Emulsifiers in bread

Two types of these emulsifiers are calcium and sodium stearoyl lactylates (CSL, SSL) and diacetyl tartaric esters of mono and diglycerides (DATEM esters). The bread and flour regulations 1984 permit the use of SSL at up to 5 g kg-1 in all bread while DATEM esters are permitted in all bread without limit. Typical use levels are around 0.5% on flour weight. CSL and SSL have been permitted in the USA since 1961. 

---

Another class of carboxylic acid-derived surfactant is the sodium or calcium salts of fatty acid esters. Commercial examples include metal salts of stearic acid esterified with a dimer of lactic acid (sodium stearoyl lactylate) or maleic anhydride (sodium stearoyl fumarate), which are used as emulsifiers in bread making and in bread preservation due to their properties of preventing starch crystallization and dispersing fats [12, 13]. 

---