SODIUM STEAROYL-2-LACTYLATE

Sodium Stearoyl-2-Lactylate is an anionic emulsifier produced by esterifying stearic acid with lactic acid and then neutralizing with sodium, and Sodium Stearoyl-2-Lactylate is widely used as a dough conditioner, emulsifier, and stabilizer.
Sodium Stearoyl-2-Lactylate is commonly identified as E481 in many ingredient listings, and Sodium Stearoyl-2-Lactylate is valued for strengthening dough, improving gas retention, and enhancing crumb softness and shelf life in baked goods.
Sodium Stearoyl-2-Lactylate is also used to stabilize emulsions and improve texture in a variety of food and beverage formulations, and Sodium Stearoyl-2-Lactylate performance depends on dispersion quality, pH, and compatibility with proteins and other emulsifiers.

CAS Number: 25383-99-7
EC Number: 246-929-7
Molecular Formula: C18H33NaO6 (typical representation; composition may vary by degree of lactylation)
Molecular Weight: 368.44 g/mol (typical representation; composition may vary)

Synonyms: Sodium Stearoyl-2-Lactylate, Sodium Stearoyl Lactylate, SSL, Sodium Stearoyl Lactylate Emulsifier, Stearoyl-2-Lactylic Acid Sodium Salt, E481, Sodium Salt of Stearoyl Lactylic Acid, Sodium Stearoyl Lactate, Lactic Acid Stearate Sodium Salt, Sodium Salt of Stearoyl Lactylate, Emulsifier E481, SSL Food Grade, SSL Bakery Additive, Sodium Stearoyl-2-Lactylate, Sodium Stearoyl Lactylate, Sodium Stearoyl-2-Lactate, Sodium Stearoyl Lactate, Sodium Stearoyl-2-Lactic Acid Ester, Sodium Stearoyl Lactic Acid Ester, Sodium Salt of Stearoyl-2-Lactylate, Sodium Salt of Stearoyl Lactylate, Stearoyl-2-Lactic Acid Sodium Salt, Stearoyl Lactic Acid Sodium Salt, Sodium Stearate Lactylate, Sodium Stearic Lactylate, Sodium Octadecanoyl-2-Lactylate, Sodium Octadecanoyl Lactylate, Sodium 2-Stearoyllactylate, Sodium Stearoyl-2-Lactylate Emulsifier, Sodium Stearoyl-2-Lactylate Food Grade, Sodium Stearoyl-2-Lactylate Technical Grade, Sodium Stearoyl-2-Lactylate Cosmetic Grade, Sodium Stearoyl-2-Lactylate Pharmaceutical Grade, Sodium Stearoyl-2-Lactylate Industrial Grade, Sodium Stearoyl-2-Lactylate Additive Grade, Sodium Stearoyl-2-Lactylate Emulsifier Grade, Sodium Stearoyl-2-Lactylate Stabilizer Grade, Sodium Stearoyl-2-Lactylate Bakery Grade, Sodium Stearoyl-2-Lactylate Dough Conditioner, Sodium Stearoyl-2-Lactylate Bread Improver, Sodium Stearoyl-2-Lactylate Food Additive, Sodium Stearoyl-2-Lactylate Surface Active Agent, Sodium Stearoyl-2-Lactylate Anionic Emulsifier, Sodium Stearoyl-2-Lactylate Dispersing Agent, Sodium Stearoyl-2-Lactylate Stabilizer, Sodium Stearoyl-2-Lactylate Processing Aid, Sodium Stearoyl-2-Lactylate Functional Emulsifier, Sodium Stearoyl-2-Lactylate Bakery Emulsifier, Sodium Stearoyl-2-Lactylate Texture Improver, Sodium Stearoyl-2-Lactylate Conditioning Agent, Sodium Stearoyl-2-Lactylate Powder, Sodium Stearoyl-2-Lactylate Granular, Sodium Stearoyl-2-Lactylate White Powder, Sodium Stearoyl-2-Lactylate Blend, Sodium Stearoyl-2-Lactylate Compound, Sodium Stearoyl-2-Lactylate Ingredient, SSL, Sodium Stearoyl Lactylate SSL, Sodium Stearoyl-2-Lactylate SSL, Stearoyl Lactylate Sodium Salt, Stearic Acid Lactylate Sodium Salt, Lactic Acid Stearoyl Ester Sodium Salt, Sodium Salt of Stearic Acid Lactylate, Sodium Salt of Stearoyl Lactic Acid, Sodium Stearoyl-2-Lactylate E481, E481, INS 481, E 481, Sodium Stearoyl-2-Lactylate INS 481, Sodium Stearoyl-2-Lactylate E-481, Sodium Stearoyl Lactylate E481, Stearoyl-2-Lactylate Sodium, Stearoyl Lactylate Sodium, Sodium Octadecanoyl-2-Lactate

