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Send EmailSodium Stearoyl Lactylate, Sodyum Stearoyl-2-Laktilat, Sodium Lactylate, SSL, E481, 25383-99-7
E481 – SODIUM STEAROYL LACTYLATE (SSL)
CAS Number: 25383-99-7
EC Number (EINECS): 246-929-7
Molecular Formula: C₂₁H₃₉NaO₆
Molecular Weight: 414.5 g/mol
E Number: E481
1. IDENTIFICATION INFORMATION
| Parameter | Information |
|---|---|
| Chemical Name | Sodium Stearoyl Lactylate / Sodium Stearil Lactate |
| Other Names (Turkish) | Sodyum Stearoyl Laktilat, Sodyum Stearil Laktat, Sodyum Stearoyl-2-Laktilat, Sodyum Laktilat |
| Other Names (English) | Sodium Stearoyl Lactylate, Sodium Stearil Lactate, SSL, Stearoyl Lactylic Acid Sodium Salt |
| Chemical Class | Anionic emulsifier |
| CAS Number | 25383-99-7 |
| EC Number (EINECS) | 246-929-7 |
| E Number | E481 |
| Appearance | White to slightly yellowish, crystalline powder or beads |
| Odor | Slight, characteristic (lactic acid note) |
| Physical State (20°C) | Solid (powder or beads) |
| Raw Material Source | Vegetable or animal derived stearic acid and lactic acid (variable) |
2. PHYSICAL PROPERTIES
| Property | Value |
|---|---|
| Physical State (20°C) | Solid (powder or beads) |
| Appearance | White to slightly yellowish, crystalline powder or beads |
| Odor | Slight, characteristic |
| Melting Point | 45 – 55 °C |
| Density (25°C) | ~0.90 – 1.05 g/cm³ |
| Solubility in Cold Water | Insoluble (non-dispersible) |
| Solubility in Hot Water (>50°C) | Dispersible |
| Solubility in Vegetable Oils | Soluble (hot) |
| Solubility in Ethanol (96%) | Partially soluble (hot) |
| Solubility in Propylene Glycol | Soluble |
| HLB Value | ~8 – 10 |
| pH (1:10 dispersion) | 6.0 – 7.5 |
3. CHEMICAL PROPERTIES
| Property | Information |
|---|---|
| Chemical Class | Anionic emulsifier |
| Functional Groups | Carboxylate (-COONa), ester (-COOR), hydroxyl (-OH) |
| Chemical Structure | Stearic Acid + Lactic Acid + Sodium |
| Ionic Character | Anionic (negatively charged) |
| Stability | Stable under normal storage conditions; protect from light and moisture |
| Hygroscopicity | Medium to high (moisture-absorbing) |
| Incompatible Materials | Strong acids (decomposition), strong bases, multivalent cations (calcium, magnesium) |
Chemical Structure (Schematic):
CH₃-(CH₂)₁₆-CO-O-CH(CH₃)-CO-O-CH(CH₃)-COONa
(Stearyl Lactylate Sodium Salt)
4. TECHNOLOGICAL MECHANISM OF ACTION
4.1. Emulsion Stabilization Mechanism
| Parameter | Description |
|---|---|
| Interfacial Activity | Anionic amphiphilic structure (hydrophobic stearic acid chain + hydrophilic lactylate group) |
| Emulsion Type | Stabilizes oil-in-water (O/W) emulsions |
| HLB Value | ~8-10 (hydrophilic character dominant) |
| Mechanism | Adsorbs at oil-water interface, reduces interfacial tension; forms electrostatic barrier with negative charge preventing coalescence |
4.2. Gluten Interaction Mechanism (Primary Effect)
| Parameter | Description |
|---|---|
| Interaction Type | Ionic interactions, hydrogen bonds, hydrophobic interactions |
| Target Molecules | Gluten proteins (gliadin and glutenin) |
| Effect | Strengthens gluten network; improves gas retention capacity |
| Result | Increased bread volume, finer and more uniform crumb structure, improved oven spring |
| Mechanism Detail | Due to anionic character, forms strong ionic interactions with positively charged regions of gluten proteins; promotes cross-linking in gluten network |
4.3. Starch Complex Formation and Staling Retardation
| Parameter | Description |
|---|---|
