CSL vs SSL vs DATEM: What’s the Difference?

Date:2026-01-07

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CSL, SSL, and DATEM are three commonly used emulsifiers and dough conditioners in modern baking. They each improve dough performance, product quality, and processing stability in different ways. Although they often appear together in baking formulations, they differ in their chemical properties, functional characteristics, and ideal applications.

This blog will explain the composition of CSL, SSL, and DATEM, their mechanisms of action in dough systems, their main functions and applications, and how to select the appropriate emulsifier based on different baking needs.

What Is CSL (Calcium Stearoyl Lactylate)?

CSL (E482) is an anionic emulsifier formed from stearic acid and lactic acid, neutralized with calcium. It is widely used in yeast-leavened bakery products.

How CSL Works

CSL interacts with both gluten proteins and starch. It strengthens the gluten network while also helping starch retain moisture during storage. This dual action improves dough tolerance and slows staling.

Key Functions of CSL

· Strengthens gluten structure

· Improves dough stability during mixing and fermentation

· Enhances loaf volume and crumb softness

· Extends freshness and shelf life

Typical Applications

· Pan bread and rolls

· Hamburger and hot dog buns

· Pizza dough and flatbreads

CSL in pan bread

Key Characteristics

· Good heat and processing stability

· Moderate water solubility

· Performs well in high-protein flour systems

What Is SSL (Sodium Stearoyl Lactylate)?

SSL (E481) is chemically similar to CSL but uses sodium instead of calcium, making it more water-soluble and more versatile across different food systems.

How SSL Works

SSL acts as both an emulsifier and a dough conditioner. It improves gas retention during fermentation and helps distribute fat evenly throughout the dough or batter.

Key Functions of SSL

· Improves dough extensibility and volume

· Creates a softer, more uniform crumb

· Enhances emulsification in fat-containing systems

· Improves freeze–thaw stability

Typical Applications

· Sandwich bread and sweet bread

· Cakes, muffins, and bakery premixes

· Coffee creamers and whipping toppings

Key Characteristics

· Higher water solubility than CSL

· Works well in both dough and batter systems

· Often chosen when softness and emulsification are priorities

What Is DATEM?

DATEM (E472e) stands for Diacetyl Tartaric Acid Esters of Mono- and Diglycerides. It is one of the most effective emulsifiers for gluten strengthening.

How DATEM Works

DATEM strongly binds to gluten proteins, reinforcing the gluten network without significantly emulsifying fats. This results in improved dough elasticity and gas retention.

Key Functions of DATEM

· Strongly strengthens gluten structure

· Improves dough elasticity and machinability

· Increases loaf volume and crust definition

· Enhances performance in frozen dough systems

Typical Applications

· Artisan and industrial bread

· Baguettes and crusty bread

· Frozen dough and par-baked products

Datem in bakery products

Key Characteristics

· Excellent for lean dough formulas

· Limited emulsifying effect on fats

· Focused on structure rather than softness

CSL vs SSL vs DATEM: Detailed Comparison

Feature	CSL (E482)	SSL (E481)	DATEM (E472e)
Chemical Type	Anionic emulsifier	Anionic emulsifier	Ester-based emulsifier
Water Solubility	Moderate	Higher	Low
Main Function	Dough strength + softness	Emulsification + softness	Strong gluten strengthening
Effect on Volume	Good	Very good	Excellent
Effect on Crumb	Soft, uniform	Very soft	Structured, open crumb
Best Use	Standard bread	Bread, cakes, creamers	High-volume & frozen dough

How to Choose Between CSL, SSL, and DATEM

· Choose CSL when you need balanced performance, combining dough strength and shelf-life extension.

· Choose SSL when softness, emulsification, and versatility are more important.

· Choose DATEM when maximum dough strength, volume, and structure are required.

In many industrial bakery formulations, DATEM is combined with CSL or SSL to balance strength and softness.

Why These Emulsifiers Matter in Industrial Baking

Using the right emulsifier system can:

1. Improve processing efficiency

2. Reduce dough variability

3. Minimize quality defects

4. Extend product shelf life

5. Enhance consumer sensory experience

For large-scale production, the selection of emulsifiers directly impacts cost control and product consistency.

Final Thoughts

CSL, SSL, and DATEM are all effective baking emulsifiers, each with its unique advantages. Understanding how each emulsifier works and how to combine them can help bakeries and food manufacturers reduce production problems and achieve higher-quality end products.

If you plan to use CSL, SSL, or DATEM in your formulations, partnering with an experienced emulsifier supplier like Chemsino can also help in better ingredient selection and improve formulation success rates.

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