APPLICATIONS

Sodium Stearoyl-2-Lactylate is widely used in bread, rolls, and other yeast-raised baked goods to improve dough strength and crumb structure.
Sodium Stearoyl-2-Lactylate enhances gas retention during proofing, leading to better volume and softness.
Sodium Stearoyl-2-Lactylate extends the shelf life of baked goods by improving moisture retention and reducing staling.

Sodium Stearoyl-2-Lactylate is used in hamburger buns and sandwich bread to improve softness and sliceability.
Sodium Stearoyl-2-Lactylate is incorporated into high-speed bread production to improve dough tolerance and reduce sensitivity to mixing variation.
Sodium Stearoyl-2-Lactylate is used in frozen dough to improve stability through freeze-thaw and proofing.

Sodium Stearoyl-2-Lactylate is used in tortillas and flatbreads to improve flexibility and prevent cracking during storage.
Sodium Stearoyl-2-Lactylate is incorporated into pancake and waffle batters to improve fluffiness and texture.
Sodium Stearoyl-2-Lactylate is used in cake and pastry mixes to stabilize emulsions and improve batter aeration.

Sodium Stearoyl-2-Lactylate is found in dairy and non-dairy creamers for stabilizing oil-in-water emulsions.
Sodium Stearoyl-2-Lactylate is used in whipped toppings and dessert creams to maintain foam structure.
Sodium Stearoyl-2-Lactylate is applied in powdered beverage mixes to ensure even dispersion and solubility.

Sodium Stearoyl-2-Lactylate is used in processed meats and meat substitutes to improve water binding and texture in emulsified systems.
Sodium Stearoyl-2-Lactylate is added to cheese sauces and cheese analogs to enhance emulsification and smoothness.
Sodium Stearoyl-2-Lactylate is included in margarine and spreads to improve plasticity and prevent oil separation.

Sodium Stearoyl-2-Lactylate is used in instant foods and dry mixes to improve wetting and dispersion of powders.
Sodium Stearoyl-2-Lactylate is incorporated into soup and sauce mixes to improve reconstitution performance and consistency.
Sodium Stearoyl-2-Lactylate is used in seasoning and flavor premixes to improve homogeneity of fat-containing components.

Sodium Stearoyl-2-Lactylate is used in nutritional bars to improve bite, cohesiveness, and shelf life.
Sodium Stearoyl-2-Lactylate is incorporated into meal replacement powders to stabilize fat and carbohydrate blends.
Sodium Stearoyl-2-Lactylate is used in protein-enriched snacks to aid shaping and texture stability.

Sodium Stearoyl-2-Lactylate is used in reduced-fat baked goods to retain moisture and improve eating quality.
Sodium Stearoyl-2-Lactylate is incorporated into high-fiber bakery products to improve volume and reduce brittleness.
Sodium Stearoyl-2-Lactylate is used in gluten-free bakery formulations to improve structure and softness in compatible systems.

Sodium Stearoyl-2-Lactylate is valued because Sodium Stearoyl-2-Lactylate provides strong dough conditioning and emulsion stability benefits across a wide range of food formulations when properly dispersed and dosed.

Sodium Stearoyl-2-Lactylate is used as a dough strengthener in bread to improve gluten structure.
Sodium Stearoyl-2-Lactylate supports stronger gas retention and improved oven spring.
Sodium Stearoyl-2-Lactylate helps increase loaf volume and improve crumb uniformity.

Sodium Stearoyl-2-Lactylate is used in pan bread to improve softness and slow staling.
Sodium Stearoyl-2-Lactylate supports reduced crumb firming by interacting with starch.
Sodium Stearoyl-2-Lactylate helps maintain fresher texture during shelf life.

Sodium Stearoyl-2-Lactylate is used in buns and rolls to improve crumb resilience and slicing performance.
Sodium Stearoyl-2-Lactylate supports improved structure that resists crumbling.
Sodium Stearoyl-2-Lactylate helps improve packaged bread eating quality over time.

