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Calcium stearoyl lactylate is an ivory white to slightly yellowish powder or brittle solid with a characteristic odour.
Calcium stearoyl lactylate has the functions to increase toughness, emulsify, improve preservation, keep fresh, etc.
Calcium stearoyl lactylate is often used in baked goods, steamed breads, noodles and dumplings.
CAS Number: 5793-94-2
Molecular Formula: C42H78CaO8
Molecular Weight: 751.14192
EINECS Number: 227-335-7
Synonyms:Calcium stearoyl-2-lactylate, 5793-94-2, Calcium stearoyl lactylate, Octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, calcium salt, calcium stearoyl lactate, 30MXH4012A, INS No. 482(i), DTXSID00889377, INS-482(i), E-482(i), RefChem:122911, DTXCID001028639, 227-335-7, Calcium bis(2-(1-carboxylatoethoxy)-1-methyl-2-oxoethyl) distearate, Calcium verate, calcium;2-(2-octadecanoyloxypropanoyloxy)propanoate, calciumbis(2-(1-carboxylatoethoxy)-1-methyl-2-oxoethyl)distearate, Octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, calcium salt (2:1), EINECS 227-335-7, UNII-30MXH4012A, CALCIUM STEARYL-2-LACTYLATE, Calcium alpha-(alpha-(stearoyloxy)propionyloxy)propionate, Stearic acid, ester with lactate of lactic acid, calcium salt, Calcium 2-(1-carboxyethoxy)-1-methyl-2-oxoethyloctadecanoate, Stearic acid, ester with lactic acid bimol. ester calcium salt, SCHEMBL906283, OEUVSBXAMBLPES-UHFFFAOYSA-L, CALCIUM STEAROYL LACTYLATE [FCC], CALCIUM STEARYL-2 LACTYLATE [MI], DB-254157, NS00082693, Q788535, calcium bis(2-{[2-(octadecanoyloxy)propanoyl]oxy}propanoate), calcium bis(2-(1-carboxylatoethoxy)-1-methyl-2-oxoethyl) distearate;calcium stearoyl lactate;CALCIUM STEAROYL LACTYLATE;Octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, calcium salt;stearoyl-2-lactylic acid;Calcium stearyl 2-lactylate;Bis(2-O-stearoyllactic acid) calcium;Bis[2-[2-(1-oxooctadecan-1-yl)oxy-1-oxopropyloxy]propanoic acid] calcium
Calcium stearoyl lactylate is a calcium salt of stearoyl lactic acid and belongs to the lactylate family of emulsifiers.
Calcium stearoyl lactylate is produced by esterifying stearic acid with lactic acid, followed by neutralization with calcium.
The compound combines a long hydrophobic fatty acid chain with a hydrophilic lactylate group, giving it strong surface-active properties.
Calcium stearoyl lactylate is typically a white to off-white powder or granule.
Calcium stearoyl lactylate has limited solubility in water but disperses well, forming stable emulsions.
Its functional behavior depends on temperature, formulation composition, and pH.
Chemically, it acts as an anionic emulsifier and dough conditioner.
The fatty acid portion interacts with lipids, while the lactylate group interacts with water and proteins.
This dual interaction enables improved stability in complex food systems.
Calcium stearoyl lactylate is widely recognized for its ability to interact with proteins, especially gluten.
These interactions strengthen protein networks and improve structural integrity.
This characteristic distinguishes it from simple emulsifiers that only stabilize oil–water interfaces.
Calcium stearoyl lactylate is approved for use as a food additive in many countries and is commonly designated as E482.
Regulatory approval is based on its low toxicity and digestibility into naturally occurring components.
Calcium stearoyl lactylates safety profile supports widespread use in food and industrial applications.
Calcium stearoyl lactylate or E482 is a versatile, FDA approved food additive.
It 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, it 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 is currently manufactured by the esterification of stearic acid and lactic acid with partial neutralization using food-grade hydrated lime (calcium hydroxide).
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.
Calcium stearoyl lactylate is made from lactic acid, stearic acid and calcium hydroxide.
Calcium stearoyl lactylate 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.
Calcium stearoyl lactylate is structurally derived from natural components, namely stearic acid and lactic acid, both of which are commonly found in foods and biological systems.
After ingestion, it is metabolized into stearic acid, lactic acid, and calcium ions, which are handled by normal metabolic pathways.
