Ssl

SSL, or Sodium Stearoyl Lactylate, is a man-made emulsifier. It is produced by reacting lactic acid with stearic acid, and then neutralizing the result with sodium hydroxide. It is a white to creamy white powder.

Manufacturers add SSL to baked goods to improve dough strength, texture, and volume. It acts as a dough conditioner and emulsifier, helping to blend ingredients that don't normally mix well, like oil and water. It is commonly found in breads, rolls, cookies, and cakes.

SSL is Generally Recognized As Safe (GRAS) by the FDA for use in food. It has been evaluated by international bodies like JECFA, which has established acceptable daily intake levels. At typical consumption levels, it is not associated with adverse health effects. Research has not shown significant health concerns.