Emulsifier 481, widely recognized as sodium stearoyl-2-lactylate (SSL), stands as a versatile food additive celebrated for its emulsifying, stabilizing, and thickening capabilities. Derived from stearic acid and lactic acid, this additive plays a crucial role in achieving desired textures and consistencies in various food applications.

SSL emulsifier 481 Structure

Emulsifier 481 boasts a well-defined structure resulting from the synthesis of stearic acid, a saturated fatty acid abundant in animal fats and vegetable oils, and lactic acid, an organic acid produced during bacterial fermentation. The combination of these components forms a structured molecule that imparts unique functionalities to SSL.

SSL emulsifier 481 Properties

Physical Characteristics:

Emulsifier 481 presents itself as a white, odorless, and tasteless powder, showcasing its purity and neutrality. This characteristic ensures that it seamlessly integrates into diverse food formulations without imparting unwanted flavors or aromas.


One of the distinctive features of Emulsifier 481 is its high solubility in water. This attribute allows it to effortlessly dissolve in aqueous solutions, facilitating its incorporation into a wide range of food and beverage products.

Anionic Nature:

SSL possesses an anionic charge, implying a negatively charged structure. This unique quality enables SSL to interact harmoniously with both oil and water molecules. As an anionic emulsifier, it plays a pivotal role in stabilizing emulsions by bringing together substances that are typically immiscible.

Emulsifying Power:

The anionic nature of Emulsifier 481 grants it excellent emulsifying properties. It acts as a bridge between oil and water, overcoming their natural repulsion and enabling the creation of stable emulsions. This property is particularly valuable in applications where maintaining a homogenous mixture is essential.

Emulsifier 481, with its well-defined structure and remarkable properties, emerges as a key emulsifiers food additives in the world of food additives. Its anionic nature, solubility, and emulsifying power contribute to its effectiveness as an emulsifier, stabilizer, and thickener, making it a valuable tool for food technologists and manufacturers seeking to achieve optimal texture and stability in their products.