Calcium Stearoyl Lactylate
Emulsifiers
5785-73-3
E482
C₃₆H₆₆CaO₈
$2.81 ~ $4.21
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Calcium Stearoyl Lactylate?
Calcium Stearoyl Lactylate (CSL) is a food-grade emulsifier and stabilizer used extensively in the baking industry as a dough conditioner to improve loaf volume, strengthen crumb structure, and maintain product softness.
How is Calcium Stearoyl Lactylate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Charging | Accurately weigh and charge food-grade Stearic Acid and Lactic Acid into a stainless steel reaction vessel. | Control Point: The precise molar ratio and purity of reactants are critical for reaction efficiency and final product quality. All materials must meet stringent food-grade standards. |
| 2 | Esterification | Heat the mixture, typically under vacuum, to initiate the esterification reaction. Water, a byproduct, is continuously removed to drive the reaction forward. | Control Point: Maintain strict control over reaction temperature (e.g., 180-220°C) and vacuum level. Incomplete water removal results in a low degree of esterification and impacts performance. |
| 3 | Neutralization | Slowly add a prepared slurry of a Calcium source (e.g., Calcium Hydroxide) to the molten stearoyl lactylic acid with constant agitation. | Control Point: The rate of addition and temperature must be carefully managed to ensure a complete and uniform reaction. The final product's Acid Value and Calcium content are determined at this stage. |
| 4 | Solidification & Finishing | Transfer the molten product to a cooling system, such as a flaking drum or spray cooler, to solidify it into flakes, beads, or powder. | Note: The cooling method dictates the final physical form. The equipment must be maintained in a sanitary condition to prevent any cross-contamination of the food-grade product. |
| 5 | Milling & Sieving | Mill the solidified CSL to achieve the desired fine powder consistency. Sieve the powder to ensure a uniform particle size distribution. | Control Point: Verify particle size using appropriate mesh screens. This is crucial for the product's dispersibility and functionality in its final food application (e.g., dough). |
| 6 | Quality Control & Packaging | Sample the final batch and test it against all key specifications. Once approved, package the powder into sealed, multi-layer, moisture-proof bags. | Control Point: Final QC checks must confirm compliance with food safety regulations and quality specs like Calcium Content, Melting Point, and Heavy Metals. Packaging must protect the hygroscopic product from moisture and contamination. |
Technical Specifications
| CAS Number | 5785-73-3 |
| Chemical Formula | C₃₆H₆₆CaO₈ |
| Solubility | Dispersible in hot water, slightly soluble in ethanol |
| Storage Conditions | Store in cool, dry, sealed container away from moisture |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Bakery (bread
cakes)
noodles
dairy
processed foods
Mechanism of action:
| Parameter | Calcium Stearoyl Lactylate |
|---|---|
| Functional Category | Emulsifier; Dough Conditioner; Crumb Softener; Strengthening Agent. |
| Key Ingredients | Calcium Stearoyl-2-Lactylate (CSL). |
| Mechanism of Action | Interacts with starch, forming helical amylose-lipid complexes that retard starch retrogradation (staling). Strengthens the gluten protein network through hydrophobic and electrostatic interactions, improving dough elasticity and gas retention. As an anionic surfactant, it reduces interfacial tension between fat and water phases, stabilizing the emulsion. |
| Application Effect in Product | Improved dough tolerance, strength, and machinability in baked goods. Increased loaf volume with a finer, more uniform crumb grain. Enhanced crumb softness and significantly extended shelf life by delaying staling. Improved aeration and stability in whipped toppings and icings. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Calcium Stearoyl Lactylate | Emulsifier, Dough Conditioner | Anionic oil-in-water emulsifier; dough strengthener and crumb softener. Calcium salt form. | Provides a good balance of dough strengthening and crumb softening. Less hygroscopic than SSL. | Less water-soluble and slightly less potent as a dough strengthener than Sodium Stearoyl Lactylate (SSL). | Yeast-leavened breads, buns, tortillas, pancakes, non-dairy creamers. | For balanced performance in both dough handling and final crumb texture, especially in systems where the calcium ion interaction is beneficial. |
| Sodium Stearoyl Lactylate (SSL) | Emulsifier, Dough Conditioner | Anionic oil-in-water emulsifier; strong dough strengthener and crumb softener. Sodium salt form. | Highly effective dough strengthener, superior to CSL for loaf volume. More water-soluble, allowing faster interaction. | More hygroscopic than CSL. Can be slightly more expensive. | Rich and lean yeast-leavened doughs, bagels, flatbreads where maximum volume and machine tolerance are desired. | When maximum dough strength and loaf volume are the primary objectives. It is the industry standard for this purpose. |
| DATEM (Diacetyl Tartaric Acid Esters of Monoglycerides) | Emulsifier, Dough Conditioner | Anionic oil-in-water emulsifier focused primarily on strengthening the gluten network. | Exceptional dough strengthening and stability, leading to excellent oven spring and volume. Superior processing tolerance. | Offers minimal crumb softening or anti-staling effects compared to lactylates or monoglycerides. | Crusty breads (baguettes), whole wheat and rye breads, frozen dough, and automated production lines. | For applications requiring maximum dough stability, fermentation tolerance, and oven spring, particularly in lean doughs. |
| Monoglycerides (Distilled) | Emulsifier, Crumb Softener | Non-ionic emulsifier that complexes with starch to inhibit retrogradation (staling). | The most effective crumb softener and anti-staling agent. Significantly extends product shelf life by maintaining softness. | Provides very little dough strengthening or conditioning compared to lactylates or DATEM. | Soft breads, cakes, muffins, and any baked good where softness and extended shelf life are the highest priority. | When the primary goal is to create a soft crumb and prolong freshness, rather than conditioning the dough for volume. |
| Soy Lecithin | Emulsifier, Processing Aid | Natural phospholipid mixture; functions as a general-purpose emulsifier and dispersing agent. | "Clean label" appeal as a natural ingredient. Improves dough machinability and fat distribution. Cost-effective. | Significantly weaker dough strengthening and crumb softening performance compared to synthetic options. | General-purpose dough conditioning, batters, chocolate production, and as a release agent. | For a cost-effective, natural option where only mild conditioning and improved fat dispersion are needed. |
Technical Documents
Available Documentation
COA, TDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications