CALCIUM STEAROYL LACTYLATE

CAS NUMBER: 5793-94-2

EC NUMBER: 246-929-7

MOLECULAR FORMULA: C48H86CaO12

MOLECULAR WEIGHT: 895.3

IUPAC NAME: calcium;2-(2-octadecanoyloxypropanoyloxy)propanoate

Calcium Stearoyl Lactylate (or CSL) or E482 is a versatile, FDA approved food additive. 
Calcium Stearoyl Lactylate is one type of a commercially available lactylate. 

Calcium Stearoyl Lactylate is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks.
Because Calcium Stearoyl Lactylate is a safe and highly effective food additive

Calcium Stearoyl Lactylate is used in a wide variety of products from baked goods and desserts to packaging.
Calcium Stearoyl Lactylate is a cream-colored powder.

Calcium Stearoyl Lactylate is currently manufactured by the esterification of stearic acid and lactic acid with partial neutralization using food-grade hydrated lime (calcium hydroxide). 
Commercial grade Calcium Stearoyl Lactylate is a mixture of calcium salts of stearoyl lactic acid, with minor proportions of other salts of related acids. 

Calcium Stearoyl Lactylate is slightly soluble in hot water. 
The pH of a 2% aqueous suspension is approximately 4.7

Food Applications:
Calcium Stearoyl Lactylate finds widespread application in: 

-baked goods

-cereals

-pastas

-instant rice

-desserts

-icings

-fillings

-puddings

-toppings

-sugar confectionaries

-powdered beverage mixes

-creamers

-cream liqueurs

-dehydrated potatoes

-snack dips

-sauces

-gravies

-chewing gum

-dietetic foods

-minced and diced canned meats

-mostarda di frutta

Calcium Stearoyl Lactylate (CSL) is a versatile food additive widely used in foods and yeast-leavened baked goods. 
However, Calcium Stearoyl Lactylate’s mostly found in bread.

In baked goods, Calcium Stearoyl Lactylate is used as an:
*Emulsifier

*Whipping agent

*Dough conditioner and improver

*Anti-staling agent

Calcium Stearoyl Lactylate is made from lactic acid, stearic acid and calcium hydroxide. 
Lactic acid is primarily derived from bacterial fermentation of carbohydrates (glucose, sucrose, corn, cane sugar, etc). 
Stearic acid is obtained from fat or oils through the saponification of triglycerides using hot water.

Functions:
Calcium Stearoyl Lactylate functions well in baked goods because of its interaction with the components of wheat flour.
The hydrophilic-lipophilic balance (HLB) of Calcium Stearoyl Lactylate is 8-12.

Hydrophobic interactions of Calcium Stearoyl Lactylate with gluten involve the stearic acid moieties. 
Meanwhile, its carboxyl groups interact with the gluten’s charged amino acids. 
The impact of Calcium Stearoyl Lactylate on the flour starch component is depicted in higher gelatinization temperatures though with reduced enthalpy of gelatinization.

Applications:
Calcium Stearoyl Lactylate is commonly used in the production white bread as a dough strengthener. 

Optimal concentrations to use range between 0.25-0.5% (flour basis).
Calcium Stearoyl Lactylate's activity continues throughout the dough fermentation, mechanical handling, shaping and proofing stages.

OTHER APPLICATIONS:
-lip products

-skin products

-bath and body products

-hair products, especially pomades and balms

-perfume oils

-scrubs, polishes

By reducing starch granule swelling and solubilization, Calcium Stearoyl Lactylate can help retard firmness of starch gels. 
As a result, there is improved mixing tolerance and dough development time, better gas retention, loaf volume, enhanced texture and crust tenderness as well as shelf life extension

Calcium Stearoyl Lactylate is the calcium salt of the stearic acid ester of lactyl lactylate. 
This natural water-in-oil emulsifier, derived from Stearic and Lactic acids, imparts an excellent feel to surfactant systems, bath oils, cosmetics, creams and lotions. 
This ingredient is a fantastic tool to help you create unique hair styling products, and superior lip care products. 

