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DETAIL
SSL is a cream-colored powder or brittle solid.[1] SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash (sodium carbonate) or caustic soda (concentrated sodium hydroxide). Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
Food applications and maximum use levels
SSL finds widespread application in baked goods, pancakes, waffles, cereals, pastas, instant rice, desserts, icings, fillings, puddings, toppings, sugar confectionaries, powdered beverage mixes, creamers, cream liqueurs, dehydrated potatoes, snack dips, sauces, gravies, chewing gum, dietetic foods, minced and diced canned meats, mostarda di frutta, and pet food.
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. Use levels for baked goods will vary between 0.25 - 0.5% based on flour. The typical application level is 0.375% and will be adjusted depending on the type and quality of flour used.