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Calcium Stearoyl Lactylate is an anionic emulsifier derived from the esterification of stearic acid and lactic acid, followed by neutralization with calcium.
Calcium Stearoyl Lactylate is widely used in food processing, particularly in bakery applications, as a dough conditioner, emulsifier, and stabilizer.
Calcium Stearoyl Lactylate enhances texture, shelf life, and volume in baked goods and is recognized for its 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, 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
APPLICATIONS
Calcium Stearoyl Lactylate is widely used in bread, rolls, and other yeast-raised baked goods to improve dough strength and crumb structure.
Calcium Stearoyl Lactylate enhances gas retention during proofing, leading to better volume and softness.
Calcium Stearoyl Lactylate extends the shelf life of baked goods by improving moisture retention and reducing staling.
Calcium Stearoyl Lactylate is used in tortillas and flatbreads to improve rollability and softness.
Calcium Stearoyl Lactylate is incorporated into pasta and noodles to improve texture and prevent sticking.
Calcium Stearoyl Lactylate is employed in cake and pastry mixes to stabilize emulsions and improve batter aeration.
Calcium Stearoyl Lactylate is found in dairy and non-dairy creamers for stabilizing oil-in-water emulsions.
Calcium Stearoyl Lactylate is used in whipped toppings and dessert creams to maintain foam structure.
Calcium Stearoyl Lactylate is applied in powdered beverage mixes to ensure even dispersion and solubility.
Calcium Stearoyl Lactylate is used in processed meats and meat substitutes to improve water binding and texture.
Calcium Stearoyl Lactylate is added to cheese analogs to enhance meltability and emulsification.
Calcium Stearoyl Lactylate is included in margarine and spreads to improve plasticity and prevent oil separation.
Calcium Stearoyl Lactylate is used in food-grade release agents and lubricants to reduce sticking during production.
Calcium Stearoyl Lactylate is incorporated into edible films and coatings for enhanced flexibility and texture.
Calcium Stearoyl Lactylate is used in instant rice and cereals to improve hydration and reduce cooking time.
Calcium Stearoyl Lactylate is found in nutritional and sports bars to improve chewiness and shelf life.
Calcium Stearoyl Lactylate is included in infant and medical nutritional powders to stabilize fat and carbohydrate blends.
Calcium Stearoyl Lactylate is used in flavor emulsion concentrates to maintain homogeneity during storage.
Calcium Stearoyl Lactylate is used in reduced-fat baked goods to retain moisture and texture.
Calcium Stearoyl Lactylate is added to bakery pre-mixes to ensure consistent dough properties during storage.
Calcium Stearoyl Lactylate is applied in high-fiber bread to improve volume and reduce brittleness.
Calcium Stearoyl Lactylate is used in gluten-free bakery items to enhance dough elasticity.
Calcium Stearoyl Lactylate is incorporated into pancake and waffle batters to improve fluffiness.
Calcium Stearoyl Lactylate is used in energy bars to prevent separation of oily and dry components.
Calcium Stearoyl Lactylate is used in ready-to-eat meals for emulsification and texture stability.
Calcium Stearoyl Lactylate is applied in food coatings to improve adhesion of seasonings.
Calcium Stearoyl Lactylate is used in powdered milk-based beverages to ensure uniform dispersion.
Calcium Stearoyl Lactylate is included in emulsified meat products like sausages to enhance water binding.
Calcium Stearoyl Lactylate is added to salad dressings to stabilize the oil phase.
Calcium Stearoyl Lactylate is used in mayonnaise alternatives to maintain a creamy consistency.
Calcium Stearoyl Lactylate is included in meal kits to maintain product consistency during distribution.
Calcium Stearoyl Lactylate is used in vegan mayonnaise formulations as a clean-label emulsifier.
Calcium Stearoyl Lactylate is used in dairy-based sauces to prevent oil separation.
Calcium Stearoyl Lactylate is added to plant-based beverages to stabilize fat content and avoid creaming.
Calcium Stearoyl Lactylate is used in long shelf-life bakery products to retain softness and freshness.
Calcium Stearoyl Lactylate is incorporated into cereal bars to improve bite and cohesiveness.
Calcium Stearoyl Lactylate is used in meringues and marshmallows for better aeration.
Calcium Stearoyl Lactylate is used in pre-cooked rice dishes to reduce clumping and improve texture.
