You may ask which emulsifier is best for baking today. Sodium stearoyl lactylateesters-e 481 is the top choice in 2025. Look at these numbers below:
Emulsifier Type | Prevalence in Breads (%) |
|---|---|
Sodium Stearoyl-2-lactylate (E-481) | |
Diacetyl Tartaric Acid Esters of Mono- | 16 |
and Diglycerides (DATEM, E-472e) | |
Mono- and Diglycerides of Fatty Acids | 22 |
People use emulsifiers like sodium stearoyl lactylate and ssl. They help make bread softer and last longer. In 2025, more bakers use these ingredients. Bakers also think about how well these ingredients work.
Key Takeaways
Sodium Stearoyl Lactylate (E 481) is the best emulsifier for soft bread. It makes dough stronger and improves the bread’s inside texture.
DATEM (E 472e) works well for lean doughs and white bread. It makes gluten stronger and helps bread rise higher.
Pick SSL for rich breads and soft rolls. Use DATEM for crispy breads and foods that need to be firm.
Both emulsifiers help bread last longer. SSL keeps bread soft for more days. DATEM keeps dough stable and bread fresh.
Watch for new trends from shoppers. More people want clean-label and natural emulsifiers now.
Sodium Stearoyl Lactylate Esters (E 481)
Overview
Sodium stearoyl lactylateesters-e 481 is a top emulsifier in baking today. It has parts that like water and parts that like fat. These parts help it make a layer between water and oil in dough. The table below shows how its structure helps bread making:
Property/Function | Description |
|---|---|
Chemical Structure | Has groups that like water and fat, making a layer at the water-oil edge. |
HLB Value | 8.3, so it works as an anionic food emulsifier for water-in-oil systems. |
Dough Strengthening | Makes bread bigger and improves the inside texture. |
Crumb Softening | Joins with gluten and starch, making bread soft and stretchy. |
Gluten Interaction | Water-loving groups stick to gliadin; fat-loving groups stick to glutenin, making gluten stronger. |
Starch Interaction | Forms strong bonds with starch, raising the temperature when dough thickens and keeps it bendy. |
Retrogradation Prevention | Stops starch from getting hard, so bread stays fresh longer. |
Functional Benefits
Using sodium stearoyl lactylateesters-e 481 makes baked goods better. This emulsifier works well in bakery foods with lots of fat. Its high hydrophilic-lipophilic balance helps mix fats and water easily. You get dough that is stronger, crumbs that are softer, and better texture. The table below shows these benefits:
Functionality | Description |
|---|---|
Dough Strengthener | Helps gluten proteins stick together, so dough gets stronger. |
Crumb Softener | Slows down bread getting old by working with the fat-loving parts of starch. |
Texture Improvement | Makes bread springy and improves its quality. |
SSL works with gluten and starch. It keeps bread soft and stretchy. You can trust ssl to give good results, even in recipes with more fat.
Market Growth
The need for sodium stearoyl lactylateesters-e 481 keeps going up. Here are some important market facts:
The world market for sodium stearoyl lactylateesters-e 481 may reach USD 354.78 million by 2025.
By 2035, the market could grow to USD 763.12 million.
From 2025 to 2035, the yearly growth rate might be 7.2%.
The first half of the decade may see a yearly growth rate of 6.5%, and it may rise to 6.7% in the second half.
SSL is getting more popular with bakers who want a reliable emulsifier. Many bakers pick ssl because it works well and is strong in the market.
DATEM and Other Emulsifiers
DATEM: Overview
DATEM means Diacetyl Tartaric Acid Esters of Mono- and Diglycerides. You see DATEM in bread and baked foods a lot. It helps dough rise higher and gives bread a better feel. DATEM makes the gluten network in dough stronger. This helps bread get bigger and have a finer crumb. DATEM also keeps bread soft and fresh for more days. Here are the main things DATEM does:
Property | Description |
|---|---|
Makes the gluten network stronger during baking. | |
Texture Improvement | Makes bread feel better and rise higher. |
Moisture Stabilization | Keeps baked goods soft and fresh longer. |
Yeast Fermentation Aid | Helps yeast work better, so dough rises well. |
Emulsion Stabilization | Stops fats and water from separating in foods. |
Consistent Quality | Gives dough and bread a smooth, even texture. |
Other Emulsifiers
There are many other emulsifiers used in baking. Some common ones are:
Lecithin
Distilled Monoglycerides (DMG)
Mono Propylene Glycol (MPG)
Polyglycerol Esters of Fatty Acids (PGE)
Glyceryl Monolaurate (GML)
Lactic Acid esters of Mono-Di glycerides (Lactem)
Calcium Stearoyl Lactylate (CSL)
Potassium Stearate
Polyglycerol Polyricinoleate (PGPR)
Acetylated Mono- and Diglycerides (ACETEM)
Citric Acid Esters of Mono-and Diglycerides (CITREM)
These help bakers make dough easier to handle. They also help bread last longer and taste better.
