CALCIUM STEAROYL-2-LACTYLATE

Calcium Stearoyl-2-Lactylate is an anionic emulsifier derived from the esterification of stearic acid and lactic acid, followed by neutralization with calcium.
Calcium Stearoyl-2-Lactylate is widely used in food processing, particularly in bakery applications, as a dough conditioner, emulsifier, and stabilizer.
Calcium Stearoyl-2-Lactylate enhances texture, shelf life, and volume in baked goods and is recognized for safe and effective performance in various formulations.

CAS Number: 5780-03-2
EC Number: 227-291-5
Molecular Formula: C21H40CaO6
Molecular Weight: 424.63 g/mol

Synonyms: Calcium Stearoyl-2-Lactylate, Calcium Stearoyl Lactylate, CSL, Calcium Stearoyl Lactylate Emulsifier, Stearoyl-2-Lactylic Acid Calcium Salt, E482, Calcium Salt of Stearoyl Lactylic Acid, Calcium Stearoyl Lactate, Lactic Acid Stearate Calcium Salt, Calcium Salt of Stearoyl Lactylate, Emulsifier E482, CSL Food Grade, CSL Bakery Additive, Calcium Stearoyl-2-Lactylate, Calcium Stearoyl Lactylate, Calcium Stearoyl-2-Lactate, Calcium Stearoyl Lactate, Calcium Stearoyl-2-Lactic Acid Ester, Calcium Stearoyl Lactic Acid Ester, Calcium Salt of Stearoyl-2-Lactylate, Calcium Salt of Stearoyl Lactylate, Stearoyl-2-Lactic Acid Calcium Salt, Stearoyl Lactic Acid Calcium Salt, Calcium Stearate Lactylate, Calcium Stearic Lactylate, Calcium Octadecanoyl-2-Lactylate, Calcium Octadecanoyl Lactylate, Calcium 2-Stearoyllactylate, Calcium Stearoyl-2-Lactylate Emulsifier, Calcium Stearoyl-2-Lactylate Food Grade, Calcium Stearoyl-2-Lactylate Technical Grade, Calcium Stearoyl-2-Lactylate Cosmetic Grade, Calcium Stearoyl-2-Lactylate Pharmaceutical Grade, Calcium Stearoyl-2-Lactylate Industrial Grade, Calcium Stearoyl-2-Lactylate Additive Grade, Calcium Stearoyl-2-Lactylate Emulsifier Grade, Calcium Stearoyl-2-Lactylate Stabilizer Grade, Calcium Stearoyl-2-Lactylate Bakery Grade, Calcium Stearoyl-2-Lactylate Dough Conditioner, Calcium Stearoyl-2-Lactylate Bread Improver, Calcium Stearoyl-2-Lactylate Food Additive, Calcium Stearoyl-2-Lactylate Surface Active Agent, Calcium Stearoyl-2-Lactylate Anionic Emulsifier, Calcium Stearoyl-2-Lactylate Dispersing Agent, Calcium Stearoyl-2-Lactylate Stabilizer, Calcium Stearoyl-2-Lactylate Processing Aid, Calcium Stearoyl-2-Lactylate Functional Emulsifier, Calcium Stearoyl-2-Lactylate Bakery Emulsifier, Calcium Stearoyl-2-Lactylate Texture Improver, Calcium Stearoyl-2-Lactylate Conditioning Agent, Calcium Stearoyl-2-Lactylate Powder, Calcium Stearoyl-2-Lactylate Granular, Calcium Stearoyl-2-Lactylate White Powder, Calcium Stearoyl-2-Lactylate Blend, Calcium Stearoyl-2-Lactylate Compound, Calcium Stearoyl-2-Lactylate Ingredient, CSL, Calcium Stearoyl Lactylate CSL, Calcium Stearoyl-2-Lactylate CSL, Stearoyl Lactylate Calcium Salt, Stearic Acid Lactylate Calcium Salt, Lactic Acid Stearoyl Ester Calcium Salt, Calcium Salt of Stearic Acid Lactylate, Calcium Salt of Stearoyl Lactic Acid, Calcium Stearoyl-2-Lactylate E482, E482, INS 482, E 482, Calcium Stearoyl-2-Lactylate INS 482, Calcium Stearoyl-2-Lactylate E-482, Calcium Stearoyl Lactylate E482, Stearoyl-2-Lactylate Calcium, Stearoyl Lactylate Calcium, Calcium Octadecanoyl-2-Lactate

APPLICATIONS

Calcium Stearoyl-2-Lactylate is widely used in bread, rolls, and other yeast-raised baked goods to improve dough strength and crumb structure.
Calcium Stearoyl-2-Lactylate enhances gas retention during proofing, leading to better volume and softness.
Calcium Stearoyl-2-Lactylate extends the shelf life of baked goods by improving moisture retention and reducing staling.

Calcium Stearoyl-2-Lactylate is used in tortillas and flatbreads to improve rollability and softness.
Calcium Stearoyl-2-Lactylate is incorporated into pasta and noodles to improve texture and prevent sticking.
Calcium Stearoyl-2-Lactylate is employed in cake and pastry mixes to stabilize emulsions and improve batter aeration.

Calcium Stearoyl-2-Lactylate is found in dairy and non-dairy creamers for stabilizing oil-in-water emulsions.
Calcium Stearoyl-2-Lactylate is used in whipped toppings and dessert creams to maintain foam structure.
Calcium Stearoyl-2-Lactylate is applied in powdered beverage mixes to ensure even dispersion and solubility.

Calcium Stearoyl-2-Lactylate is used in processed meats and meat substitutes to improve water binding and texture.
Calcium Stearoyl-2-Lactylate is added to cheese analogs to enhance meltability and emulsification.
Calcium Stearoyl-2-Lactylate is included in margarine and spreads to improve plasticity and prevent oil separation.

Calcium Stearoyl-2-Lactylate is used in food-grade release agents and lubricants to reduce sticking during production.
Calcium Stearoyl-2-Lactylate is incorporated into edible films and coatings for enhanced flexibility and texture.
Calcium Stearoyl-2-Lactylate is used in instant rice and cereals to improve hydration and reduce cooking time.

Calcium Stearoyl-2-Lactylate is found in nutritional and sports bars to improve chewiness and shelf life.
Calcium Stearoyl-2-Lactylate is included in infant and medical nutritional powders to stabilize fat and carbohydrate blends.
Calcium Stearoyl-2-Lactylate is used in flavor emulsion concentrates to maintain homogeneity during storage.

Calcium Stearoyl-2-Lactylate is used in reduced-fat baked goods to retain moisture and texture.
Calcium Stearoyl-2-Lactylate is added to bakery pre-mixes to ensure consistent dough properties during storage.
Calcium Stearoyl-2-Lactylate is applied in high-fiber bread to improve volume and reduce brittleness.

Calcium Stearoyl-2-Lactylate is used in gluten-free bakery items to enhance dough elasticity.
Calcium Stearoyl-2-Lactylate is incorporated into pancake and waffle batters to improve fluffiness.
Calcium Stearoyl-2-Lactylate is used in ready-to-eat meals for emulsification and texture stability.

Calcium Stearoyl-2-Lactylate is applied in food coatings to improve adhesion of seasonings.
Calcium Stearoyl-2-Lactylate is added to salad dressings to stabilize the oil phase.
Calcium Stearoyl-2-Lactylate is used in dairy-based sauces to prevent oil separation.

Calcium Stearoyl-2-Lactylate is used in long shelf-life bakery products to retain softness and freshness.
Calcium Stearoyl-2-Lactylate is incorporated into cereal bars to improve bite and cohesiveness.
Calcium Stearoyl-2-Lactylate is used in meringues and marshmallows for better aeration.

Calcium Stearoyl-2-Lactylate is applied in frozen pizzas to improve dough crispness and topping stability.
Calcium Stearoyl-2-Lactylate is used in stuffing mixes to promote even hydration.
Calcium Stearoyl-2-Lactylate is added to beverage powders to help disperse flavor oils evenly.

Calcium Stearoyl-2-Lactylate is used in candy fillings to prevent crystallization of fats.
Calcium Stearoyl-2-Lactylate is included in chocolate spreads to stabilize emulsions and prevent oil separation.
Calcium Stearoyl-2-Lactylate is used in batters for fried snacks to promote uniform coating and reduce oil absorption.

Calcium Stearoyl-2-Lactylate is used in bakery glazes to improve sheen and texture.
Calcium Stearoyl-2-Lactylate is added to instant oatmeal and porridge products for better reconstitution.
Calcium Stearoyl-2-Lactylate is incorporated into low-carb bakery recipes to improve dough handling.

Calcium Stearoyl-2-Lactylate is used in food extrusion processes to stabilize the product matrix.
Calcium Stearoyl-2-Lactylate is applied in culinary sauces for high-heat stability and consistency.
Calcium Stearoyl-2-Lactylate is used in par-baked goods to retain softness after reheating.

