Sodium Stearoyl Lactylate
The short version
A bakery emulsifier (SSL) that strengthens dough and extends bread softness.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Developed in the United States in the 1950s by reacting stearic acid with lactic acid and neutralizing with sodium. Adopted broadly in industrial baking from the 1960s.
How it's used
Used in industrial bread, instant noodles, instant rice, non-dairy creamers, dehydrated potato mixes, and whipped toppings. Strengthens dough, improves crumb softness, and extends bread shelf life. Typical use 0.25–0.5% by flour weight.
Safety profile
ADI of 20 mg/kg body weight. Generally considered safe. Like other emulsifiers, increasingly included in epidemiological studies of ultra-processed food consumption patterns.
Physical & chemical properties
Cream-colored waxy solid. Dispersible in water (forms cloudy dispersion). Has both hydrophilic (sodium lactate end) and lipophilic (stearate end) groups.
Regulation worldwide
Permitted globally. Calcium stearoyl lactylate (E482) is a related additive with similar function.
Educational information only. Not medical or dietary advice.