Sodium stearoyl lactylate Names Preferred IUPAC name Sodium 2-{[2-(octadecanoyloxy)propanoyl]oxy}propanoate Other names octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, sodium salt; sodium 2-{[2-(stearoyloxy)propanoyl]oxy}propanoate; sodium stearoyl lactylate; sodium stearoyl-2-lactylate; sodium stearyl-2-lactylate; sodium 2-stearoyllactylate; sodium stelate; stearoyl-2-lactylic acid, sodium salt; sodium alpha-(alpha-(stearoyloxy)propionyloxy)propionate; sodium 2-(1-carboxyethoxy)-1-methyl-2-oxoethyloctadecanoate; stearic acid, ester with lactate of lactic acid, sodium salt; stearic acid ester with lactic acid bimol. ester sodium salt; sodium 2-(1-carboxylatoethoxy)-1-methyl-2-oxoethyl stearate Identifiers

• -99-7 Y

3D model (JSmol) ChemSpider

•  N

ECHA InfoCard 100.042.648 EC Number

• 246-929-7

E number E481 (thickeners, ...) PubChem CID UNII

• IN99IT31LN Y

CompTox Dashboard (EPA)

• InChI=1S/C24H44O6.Na/c1-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18-19-22(25) 29-21(3)24(28)30-20(2)23(26)27;/h20-21H,4-19H2,1-3H3,(H,26,27);/q;+1/p-1

• O=C(C(C)OC(CCCCCCCCCCCCCCCCC)=O)OC(C)C([O-])=O.[Na+]

Properties C24H43NaO6 Molar mass 450.592 g·mol−1 Appearance a white or cream-colored powder with a caramel odor[1][2] Density 1.063 g/cm3[3] Melting point 49 °C (120 °F; 322 K)[3] dispersible in warm water[2] Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). N   (what is YN ?) Chemical compound

Sodium stearoyl-2-lactylate (sodium stearoyl lactylate or SSL) is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic,[4][5] biodegradable,[6] and typically manufactured using biorenewable feedstocks.[7][8] Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.[2][9][10][11][12]

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As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid.[1] SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash (sodium carbonate) or caustic soda (concentrated sodium hydroxide). Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10–12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water.[2] These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions[13] and can also function as a humectant.[14]

Food labeling requirements

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To be labeled as SSL for sale within the United States, the product must conform to the specifications detailed in 21 CFR 172.846[9] and the “Food Chemicals Codex,” 3d Ed. (), pp. 300–301. In the EU, the product must conform to the specifications detailed in Regulation (EC) No 96/77.[15] For the 7th edition of the FCC[1] and Regulation (EC) No 96/77, these specifications are:

Specific Test Acceptance Criterion (FCC) Acceptance Criterion (EU) Acid Value 60-80 60 - 130 Ester Value 150 - 190 90 - 190 Sodium Content 3.5% - 5.0% 2.5% - 5% Total Recoverable Lactic Acid 31.0% - 34.0% 15% - 40%

To be labeled as SSL for sale in other regions, the product must conform to the specifications detailed in that region's codex.

Food applications and maximum use levels

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SSL finds widespread application in baked goods, pancakes, waffles, cereals, pastas, instant rice, desserts, icings, fillings, puddings, toppings, sugar confectionaries, powdered beverage mixes, creamers, cream liqueurs, dehydrated potatoes, snack dips, sauces, gravies, chewing gum, dietetic foods, minced and diced canned meats, mostarda di frutta, and pet food.[9][10][11] Approved uses and maximum use levels in the United States are described in 21 CFR 172.846[9] and 21 CFR 177.120.[12] In the European Union, the approved uses and maximum use levels are described in Regulation (EC) No 95/2.[10]

United States European Union Application Maximum Use Level Application Maximum Use Level Application Maximum Use Level Baked goods, pancakes, waffles 0.5% of flour Fine baked goods 5 g/kg Bread 3 g/kg Icings, fillings, puddings, toppings 0.2% Fat Emulsions 10 g/kg Desserts 5 g/kg Beverage creamers 0.3% Beverage whiteners 3 g/kg Hot powder beverage mixes 2 g/L Dehydrated potatoes 0.5% Quick cook rice 4 g/kg Breakfast cereals 5 g/kg Snack dips 0.2% Cereal-based snacks 2 g/kg Cereal- and potato-based snacks 5 g/kg Sauces and gravies 0.25% Minced and diced canned meats 4 g/kg Mostarda di frutta 2 g/kg Prepared mixes of above As indicated above Chewing gum 2 g/kg Sugar confectionery 5 g/kg Cream liqueurs 0.5% Emulsified Liqueur 8 g/L Spirits <15% alcohol 8 g/L Cellophane 0.5% weight of cellophane Dietetic foods 2 g/L