Calcium Stearoyl Lactylate offers superior moisturizing properties to your formulation, for elegant feel and function.
Calcium Stearoyl Lactylate, just like the other lactylates, will create high end emulsions with true moisture healing properties with a very smooth feel and no drag or soaping.

Calcium Stearoyl Lactylate has the functions of increasing the expansion rate, softening the texture and taste, increasing the gluten, emulsifying, anti-aging, and keeping fresh etc. 

Calcium Stearoyl Lactylate is widely used in: 
-bread
-cake
-steamed bread
-instant noodles
-noodles
-dumplings etc

Application in Bread:
*Enhancing the dough's air-holding capacity and resistance-fermentation capacity, significantly increasing the volume of bread;
*Strengthening the network structure of gluten, increasing the stable elasticity of the gluten, reducing the degree of weakening of the dough, and improving the performance to be processed;
*Improving the internal structure to make it uniform, fine, white and in good layers;
*Delay the aging of starch, make the product soft, and effectively extend the freshness period of bread.

Application in Cake:
*Significantly increase the volume of cake.
*Improve the texture and make the taste more delicate.

Application in Cookies and Biscuits:
*Make the distribution of water, flour and fat in the dough to be more uniform
*Avoid surface foaming
*Reduce the amount of grease used
*Reduce burrs and waste happend
*Improve the formation and uniformity of gluten
*Make the product not easy happening shrinkage and deformation

Application in Milk Beverages:
*Improve the stability and dispersibility of beverages.
*Prevent the occurrence of starch- emergence and delamination.
*Improve the uniformity and taste of products.

Application in Ice Cream:
*Improve the whipping properties
*Make the ice cream richer in aroma, sweeter, softer and more delicate.
*Make the ice cream more resistant to melting and in a larger expansion rate.

Calcium Stearoyl Lactylate appears as an ivory white powder or lamellar solid. 
Calcium Stearoyl Lactylate can be used as an emulsifier and as a preservative. 

Calcium Stearoyl Lactylate functions to increase toughness, emulsify, improve preservation, keep fresh, etc. 
Calcium Stearoyl Lactylate is often used in baked goods, steamed breads, noodles and dumplings.

Calcium Stearoyl Lactylate is used as a dough conditioner in yeast-leavened bakery products.
Calcium Stearoyl Lactylate is especially preferred in lean hearth bread type formulations as a dough strengthener. 
Calcium Stearoyl Lactylate is also used as a whipping agent in liquid and frozen egg white

Calcium Stearoyl Lactylate (CSL) is a anionic emulsifier with HLB value of 8.3 and pleasant caramel-like odor, which is milky white solid powder or sheet. 
Calcium Stearoyl Lactylate has functions such as emulsification, gluten fortifier, preservation and anti-retrogradation.

APPLICATIONS AND BENEFITS:

*Bread: Calcium Stearoyl Lactylate Improves dough volume, softness, elasticity, strength, provides a fine and uniform inner-structure, delays retrogradation, and prolongs shelf life.

*Biscuit: Calcium Stearoyl Lactylate Improves process properties, prevents oil separating out and make the dough easy to off-module

*Noodle: Calcium Stearoyl Lactylate Makes surface smooth, decreases broken rate, and becomes chewy.

*Dumpling: Calcium Stearoyl Lactylate Reduces starch loss of dumpling wrapper during cooking, and improves the color and mouth-feel of dumpling wrapper

*Frozen food: Calcium Stearoyl Lactylate Improves water holding capability of frozen dough, and prevents formation of ice crystals and surface cracking, stabilizes network of wheat gluten. 
Calcium Stearoyl Lactylate Improves freezing resistance of yeast and dough, and delays retrogradation.

Calcium Stearoyl Lactylate is a versatile, FDA approved food additive. 
Calcium Stearoyl Lactylate is one type of a commercially available lactylate. 

