pancakes Bakery Emulsifiers Soften Bread Crumb Sodium Stearoyl Lactylate E481
Bakery products emulsifier Sodium Stearoyl Lactylate E481
Description:
Sodium stearoyl lactylate (Sodium stearoyl-2-lactylate or SSL) is a versatile, FDA approved food addive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks, because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts.
Applications and maximum dosage:
| United States | European Union | ||||
|---|---|---|---|---|---|
| Application | Maximum Use Level | Application | Maximum Use Level | Application | Maximum Use Level |
| Baked goods, pancakes, waffles | 0.5% of flour | Fine baked goods | 5 g/kg | Bread | 3 g/kg |
| Icings, fillings, puddings, toppings | 0.2% | Fat Emulsions | 10 g/kg | Desserts | 5 g/kg |
| Beverage creamers | 0.3% | Beverage whiteners | 3 g/kg | Hot powder beverage mixes | 2 g/L |
| Dehydrated potatoes | 0.5% | Quick cook rice | 4 g/kg | Breakfast cereals | 5 g/kg |
| Snack dips | 0.2% | Cereal-based snacks | 2 g/kg | Cereal- and potato-based snacks | 5 g/kg |
| Sauces and gravies | 0.25% | Minced and diced canned meats | 4 g/kg | Mostarda di frutta | 2 g/kg |
| Prepared mixes of above | As indicated above | Chewing gum | 2 g/kg | Sugar confectionery | 5 g/kg |
| Cream liqueurs | 0.5% | Emulsified Liqueur | 8 g/L | Spirits <15% alcohol | 8 g/L |
The largest marketed use of SSL is in yeast-raised bakery products. SSL is used in the majority of manufactured breads, buns, wraps, tortillas, and similar bread-based products to ensure consistent product quality.
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