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SODIUM STEAROYL LACTYLATE-(SSL)

Name: SODIUM STEAROYL LACTYLATE-(SSL)
Brand: H K ADDITIVES AND INGREDIENTS
Price: 250.00 INR
Availability: InStock

Price 250.00 INR/ Kilograms

Get a Price/Quote

MOQ : 25 Kilograms

SODIUM STEAROYL LACTYLATE-(SSL) Specification

Taste
Other

Assay
90%

Appearance
FINE POWDER

Smell
Other

Physical Form
Powder

Shelf Life
2 Years

CAS No
25383-99-7

Other Names
SSL

Type
Emulsifiers

Color
OFF-WHITE

Purity
90%

Application
BAKERY , BEVERAGES

Storage
Room Temperature

SODIUM STEAROYL LACTYLATE-(SSL) Trade Information

Minimum Order Quantity
25 Kilograms

FOB Port
EX-BHIWANDI

Payment Terms
Cash Advance (CA), Cash in Advance (CID)

Supply Ability
5000 Kilograms Per Month

Delivery Time
8 Days

Sample Policy
If order is confirmed we will reimburse the sample cost

Packaging Details
25 KGS EXPORT WORTHY BAG

Main Export Market(s)
Asia, Australia, Central America, North America, South America, Eastern Europe, Western Europe, Middle East, Africa

Main Domestic Market
Maharashtra

Certifications
ISO , FSSAI , HALAL, KOSHER

About SODIUM STEAROYL LACTYLATE-(SSL)

Our Sodium Stearoyl Lactylate (SSL) is a high-quality, off-white to light yellow powder or granular emulsifier, made to meet strict food-grade standards. It is widely used in bakery, dairy, and processed foods to improve dough strength, enhance texture, extend shelf life, and maintain product freshness. Safe, versatile, and efficient, it blends easily into formulations for consistent results.

Main Functions:

Acts as an emulsifier and stabilizer
Improves dough strength, texture, and volume
Extends shelf life of baked goods

Uses & Applications:

Bakery products: Bread, buns, cakes, pastries
Instant noodles & pasta: Enhances texture and prevents sticking
Non-dairy creamers and whipped toppings: Improves emulsification and stability
Processed foods: For better consistency and mouthfeel

Optimizes Texture and Consistency

SSL acts as an effective emulsifier in bakery and beverage applications, enabling better dough conditioning and improved crumb structure. Its use enhances the final product's texture and ensures uniform blending of ingredients, translating into higher quality and more appealing baked goods and beverages.

Easy Application and Storage

Available as a fine powder with 90% purity, SSL is simple to integrate into various food processing setups. The ingredient remains stable for up to 2 years when kept at room temperature, making it convenient for manufacturers to store and use as needed, minimizing waste.

FAQ's of SODIUM STEAROYL LACTYLATE-(SSL):

Q: How is Sodium Stearoyl Lactylate (SSL) commonly used in the bakery industry?

A: SSL is added to bakery formulations to improve dough strength, increase volume, and enhance crumb softness, resulting in baked goods with superior texture and longer shelf life.

Q: What are the main benefits of using SSL in beverages and baked products?

A: SSL improves the emulsification of ingredients, leading to smoother textures in beverages and better mixing of fats and flours in bread, ultimately providing consistent product quality.

Q: Where should SSL be stored to maintain its quality and potency?

A: SSL should be stored in a cool, dry place at room temperature to ensure it remains stable and effective over its 2-year shelf life.

Q: When is it recommended to add SSL during the baking process?

A: SSL is typically added during the mixing stage, allowing it to blend evenly with other ingredients and optimize its emulsifying and dough-strengthening effects.

Q: How does SSL enhance the production process for manufacturers?

A: As a powder with high purity, SSL is easy to handle and incorporate into existing recipes, reducing processing complications and increasing overall manufacturing efficiency.

Q: What is the typical appearance and physical form of SSL supplied by exporters in India?

A: SSL is supplied in an off-white, fine powder form, making it convenient for measuring, mixing, and consistent application within food processing lines.

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