K.K. Food Chemicals

SSL (Sodium Stearoyl Lactylate) is a food emulsifier and dough conditioner used to stabilize oil-in-water mixtures and improve the texture of baked goods, such as bread and cakes. Derived from stearic acid, lactic acid, and sodium, it acts as a surfactant, helping to create a finer crumb, increase volume, and extend shelf life in foods by preventing ingredient separation and slowing staling. It is also known as E481 in Europe and is used in products like non-dairy creamers, processed cheese, and icings.

DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e) is an emulsifier primarily used in baking to strengthen the gluten network in dough.