Get togethers made perfect with food additives.

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.


Why are food additives so desirable to food producers?
Emulsifying – Due to its high HLB value, SSL is an emulsifier that dissolves easily in water. It maintains the mixture of oil and water. Many baked items contain both water and oil, as you may know. More water might be utilized when SSL is used, lowering the cost of your component to water. Moreover, it enables you to make more loaves with the same quantity of ingredients. In products such as non-dairy creamers, SSL is used to lighten the colour of coffee by combining the creamer’s fat with the water it is added to – maintaining a stable emulsion.
Enhances shelf-life – SSL and DATEM are also used to increase shelf life by preventing mold growth and delaying the process of baked foods becoming hard and stale.
Strengthens dough – emulsifiers strengthen the gluten in bread – Increasing the gluten’s strength helps the dough rise more easily, which results in a larger final loaf. Plus, it makes the crumbs softer and more consistent in texture. It’s said in the baking community that SSL is used to improve bread’s ability to “resist abuse”.
Bragan Ingredients supplies the best quality SSL and DATEM available in 25kg. Order yours today!
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