Calcium Stearoyl Lactylate is applied in frozen pizzas to improve dough crispness and topping stability.
Calcium Stearoyl Lactylate is used in stuffing mixes to promote even hydration.
Calcium Stearoyl Lactylate is used in dairy-based soups to enhance mouthfeel and creaminess.
Calcium Stearoyl Lactylate is added to beverage powders to help disperse flavor oils evenly.
Calcium Stearoyl Lactylate is used in candy fillings to prevent crystallization of fats.
Calcium Stearoyl Lactylate is included in chocolate spreads to stabilize emulsions and prevent oil separation.
Calcium Stearoyl Lactylate is used in breakfast biscuits to enhance processing performance.
Calcium Stearoyl Lactylate is added to powdered egg products to improve rehydration and dispersion.
Calcium Stearoyl Lactylate is used in batters for fried snacks to promote uniform coating and reduce oil absorption.
Calcium Stearoyl Lactylate is used in dairy analog products to mimic the creamy consistency of milk-based items.
Calcium Stearoyl Lactylate is applied in bakery glazes to improve sheen and texture.
Calcium Stearoyl Lactylate is added to instant oatmeal and porridge products for better reconstitution.
Calcium Stearoyl Lactylate is included in vegan desserts to improve aeration and mouthfeel.
Calcium Stearoyl Lactylate is used in baked donuts to reduce crumbliness and increase softness.
Calcium Stearoyl Lactylate is added to meal replacement shakes to ensure creamy, stable suspensions.
Calcium Stearoyl Lactylate is used in protein-enriched snacks to aid in emulsification and shaping.
Calcium Stearoyl Lactylate is incorporated into low-carb bakery recipes to improve dough handling.
Calcium Stearoyl Lactylate is used in food extrusion processes to stabilize the product matrix.
Calcium Stearoyl Lactylate is applied in culinary sauces for high-heat stability and consistency.
Calcium Stearoyl Lactylate is used in chilled food systems to maintain emulsion over time.
Calcium Stearoyl Lactylate is used in powdered desserts such as puddings for improved solubility.
Calcium Stearoyl Lactylate is included in dietetic food formulations for its functional versatility.
Calcium Stearoyl Lactylate is used in par-baked goods to retain softness after reheating.
Calcium Stearoyl Lactylate is used in functional beverages to deliver fat-soluble nutrients evenly.
Calcium Stearoyl Lactylate is applied in health bars to bind ingredients with reduced sugar.
Calcium Stearoyl Lactylate is used in powdered cheese blends to maintain flow and prevent caking.
Calcium Stearoyl Lactylate is incorporated into artisan breads to enhance crust softness.
Calcium Stearoyl Lactylate is used in chocolate-coated snacks to ensure smooth coating application.
Calcium Stearoyl Lactylate is applied in frozen dairy desserts for reduced ice crystal formation.
Calcium Stearoyl Lactylate is used in flavored instant teas to aid the incorporation of oil-based flavors.
Calcium Stearoyl Lactylate is used as an emulsifier in bakery products to improve dough handling and volume.
Calcium Stearoyl Lactylate is incorporated into bread formulations to extend shelf life and softness.
Calcium Stearoyl Lactylate is added to instant noodles to stabilize texture during cooking.
Calcium Stearoyl Lactylate is used in tortillas and flatbreads to improve flexibility and prevent cracking.
Calcium Stearoyl Lactylate is included in non-dairy creamers to ensure smooth dispersion.
Calcium Stearoyl Lactylate is applied in whipped toppings for enhanced aeration and foam stability.
Calcium Stearoyl Lactylate is used in cake mixes to increase batter viscosity and final crumb structure.
Calcium Stearoyl Lactylate is incorporated into powdered drink mixes to aid dispersion in water.
Calcium Stearoyl Lactylate is used in frozen bakery items to maintain texture after thawing.
Calcium Stearoyl Lactylate is added to pasta formulations to improve surface appearance and reduce stickiness.
Calcium Stearoyl Lactylate is used in snack foods to stabilize oil and improve mouthfeel.
Calcium Stearoyl Lactylate is incorporated into confectionery coatings for improved gloss and flowability.
Calcium Stearoyl Lactylate is applied in beverage emulsions to maintain uniform distribution of ingredients.
