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Food Additive
Providing you the best range of sodium stearoyl lactylate ssl e481, godrej, datem e472e powder and liquid, acetem e 472a, polyglycerol polyricinoleate pgpr e476 and food emulsifiers with effective & timely delivery.
Sodium Stearoyl Lactylate Ssl E481, Godrej
Product Price: Rs 200 / KgGet Best Price
Minimum Order Quantity: 300 Kg
Product Details:
| Packaging Size | 25 Kg |
| Grade | Industrial/Bakery |
| Usage/Application | Bakery, Dairy & Non-Dairy, Convenience Goods |
| Packaging Type | Bag |
| Physical Form | Powder |
| Country of Origin | Made in India |
| Manufacturer | Godrej Industries Ltd. |
Key ApplicationsBakery: Bread, buns, pizza bases, pastriesConvenience Foods: Instant noodles, pastaDairy & Non-Dairy: Whipped toppings, cream stabilisation
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- Strengthens gluten network → better dough stability, volume, and softness in bread
- Extends shelf life by slowing staling
- Improves elasticity in noodles → less breakage during cooking
- Works well in both industrial high-speed production and smaller bakeries
Sodium Stearoyl Lactylate (SSL) is a partially neutralized ester of Lactic Acid and a Fatty Acid, containing a sodium salt.
This food additive is a white to ivory-white, waxy powder. It is dispersible in hot water and soluble in hot oils and fats. Liquid version is also available (Sodium Oleoyl Lactylate).
Sodium Stearoyl Lactylate is palm-oil free and is used as suitable Kosher as well as Halal food additive. Its other great applications in food include the following:
Bread IndustrySSL is a popular and successful emulsifier in yeast-leavened breads for the following reasons:
- Due to their ability to form complexes with both starch and protein. Other emulsifiers are able to complex with starch but lactylates are one of few emulsifiers that can also complex with protein making them vital in some applications.
- The complex formed with starch resists starch retrogradation and thus reduces staling. This gives the baked product a longer softness shelf life.
- Lactylates also strongly interact with proteins causing protein agglomeration which results increased dough viscosity, better gas retention and ultimately greater bread volume.
- They are readily soluble in dough and do not need rehydration prior to addition.
- They are inexpensive to manufacture.
- They are relatively stable with regard to shipping, storage and can be used directly into flour and bread premixes and bread improvers.
- Dough containing SSL are easier to handle during manufacturing and are more resistant to mechanical stress and shock.
The role of SSL in cookie and cracker dough is of a different nature to that in bread baking. In cookies and crackers, excessive gluten development is considered undesirable. What is of great importance is that shortenings used in cookie dough mixing thoroughly coat the flour to “shorten” or minimise gluten formation. SSL in used in cookie and cracker formulations to achieve a uniform distribution of the shortening.
By ensuring the proper and quick distribution of shortening SSL actually helps in decreasing dough viscosity, improving machining, maintaining a uniform desirable spread and volume, and good eating qualities.
Cookies made with 25% less shortening than normal and a 0.5% dosage of SSL produces a cookie just as good as with 100% shortening and no SSL. This also acts as a cost saving.
Non-Dairy Creamers
SSL is a high HLB value emulsifier which means it is highly dispersible in water. In Non Dairy Creamers it helps to combine the fat in the creamer with the water it is added into, helps maintain a stable emulsion and creates the proper amount of fat agglomeration thereby achieving its major objective of lightening the colour of coffee
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Datem E472e Powder and Liquid
Product Price: Rs 300 / KgGet Best Price
Minimum Order Quantity: 300 Kg
Product Details:
| Packaging Size | 25 kg |
| Manufacturer | Godrej Industries Ltd. |
| Prescription/Non prescription | Non prescription |
| Brand | Godrej Industries Ltd. |
| Form | Powder or Liquid |
| Country of Origin | Made in India |
Primary ApplicationsBakery Industry:Bread production (all types)Short-dough biscuits and cookiesCake batters and premixesPizza bases and rolls
Dairy & Non-Dairy:Non-dairy coffee creamersWhipped toppings and imitation creamBeverage whiteners
Specialty Applications:Oleo-resins dispersionKosher and Halal food preparationsPalm-free formulations
Functional BenefitsIn Bread Applications:Superior Dough Conditioning: Strengthens gluten network and improves extensibilityEnhanced Volume: Increases bread volume through improved gluten interactionBetter Texture: Creates uniform crumb structure with smaller, more consistent cellsImproved Machinability: Adds plasticity to dough, reducing batch inconsistenciesDough Tolerance: Increases fermentation tolerance and processing flexibilityFat Distribution: Optimizes fat dispersion throughout the dough matrixStaling Resistance: Delays bread staling and extends shelf life
In Biscuit/Cookie Production:Fat Reduction: Enables up to 20% fat reduction without compromising qualityEnhanced Volume: Improves biscuit volume and textureBetter Machinability: Improves cutting, molding, and processing characteristicsSuperior Texture: Enhances crispness, bite, and eating qualityLecithin Replacement: Can serve as an effective lecithin substitute
In Non-Dairy Applications:Excellent Dispersion: Improves fat/oil dispersion in water phaseFoam Stability: Stabilizes whipped products and prevents collapseEmulsion Stability: Maintains stable oil-in-water emulsionsEnhanced Whitening: Provides superior whitening effect in creamers
Processing AdvantagesLiquid Form Benefits:Easy liquid dosing and meteringSuperior dispersibility in aqueous systemsReduced handling dust and wasteConsistent batch-to-batch performance
Powder Form Benefits:Extended shelf stabilityEasy storage and handlingPrecise dosage controlCost-effective shipping
Quality AssuranceManufactured to strict food safety standardsHeavy metals testing ensures consumer safetyConsistent quality specificationsSuitable for Kosher and Halal applications
Recommended Usage LevelsBread: 0.1-0.5% of flour weightBiscuits/Cookies: 0.2-0.5% of flour weightNon-dairy products: 0.1-0.4% of total formulationTortillas: 0.2-0.4% of flour weight
DATEM represents the gold standard in dough conditioning technology, offering food manufacturers the reliability, functionality, and performance needed to create superior baked goods and dairy alternatives.
