[2][9][10][11][12] As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid.

SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water.

[2] These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions[13] and can also function as a humectant.

[14] To be labeled as SSL for sale within the United States, the product must conform to the specifications detailed in 21 CFR 172.846[9] and the “Food Chemicals Codex,” 3d Ed.

SSL finds widespread application in baked goods, pancakes, waffles, cereals, pastas, instant rice, desserts, icings, fillings, puddings, toppings, sugar confectionaries, powdered beverage mixes, creamers, cream liqueurs, dehydrated potatoes, snack dips, sauces, gravies, chewing gum, dietetic foods, minced and diced canned meats, mostarda di frutta, and pet food.

Therefore, bread with optimal softness throughout the desired shelf life is obtained by using a combination of these technologies.

[16] Lactylates, including SSL, have been subjected to extensive safety evaluations prior to being FDA approved for use as a food additive.

[4] In 2010, Lamb established the no-observed-adverse-effect level of SSL at 5% of the total diet and recommended an acceptable daily intake of 22.1 mg/kg bw/day for human consumption.