PHYSICAL PROPERTIES:

-Molecular Weight: 895.3    

-Exact Mass: 894.5745190    

-Monoisotopic Mass: 894.5745190    

-Topological Polar Surface Area: 186 Ų

-Physical Description: White or slightly yellowish powder or brittle solid with a characteristic odour

-Color: White or slightly yellowish

-Form: Powder

-Solubility: Slightly soluble in hot water

-Acid Value: 50-130

Calcium Stearoyl Lactylate is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks.
Because Calcium Stearoyl Lactylate is a safe and highly effective food additive

Calcium Stearoyl Lactylate is used in a wide variety of products from baked goods and desserts to packaging.
As described by the Food Chemicals Codex 7th edition, Calcium Stearoyl Lactylate is a cream-colored powder.

Calcium Stearoyl Lactylate appears as an ivory white powder or lamellar solid. 
Calcium Stearoyl Lactylate can be used as an emulsifier and as a preservative. 

Calcium Stearoyl Lactylate functions to increase toughness, emulsify, improve preservation, keep fresh, etc. 
Calcium Stearoyl Lactylate is often used in baked goods, steamed breads, noodles and dumplings.

CHEMICAL PROPERTIES:

-Hydrogen Bond Donor Count: 0    

-Hydrogen Bond Acceptor Count: 12    

-Rotatable Bond Count: 42

-Heavy Atom Count: 61    

-Formal Charge: 0    

-Complexity: 457    

-Isotope Atom Count: 0    

-Defined Atom Stereocenter Count: 0    

-Undefined Atom Stereocenter Count: 4    

-Defined Bond Stereocenter Count: 0    

-Undefined Bond Stereocenter Count: 0    

-Covalently-Bonded Unit Count: 3    

-Compound Is Canonicalized: Yes

Calcium Stearoyl Lactylate functions to increase toughness, emulsify, improve preservation, keep fresh, etc. 
Calcium Stearoyl Lactylate is often used in baked goods, steamed breads, noodles and dumplings.
Calcium Stearoyl Lactylate is used as a dough conditioner in yeast-leavened bakery products.

Calcium Stearoyl Lactylate is especially preferred in lean hearth bread type formulations as a dough strengthener. 
Calcium Stearoyl Lactylate is also used as a whipping agent in liquid and frozen egg white

Calcium Stearoyl Lactylate (CSL) is a anionic emulsifier with HLB value of 8.3 and pleasant caramel-like odor, which is milky white solid powder or sheet. 
Calcium Stearoyl Lactylate has functions such as emulsification, gluten fortifier, preservation and anti-retrogradation.

SYNONYMS:

Calcium stearoyl lactylate
Calcium stearoyl-2-lactylate
Octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, calcium salt
Stearoyl-2-lactylic acid
Calcium verate
Octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, calcium salt (2:1)
calcium;2-(2-octadecanoyloxypropanoyloxy)propanoate
Sodium stearoyl lactylate
Calcium alpha-(alpha-(stearoyloxy)propionyloxy)propionate
Stearic acid, ester with lactate of lactic acid, ca salt
Calcium 2-(1-carboxyethoxy)-1-methyl-2-oxoethyloctadecanoate
calcium stearoyl lactate
Stearic acid, ester with lactic acid bimol. ester calcium salt
Octadecanoic Acid, 2-(carboxyethoxy)-1-
calciumbis(2-(1-carboxylatoethoxy)-1-methyl-2-oxoethyl)distearat
Octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, calcium salt
Stearoyl-2-lactylic acid
Calcium verate
Sodium stearoyl lactylate
Calcium alpha-(alpha-(stearoyloxy)propionyloxy)propionate
Stearic acid, ester with lactate of lactic acid, ca salt
Calcium 2-(1-carboxyethoxy)-1-methyl-2-oxoethyloctadecanoate