Sodium Stearoyl Lactylate (SSL) is an emulsifier used in bread making to strengthen the dough during processing and to keep the crumb soft during storage.| BAKERpedia
Ethoxylated mono and diglycerides are non-ionic emulsifiers used in the baking industry to improve the volume of bread and enhance aeration in cake batters.| BAKERpedia
DATEM is an emulsifier used in bread making to strengthen the dough during processing. It helps improve texture and increase volume.| BAKERpedia
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