Sodium Stearoyl Lactylate (SSL, E481) · Dough Strengthener & Versatile Emulsifier for Bread, Bakery & Noodles

Key characteristics

• Chemical name: Sodium stearoyl-2-lactylate (SSL), food additive E481.
• Functional type: Anionic emulsifier and dough conditioner, often used together with mono- and diglycerides, DATEM and enzymes in bakery systems.
• Appearance: typically a white to slightly yellow, waxy powder or small flakes, with mild characteristic odour.
• Solubility & dispersibility:
  • Dispersible in water, especially warm water, often forming a milky suspension,
  • Readily dispersible in fats and oils when premixed or melted.
• HLB / emulsification behaviour:
  • Primarily suited to oil-in-water systems and interfaces involving proteins and starch,
  • Improves gas cell stability, crumb structure and softness in yeast-raised bakery products.
• Functional effects in dough:
  • Strengthens gluten network, improving gas retention and loaf volume,
  • Improves crumb fineness and uniformity,
  • Helps maintain softness and resilience over shelf life, especially in combination with enzymes and hydrocolloids.
• Origin & dietary status:
  • Derived from lactic acid and fatty acids (commonly stearic acid),
  • Specific dietary suitability (vegetarian, vegan, etc.) depends on the fatty acid source and must be confirmed per producer and grade.

Atlas supports customers in selecting appropriate SSL grades and designing complete dough improver and emulsifier systems for bread, bakery, noodles and other applications.

Indicative specification points

Detailed specifications are agreed case-by-case. Typical food-grade sodium stearoyl lactylate parameters include:

• Total lactylates (assay): commonly around ≥ 90.0% (on dried basis) as sodium stearoyl lactylate.
• Acid value: limited to ensure consistent performance and flavour.
• Ester value / lactic acid content: controlled to ensure the correct degree of esterification and functional properties.
• Sodium content: within defined limits according to product grade and standard.
• Loss on drying: restricted for stability, fluidity and shelf life.
• Residue on ignition / sulphated ash: limited to confirm low inorganic impurities.
• pH (in dispersion): measured for quality control and to support consistent dough performance.
• Heavy metals and contaminants: within food additive purity limits.
• Microbiological quality: low counts appropriate for bakery and food processing under GMP.
• Physical form / particle size: typically supplied as powder, beads or flakes, optimised for low dusting and easy dispersion.

Each batch is delivered with a Certificate of Analysis (COA) and a detailed technical data sheet. Additional documents (GMO and allergen status, dietary suitability, contaminants, residual solvents, origin, palm-sourcing statements, Halal/Kosher certificates, etc.) can be provided from approved manufacturers according to QA and regulatory requirements.

Bread, buns & bakery

• Pan bread & toast bread – SSL improves dough tolerance, gas retention, loaf volume, crumb fineness and softness, while helping to delay crumb firming.
• Hamburger & hot-dog buns – contributes to fine, resilient crumb, good sliceability and softness through shelf life.
• Steamed breads & rolls – supports fine, elastic crumb and smooth surface in steamed wheat-based products.
• Sweet breads & enriched doughs – works in combination with fats, sugars and other emulsifiers to stabilise complex formulations.
• Bakery mixes & improvers – SSL is a core component of flour treatment and improver blends used by industrial and craft bakeries.

Tortillas, flatbreads & wraps

• Flour tortillas & wraps – SSL helps improve flexibility, rollability, resistance to cracking and shelf life.
• Pizza bases, lavash and other flatbreads – used to enhance texture, elasticity and handling in production and distribution.

Noodles & pasta

• Instant noodles – SSL supports dough strength, sheetability and texture and can contribute to reduced cooking breakage.
• Fresh, chilled and frozen noodles – improves elasticity, bite and resistance to overcooking.
• Specialty pasta products – used in some formulations to adjust texture and surface smoothness.

Non-dairy creamers & fat-based systems

• Non-dairy coffee creamers & whiteners – SSL contributes to stable oil-in-water emulsions, improved whitening effect, mouthfeel and stability in hot beverages.
• Whipped toppings & dessert creams – helps stabilise fat and air interfaces, supporting volume, overrun and foam stability.
• Fat-based sauces & gravies – used in some systems to help stabilise oil phases and improve texture and reheating behaviour.

Usage & formulation guidance

• Typical dosage ranges (indicative only, subject to regulations and application trials):
  • Bread & bakery: often around 0.2–0.5% on flour weight, depending on recipe and target effect,
  • Tortillas & flatbreads: typically similar ranges on flour basis,
  • Noodles & pasta: 0.2–0.5% on flour basis depending on texture targets,
  • Non-dairy creamers & emulsions: dosage based on fat content and desired stability, usually in the low g/kg range.
• Addition methods:
  • For bakery, SSL is commonly added via dough improver blends or pre-dispersed in fat or oil before mixing with flour.
  • For noodles, it can be mixed with flour or other dry ingredients prior to hydration.
  • For creamers and emulsions, SSL is incorporated into the fat phase or pre-emulsified before homogenisation and drying (for spray-dried creamers).
• Synergies with other ingredients:
  • Works well with DATEM, mono- and diglycerides, enzymes, ascorbic acid and oxidising agents in dough systems.
  • Combines with starches, hydrocolloids and proteins to build tailored texture and softness profiles.
• Process considerations:
  • Over-dosing can lead to over-strong doughs or waxy crumb; dosage optimisation is essential.
  • Processors should validate performance, sensory impact and shelf life in pilot and industrial trials.
• Regulatory & labelling:
  • Typically labelled as “sodium stearoyl lactylate (E481)” or equivalent in ingredient lists.
  • Local rules define maximum use levels and permitted food categories; regulatory teams must confirm current frameworks in each market.

Quality & documentation

• Supplied as food-grade sodium stearoyl lactylate (E481) with agreed specifications for total lactylates, acid/ester values, sodium content, impurities and microbiological quality.
• Each lot is accompanied by a Certificate of Analysis (COA) and a technical data sheet summarising key test parameters and methods.
• Additional documentation can include GMO and allergen status, dietary suitability (e.g. vegetarian/vegan where applicable), contaminants and heavy metals data, residual solvent statements, BSE/TSE declarations, origin statements and Halal/Kosher certificates, depending on producer, fatty acid source and target markets.
• Manufacturing sites typically operate under recognised ISO and food safety management systems (e.g. HACCP, FSSC/ISO 22000); certificates and audit support are available on request.
• Customers remain responsible for confirming authorised uses, maximum levels, additive classification, labelling and claims for E481 in each country of sale and food category.

Packaging, storage & logistics

• Standard packaging: usually 25 kg multi-wall paper bags or cartons with inner liners that protect against moisture, contamination and caking; alternative pack sizes can be discussed.
• Suitable for full-container or mixed-container loads together with other emulsifiers, dough improvers, enzymes, sweeteners, thickeners and functional ingredients from the Atlas portfolio.
• Store in a cool, dry place, in tightly closed original packaging, away from heat, moisture and strong odours to maintain functionality and handling characteristics.
• Typical shelf life is stated on the product specification and COA; customers should confirm performance in their own processes, recipes and packaging throughout the intended shelf life.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara, Türkiye.

To receive a tailored quotation, please share your intended applications (pan bread, buns, steamed bread, tortillas, noodles, instant noodles, non-dairy creamers, improver blends, etc.), process conditions (mixing system, fermentation, proofing, baking or steaming conditions), target texture and shelf-life goals, annual volume, packaging preferences and documentation/certification requirements. Our team will recommend suitable SSL grades and system concepts aligned with your technical and commercial objectives.