The largest marketed use of SSL is in yeast-raised bakery products. SSL is used in the majority of manufactured breads, buns, wraps, tortillas, and similar bread-based products to ensure consistent product quality. Use levels for baked goods will vary between 0.25 - 0.5% based on flour. The typical application level is 0.375% and will be adjusted depending on the type and quality of flour used.[16]

Compared to calcium stearoyl-2-lactylate (CSL), SSL offers some advantages. First, SSL disperses and hydrates more readily in water than CSL. Therefore, SSL does not require pre-hydration. Second, SSL provides better crumb softening than CSL. SSL's crumb softening effect is noticeable up to 5–7 days after baking. Third, in rich bread formulations (e.g. pan bread and hamburger buns), SSL provides better dough strengthening than CSL. Use of SSL in these formulations will yield (nearly) perfect symmetry in the finished baked good. Because of these characteristics, SSL is currently used in more baking applications than CSL.[16]

Research has explored the possibility of replacing SSL with the use of enzymes. Enzyme technologies, by themselves, have not been able to completely replace SSL. A major limitation of enzymes is the production of gummy bread of unpredictable quality. Also, enzymes often do not augment dough strength, which is necessary to prevent loaf collapse during baking. Currently, enzymes are being used in conjunction with SSL to maximize the shelf life of bread. SSL is very good at increasing softness of bread during the first week after baking. Enzyme technology works best after the first five days of shelf life. Therefore, bread with optimal softness throughout the desired shelf life is obtained by using a combination of these technologies.[16]

Health and safety

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Lactylates, including SSL, have been subjected to extensive safety evaluations prior to being FDA approved for use as a food additive.[5] The oral LD50 of SSL for rats was established by Schuler and Thornton in as being over 25 g/kg body weight.[4] In , Lamb established the no-observed-adverse-effect level of SSL at 5% of the total diet and recommended an acceptable daily intake of 22.1 mg/kg bw/day for human consumption.[5]

Sodium Stearoyl Lactylate: A Versatile Ingredient for Food and Personal Care

Sodium Stearoyl Lactylate (SSL) is a multifunctional ingredient widely used in both the food and cosmetic industries. Known for its emulsifying, stabilizing, and conditioning properties, it has become an essential component in many formulations. Whether used in bread, baked goods, creams, or shampoos, Sodium Stearoyl Lactylate adds value by improving texture, stability, and overall performance.

What is Sodium Stearoyl Lactylate?

Sodium Stearoyl Lactylate is a natural-based emulsifier made from the esterification of lactic acid and stearic acid, combined with sodium salts. This combination makes it safe, effective, and biodegradable. It is often preferred because it blends well with both oil and water, making it a versatile ingredient in various industries.

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Applications in the Food Industry

In food, Sodium Stearoyl Lactylate is mostly used as an emulsifier and dough conditioner. It helps improve the texture, volume, and shelf life of baked goods. For instance, when added to bread, it strengthens the dough, enhances elasticity, and maintains softness for longer. Additionally, it assists in fat dispersion, ensuring consistent flavor and quality in processed foods like desserts, sauces, and instant mixes.

Benefits in Personal Care and Cosmetics

Sodium Stearoyl Lactylate is also a valuable ingredient in personal care formulations. Its emulsifying properties make it useful in creams, lotions, and conditioners, where it helps blend oil and water smoothly. Moreover, it acts as a skin-conditioning agent, leaving the skin feeling soft and hydrated. In hair care, it improves manageability and provides a smoother feel without leaving a greasy residue.

Why Manufacturers Prefer Sodium Stearoyl Lactylate

There are several reasons manufacturers choose Sodium Stearoyl Lactylate for their formulations:

• Safe and Biodegradable – Derived from natural sources, it is considered safe for human use and eco-friendly.

• Excellent Emulsification – Works well in both food and cosmetics to maintain stability and consistency.

• Cost-Effective – A little goes a long way, making it economical for large-scale production.

• Multifunctional – Provides benefits beyond emulsification, such as conditioning, stabilizing, and improving texture.

Growing Market Demand

With rising consumer demand for clean-label and multifunctional ingredients, Sodium Stearoyl Lactylate is seeing increased use globally. In food, it supports the trend of better-for-you baked products with improved shelf stability. In cosmetics, it caters to consumers looking for sustainable, effective, and safe ingredients in their daily skincare and haircare routines.

Final Thought

Sodium Stearoyl Lactylate is more than just an emulsifier. Its versatility, safety, and performance make it a highly valuable ingredient in both food and personal care industries. From improving the texture of bread to enhancing the smoothness of lotions, it proves to be a multifunctional solution trusted by manufacturers worldwide. As the demand for natural-based and effective ingredients continues to rise, Sodium Stearoyl Lactylate is likely to remain an essential choice for innovative product development.

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