Our Non-GMO Sodium Stearoyl Lactylate is an excellent alternative to Soy Based /GMO SSL in food products. Our Non-GMO SSL is also PHOS free (Partially hydrogenated Oil free)!
Our non-gmo and PHO Free SSl will provide stronger dough strength, shelf life extension and dough softness in breads. It will provide improved aeration and foam stability and make stable fat emulsions and foams in cream products. Our non-gmo ssl can be used in Baked goods, Processed Foods, Sour Cream, Salad dressings, Cheese products, crackers and puddings. Our non-gmo sodium stearoyl lactylate is excellent in frozen doughs and pizza doughs as it provides excellent strength. Frozen doughs have increased / improved volumes with the addition of SSL.
Non-GMO Sodium Stearoyl Lactylate from PHO Free Palm Stock. Our non-GMO SSL is produced by the esterification of a palm based stearic acid with lactic acid and then pH neutralized. SSL readily disperses in water based food items so no pre-hydration is needed.
Excellent dough strengthening in bread, tortillas, Pita Bread, Rolls and Pizza. The largest users of Sodium Stearoyl Lactylate is the baking industry. SSL is used as a dough strengthener as it helps boost gluten strength in flour based products. SSL is typically used at .3-.4% of flour content in baked goods.
The HLB for Sodium stearoyl lactylate is 10-12 and is slightly hygroscopic. It is soluble in hot oil/fat, ethanol and is dispersible in warm water. SSL is an excellent fat in water emulsifier (High HLB) and has slight humectant properties.
The USA the maximum use level of sodium stearoyl lactylate in food is
Baked goods, Pancakes/Waffles 0.5% of flour
Icings, filling, puddings, toppings 0.2%
Dehydrated Potatos 0.5%
Snack dips 0.2%
Creme Liqueurs 0.2%
Non-GMO Sodium Stearoyl Lactylate Specifications
Physical Form Microbead
Ester Value 150-190mg KOH/g
Acid Value 60-80mg KOH/g
Sodium Content 3.5-5%
Total Lactic Acid Approx 32%
Melting Point Approx 47C
Our non-GMO SSL is Kosher and Halal certified
Call Rick 856-778-6623 for more information