This metabolic behavior contributes to its favorable safety profile.
From a physicochemical perspective, calcium stearoyl lactylate exhibits amphiphilic character.
The long stearoyl chain provides hydrophobic interactions, while the lactylate moiety contributes hydrophilicity.
This balance allows it to reduce surface tension and stabilize multiphase systems effectively.
Calcium stearoyl lactylate is particularly effective in interacting with proteins.
In cereal-based systems, it forms complexes with gluten proteins, improving elasticity and gas retention.
This interaction enhances dough strength and overall structural performance.
The compound also shows good thermal stability under typical food processing conditions.
It maintains functionality during mixing, baking, and extrusion processes.
This stability makes it suitable for a wide range of processed food applications.
In addition to food systems, calcium stearoyl lactylate is studied in non-food formulations.
Its emulsifying and stabilizing properties are of interest in pharmaceutical and cosmetic preparations.
These applications benefit from its biocompatibility and mild chemical nature.
Calcium stearoyl lactylate is often compared with sodium stearoyl lactylate.
The calcium salt generally provides stronger dough conditioning and firmer texture.
This difference arises from calcium’s ability to form stronger ionic interactions within structured systems.
Melting point: 45.7-48.7 °C
Cosmetics Ingredients Functions: SURFACTANT - EMULSIFYING
SURFACTANT: CLEANSING
Cosmetic Ingredient Review (CIR): Calcium Stearyl-2-Lactylate (5793-94-2)
LogP: 9.414 (est)
Calcium stearoyl lactylate is classified as a calcium salt of fatty acid esters of lactic acid, placing it within the broader group of lactylate emulsifiers.
Its molecular structure is not a single pure compound but a mixture of related esters with varying degrees of lactylation.
This compositional variability contributes to its broad functional performance rather than a sharp, single-property behavior.
At the molecular level, calcium stearoyl lactylate can form complexes with both lipids and proteins.
Calcium ions act as bridges that enhance intermolecular interactions, particularly in protein-rich systems.
This ionic contribution differentiates it from sodium-based lactylates in terms of strength and stability.
Calcium stearoyl lactylate shows strong compatibility with starch-based systems.
It can interact indirectly with starch granules by modifying lipid–starch–protein interactions.
This contributes to improved texture, reduced crumb firmness, and delayed staling in structured matrices.
From a formulation perspective, calcium stearoyl lactylate functions effectively at low concentrations.
Small additions can significantly modify rheology, stability, and structural integrity.
This efficiency is one reason it is widely adopted in industrial-scale formulations.
The compound is stable across a moderately wide pH range.
It maintains emulsifying and conditioning performance in slightly acidic to neutral environments.
This makes it suitable for fermented and acidified systems.
Calcium stearoyl lactylate does not contribute flavor or odor at typical use levels.
Its sensory neutrality allows it to be incorporated without altering product taste.
This characteristic is critical in food and oral formulations.
From a regulatory standpoint, calcium stearoyl lactylate is classified as a functional additive rather than a nutrient.
Its role is technological, improving structure and stability rather than providing nutritional value.
Nevertheless, its breakdown products are nutritionally benign and well tolerated.
Calcium stearoyl lactylate is valued for its multifunctionality, combining emulsification, protein interaction, and structural enhancement.
This multifunctional behavior sets it apart from simpler surfactants.
Its effectiveness arises from the combined effects of fatty acid chains, lactylate groups, and calcium ions.
White to cream-colored powder or flaky, lumpy solid with light caramel-like odor.
Difficult to dissolve in cold water (0.5%, 200C), slightly soluble in hot water.
Can be dispersed by adding water and mixing forcibly, pH of 2% water suspension is 4.7.
Soluble in ethanol (8.3%, 20C), vegetable oil and hot lard.
Uses:
Calcium stearoyl lactylate is a mixture of calcium salts of stearyl lactylic acids and minor proportions of other calcium salts of related acids.
Calcium stearoyl lactylate is manufactured by the reaction of stearic acid and lactic acid and conversion to the calcium salts, and is used as follows: as a dough conditioner in yeast-leavened bakery products and prepared mixes for yeast-leavened bakery products in an amount not to exceed 0.5 part for each 100 parts by weight of flour used; as a whipping agent in liquid and frozen egg white at a level not to exceed 0.05%; in whipped vegetable oil topping at a level not to exceed 0.3% of the weight of the finished whipped vegetable oil topping; and as a conditioning agent in dehydrated potatoes in an amount not to exceed 0.5% by weight.
