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                      (SSL) Sodium Stearoyl Lactylate (high emulsifying ability)

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                      ● Product Name: DAHE Enterprise? SSL
                      ● Full Name: Sodium Stearoyl Lactylate (high emulsifying ability)
                      ● Product Type: emulsifier, food grade
                      ● Color: White
                      ● Odor: pleasant caramel odor
                      ● Form: solid powder
                      ● Executive standard: GB 1886.92-2016
                      ● CNS: 10.011
                      ● INS: 481i
                      ● CAS: 25383-99-7; 18200-72-1
                      Product serial number
                      Product description


                      DAHE Enterprise? SSL(Sodium Stearoyl Lactylate)(high emulsifying ability)


                      Variant of SSL, popular ingredients in bakery and dairy products


                      Produced from vegetable-based fatty acids, DAHE Enterprise? SSL is available in variants where the type of fatty acid and lactic acid content determine the functionality.



                      Key Function

                      It has the functions of increasing the expansion rate, softening the texture and taste, increasing the gluten, emulsifying, anti-aging, and keeping fresh etc. It is widely used in bread, cake, cookies and biscuits, milk beverages, ice cream, instant noodles, noodles and dumplings etc.



                      Applicaton in bread

                      • Enhancing the dough's air-holding capacity and resistance-fermentation capacity, significantly increasing the volume of bread

                      • Strengthening the network structure of gluten, increasing the stable elasticity of the gluten

                      • Reducing the degree of weakening of the dough, improving the performance to be processed

                      • Improving the internal structure to make it uniform, fine, white and in good layers 

                      • Delay the aging of starch, make the product soft, and effectively extend the freshness period of bread.





                      Application in cake


                      • Significantly increase the volume of cake.


                      • Improve the texture and make the taste more delicate. 






                      Applications in cookies and biscuits


                      • Make the distribution of water, flour and fat in the dough to be more uniform

                      • Avoid surface foaming

                      • Reduce the amount of grease used

                      • Reduce burrs and waste happend

                      • Improve the formation and uniformity of gluten

                      • Make the product not easy happening shrinkage and deformation







                      Applications in dairy beverages

                      • Improve the stability and dispersibility of beverages.

                      • Prevent the occurrence of starch- emergence and delamination.

                      • Improve the uniformity and taste of products.







                      Application in ice cream

                      • Improve the whipping properties

                      • Make the ice cream richer in aroma, sweeter, softer and more delicate.

                      • Make the ice cream more resistant to melting and in a larger expansion rate.



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                      Committed to provide safe, high-quality, innovative and practical raw materials for the food industry at home and abroad. With the expertise and mature technology in the field of emulsifier and the correct grasp of the market, it rises rapidly.

                      CONTACT US

                      Tel : +86-371-67839862
                      Fax: +86-371-67839862
                      Email :

                      Address : Dahe Industrial Park, Xingyang City, Henan Province, China

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                      Copyright?2019  Zhengzhou Dahe Food S&T Co., Ltd.       豫ICP備17051068號

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