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Sodium Stearyl Lactylate (Stearic Acid Lactate, abbreviated as SSL) is a commonly used multifunctional food additive, and is also used in a small amount in the cosmetics industry. Its core functions revolve around emulsification, stability, and texture improvement. The specific effects are as follows:

Food industry (main application scenarios)

Emulsification and stability: As an emulsifier, it can mix the oil and water components in food (such as the oil and water in bread, and the cream and batter in pastries) evenly, preventing stratification, and improving the delicacy of the food texture - for example, preventing the oil from separating in baked goods, making ice cream and margarine smoother, and reducing frosting on chocolate.

Improving the quality of baked products: In bread, steamed buns, noodles, etc., it can combine with the protein (gluten) in flour to enhance the elasticity and toughness of the gluten network, making the bread larger in volume, softer and more chewy in texture, and also delaying the aging and hardening of the baked products, extending their shelf life.

Enhancing processing performance: In the production of biscuits and pastries, it can reduce the stickiness of the dough, making it easier to shape and demold, and help the oil to be evenly dispersed, making the finished products more crispy and avoiding local over-oiling.

Cosmetics industry (auxiliary application)

It is used in small amounts in skin care products (such as creams and lotions) or cleansing products, serving as an emulsifier to assist in stabilizing the paste form, preventing oil and water separation; at the same time, it can slightly adjust the skin sensation, making the product apply more smoothly and reducing stickiness.