Calcium stearoyl lactylate is widely used in the food industry as an emulsifier and dough conditioner.
Calcium stearoyl lactylate improves dough strength, elasticity, and gas retention in bread and bakery products.
This results in increased loaf volume, finer crumb structure, and improved texture.
In baked goods, calcium stearoyl lactylate helps delay staling.
Calcium stearoyl lactylate interacts with starch and proteins to slow crumb firming during storage.
This extends shelf life and maintains product freshness.
Calcium stearoyl lactylate is used in dairy and non-dairy products as an emulsifier.
It stabilizes fat–water systems in creamers, whipped toppings, and plant-based alternatives.
This prevents phase separation and improves mouthfeel.
In processed foods and convenience products, it enhances stability and uniformity.
Calcium stearoyl lactylate is applied in sauces, soups, dressings, and instant mixes.
Its emulsifying action ensures consistent texture during processing and storage.
Calcium stearoyl lactylate is also used in meat and meat-analog formulations.
Calcium stearoyl lactylate improves water retention and protein binding.
This leads to better texture and reduced cooking loss.
In pharmaceutical and cosmetic formulations, calcium stearoyl lactylate is used as an emulsifying and stabilizing agent.
Calcium stearoyl lactylate helps maintain homogeneous mixtures in creams, ointments, and topical products.
Its biocompatibility makes it suitable for sensitive formulations.
Calcium stearoyl lactylate is further applied in nutritional and functional foods.
It supports consistent dispersion of fats and active ingredients.
This ensures product quality and performance at low usage levels.
Calcium stearoyl lactylate is used in yeast-leavened and frozen dough systems to maintain dough strength during storage.
Calcium stearoyl lactylate helps protect gluten structure against freezing and thawing damage.
This improves bake performance and product consistency after long storage periods.
In gluten-free formulations, calcium stearoyl lactylate supports structure formation in the absence of gluten.
Calcium stearoyl lactylate interacts with alternative proteins and hydrocolloids to improve elasticity and gas retention.
This leads to better volume and crumb structure in gluten-free baked goods.
Calcium stearoyl lactylate is applied in emulsified fat systems such as shortenings and margarine-based products.
It enhances fat dispersion and stabilizes emulsions under mechanical stress.
This improves processing tolerance during mixing and pumping.
In nutritional supplements and fortified foods, it aids uniform distribution of lipophilic nutrients.
Calcium stearoyl lactylate helps disperse vitamins and functional lipids evenly throughout the product.
This ensures dose consistency and visual uniformity.
Calcium stearoyl lactylate is used in industrial food premixes to improve flowability and rehydration behavior.
Calcium stearoyl lactylate supports rapid and uniform mixing when powders are combined with water.
This is important for instant and ready-to-use food systems.
In animal feed formulations, it is used as an emulsifier to improve fat utilization.
Calcium stearoyl lactylate enhances digestion and absorption of dietary lipids.
This can contribute to improved feed efficiency and nutrient uptake.
Calcium stearoyl lactylate is also applied in research and formulation development as a benchmark emulsifier.
Safety Profile:
Calcium stearoyl lactylate is generally recognized as safe and has low toxicity under normal conditions of use.
It is approved as a food additive in many countries and is widely consumed at regulated levels.
No acute toxic effects are expected from typical dietary exposure.
Skin and eye contact with calcium stearoyl lactylate powder may cause mild irritation.
This is mainly due to mechanical effects of fine particles rather than chemical reactivity.
Rinsing with water is usually sufficient to relieve discomfort.
Inhalation of airborne dust may irritate the respiratory tract, especially in occupational settings.
Symptoms can include coughing or throat irritation if exposure is prolonged.
Good ventilation and dust control are recommended during industrial handling.
Ingestion of excessive amounts may cause mild gastrointestinal discomfort, such as bloating or diarrhea.
These effects are dose dependent and uncommon under normal consumption levels.
The compound is metabolized into stearic acid, lactic acid, and calcium, which are naturally processed by the body.
Calcium stearoyl lactylate is non-flammable and does not present a fire hazard under normal conditions.
At very high temperatures, it may decompose and release irritating fumes.
Standard safety practices for organic food additives are adequate.
From an environmental perspective, calcium stearoyl lactylate poses low ecological risk.
