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SSL vs DATEM (E481 vs E472e) for Bread | Bakery Emulsifier Comparison

Time：

2026-11-06

Bread manufacturers and bakery R&D teams often compare SSL (Sodium Stearoyl-2-Lactylate, E481) and DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides, E472e). Both are widely used dough conditioners and emulsifiers, but they deliver different performance in dough handling, oven spring, crumb softness and shelf-life extension.

What is SSL (E481)

SSL is an anionic emulsifier produced from stearic acid and lactic acid. It interacts strongly with starch molecules, making it excellent at slowing starch retrogradation — the main cause of bread staleness. Main strength: outstanding anti-staling effect, long-lasting soft crumb Dough feature: improves dough tolerance, gentle strengthening effect Best fit: pan bread, hamburger buns, sweet bread, frozen dough

What is DATEM (E472e)

DATEM is a non-ionic emulsifier derived from mono & diglycerides and tartaric acid. It mainly interacts with gluten protein network instead of starch. Main strength: powerful gluten reinforcement, higher oven spring Dough feature: boosts dough elasticity and gas retention capacity Best fit: high-speed bakery lines, lean bread, fermented dough that needs strong expansion

Core Differences Between SSL and DATEM

Action target: DATEM mainly strengthens the gluten network; SSL mainly complexes with starch to retard staling. Oven spring: DATEM performs better. It traps CO₂ better during proofing and baking, delivering bigger volume. Anti-staling & crumb softness: SSL wins here. Bread stays soft for much longer on shelves. Dough tolerance: DATEM helps dough resist over-fermentation stress in fast automated production lines. SSL provides steady tolerance for frozen dough systems. Cost profile: Normally SSL has a higher unit cost than DATEM for equal addition dosage.

Can SSL and DATEM be used together?

Yes. SSL + DATEM blend is one of the most popular synergistic formulas for commercial bread. DATEM builds strong gluten and high bread volume SSL maintains long-term softness and delays staleness This combination suits mass-produced buns and sandwich bread sold in supermarkets. Typical Recommended Dosage Dosage is calculated based on flour weight, always adjust according to your own formulation and local food regulations. SSL E481: 0.3% – 0.5% DATEM E472e: 0.3% – 0.5% Blend (SSL+DATEM): total dosage 0.4% – 0.6%

Quick Selection Guide

✅ Pick DATEM first if your priority is high bread volume, strong dough stability for high-speed lines.

✅ Pick SSL first if your priority is extended shelf life and long-lasting soft crumb.

✅ Use the blend if you need both high volume AND long soft shelf life.

Final Notes

E481 and E472e are approved food additives under EU Regulation 1333/2008. We supply Halal, FSSC 22000 certified SSL and DATEM with stable batch consistency. If you need technical data sheet, COA or free trial sample for your bakery test, contact our food technologist team.

CTA line: Contact us to get custom emulsifier formulation support for your bread production.

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