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| Brand Name: | Renze |
| Model Number: | Food Grade |
| MOQ: | 1000 kilograms |
| Price: | USD2-3/kilograms |
Food Grade Sodium Stearoyl Lactylate SSL E481 Emulsification for Bakery and Food
| Parameter | Specification | Test Method |
|---|---|---|
| Chemical Name | Sodium Stearoyl-2-Lactylate | USP/EP |
| CAS No. | 25383-99-7 | - |
| E Number | E481 | EU Regulation |
| Appearance | White or cream-colored powder | Visual |
| Assay (Purity) | ≥98.0% | Titration |
| Loss on Drying | ≤2.0% | USP <731> |
| Acid Value | 60–80 mg KOH/g | AOCS Cd 3d-63 |
| Sodium Content | 3.5–5.0% | ICP-OES |
| Melting Range | 46–52°C | DSC |
| Solubility | Dispersible in hot water, soluble in ethanol | - |
| Microbial Limits | Total Plate Count: ≤1,000 CFU/g Yeast & Mold: ≤100 CFU/g Salmonella: Absent/25g E. coli: Absent/10g |
USP <61>, <62> |
| Storage Conditions | Keep in a cool, dry place (<25°C) Avoid moisture and direct sunlight |
- |
| Shelf Life | 24 months (unopened) | - |
3. Product Application
Bread & Rolls
Improves dough elasticity and machinability
Enhances volume and softness
Extends shelf life by reducing staling
Cakes & Sponges
Ensures uniform aeration for light texture
Stabilizes batter for consistent rise
Improves moisture retention
Pastries & Croissants
Enhances flakiness and layering
Strengthens gluten for better lamination
Prevents fat separation during baking
Biscuits & Cookies
Promotes even fat distribution
Improves crispness and mouthfeel
Reduces dough stickiness for easier processing
Pizza Dough & Frozen Bakery
Boosts freeze-thaw stability
Maintains texture after reheating
Prevents cracking in frozen dough
Packaged & Industrial Bakery
Standardizes quality in mass production
Extends freshness for longer shelf life
Reduces dependency on additional additives
Jiaxing Renze with more than 10 years production experience and TOP 10 supplier of food ingredients, Amino Acids, Vitamins. We can Handle SGS, Commercial Inspection certificate and CIQ health Certificcate according to client's requst.
Q&A
Predictive Performance
Q: How can Renze® SSL optimize dough rheology in high-speed baking lines using AI-driven process control?
A: By integrating real-time viscosity and elasticity data, AI models can dynamically adjust SSL dosage to maintain ideal dough consistency under varying flour quality or humidity conditions.
Smart Formulation
Q: Can AI help reduce SSL usage while maintaining bread volume in cost-sensitive markets?
A: Yes. Machine learning algorithms can analyze historical recipe data to pinpoint the minimal effective SSL concentration (~0.3–0.5% flour weight) without compromising performance.
Shelf-Life Extension
Q: How does SSL’s anti-staling effect interact with preservatives in AI-powered freshness models?
A: AI can correlate SSL’s crumb-softening mechanism (amylose complexation) with humectant/pH variables to predict synergistic shelf-life gains (e.g., +30–50% vs. controls).
Sustainability
Q: Could AI assist in replacing animal-derived emulsifiers with SSL in clean-label vegan baking?
A: Absolutely. Neural networks can simulate SSL’s binding efficiency to recommend plant-based fat systems (e.g., coconut oil + SSL) that match dairy-based textures.
Troubleshooting
Q: Why might SSL fail in gluten-free bread, and how can AI fix it?
A: SSL relies on gluten interaction. AI suggests pairing it with hydrocolloids (e.g., xanthan gum) and starch modifiers to replicate network structure.
Consumer Trends
Q: How can AI predict regional SSL demand shifts (e.g., artisanal vs. industrial bakeries)?
A: By analyzing social media trends, ingredient searches, and production scalability metrics to forecast adoption rates per market segment.
