Factory supply Food Emulsifiers and Stabilizer Sodium Stearoyl Lactylate SSL E481​

What is Sodium Stearoyl Lactylate (SSL)?
SSL is a versatile emulsifier used in bread, buns and other bakery products as a dough strengthener and crumb softener. Due to its ionic and nonpolar nature, it is able to interact with gluten proteins promoting their aggregation. Its nonpolar portion allows it to interact with the hydrophobic regions of starch to delay the onset of staling.

Product Description

Guangzhou Masson Technology Industry Co., Ltd. is a high-tech enterprise dedicated to the research and development, production, sales and technical services of food additives and food ingredients, and is the vice chairman of China Food Additives and Ingredients Association, participating in the drafting of many national standards for food safety. The company relies on a number of patents and food emulsifier production and application of key technologies, so that the monomer emulsifiers, emulsifiers, bakery ingredients, quality improvers, special fats and other series of products have been recognized by the market.