Sodium Stearoyl-2-Lactylate is used in hamburger buns to improve softness and reduce dryness.
Sodium Stearoyl-2-Lactylate supports consistent bite and reduced tearing.
Sodium Stearoyl-2-Lactylate helps improve shelf life stability in packaged buns.

Sodium Stearoyl-2-Lactylate is used in hot dog buns to improve volume and texture uniformity.
Sodium Stearoyl-2-Lactylate supports stable crumb structure during high-speed production.
Sodium Stearoyl-2-Lactylate helps reduce batch variability due to flour changes.

Sodium Stearoyl-2-Lactylate is used in whole wheat bread to improve loaf volume and reduce crumb crumbliness.
Sodium Stearoyl-2-Lactylate supports better gas retention in bran-containing doughs.
Sodium Stearoyl-2-Lactylate helps improve softness and reduce dense texture.

Sodium Stearoyl-2-Lactylate is used in high-fiber bread to improve structure and mouthfeel.
Sodium Stearoyl-2-Lactylate supports improved dough tolerance in fiber-rich formulations.
Sodium Stearoyl-2-Lactylate helps reduce heaviness and improve crumb softness.

Sodium Stearoyl-2-Lactylate is used in frozen dough systems to improve freeze–thaw tolerance.
Sodium Stearoyl-2-Lactylate supports yeast performance and dough structure after freezing.
Sodium Stearoyl-2-Lactylate helps improve volume and crumb after bake-off.

Sodium Stearoyl-2-Lactylate is used in par-baked bread to improve reheating performance.
Sodium Stearoyl-2-Lactylate supports stable crumb structure through baking and re-baking.
Sodium Stearoyl-2-Lactylate helps maintain softness and reduce dryness after reheating.

Sodium Stearoyl-2-Lactylate is used in tortillas and flatbreads to improve flexibility and reduce cracking.
Sodium Stearoyl-2-Lactylate supports improved foldability and reduced brittleness.
Sodium Stearoyl-2-Lactylate helps maintain softness during storage.

Sodium Stearoyl-2-Lactylate is used in pizza dough to improve extensibility and tolerance.
Sodium Stearoyl-2-Lactylate supports better stretching behavior and reduced tearing.
Sodium Stearoyl-2-Lactylate helps improve crust texture consistency.

Sodium Stearoyl-2-Lactylate is used in cakes to improve batter aeration and crumb texture.
Sodium Stearoyl-2-Lactylate supports stable foam and better gas cell structure in cakes.
Sodium Stearoyl-2-Lactylate helps improve volume and tenderness in cakes and muffins.

Sodium Stearoyl-2-Lactylate is used in muffins to improve softness and moisture retention.
Sodium Stearoyl-2-Lactylate supports reduced tunneling defects and more even crumb.
Sodium Stearoyl-2-Lactylate helps maintain fresh texture during shelf life.

Sodium Stearoyl-2-Lactylate is used in cake mixes to improve emulsification and mixing tolerance.
Sodium Stearoyl-2-Lactylate supports consistent aeration and reduced foam collapse.
Sodium Stearoyl-2-Lactylate helps improve volume and crumb uniformity in prepared cakes.

Sodium Stearoyl-2-Lactylate is used in whipped toppings and dessert foams to improve structure in some systems.
Sodium Stearoyl-2-Lactylate supports stable air incorporation and foam stability.
Sodium Stearoyl-2-Lactylate helps reduce syneresis and collapse in aerated desserts.

Sodium Stearoyl-2-Lactylate is used in coffee creamers as an emulsifier in some formulations.
Sodium Stearoyl-2-Lactylate supports stable oil-in-water emulsions in powdered and liquid creamers.
Sodium Stearoyl-2-Lactylate helps improve whitening and dispersion in hot beverages.

Sodium Stearoyl-2-Lactylate is used in non-dairy creamers to improve stability and mouthfeel.
Sodium Stearoyl-2-Lactylate supports stable fat dispersion and reduced oiling-off.
Sodium Stearoyl-2-Lactylate helps improve creamy perception in low-fat whiteners.

Sodium Stearoyl-2-Lactylate is used in sauces and dressings as an emulsifier and stabilizer in some systems.
Sodium Stearoyl-2-Lactylate supports stable emulsions under shear and temperature changes.
Sodium Stearoyl-2-Lactylate helps reduce separation in salad dressings.