Calcium Stearoyl-2-Lactylate is used in powdered cheese blends to maintain flow and prevent caking.
Calcium Stearoyl-2-Lactylate is incorporated into artisan breads to enhance crust softness.
Calcium Stearoyl-2-Lactylate is used in chocolate-coated snacks to ensure smooth coating application.

Calcium Stearoyl-2-Lactylate is applied in frozen dairy desserts for reduced ice crystal formation.
Calcium Stearoyl-2-Lactylate is used in functional beverages to deliver fat-soluble nutrients evenly.
Calcium Stearoyl-2-Lactylate is valued in both conventional and clean-label food manufacturing due to its multifunctionality.

Calcium Stearoyl-2-Lactylate is used as an emulsifier in bakery products to improve dough stability.
Calcium Stearoyl-2-Lactylate strengthens gluten structure and improves gas retention in dough.
Calcium Stearoyl-2-Lactylate helps increase loaf volume and improve crumb uniformity.

Calcium Stearoyl-2-Lactylate is used in bread formulations to improve softness and reduce staling.
Calcium Stearoyl-2-Lactylate supports crumb tenderness by interacting with starch and proteins.
Calcium Stearoyl-2-Lactylate helps maintain fresher texture during shelf life.

Calcium Stearoyl-2-Lactylate is used in pan bread and sandwich bread to improve machinability.
Calcium Stearoyl-2-Lactylate supports stable dough handling on high-speed lines.
Calcium Stearoyl-2-Lactylate helps reduce sticking and improves dough tolerance.

Calcium Stearoyl-2-Lactylate is used in buns and rolls to improve volume and crumb structure.
Calcium Stearoyl-2-Lactylate supports stronger dough and improved oven spring.
Calcium Stearoyl-2-Lactylate helps produce a softer bite in small bread products.

Calcium Stearoyl-2-Lactylate is used in hamburger buns to improve softness and slicing performance.
Calcium Stearoyl-2-Lactylate supports resilient crumb that resists crumbling.
Calcium Stearoyl-2-Lactylate helps improve shelf life stability in packaged buns.

Calcium Stearoyl-2-Lactylate is used in tortillas and flatbreads to improve flexibility and reduce cracking.
Calcium Stearoyl-2-Lactylate supports softer texture and improved foldability.
Calcium Stearoyl-2-Lactylate helps reduce staling and brittleness during storage.

Calcium Stearoyl-2-Lactylate is used in pizza dough to improve extensibility and tolerance.
Calcium Stearoyl-2-Lactylate supports better stretching behavior and reduced tearing.
Calcium Stearoyl-2-Lactylate helps improve crust texture consistency.

Calcium Stearoyl-2-Lactylate is used in sweet baked goods to improve batter aeration and crumb.
Calcium Stearoyl-2-Lactylate supports stable foam and better gas cell structure in cakes.
Calcium Stearoyl-2-Lactylate helps improve volume and tenderness in cakes and muffins.

Calcium Stearoyl-2-Lactylate is used in muffins to improve softness and moisture retention.
Calcium Stearoyl-2-Lactylate supports even crumb and reduced tunneling defects.
Calcium Stearoyl-2-Lactylate helps maintain fresh texture during shelf life.

Calcium Stearoyl-2-Lactylate is used in croissants and laminated doughs to improve dough strength and handling.
Calcium Stearoyl-2-Lactylate supports better tolerance during sheeting and folding.
Calcium Stearoyl-2-Lactylate helps reduce breakage and improves final volume.

Calcium Stearoyl-2-Lactylate is used in frozen dough systems to improve freeze–thaw tolerance.
Calcium Stearoyl-2-Lactylate supports yeast performance and dough structure after freezing.
Calcium Stearoyl-2-Lactylate helps improve volume and crumb after bake-off.

Calcium Stearoyl-2-Lactylate is used in par-baked bread to improve reheating performance.
Calcium Stearoyl-2-Lactylate supports stable crumb structure through baking and re-baking.

DESCRIPTION

Calcium Stearoyl-2-Lactylate is a cream to off-white powder or brittle solid with a mild characteristic odor.
Calcium Stearoyl-2-Lactylate is an approved food additive, classified under E482 in many ingredient listings.
Calcium Stearoyl-2-Lactylate is made by the esterification of food-grade stearic acid and lactic acid, followed by partial neutralization with calcium hydroxide.

