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
Emulsifiers are surface-active agents that stabilize immiscible dispersions like water and oil. Various emulsifiers are used in food and bakery formulas such as lecithin, mono- and di-glycerides, DATEM, SSL and CSL.| BAKERpedia