Food Applications and Maximum Use Levels
SSL finds widespread application in baked goods, pancakes, waffles, cereals, pastas, instant rice, desserts, icings, fillings, puddings, toppings, sugar confectionaries, powdered beverage mixes, creamers, cream liqueurs, dehydrated potatoes, snack dips, sauces, gravies, chewing gum, dietetic foods, minced and diced canned meats, mostarda di frutta, and pet food. Approved uses and maximum use levels in the United States are described in 21 CFR 172.846 and 21 CFR 177.120. In the European Union, the approved uses and maximum use levels are described in Regulation (EC) No 95/2.
| United States | European Union | ||||
|---|---|---|---|---|---|
| Application | Maximum Use Level | Application | Maximum Use Level | Application | Maximum Use Level |
| Baked goods, pancakes, waffles | 0.5% of flour | Fine baked goods | 5 g/kg | Bread | 3 g/kg |
| Icings, fillings, puddings, toppings | 0.2% | Fat Emulsions | 10 g/kg | Desserts | 5 g/kg |
| Beverage creamers | 0.3% | Beverage whiteners | 3 g/kg | Hot powder beverage mixes | 2 g/L |
| Dehydrated potatoes | 0.5% | Quick cook rice | 4 g/kg | Breakfast cereals | 5 g/kg |
| Snack dips | 0.2% | Cereal-based snacks | 2 g/kg | Cereal- and potato-based snacks | 5 g/kg |
| Sauces and gravies | 0.25% | Minced and diced canned meats | 4 g/kg | Mostarda di frutta | 2 g/kg |
| Prepared mixes of above | As indicated above | Chewing gum | 2 g/kg | Sugar confectionary | 5 g/kg |
| Cream liqueurs | 0.5% | Emulsified Liqueur | 8 g/L | Spirits <15% alcohol | 8 g/L |
| Cellophane | 0.5% weight of cellophane | Dietetic foods | 2 g/L | ||
The largest marketed use of SSL is in yeast-raised bakery products. SSL is used in the majority of manufactured breads, buns, wraps, tortillas, and similar bread-based products to ensure consistent product quality. Use levels for baked goods will vary between 0.25 - 0.5% based on flour. The typical application level is 0.375% and will be adjusted depending on the type and quality of flour used.
Compared to CSL, SSL offers some advantages. First, SSL disperses and hydrates more readily in water than CSL. Therefore, SSL does not require pre-hydration. Second, SSL provides better crumb softening than CSL. SSL's crumb softening effect is noticeable up to 5–7 days after baking. Third, in rich bread formulations (e.g. pan bread and hamburger buns), SSL provides better dough strengthening than CSL. Use of SSL in these formulations will yield (nearly) perfect symmetry in the finished baked good. Because of these characteristics, SSL is currently used in more baking applications than CSL.
Research has explored the possibility of replacing SSL with the use of enzymes. Enzyme technologies, by themselves, have not been able to completely replace SSL. A major limitation of enzymes is the production of gummy bread of unpredictable quality. Also, enzymes often do not augment dough strength, which is necessary to prevent loaf collapse during baking. Currently, enzymes are being used in conjunction with SSL to maximize the shelf life of bread. SSL is very good at increasing softness of bread during the first week after baking. Enzyme technology works best after the first 5 days of shelf life. Therefore, bread with optimal softness throughout the desired shelf life is obtained by using a combination of these technologies.
Read more about this topic: Sodium Stearoyl Lactylate
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