It seems fitting to call this the season of cookies, bread, and many other delectable baked goodies, what with Santa Claus visiting town and festive get-togethers packing your calendar! This year, try incorporating Sodium Stearoyl Lactylate and Datem into your recipes to improve the texture and consistency of your goodies. Your guests will be raving about them for the entire season.
What is Sodium Stearoyl Lactylate (SSL)?
Sodium Stearyl Lactylate, or SSL for short, is a potent food additive that is non-toxic, biodegradable, and bio-renewable. It is derived from the sodium salt of lactic and stearic acids. This powder, which is white or slightly yellow in colour, is quite useful in the culinary sector, mostly in baking. However, it is also a widely utilised ingredient in many different products, from commercially made items like sour cream, salad dressings, soups, dairy products, crackers, biscuits, and even pet foods.
Because SSL has a somewhat sweet flavour, less sugar is needed when it is added to baked goods—this is ideal for anyone following a diet! In essence, it reduces production costs and produces a healthier product because reduced sugar equals savings. Good news to a baker’s ears!
What is DATEM?
A common emulsifier in breadmaking, Diacetyl Tartaric Acid Ester of Mono- and Diglycerides or “DATEM” for short, helps to strengthen the structure of dough and enable it to expand successfully during the baking process. DATEM is used to give a chewy, bouncy texture to crusty breads like rye and is often supplied as a powder to facilitate handling and scaling processes with ease. Additionally, the powder form allows for a lower carbon footprint in the bakery supply chain and more economical logistics between the supplier and the bakery.
