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Sponge Cake Improver-SSL

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● Product Name: DAHE Enterprise® SSL
● Full Name: Sodium Stearoyl Lactylate
● Product Type: emulsifier, food grade
● Color: White
● Odor: pleasant caramel odor
● Form: solid powder
● Executive standard: GB 1886.92-2016
● CNS: 10.011
● INS: 481i
● CAS: 25383-99-7; 18200-72-1
Product serial number
Product description


DAHE Enterprise® SSL(Sodium Stearoyl Lactylate) Sponge Cake Improver


Popular ingredients in bakery and dairy products


Produced from vegetable-based fatty acids, DAHE Enterprise® SSL is available in variants where the type of fatty acid and lactic acid content determine the functionality.




Key Function

It has the functions of increasing the expansion rate, softening the texture and taste, increasing the gluten, emulsifying, anti-aging, and keeping fresh etc. It is widely used in bread, cake, cookies and biscuits, milk beverages, ice cream, instant noodles, noodles and dumplings etc.



Application in sponge cake


  • Significantly increase the volume of cake.

  • Improve the texture and make the taste more delicate. 









Applicaton in bread

  • Significantly increasing the volume of bread

  • Strengthening the network structure of gluten

  • Increasing stable elasticity of the gluten

  • Reducing the degree of weakening of the dough

  • Improving the internal structure to make it uniform, fine, white and in good layers.

  • Effectively extend the freshness period of bread.









Applications in cookies and biscuits

  • Make the distribution of water, flour and fat in the dough to be more uniform

  • Avoid surface foaming

  • Reduce the amount of grease used

  • Reduce burrs and waste happend

  • Improve the formation and uniformity of gluten

  • Make the product not easy happening shrinkage and deformation







Applications in milk beverages

  • Improve the stability and dispersibility of beverages.

  • Prevent the occurrence of starch- emergence and delamination.

  • Improve the uniformity and taste of products.









Application in ice cream


  • Improve the whipping properties

  • Make the ice cream richer in aroma, sweeter, softer and more delicate.

  • Make the ice cream more resistant to melting and in a larger expansion rate.





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Committed to provide safe, high-quality, innovative and practical raw materials for the food industry at home and abroad. With the expertise and mature technology in the field of emulsifier and the correct grasp of the market, it rises rapidly.



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