifier widely used in bakery products. This additive helps combine fat and water, improves dough handling, and enhances bread quality. It also increases the smoothness of the dough and improves the fermentation process.

Benefits and Uses:

• Improves dough consistency, providing a more elastic and smooth texture.

• Increases bread volume, helping the bread become fluffier and softer.

• Delays staling, extending the freshness period of the bread.

• Supports gluten development, giving the bread a stronger and more homogeneous structure.

• Accelerates the fermentation process, supporting dough rising.

• Ensures fat and water mix effectively due to its emulsifying effect, which improves dough quality.

E481 is used in bakery products such as bread, cakes, and biscuits and is an important component to improve product quality.