GRINDSTED® SSL/CSL

Emulsifiers for improved aeration and stability

Popular ingredients in bakery and dairy products.

Produced from vegetable-based fatty acids, GRINDSTED® SSL/CSL is available in variants where the type of fatty acid and lactic acid content determine the functionality.

Key Benefits

  • Aeration
  • Stabilising emulsions
  • Efficient processing
  • Improved product quality

Functional Benefits by Application

Application

Benefit

Bread

Stronger dough

Bread softness

Shelf life extension

Cream products

Stable fat emulsions and foams

Desserts

Improved aeration and foam stability
 
 
 

Application Areas

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Drawing on many years of experience, we tailor solutions for bakery products, creating superb fresh-keeping properties in bread and cakes and the right bite and crumb in biscuits, crackers and pastry, even at reduced fat levels.
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Take a deeper look inside Nutrition & Biosciences for your cheese, yogurt and other dairy needs. See how our market insights, research, and experience can open up your potential to satisfy nutrition-conscious consumers while keeping your costs down.
 
 
 

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IFF cares about your privacy. Your personal information (name, email, phone number and other contact data) will be stored in systems primarily hosted in the United States. This information will be used by IFF, its affiliates, partners, and selected service providers in other countries to provide you with the product or service information requested. To learn more, please visit our Privacy Statement.