Sodium stearoyl lactylate

Sodium stearoyl lactylate (CAS 25383-99-7), commonly known as SSL or listed as E481 in food applications, is a food-grade emulsifier and dough conditioner derived from stearic acid and lactic acid.

It stabilizes oil-in-water emulsions and modifies texture across both food manufacturing and personal care formulations. In commercial baking, SSL strengthens gluten networks and interacts with starch.

This interaction improves dough machinability, extends shelf life, and produces a finer crumb structure in bread, rolls, and tortillas. Processed food manufacturers use it to stabilize emulsions in fillings.

It is also utilized in whipped toppings and coffee creamers where consistent texture through temperature cycling is critical. In personal care, SSL functions as an emulsifier and skin-conditioning agent.

It is found in creams and lotions, helping stabilize formulations and improve spreadability. It also appears in dry mix applications such as powdered beverage blends, where it aids dispersibility.

Sodium stearoyl lactylate is supplied as a white to off-white powder or flake. Standard grades include food-grade meeting FCC and E481 specifications for industrial use.

Some suppliers offer material compliant with BP or Ph. Eur. monographs for cosmetic and pharmaceutical applications. Packaging typically ranges from 25 kg bags to bulk quantities.