Sodium Stearoyl-2-Lactylate is used in mayonnaise-type sauces to improve emulsion robustness.
Sodium Stearoyl-2-Lactylate supports stable oil droplet size distribution.
Sodium Stearoyl-2-Lactylate helps reduce oil separation during storage.

Sodium Stearoyl-2-Lactylate is used in processed meat products to improve water binding and texture in some formulations.
Sodium Stearoyl-2-Lactylate supports stable emulsification of fat and water in comminuted meats.
Sodium Stearoyl-2-Lactylate helps improve sliceability and reduce purge in packaged meats.

Sodium Stearoyl-2-Lactylate is used in plant-based meat analogs to improve fat dispersion and bite.
Sodium Stearoyl-2-Lactylate supports stable emulsion structure in plant protein systems.
Sodium Stearoyl-2-Lactylate helps improve juiciness and reduce oil separation in cooking.

Sodium Stearoyl-2-Lactylate is used in cheese products to improve emulsification and melt in some systems.
Sodium Stearoyl-2-Lactylate supports smoother texture in processed cheese and cheese sauces.
Sodium Stearoyl-2-Lactylate helps reduce oiling-off during heating.

Sodium Stearoyl-2-Lactylate is used in dairy beverages to improve emulsion stability and mouthfeel in some formulations.
Sodium Stearoyl-2-Lactylate supports stable fat dispersion and reduced creaming.
Sodium Stearoyl-2-Lactylate helps improve texture in flavored milk drinks.

Sodium Stearoyl-2-Lactylate is used in protein drinks to improve dispersion and prevent phase separation.
Sodium Stearoyl-2-Lactylate supports stable protein–fat systems under processing shear.
Sodium Stearoyl-2-Lactylate helps reduce sedimentation and ring formation in bottles.

Sodium Stearoyl-2-Lactylate is used in instant beverage powders to improve wetting and dispersion.
Sodium Stearoyl-2-Lactylate supports faster reconstitution and reduced clumping.
Sodium Stearoyl-2-Lactylate helps improve mouthfeel and stability in reconstituted drinks.

Sodium Stearoyl-2-Lactylate is used in gluten-free bakery to improve structure and softness.
Sodium Stearoyl-2-Lactylate supports gas retention in gluten-free batters and doughs.
Sodium Stearoyl-2-Lactylate helps improve crumb and reduce dryness in gluten-free bread.

Sodium Stearoyl-2-Lactylate is used in high-protein bakery to improve dough handling and crumb softness.
Sodium Stearoyl-2-Lactylate supports tolerance in doughs with added proteins.
Sodium Stearoyl-2-Lactylate helps reduce toughness and improve bite.

Sodium Stearoyl-2-Lactylate is used in bakery R&D to optimize emulsifier blends with DATEM and mono- and diglycerides.
Sodium Stearoyl-2-Lactylate supports balancing dough strength, softness, and shelf life.
Sodium Stearoyl-2-Lactylate helps tune crumb texture across different bread styles.

Sodium Stearoyl-2-Lactylate is used in quality control to evaluate emulsifier impact on loaf volume and crumb.
Sodium Stearoyl-2-Lactylate supports standardized baking tests for flour and improver systems.
Sodium Stearoyl-2-Lactylate helps benchmark production performance across plants.

Sodium Stearoyl-2-Lactylate is used in manufacturing troubleshooting to improve dough tolerance and reduce collapse.
Sodium Stearoyl-2-Lactylate supports more stable fermentation and better oven spring.
Sodium Stearoyl-2-Lactylate helps reduce variability caused by flour changes and process drift.

Sodium Stearoyl-2-Lactylate is used in shelf-life optimization to reduce firming of bread crumb during storage.
Sodium Stearoyl-2-Lactylate supports slowed starch retrogradation in baked products.
Sodium Stearoyl-2-Lactylate helps keep bread softer for longer.

DESCRIPTION

Sodium Stearoyl-2-Lactylate is a sodium salt of stearoyl lactic acid, and Sodium Stearoyl-2-Lactylate typically appears as a cream to off-white powder or flakes with a mild fatty odor.
Sodium Stearoyl-2-Lactylate has hydrophilic and lipophilic character, and this amphiphilic structure allows Sodium Stearoyl-2-Lactylate to stabilize oil-in-water emulsions and interact with proteins in dough systems.
Sodium Stearoyl-2-Lactylate strengthens dough by interacting with gluten proteins, improving elasticity and gas cell stability, which increases loaf volume and improves crumb texture.

