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E482 (CALCIUM STEAROYL-2-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


E482 (Calcium Stearoyl-2-Lactylate) FDA approved food additive. 
E482 (Calcium Stearoyl-2-Lactylate) is one type of a commercially available lactylate. 

E482 (Calcium Stearoyl-2-Lactylate) is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks.
Because E482 (Calcium Stearoyl-2-Lactylate) is a safe and highly effective food additive

E482 (Calcium Stearoyl-2-Lactylate) is used in a wide variety of products from baked goods and desserts to packaging.
E482 (Calcium Stearoyl-2-Lactylate) is a cream-colored powder.

E482 (Calcium Stearoyl-2-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 E482 (Calcium Stearoyl-2-Lactylate) is a mixture of calcium salts of stearoyl lactic acid, with minor proportions of other salts of related acids. 

E482 (Calcium Stearoyl-2-Lactylate) is slightly soluble in hot water. 
The pH of a 2% aqueous suspension is approximately 4.7


Food Applications:
E482 (Calcium Stearoyl-2-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


E482 (Calcium Stearoyl-2-Lactylate) (CSL) is a versatile food additive widely used in foods and yeast-leavened baked goods. 
However, E482 (Calcium Stearoyl-2-Lactylate)’s mostly found in bread.

In baked goods, E482 (Calcium Stearoyl-2-Lactylate) is used as an:
*Emulsifier

*Whipping agent

*Dough conditioner and improver

*Anti-staling agent

E482 (Calcium Stearoyl-2-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:
E482 (Calcium Stearoyl-2-Lactylate) functions well in baked goods because of its interaction with the components of wheat flour.
The hydrophilic-lipophilic balance (HLB) of E482 (Calcium Stearoyl-2-Lactylate) is 8-12.

Hydrophobic interactions of E482 (Calcium Stearoyl-2-Lactylate) with gluten involve the stearic acid moieties. 
Meanwhile, its carboxyl groups interact with the gluten’s charged amino acids. 
The impact of E482 (Calcium Stearoyl-2-Lactylate) on the flour starch component is depicted in higher gelatinization temperatures though with reduced enthalpy of gelatinization.

Applications:
E482 (Calcium Stearoyl-2-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).
E482 (Calcium Stearoyl-2-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, E482 (Calcium Stearoyl-2-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

E482 (Calcium Stearoyl-2-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. 

E482 (Calcium Stearoyl-2-Lactylate) offers superior moisturizing properties to your formulation, for elegant feel and function.
E482 (Calcium Stearoyl-2-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.

E482 (Calcium Stearoyl-2-Lactylate) has the functions of increasing the expansion rate, softening the texture and taste, increasing the gluten, emulsifying, anti-aging, and keeping fresh etc. 

E482 (Calcium Stearoyl-2-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.

E482 (Calcium Stearoyl-2-Lactylate) appears as an ivory white powder or lamellar solid. 
E482 (Calcium Stearoyl-2-Lactylate) can be used as an emulsifier and as a preservative. 

E482 (Calcium Stearoyl-2-Lactylate) functions to increase toughness, emulsify, improve preservation, keep fresh, etc. 
E482 (Calcium Stearoyl-2-Lactylate) is often used in baked goods, steamed breads, noodles and dumplings.

E482 (Calcium Stearoyl-2-Lactylate) is used as a dough conditioner in yeast-leavened bakery products.
E482 (Calcium Stearoyl-2-Lactylate) is especially preferred in lean hearth bread type formulations as a dough strengthener. 
E482 (Calcium Stearoyl-2-Lactylate) is also used as a whipping agent in liquid and frozen egg white

E482 (Calcium Stearoyl-2-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. 
E482 (Calcium Stearoyl-2-Lactylate) has functions such as emulsification, gluten fortifier, preservation and anti-retrogradation.

APPLICATIONS AND BENEFITS:

*Bread: E482 (Calcium Stearoyl-2-Lactylate) Improves dough volume, softness, elasticity, strength, provides a fine and uniform inner-structure, delays retrogradation, and prolongs shelf life.

*Biscuit: E482 (Calcium Stearoyl-2-Lactylate) Improves process properties, prevents oil separating out and make the dough easy to off-module

*Noodle: E482 (Calcium Stearoyl-2-Lactylate) Makes surface smooth, decreases broken rate, and becomes chewy.

*Dumpling: E482 (Calcium Stearoyl-2-Lactylate) Reduces starch loss of dumpling wrapper during cooking, and improves the color and mouth-feel of dumpling wrapper

*Frozen food: E482 (Calcium Stearoyl-2-Lactylate) Improves water holding capability of frozen dough, and prevents formation of ice crystals and surface cracking, stabilizes network of wheat gluten. 
E482 (Calcium Stearoyl-2-Lactylate) Improves freezing resistance of yeast and dough, and delays retrogradation.

E482 (Calcium Stearoyl-2-Lactylate) is a versatile, FDA approved food additive. 
E482 (Calcium Stearoyl-2-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


E482 (Calcium Stearoyl-2-Lactylate) is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks.
Because E482 (Calcium Stearoyl-2-Lactylate) is a safe and highly effective food additive

E482 (Calcium Stearoyl-2-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, E482 (Calcium Stearoyl-2-Lactylate) is a cream-colored powder.

E482 (Calcium Stearoyl-2-Lactylate) appears as an ivory white powder or lamellar solid. 
E482 (Calcium Stearoyl-2-Lactylate) can be used as an emulsifier and as a preservative. 

E482 (Calcium Stearoyl-2-Lactylate) functions to increase toughness, emulsify, improve preservation, keep fresh, etc. 
E482 (Calcium Stearoyl-2-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


E482 (Calcium Stearoyl-2-Lactylate) functions to increase toughness, emulsify, improve preservation, keep fresh, etc. 
E482 (Calcium Stearoyl-2-Lactylate) is often used in baked goods, steamed breads, noodles and dumplings.
E482 (Calcium Stearoyl-2-Lactylate) is used as a dough conditioner in yeast-leavened bakery products.

E482 (Calcium Stearoyl-2-Lactylate) is especially preferred in lean hearth bread type formulations as a dough strengthener. 
E482 (Calcium Stearoyl-2-Lactylate) is also used as a whipping agent in liquid and frozen egg white

E482 (Calcium Stearoyl-2-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. 
E482 (Calcium Stearoyl-2-Lactylate) has functions such as emulsification, gluten fortifier, preservation and anti-retrogradation.


SYNONYMS:

E482 (Calcium Stearoyl-2-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
 

 
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