| Interaction Type | Amylose complex formation |
| Effect | Forms helical complexes with amylose chains; prevents retrogradation |
| Result | Delayed staling; extended product shelf life |
4.4. Fat Crystallization Control Mechanism
| Parameter | Description |
|---|---|
| Interaction Type | Adsorption on triglyceride crystal growth surfaces |
| Effect | Promotes stabilization in β' form; prevents transition to undesirable β form |
| Result | Smooth texture, homogeneous crystallization, improved creaminess |
4.5. Calcium and Magnesium Ion Complex Formation
| Parameter | Description |
|---|---|
| Effect | Binds hard water ions (Ca²⁺, Mg²⁺) |
| Mechanism | Chelation between lactylate group and metal ions |
| Result | Reduces negative effects caused by hard water; improves dough handling |
5. FOOD APPLICATIONS AND DOSAGE
| Application | Function | Recommended Dosage | Suitability |
|---|---|---|---|
| Bread (Toast, Sandwich, Burger) | Volume increase, softness, shelf life extension | 0.2-0.5% of flour weight | Very High |
| Industrial Bakery | Dough tolerance, machinability, uniform crumb | 0.3-0.6% of flour weight | Very High |
| Cakes and Sponges | Fine crumb, even rising, texture firmness | 0.3-0.8% of flour weight | High |
| Tortilla, Lavash, Yufka | Flexibility, tear resistance, foldability | 0.2-0.4% of flour weight | High |
| Frozen Dough Products | Freeze-thaw stability, volume retention | 0.2-0.5% of flour weight | High |
| Whipped Creams | Foam stabilization, creaming, volume | 0.1-0.3% of total product | High |
| Margarine and Spreads | Emulsion stabilization, smooth texture | 0.3-0.8% of total fat | High |
| Sauces (Mayonnaise, Dressings) | Viscosity control, separation prevention | 0.1-0.3% of total product | High |
| Ice Cream and Dairy | Ice crystal control, mouthfeel, melt resistance | 0.05-0.15% of mix | High |
| Confectionery | Crystallization control, texture improvement | 0.2-0.5% of total product | Medium |
| Pasta and Noodles | Cooking quality, stickiness prevention | 0.2-0.4% of flour weight | High |
| Instant Soups and Sauces | Oil-water stabilization, homogeneity | 0.1-0.3% of total product | High |
6. NON-FOOD APPLICATIONS
| Application | Function | Suitability |
|---|---|---|
| Cosmetics | Emulsifier in creams and lotions, skin softener | Medium |
| Pharmaceuticals (Topical) | Emulsifier, stabilizer in creams and ointments | Medium |
| Animal Feed | Emulsifier, energy source | Medium |
| Textile | Softener, antistatic agent | Low |
7. SSL (E481) VS DATEM (E472E) VS E477 (PGME) VS E471
| Property | E481 (SSL) | E472e (DATEM) | E477 (PGME) | E471 |
|---|---|---|---|---|
| HLB Value | ~8-10 | ~8-12 | ~2-4 | ~3-6 |
| Ionic Character | Anionic | Non-ionic | Non-ionic | Non-ionic |
| Emulsion Type | O/W | O/W | W/O | W/O |
| Gluten Interaction | Very Strong (Ionic) | Very Strong | None | Weak |
| Starch Complex | Strong (Amylose) | Medium | None | Weak |
| Staling Retardation | Excellent | Medium | Weak | Weak |
| Water Dispersibility | Dispersible | Dispersible | Non-dispersible | Non-dispersible |
| Temperature Resistance | >200°C | >200°C | >200°C | >200°C |
| Calcium Tolerance | Medium | High | High | High |
| Primary Use | Bread, tortilla, pasta, frozen dough | Industrial bread | Cakes, creams | Margarine, bread |
Key Distinctions (SSL's Unique Properties):
-
Anionic Character: E481 is an anionic emulsifier, unlike the E472 series which are non-ionic. Forms ionic interactions with gluten proteins, creating a gluten network even stronger than DATEM.