Sodium Stearoyl-2-Lactylate can also complex with starch and influence starch retrogradation, helping reduce staling and maintain softness during shelf life.
Sodium Stearoyl-2-Lactylate performance depends on pH and ionic conditions, and very high electrolyte levels or incompatible ingredients can affect dispersion and stability.
Sodium Stearoyl-2-Lactylate is often used with other emulsifiers such as mono- and diglycerides or DATEM to achieve a targeted bakery quality profile.

Sodium Stearoyl-2-Lactylate should be stored in tightly closed containers in a cool, dry place away from moisture.
Sodium Stearoyl-2-Lactylate powders can generate dust, so dust control and appropriate PPE are recommended during handling.
Sodium Stearoyl-2-Lactylate should be used according to applicable food additive regulations and good manufacturing practices for the target market.

Sodium Stearoyl-2-Lactylate has both hydrophilic and lipophilic parts, so it stabilizes emulsions and improves ingredient dispersion.
Sodium Stearoyl-2-Lactylate interacts with gluten proteins to strengthen dough and improve gas retention.
Sodium Stearoyl-2-Lactylate can also interact with starch, helping slow crumb firming during storage.

Sodium Stearoyl-2-Lactylate performance depends on dosage, flour quality, mixing energy, and fermentation conditions.
Sodium Stearoyl-2-Lactylate is often used with other emulsifiers and enzymes in bread improver systems.
Sodium Stearoyl-2-Lactylate effectiveness can vary with product type, water level, and fat system.

PROPERTIES

Chemical Formula: C18H33NaO6 (typical; composition varies by lactylation)
Molecular Weight: 368.44 g/mol (typical; composition varies)
Common Name: Sodium Stearoyl-2-Lactylate (SSL)
Food Classification: E481 (common classification)
Chemical Type: Anionic emulsifier; dough conditioner; surfactant
Appearance: Cream to off-white powder or flakes
Odor: Mild fatty acid-like odor
Solubility: Dispersible in hot water; soluble in ethanol and oils (grade dependent)
Melting Range: ~50–60°C (grade dependent)
pH (1% dispersion): ~4.5–7.5 (grade dependent)
HLB Value: ~10–12 (typical range; grade dependent)
Stability: Stable under typical baking conditions; moisture exposure can cause caking
Storage Temperature: 15–30°C, dry, tightly closed
Shelf Life: Typically 12–24 months in original sealed packaging (supplier dependent)

FIRST AID

Inhalation:
Move to fresh air if dust is inhaled.
Seek medical attention if respiratory symptoms develop.
Avoid breathing dust during handling.

Skin Contact:
Wash with soap and water after contact.
Remove contaminated clothing and wash before reuse.
Seek medical advice if irritation persists.

Eye Contact:
Rinse cautiously with water for several minutes.
Remove contact lenses if present and easy to do.
Continue rinsing and seek medical attention if irritation persists.

Ingestion:
Rinse mouth with water.
In case of large ingestion, seek medical attention.
Product is considered low hazard in typical food-use conditions.

Note to Physicians:
Treat symptomatically.
No specific antidote is required.
Monitor for irritation and provide supportive care as needed.

HANDLING AND STORAGE

Handling:
Use appropriate PPE, including gloves and goggles.
Avoid dust generation and inhalation.
Wash hands after handling and before eating.

Ventilation:
Use local or general ventilation in dusty areas.
Avoid buildup of airborne particles.

Storage:
Store in a cool, dry place away from moisture and heat.
Keep containers tightly sealed and properly labeled.
Avoid exposure to direct sunlight and high humidity.

Spill and Leak Procedures:
Sweep up spilled material without generating dust.
Dispose of in accordance with local food and environmental regulations.
Clean area with water to remove residue.

Handling Precautions:
Disperse Sodium Stearoyl-2-Lactylate properly to avoid lumps and ensure consistent performance in dough and emulsion systems.
Optimize dosage because excessive Sodium Stearoyl-2-Lactylate can tighten dough and affect final texture.
Rotate stock to maintain product freshness and integrity and validate performance with product testing.