Sodium Stearoyl Lactylate (SSL) is a versatile emulsifier and stabilizer that is widely used in the food industry. It is a white or slightly yellowish powder with good water solubility. SSL is commonly used in bakery products, such as bread, cakes, and pastries, to improve their volume, texture, and shelf life. It functions by forming a stable emulsion between fat and water, resulting in a uniform and desirable crumb structure. SSL also acts as a dough conditioner, improving dough elasticity and handling properties duringbaking processes. Additionally, SSL contributes to the overall stability and quality of various food products by preventing ingredient separation and maintaining their freshness.