-
Amylose Complex: SSL forms helical complexes with amylose, perfectly retarding starch retrogradation (staling). This makes it unique for shelf life extension.
-
Hard Water Tolerance: Forms complexes with calcium and magnesium ions, reducing the negative effects of hard water.
8. QUALITY SPECIFICATIONS (FOOD GRADE)
| Parameter | Specification (E481 / SSL) |
|---|---|
| Appearance | White to slightly yellowish, crystalline powder or beads |
| Identification (IR) | Positive (ester and carboxylate peaks) |
| Acid Value (mg KOH/g) | ≤ 6.0 |
| Ester Value (mg KOH/g) | 120 – 150 |
| Sodium Content | 3.5 – 5.0% |
| Total Lactic Acid (molar) | ≥ 15.0% |
| Free Lactic Acid | ≤ 0.5% |
| Free Stearic Acid | ≤ 3.0% |
| Water Content | ≤ 2.0% |
| Ash Content (Sodium salt) | ≤ 5.0% |
| Melting Point | 45 – 55 °C |
| pH (1:10 dispersion) | 6.0 – 7.5 |
| Heavy Metals (as Pb) | ≤ 10 ppm |
| Residual Solvents | Meets ICH Q3C requirements |
9. MICROBIOLOGICAL SPECIFICATIONS
| Parameter | Specification |
|---|---|
| Total Aerobic Mesophilic Bacteria | ≤ 1,000 CFU/g |
| Yeast and Mold | ≤ 100 CFU/g |
| Salmonella spp. | Negative in 25g |
| Escherichia coli | Negative in 10g |
| Enterobacteriaceae | ≤ 10 CFU/g |
| Staphylococcus aureus | Negative in 1g |
| Bacillus cereus | ≤ 100 CFU/g |
10. MANUFACTURING PROCESS
| Stage | Process | Conditions |
|---|---|---|
| 1 | Lactic Acid + Stearic Acid → Stearoyl Lactic Acid | 100-150°C, vacuum, esterification |
| 2 | Stearoyl Lactic Acid + Sodium Carbonate (or Sodium Hydroxide) → SSL | Neutralization, salt formation |
| 3 | Purification | Solvent purification or molecular distillation |
| 4 | Drying | Vacuum drying (water content ≤ 2.0%) |
| 5 | Grinding and Forming | Powder or beads formation |
11. STORAGE AND SHELF LIFE
| Parameter | Information |
|---|---|
| Storage Conditions | Cool (15-25°C), dry, well-ventilated area |
| Container Requirements | Tightly closed, original packaging (hygroscopic) |
| Protect From | Moisture (hygroscopic), direct sunlight (UV degradation), strong acids, calcium ions |
| Shelf Life | 24 months (unopened original packaging, recommended conditions) |
12. PACKAGING OPTIONS
| Packaging Type | Quantity |
|---|---|
| Kraft paper bag with PE inner liner | 25 kg |
| Plastic pail (powder/beads) | 20 kg |
| Big-Bag (bulk bag) | 500 – 1,000 kg |
13. SAFETY AND HEALTH INFORMATION
GHS Classification (Bulk Powder)
| Hazard Class | Category |
|---|---|
| Acute Toxicity (Oral) | Category 4 (H302) |
| Skin Irritation | Category 2 (H315) |
| Eye Irritation | Category 2A (H319) |
Hazard Statements (H-Codes)
| Code | Statement |
|---|---|
| H302 | Harmful if swallowed |
| H315 | Causes skin irritation |
| H319 | Causes serious eye irritation |
Precautionary Statements (P-Codes)
| Code | Statement |
|---|---|
| P261 | Avoid breathing dust |
| P280 | Wear protective gloves/eye protection |
| P301+P312 | IF SWALLOWED: Call a POISON CENTER/doctor if you feel unwell |
| P302+P352 | IF ON SKIN: Wash with plenty of soap and water |
| P305+P351+P338 | IF IN EYES: Rinse cautiously with water for several minutes; remove contact lenses if present and easy to do; continue rinsing |
Adverse Effects (Industrial Exposure)
| Type | Effects |
|---|---|
| Inhalation | Respiratory tract irritation from dust |
| Skin Contact | Mild irritation (dermatitis with repeated exposure) |
| Eye Contact | Mechanical irritation, redness |
| Ingestion | Low toxicity; large amounts may cause gastrointestinal discomfort |
First Aid Measures
| Exposure Route | Action |
|---|---|
| Inhalation | Move to fresh air. If respiratory irritation persists, seek medical attention. |
