What is Sodium Stearoyl?

About Sodium Stearoyl

Sodium Stearoyl is an emulsifier that plays a crucial role in the baking industry. With its versatile properties, it is extensively used in the production of various bread, buns, and bakery products. One of its primary functions is to enhance the texture and structure of dough, making it more elastic and easier to work with during the baking process.

When Sodium Stearoyl is added to the dough, it forms a stable emulsion that helps distribute and retain moisture evenly throughout the mixture. This results in a more uniform and consistent dough, ensuring that the end product is soft and fluffy. Furthermore, the emulsifying properties of Sodium Stearoyl also contribute to the overall shelf life of bakery products by maintaining their freshness for a longer duration.

From a nutritional standpoint, Sodium Stearoyl does not significantly impact the overall nutritional value of bakery items. It is primarily used as a processing aid rather than a direct source of nutrients. Therefore, consumers can enjoy their favorite bread, buns, and other baked goods without worrying about any major changes in the nutritional content.