Sodium Stearoyl-2-Lactylate
What it does
Dough strengthener/emulsifier.
How it's made
Made from stearic and lactic acids.
Sodium stearoyl-2-lactylate (SSL) is an emulsifier and dough conditioner used in bread, cakes and other baked goods to strengthen dough, improve volume and softness, and keep products fresher for longer. It combines fatty acid, lactic acid and sodium in one molecule.
It is made by reacting stearic acid (a fatty acid from vegetable or animal fat) with lactic acid (from fermentation) to form stearoyl lactylate, which is then neutralised with a sodium source such as sodium hydroxide or sodium carbonate to give the sodium salt. The combination of a fatty tail and lactic/sodium groups is what makes it a good emulsifier.
The finished SSL is purified and supplied as a cream-coloured powder. In bread it interacts with both the starch and the gluten, which strengthens the dough and slows staling, making it a popular improver; its fatty-acid component can be plant- or animal-derived, relevant for dietary needs.
Possible reactions
Generally safe; may be animal-derived.