Calcium Stearoyl Lactylate is used in processed meats to enhance water retention and emulsification.
Calcium Stearoyl Lactylate is added to rice crackers and extruded snacks for texture enhancement.
Calcium Stearoyl Lactylate is used in low-fat margarine to stabilize the emulsion and improve spreadability.
Calcium Stearoyl Lactylate is used in nutritional bars to bind ingredients and enhance shelf life.
Calcium Stearoyl Lactylate is incorporated into cheese analogs to mimic real cheese melting behavior.
Calcium Stearoyl Lactylate is used in sugar-free chewing gum to improve texture and mouthfeel.
Calcium Stearoyl Lactylate is included in baby cereal formulations for better mixability and nutrient stability.
Calcium Stearoyl Lactylate is used in vegetable-based meat alternatives to improve juiciness and binding.
Calcium Stearoyl Lactylate is applied in glaze formulations for bakery toppings and coatings.
Calcium Stearoyl Lactylate is used in breakfast cereals to maintain crispness during storage.
Calcium Stearoyl Lactylate is added to dairy products like yogurt for improved emulsification.
Calcium Stearoyl Lactylate is used in sauces and gravies to prevent separation and improve consistency.
Calcium Stearoyl Lactylate is incorporated into powdered soup mixes for even fat dispersion.
Calcium Stearoyl Lactylate is used in pudding and custard preparations to achieve smooth, creamy texture.
Calcium Stearoyl Lactylate is added to frozen desserts for improved body and overrun.
Calcium Stearoyl Lactylate is used in spice blends with oil components to stabilize emulsion.
Calcium Stearoyl Lactylate is applied in specialty dietary foods to enhance nutrient stability and digestibility.
Calcium Stearoyl Lactylate is commonly labeled as E482 in food ingredient listings.
Calcium Stearoyl Lactylate is valued in both conventional and clean-label food manufacturing due to its multifunctionality.
DESCRIPTION
Calcium Stearoyl Lactylate is a cream to off-white powder or brittle solid with a mild characteristic odor.
Calcium Stearoyl Lactylate is an FDA- and EFSA-approved food additive, classified under E482.
Calcium Stearoyl Lactylate is made by the esterification of food-grade stearic acid and lactic acid, followed by partial neutralization with calcium hydroxide.
Calcium Stearoyl Lactylate is a calcium salt of stearoyl lactic acid, commonly used as an emulsifier and dough conditioner.
Calcium Stearoyl Lactylate appears as a white to off-white powder with a slightly fatty odor.
Calcium Stearoyl Lactylate has both hydrophilic and lipophilic properties, making it effective in oil-water emulsions.
Calcium Stearoyl Lactylate is approved for use in food by regulatory agencies such as the FDA and EFSA.
Calcium Stearoyl Lactylate improves gas retention in dough, contributing to better loaf volume in baked goods.
Calcium Stearoyl Lactylate also functions as a stabilizer, dispersing agent, and whipping aid.
Calcium Stearoyl Lactylate is produced by esterifying lactic acid and stearic acid, followed by neutralization with calcium.
Calcium Stearoyl Lactylate is biodegradable and considered safe for consumption at regulated levels.
Calcium Stearoyl Lactylate functions primarily as an emulsifier, stabilizer, and dough conditioner.
Calcium Stearoyl Lactylate exhibits strong interaction with gluten proteins, improving dough elasticity and handling.
Calcium Stearoyl Lactylate acts as a surfactant, reducing surface tension and improving gas cell stability in baked products.
Calcium Stearoyl Lactylate is dispersible in water and oil, depending on processing conditions.
Calcium Stearoyl Lactylate has an HLB (Hydrophilic-Lipophilic Balance) value suitable for oil-in-water emulsions.
Calcium Stearoyl Lactylate is generally regarded as safe (GRAS) and is widely accepted in clean-label formulations.
Calcium Stearoyl Lactylate is stable under typical food processing conditions, including baking and pasteurization.
Calcium Stearoyl Lactylate may be used alone or in combination with other emulsifiers such as mono- and diglycerides.
Calcium Stearoyl Lactylate has minimal sensory impact and does not impart flavor or odor to food products.
PROPERTIES
Chemical Formula: C21H40CaO6
Molecular Weight: 424.63 g/mol
Common Name: Calcium Stearoyl 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.