Comparison with SSL
DATEM and ssl are not the same. DATEM works best for lean doughs and white bread. It gives strong dough and a fine crumb. ssl is better for soft rolls and rich bread. It keeps bread soft and fresh for more days. ssl also works in many recipes, so bakers like it. Bakers pick ssl over calcium stearoyl-2-lactylate (E 482) because ssl mixes and hydrates better in dough. Here is a table to compare them:
Feature | DATEM | SSL |
|---|---|---|
E Number | E472e | E481 |
Primary Function | Softness, shelf life, tolerance | |
Best for | Lean doughs, white bread | Enriched bread, soft rolls |
Shelf Life Extension | Moderate | Strong |
Dough Conditioning | Strong | Strong |
Texture Improvement | Fine crumb | Soft crumb, slower staling |
Compatibility | Ideal for mechanized processes | Flexible for many applications |
Tip: If you want bread that stays soft and fresh, ssl is a good pick. For big, white bread, DATEM gives you the structure you need.
Emulsifiers in Baking
Dough Development
When you make bread, you want the dough to be strong and stretchy. Emulsifiers help you get this kind of dough. SSL and DATEM are both important for making dough better. SSL mixes water and fat together. This makes the dough smooth and even. DATEM makes the gluten network stronger. This helps the dough hold more gas and rise higher.
Here is a table that shows what SSL and DATEM do for dough:
Function | Description |
|---|---|
Helps mix things that do not blend, so baked goods have a smooth texture. | |
Dough Strengthening | Makes dough stronger and stretchier, so it holds gas and bakes well. |
Baked Goods | Used a lot to make dough better, so bread has good volume and texture. |
Both SSL and DATEM help make dough stronger. They also make the final bread better. If you want bread with good size and texture, you should use one of these emulsifiers.
Texture and Volume
Bread texture and size are important to bakers and customers. SSL makes dough better and gives bread more volume. DATEM also helps bread rise and makes the crumb fine. This means your bread looks and feels nicer.
Check out the table below to see how different emulsifiers change dough and bread:
Emulsifier Type | Effect on Dough | Impact on Bread Volume | Source |
|---|---|---|---|
Lecithin | Makes gluten slippery, slows down dough forming | Makes bread a little bigger | BAKERpedia |
SSL | Makes dough better | Makes bread much bigger when added to flour | BAKERpedia |
SSL is great for making bread bigger. It also changes the way proteins act, which makes bread softer. You get bread that is soft and bouncy. DATEM gives a fine crumb and helps bread rise, but SSL makes bread even bigger and softer.
Here is another table about texture:
Emulsifier Type | Effect on Dough | Impact on Texture | Source |
|---|---|---|---|
SSL | Changes how proteins fold | Makes bread texture better | PMC Article |
If you want bread that is soft and big, SSL is a good pick. DATEM works well for simple breads, but SSL works better for rich breads and gives more choices.
Shelf Life
You want bread that stays soft and fresh for more days. Emulsifiers help with this. DATEM makes dough stable and helps it keep gas, which helps bread last longer. SSL does even more. It keeps bread from getting old fast, makes bread bigger, and makes dough stronger. Your bread stays soft and nice for longer.
Here are some ways SSL and DATEM help bread last longer:
DATEM makes dough stable and helps it keep gas, which helps bread last longer.
Using SSL in bread makes it better and keeps it fresh longer.
SSL makes bread feel better and look nicer.
SSL slows down bread getting old, makes it bigger, and makes dough stronger, so bread lasts longer.
SSL helps bread stay soft and fresh. You can count on SSL to keep bread good for more days. DATEM helps too, but SSL is the best for keeping bread fresh.
Tip: If you want bread that is soft, big, and stays fresh longer, SSL is the best choice for most baking today.
Choosing the Right Emulsifier
Baking Goals
When you pick between ssl and diacetyl tartaric acid esters, think about what you want in your bread. Do you want bread that stays soft for a long time? Or do you want bread that is tall and strong? Each emulsifier helps with different things.
Here is a table that shows the main differences:
Emulsifier | Functionality | Application |
|---|---|---|
Sodium Stearoyl Lactylate (E 481) | Makes bread softer, helps dough stay strong, keeps crumb soft | Bread and cake batter |
DATEM (Diacetyl Tartaric Acid Esters) | Makes gluten and starch network stronger, keeps dough stable | Baked goods that need more volume and a better crumb |
If you want bread that is soft and has a tender crumb, ssl is a good pick. You can use it in bread and cakes. If you want bread that is tall and has a strong gluten network, diacetyl tartaric acid esters are better. They help dough stay strong and give bread a fine crumb.