| Skin Contact | Wash with plenty of soap and water. Remove contaminated clothing. |
| Eye Contact | Rinse immediately with plenty of water for at least 15 minutes. Seek medical attention. |
| Ingestion | Rinse mouth. Do not induce vomiting. Seek medical attention. |
14. CRITICAL COMPLIANCE DECLARATIONS
| Criterion | Description |
|---|---|
| Halal/Kosher Suitability | Depends on raw material source (stearic acid and lactic acid source). Certification must be requested from supplier. |
| GMO Status | GMO-Free certification possible (depends on raw material source). |
| Nanoparticle Content | Does not contain (compliant with EU 1169/2011). |
| Allergen Warning | Does not contain gluten. However, if used in wheat-based products, must be labeled accordingly. |
| Vegan/Vegetarian | Depends on raw material source (suitable if vegetable-based). |
| Lactic Acid Source | May be synthetic or fermentation-derived. |
| Sodium Content | Should be used with caution in low-sodium diets. |
15. REGULATORY STATUS
| Region / Authority | Status |
|---|---|
| European Union | Approved as food additive E481 (Regulation (EC) No 1333/2008) |
| USA (FDA) | GRAS (21 CFR 172.846) |
| JECFA (FAO/WHO) | Approved; ADI: 0-20 mg/kg body weight |
| Türkiye (Ministry of Agriculture) | Approved in Turkish Food Codex Food Additives Regulation |
| EU REACH | Generally exempt or limited registration obligation (food additive) |
| Türkiye KKDİK | Registration requirement must be evaluated; compliance declaration must be requested from supplier |
| WGK (Germany) | 1 (slight hazard to water) |
16. TRANSPORT INFORMATION
| Parameter | Information |
|---|---|
| UN Number | Not regulated (not dangerous goods) |
| Hazard Class | Not applicable |
| Packing Group | Not applicable |
| ADR/RID | Not regulated |
| IMDG Code | Not regulated |
| IATA (Air) | Not regulated |
| Marine Pollutant | No |
17. FIRE-FIGHTING MEASURES
| Parameter | Information |
|---|---|
| Fire Hazard | Combustible solid (organic) |
| Suitable Extinguishing Media | Water spray (mist), CO₂, dry chemical powder, alcohol-resistant foam |
| Specific Hazards | When heated, emits CO, CO₂, sodium oxide |
| Decomposition Products | CO, CO₂, sodium oxide |
| Protective Equipment | Self-contained breathing apparatus (SCBA), full protective clothing |
18. ACCIDENTAL SPILLAGE AND CLEANUP
| Parameter | Information |
|---|---|
| Personal Protection | Nitrile gloves, protective goggles, dust mask (N95) |
| Cleaning Methods | Collect mechanically (sweep or spatula) |
| Important Warning | DO NOT WASH WITH WATER (may enter drainage, creates wastewater load) |
| Environmental Precautions | Prevent entry into drains, soil, and surface waters |
| Waste Disposal | According to local regulations; incineration or landfilling at licensed facilities |
19. ENVIRONMENTAL INFORMATION
| Parameter | Information |
|---|---|
| Biodegradability | Readily biodegradable (ester bonds hydrolyze) |
| Aquatic Toxicity | Low to moderate toxicity |
| Bioaccumulation | Not expected (low log P) |
| Waste Disposal | Dispose according to local regulations (food additive waste) |
20. OTHER NAMES AND SYNONYMS
| Type | Name |
|---|---|
| Turkish Names | Sodyum Stearoyl Laktilat, Sodyum Stearil Laktat, Sodyum Stearoyl-2-Laktilat, Sodyum Laktilat |
| English Names | Sodium Stearoyl Lactylate, Sodium Stearil Lactate, SSL, Stearoyl Lactylic Acid Sodium Salt |
| Abbreviation | SSL |
| E Number | E481 |
| CAS Number | 25383-99-7 |
| EC Number (EINECS) | 246-929-7 |
| HLB Value | ~8-10 |
Trade Names (Partial List):
-
Grindsted® SSL