Calcium Stearoyl-2-Lactylate is a calcium salt of stearoyl lactic acid, commonly used as an emulsifier and dough conditioner.
Calcium Stearoyl-2-Lactylate appears as a white to off-white powder with a slightly fatty odor.
Calcium Stearoyl-2-Lactylate has both hydrophilic and lipophilic properties, making it effective in oil-water emulsions.

Calcium Stearoyl-2-Lactylate improves gas retention in dough, contributing to better loaf volume in baked goods.
Calcium Stearoyl-2-Lactylate also functions as a stabilizer, dispersing agent, and whipping aid.
Calcium Stearoyl-2-Lactylate is biodegradable and considered safe for consumption at regulated levels.

Calcium Stearoyl-2-Lactylate functions primarily as an emulsifier, stabilizer, and dough conditioner.
Calcium Stearoyl-2-Lactylate exhibits strong interaction with gluten proteins, improving dough elasticity and handling.
Calcium Stearoyl-2-Lactylate acts as a surfactant, reducing surface tension and improving gas cell stability in baked products.

Calcium Stearoyl-2-Lactylate is dispersible in water and oil, depending on processing conditions.
Calcium Stearoyl-2-Lactylate has an HLB value suitable for oil-in-water emulsions.
Calcium Stearoyl-2-Lactylate has minimal sensory impact and does not impart flavor or odor to food products.

Calcium Stearoyl-2-Lactylate is an emulsifier made from stearic acid and lactic acid esterified and neutralized with calcium.
Calcium Stearoyl-2-Lactylate is commonly used in bakery as a dough strengthener and crumb softener.
Calcium Stearoyl-2-Lactylate is typically supplied as a cream to off-white powder or flakes.

Calcium Stearoyl-2-Lactylate has both hydrophilic and lipophilic parts, so it stabilizes emulsions and improves ingredient dispersion.
Calcium Stearoyl-2-Lactylate interacts with gluten proteins to strengthen dough and improve gas retention.
Calcium Stearoyl-2-Lactylate can also interact with starch, helping slow crumb firming during storage.

Calcium Stearoyl-2-Lactylate performance depends on dosage, flour quality, mixing energy, and fermentation conditions.
Calcium Stearoyl-2-Lactylate is often used with other emulsifiers and enzymes in bread improver systems.
Calcium Stearoyl-2-Lactylate effectiveness can vary with product type, water level, and fat system.

PROPERTIES

Chemical Formula: C21H40CaO6
Molecular Weight: 424.63 g/mol
Common Name: Calcium Stearoyl-2-Lactylate (CSL)
Appearance: Cream to off-white powder or flakes
Odor: Mild, fatty acid-like odor
Solubility: Dispersible in hot water; soluble in ethanol and oils
Melting Point: ~55–65°C
pH (1% dispersion): ~4.5–7.0
HLB Value: ~7–9
Density: ~1.1 g/cm³
Flash Point: >200°C (non-flammable solid)
Stability: Stable under dry, cool conditions
Storage Temperature: 15–30°C, away from humidity
Shelf Life: 12–24 months in original packaging

FIRST AID

Inhalation:
Move to fresh air if inhaled.
Seek medical attention if respiratory symptoms develop.
Avoid breathing dust during handling.

Skin Contact:
Wash with soap and water after contact.
Remove contaminated clothing and wash before reuse.
Seek medical advice if irritation persists.

Eye Contact:
Rinse cautiously with water for several minutes.
Remove contact lenses if present and easy to do.
Continue rinsing and seek medical attention if irritation persists.

Ingestion:
Rinse mouth with water.
In case of large ingestion, seek medical attention.
Product is considered non-toxic in food-use concentrations.

Note to Physicians:
Treat symptomatically.
No specific antidote is required.
Monitor for irritation and provide supportive care as needed.

HANDLING AND STORAGE

Handling:
Use appropriate PPE, including gloves and goggles.
Avoid dust generation and inhalation.
Wash hands after handling and before eating.

Ventilation:
Use local or general ventilation in dusty areas.
Avoid buildup of airborne particles.

Storage:
Store in a cool, dry place away from moisture and heat.
Keep containers tightly sealed and properly labeled.
Avoid exposure to direct sunlight and high humidity.

Spill and Leak Procedures:
Sweep up spilled material without generating dust.
Dispose of in accordance with local food and environmental regulations.
Clean area with water to remove residue.

Handling Precautions:
Use only in food-safe, approved processing environments.
Maintain good hygiene and cleanliness in handling areas.
Rotate stock to maintain product freshness and integrity.