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Acetem E 472a
Product Price: Rs 180 / KgGet Best Price
Minimum Order Quantity: 300 Kg
Product Details:
| Packaging Size | 25 kg |
| Manufacturer | Godrej Industries Ltd. |
| Prescription/Non prescription | Non prescription |
| Brand | Godrej |
| Form | Liquid/Paste |
| Country of Origin | Made in India |
Application in food
Gum base and chewing gum:Acts as a softening agent for gum base.It improves anti-sticking properties and elasticity in chewing gum.
Bread & Bakery:
Anti-staling agent, crumb softener
Cake Improver:Improves aeration of cake batter and provides improved crumb structure in cake.
Food Coatings:Acts as a barrier and reduces external contamination, loss of moisture and retards oxidation.
Non-food Application:Bio Plasticizer in phthalate-free plastics
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Polyglycerol Polyricinoleate Pgpr E476
Product Price: Rs 300 / KgGet Best Price
Minimum Order Quantity: 200 Kg
Product Details:
| Manufacturer | Godrej Industries Ltd |
| Prescription/Non prescription | Non prescription |
| Country of Origin | Made in India |
| Color | Amber Honey |
| Form | Liquid |
| Acid Value | Max 3 mgKOH/gm / Max 6 mgKOH/gm |
| Polyglycerol | Less Than 10% |
| Hydroxyl Value | 80-100 mgKOH/gm |
| Viscosity | 700-900 CPS at 60 C |
| Saponification Value | 170-185 mgKOH/gm |
PGPR works by reducing the friction between the particles of the solid ingredients in molten chocolate and reducing the surface tension or yield stress (Casson yield value) so that chocolate flows much more uniformly and in an easily controllable manner. This greatly aids the application of chocolate in bar-making, moulding, enrobing and coating. PGPR is also a cost-saving emulsifier as it reduces the quantity of fat required in chocolate production to achieve the desired chocolate viscosity.
DynaVisc 888 HV
Godrej’s DynaVisc 888 HV is a very versatile grade of PGPR emulsifier. It qualifies as a Hahal food additive and is also palm-oil free. Additionally, Dyna 888 HV is a preferred Kosher emulsifier and comes with a strong functionality in several other applications including:
ChocolateDynaVisc 888 HV offers mid-range functionality in reducing viscosity in chocolates. It provides higher viscosity reduction than several types of PGPR produced by multinational emulsifier manufacturers.
Oils and FatsThe careful selection of raw materials and processing conditions is of great importance for the production of the correct type of PGPR food additive, for applications in this industry. The PGPR needs to disperse evenly into oils and fats and to also be able to bind strongly to water to disperse into the oils and fats.
DynaVisc 888 HV is used by manufacturers of low-fat spreads which can contain a water content of up to 80%. DynaVisc 888 HV disperses the larger water phase droplets evenly into the smaller oil phase and keeps the blend stable to reduce the separation of the two phases.
Similarly, DynaVisc 888 HV is an exceptional PGPR to use for the production of pan release emulsions which are used by the bread baking industry to grease baking pans. Pan release emulsions with up to 80% water content can be produced with this type of PGPR. Pan release emulsions play a vital role in ensuring good release of bread from pans. Another key role they play is that they do not allow the build-up of oxidised/carbonised fat or oil residues on pans/moulds which make hygiene and cleaning a big problem in the bread baking industry.
Colours and Oleo-resinsThe highly lipophilic nature of DynaVisc 888 HV plays a key role in its application in the colour and oleo-resin industry. In this industry, some colours or oleo-resins need to be dispersed evenly in oils and fats. DynaVisc 888 HV aids this dispersion into oils and fats.
The colour or oleo-resin is first blended into DynaVisc 888 HV. This blend of PGPR and colour or oleo-resins is then added to an oil based product for dispersion and functionality.
PGPR E476 is palm-oil free and qualifies as a food additive for Hahal and Kosher consumers. It is also known for great functionality in the following applications:
ChocolateIt is one of the most widely used emulsifiers in the chocolate and confectionery industry where it is used as a viscosity reducer. It reduces the Casson Yield Value, thereby reducing the amount of cocoa butter used. This provides a substantial cost saving.
Margarine, Low Fat Dressings, Mayonnaise and Sauces
Used in low fat formulations where increased amounts of water are needed to be stably dispersed into a smaller amount of oil/fat.
Additional Information:
- Delivery Time: 15-20 days
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