Sodium Stearoyl Lactylate (INS481)
a food additive used as an emulsifier and stabilizer. It is derived from the sodium salt of stearic acid and lactic acid
INS481
Sodium Stearoyl Lactylate (SSL) is a food additive used as an emulsifier and stabilizer. It is derived from the sodium salt of stearic acid and lactic acid. Here are some key points about SSL:
Uses in Food
- Bakery Products: SSL is commonly used in bread and other baked goods to improve dough strength, volume, and texture. It helps in retaining moisture and extending shelf life.
- Dairy Products: It is used in dairy products like whipped cream and coffee whiteners to stabilize emulsions.
- Confectionery: SSL helps in the production of smooth, stable chocolate and other confectioneries.
- Processed Foods: It can be found in processed foods like sauces, margarine, and spreads to maintain consistency and prevent separation of ingredients.
Benefits
- Improved Texture: Enhances the texture and mouthfeel of food products.
- Extended Shelf Life: Helps in preserving the freshness and quality of food for longer periods.
- Emulsification: Aids in the even distribution of fat and water, creating a stable mixture.
Safety
- Regulation: SSL is generally recognized as safe (GRAS) by the FDA and is approved for use in food products in many countries.
- Allergens: It is typically well-tolerated, but those with specific sensitivities should check labels.
Chemical Properties
- Appearance: SSL usually appears as a white to light yellow powder or flakes.
- Solubility: It is soluble in hot water and partially soluble in cold water.
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