Premium Calcium Stearoyl Lactylate for Biscuits, Noodles, and Dumplings

• Customization: Available
• CAS No.: 5793-94-2
• Formula: C 42 H 78 Cao 8
• Model NO.: CSL
• EINECS: 227-335-7
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: SSL/CSL
• Resource: Natural
• State: White, Light Yellow Powder
• Acid Value: 50-13mg KOH/G
• Ester Value: 129-190mg KOH/G
• Total Lactic Acid: 15-40 W/%
• Calcium Content: 1.0-5.2 W/%
• Transport Package: Carton
• Specification: 25kg/Carton
• Trademark: HNTY
• Origin: China
• HS Code: 3402390000

Product Description

Product Description

Calcium Stearoyl Lactylate (CSL) is a food-grade, anionic emulsifier and dough conditioner derived from the esterification of lactic acid and stearic acid, neutralized with calcium. It is widely used in bakery, dairy, and processed foods to improve texture, volume, and shelf life. CSL functions as both a surfactant and starch complexing agent, enhancing dough stability and crumb softness. It complies with FDA GRAS, EFSA, and EU food additive (E482) regulations.

Key Features

Dough Strengthening: Enhances gluten network formation, improving elasticity and gas retention in fermented dough.
Anti-Staling: Delays starch retrogradation, extending the freshness of baked goods.
Emulsification: Stabilizes oil-water interfaces in fat-rich systems (e.g., margarine, cream fillings).
Synergistic Action: Works with other emulsifiers (e.g., SSL, DATEM) to optimize dough performance.
Clean Label: Derived from natural fatty acids, aligning with consumer demand for simple ingredients.

 

Product Parameters

PRODUCT SPECIFICATION
Product Name	CSL 6100
Product Type	Emulsifier, Food Grade
Acid Value	50-130
Ester Value	125-190
Total Lactic Acid	15-40
Calcium Content	1.0-5.2
Form	Powder
Color	White To Off White
Lead	</=2
Application Areas	Baked Product
Melting Point	60-70
Packaging	25kg / Carton
Storage	Avoid Sunlight
Transportation	Transport Packaging Safety
We support the customization of additives of various specifications and uses

Product Application

Bakery Products

Bread & Rolls: Increases volume, improves crumb structure, and reduces crumbliness. Extends shelf life by retaining moisture.
Cakes & Pastries: Enhakes aeration for lighter textures and uniform cell structure.
Noodles & Pasta: Improves dough extensibility and reduces breakage during processing.
 
Dairy & Alternatives Processed

Cheese: Prevents oil separation and ensures smooth meltability. Plant-Based Creams: Stabilizes emulsions in dairy-free whipped toppings.

Convenience Foods

Instant Mixes: Improves rehydration properties in cake mixes and pancake batters.
Frozen Dough: Maintains dough integrity during freezing and thawing cycles.

Industrial Applications
Starch-Based Products: Enhances viscosity and clarity in sauces, gravies, and soups.