Tip: Pick your emulsifier based on your goal. For soft bread and longer shelf life, use ssl. For bigger bread and strong structure, use diacetyl tartaric acid esters.
Product Type
The kind of baked good you make changes which emulsifier you should use. Different products need different things from emulsifiers.
Diacetyl tartaric acid esters are best for crispy breads and frozen dough. They help dough handle freezing and thawing.
Mono- and diglycerides are good for sweet doughs. They make bread softer and help it rise higher.
Both ssl and calcium stearoyl lactylate make bread softer and dough stronger. They help bread hold more gas and rise better.
Polysorbates make dough stronger and help bread last longer.
Lecithin is a natural choice. You might need to add enzymes to get the best results with lecithin.
Look at your recipe and decide what matters most. If you bake soft rolls or rich breads, ssl gives you softness and keeps bread fresh longer. If you make crusty bread or frozen dough, diacetyl tartaric acid esters help dough stay strong.
Cost and Safety
Cost and safety are important when you choose emulsifiers. You want safe ingredients that fit your budget. Both ssl and diacetyl tartaric acid esters have passed safety checks in many places.
Here is a table that shows what different groups say about their safety:
Regulatory Authority | Evaluation Summary |
|---|---|
FDA | Says it is “Generally Recognized As Safe” (GRAS) under 21 CFR 172.828, so it can be used in food. |
European Union | Allows it as a food additive with E-number E472a, and EFSA says it is safe. |
Codex Alimentarius | Lists it in the General Standard for Food Additives (STAN 192-1995). |
China | Approves it as a new food additive by the National Health Commission (NHC). |
You can trust that ssl and diacetyl tartaric acid esters are safe for baking. Most bakers see that ssl costs a little more than some other emulsifiers, but it makes bread softer and last longer. Diacetyl tartaric acid esters may cost less and work well for breads that need to be big.
Note: Always check the newest rules in your country. Food safety groups keep looking at emulsifiers to make sure they are safe for everyone.
Trends for 2025
Consumer Preferences
People want different things from baked goods now. Many shoppers look for clean-label products. They like short ingredient lists that are easy to read. Natural sources like lecithin, egg yolk, and dairy are more popular. People care about how well ingredients work in bread. They want bread that stays soft and rises well. They also want bread that lasts longer. This matters for gluten-free and vegan choices too. Companies pay attention to ethical and green sourcing. Buyers care more about eco-friendly production.
Here is a table showing the top trends for 2025:
Trend | Description |
|---|---|
People want natural sources and simple ingredient lists. | |
Enhanced functionality | Shoppers look for better dough, softer crumb, longer shelf life, and more volume. |
Sustainable sourcing | Companies use ethical and green methods to attract buyers. |
Tip: You can meet these new needs by picking natural and green ingredients.
Regulatory Updates
You need to know about new rules and health news. The clean label trend makes companies find new emulsifiers. More products leave out sodium stearoyl lactylate esters (E 481) and DATEM. Shoppers want fewer chemical additives in their food. New ideas, like Branwells cryo crystallised EmuLux, help with this.
You also hear about health concerns. Studies show sodium stearoyl lactylate can change gut bacteria. It may lower butyrate, which can affect gut health. You should watch for new research and safety checks.
Environmental impact is important too. Sodium stearoyl lactylate breaks down in nature and does not build up. It can take the place of palm oil, which is endangered.
Market trends are different in each region. North America has big food factories and strong processing. Asia Pacific grows fastest, with new habits and more people buying easy foods.
Note: You should check local rules and health news often. This helps you pick safe and popular ingredients for your bakery.
You can pick SSL (E 481) if you want bread that is soft and lasts a long time. DATEM is good if you want bread that is strong and rises high. When you choose an emulsifier, think about what is popular now.
Many people want clean-label and plant-based emulsifiers.
Shoppers care more about how products are made.
Keeping bread fresh and dough strong is still very important.
Innovation Type | Description |
|---|---|
Enhanced Functionality | |
Plant-Based Emulsifiers | Vegan choices are becoming more popular with buyers. |
Watch for new ideas and what people like. What you pick helps decide how baking will change.
FAQ
What does sodium stearoyl lactylate (SSL) do in bread?
You use SSL to make bread softer and help it stay fresh longer. SSL strengthens dough and improves crumb texture. You get bread that feels springy and tastes better.
Can you use DATEM in snack products?
You can use DATEM in snack products to improve texture and extend shelf life. DATEM helps dough rise and keeps snacks crisp. You get consistent results in crackers and chips.
How does SSL affect noodle texture?
You add SSL to noodles to improve noodle texture. SSL helps noodles stay firm and smooth after cooking. You get noodles that do not break easily and taste better.
Are SSL and DATEM safe for baking?
You can trust SSL and DATEM for baking. Food safety groups like the FDA and EFSA approve them. You should always check local rules for updates.
