Food additives Europe numbers: E485
Sodium stearoyl fumarate (SSF) is a food additive with a specific function you might encounter on ingredient lists. Here's what you need to know:
Main Function:
- Dough conditioner: SSF's primary role is as a dough conditioner in yeast-leavened bakery products like breads, rolls, and pastries [1]. It helps improve the handling properties of dough by:
- Increasing dough strength and elasticity: This allows bakers to create dough that can be shaped and rise effectively [2].
- Improving machinability: SSF makes dough less sticky, allowing for smoother processing in commercial bakeries [2].
Other Potential Benefits:
- Improved crumb structure: Some studies suggest SSF can contribute to a finer and more even crumb structure in baked goods [3].
Applications:
- Limited use: SSF is primarily used in commercially produced baked goods. You won't typically find it as an ingredient in baked goods prepared at home [4].
Safety:
- Generally recognized as safe (GRAS): Regulatory bodies like the US Food and Drug Administration (FDA) consider sodium stearoyl fumarate safe for its intended use within established limits [5].
Overall:
Sodium stearoyl fumarate is a food additive used in commercial baking to improve dough handling and potentially enhance the texture of baked goods. While generally safe, if you have any concerns about food additives, consulting a registered dietitian or healthcare professional can provide more personalized advice.
Here are some additional points to note:
- Natural components: SSF is made from stearic acid (a fatty acid) and fumaric acid (an organic acid found in some foods) [1].
- Alternatives: Bakers can achieve similar results using other dough conditioners, such as DATEM (diacetyl tartaric acid esters of mono- and diglycerides) or SSL (sodium stearoyl lactylate) [6].