-
Palsgaard® SSL 2000
-
ADM® SSL (generic)
-
Various generic suppliers
21. SELECTION GUIDE: SSL (E481) VS DATEM (E472E) VS E477 (PGME)
| Criterion | E481 (SSL) | E472e (DATEM) | E477 (PGME) |
|---|---|---|---|
| Primary Strength | Gluten strengthening + Staling retardation | Gluten strengthening | Foam stabilization |
| Best Application | Bread, tortilla, pasta, frozen dough | Industrial bread | Cakes, creams |
| HLB Value | ~8-10 | ~8-12 | ~2-4 |
| Ionic Character | Anionic | Non-ionic | Non-ionic |
| Emulsion Type | O/W | O/W | W/O |
| Gluten Interaction | Very Strong | Very Strong | None |
| Amylose Complex | Excellent | Medium | None |
| Staling Retardation | Excellent | Medium | Weak |
| Hard Water Tolerance | Medium | High | High |
Selection Summary:
-
Staling problem, tortilla and pasta improvement → Choose SSL (E481)
-
Industrial bread, maximum volume → Choose DATEM (E472e)
-
Cakes, creams, foam stabilization → Choose E477 (PGME)
22. SUMMARY AND CRITICAL WARNINGS
Product Summary
| Parameter | Value |
|---|---|
| Product | Sodium Stearoyl Lactylate (SSL / E481) |
| CAS | 25383-99-7 |
| Appearance | White to slightly yellowish, crystalline powder or beads |
| Melting Point | 45-55 °C |
| HLB Value | ~8-10 |
| Primary Sector | Food (bakery, pasta, tortilla) |
Key Properties
| Property | Description |
|---|---|
| Emulsifier Type | Anionic (O/W) |
| HLB Value | ~8-10 (hydrophilic) |
| Primary Effect | Gluten strengthening + Staling retardation |
| Secondary Effect | Emulsion stabilization, starch complex formation |
| Ionic Character | Anionic (unique) |
Critical Warnings
| No | Warning |
|---|---|
| 1 | SSL (E481) is an anionic emulsifier, unlike the E472 series which are non-ionic. Forms ionic interactions with gluten proteins, providing unique gluten strengthening. |
| 2 | Staling Retardation: SSL forms helical complexes with amylose, perfectly retarding starch retrogradation. This makes it more effective than DATEM for shelf life extension. |
| 3 | Tortilla and Pasta Applications: SSL provides flexibility and tear resistance in tortilla, lavash and yufka. Improves cooking quality in pasta and noodles. |
| 4 | Anionic Character: Can form complexes with calcium and magnesium ions. Performance may decrease in hard water applications. |
| 5 | Comparison with DATEM (E472e): SSL provides better staling retardation; DATEM provides better oven spring. |
| 6 | Dosage exceeding (>0.6%) may cause dough to become sticky and weak. Strictly adhere to recommended dosages (Section 5). |
| 7 | For Halal/Kosher certification, request raw material source (stearic acid and lactic acid source) and certificate from supplier. |
| 8 | Hygroscopic (moisture-absorbing). After opening, store in airtight containers in dry environments. |
| 9 | Due to sodium content, should be used with caution in low-sodium diets. |
| 10 | Approved in EU (E481), USA (GRAS), JECFA (ADI: 0-20 mg/kg). Approved in Turkish Food Codex. |
IMPORTANT DECLARATION: This Technical Data Sheet (TDS) is for informational purposes only and has been prepared based on available technical data. The user is responsible for determining the product's suitability for their specific application and for complying with all local, national, and international regulations. The source of fatty acids (vegetable or animal) affects Halal and Kosher certification! For complete safety, storage, use, transport, waste, and regulatory compliance information, refer to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier. The user is responsible for testing the product in their own processes and applications.
