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SOL SODIUM STEAROYL-2-LACTYLATE (SSL) E 481

DESCRIPTION

SOL Sodium Stearoyl Lactylate is a mixture of sodium salts of stearoyl lactylate acids formed by esterification. It functions as an effective emulsifier and dough conditioning agent in bakery and processed food formulations, supporting improved dough handling, consistent texture, and reliable performance throughout production.

PHYSICAL / CHEMICAL SPECIFICATION

• Color & State: White to off white free-flowing powder
• Acid Value: 70-90 mgKoh/g
• Melting Point: 45 to 55 degrees Celsius
• Ester Value: 120-145
• Moisture Content: Max. 1%
• Lactic Acid Content: 23-29%
• Iodine Value: Max. 2

HEAVY METALS

• Arsenic: Less than 3mg/kg
• Lead: Less than 1mg/kg
• Mercury: Less than 1mg/kg
• Cadmium: Less than 1mg/kg
• Heavy Metals: Max. 10mg/kg

SODIUM STEAROYL-2-LACTYLATE APPLICATIONS 

• Used in baked goods as a dough conditioner, shelf life extension, uniformity, volume, mouth feel, and other benefits.
• Used in Biscuits for crispiness, fat reduction, and better controlled spread.
• Used in Deserts for Improved aeration and stability

STORAGE / SHELF LIFE

To be stored in a cool & dry (moisture-free: Max. 80% Relative Humidity) place up to 20 degrees Celsius. 24 months from the date of manufacturing.

PACKING

Packing 20 Kg Corrugated Box with inner lining.

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