Provided is a sodium stearoyl lactylate preparation having high solubility (excellent dispersibility) in water at 20°C and excellent effects of improving the easiness of loosening noodles and improving the texture of noodles. In particular, provided is a sodium stearoyl lactylate preparation of which the dried residue weight measured, by Dispersibility Test 1, as an evaluation index of dispersibility is less than 1.4 g, Dispersibility Test 1 comprising the following steps 1) to 3) :1) placing 47.5 g of water at 20°C in a 100 mL glass beaker, adding 2.5 g of the sodium stearoyl lactylate preparation at the same temperature thereto, and stirring the content at the same temperature at 500 rpm for 60 seconds using a three-one motor to prepare a mixed liquid；2) pouring the mixed liquid in 1) into a stainless steel strainer with a pore size of 250 µm and collecting the residue remaining in the strainer； and3) placing the residue in 2) on a glass petri dish, hot-air drying the residue at 105°C for 2 hours, and measuring the weight (g) of the dry matter (dried residue) remaining on the glass petri dish for evaluation of the dispersibility.
