Calcium Stearoyl Lactylate[2]
Overview
Calcium Stearoyl Lactylate (CSL) is an anionic emulsifier derived from stearic acid and lactic acid. It is widely used in the food industry, particularly in baking, to improve dough handling and product texture. CSL is valued for its ability to enhance volume, crumb structure, and shelf life in baked goods. As a food additive, CSL is approved by regulatory bodies like the FDA and EFSA. It functions as a dough conditioner and emulsifier, making it essential in industrial baking processes. Its versatility extends to dairy products and processed foods, where it acts as a stabilizer.
Physical and Chemical Properties
CSL appears as a white or cream-colored powder with a mild odor. It is soluble in hot water and oils but only partially soluble in cold water. The compound has a melting point around 50-60°C, making it stable under typical food processing conditions. Its molecular structure includes both hydrophilic and lipophilic groups, enabling it to act as an effective emulsifier. This dual nature allows CSL to improve the mixing of water and oil-based ingredients, which is crucial in baking and dairy applications.
Main Applications
CSL is primarily used in the baking industry to enhance dough elasticity, volume, and texture. It is a key ingredient in bread, cakes, and pastries, where it improves crumb softness and prolongs freshness. Additionally, CSL is used in processed cheeses, whipped toppings, and powdered drink mixes for its stabilizing properties. Beyond food, CSL finds limited use in cosmetics and pharmaceuticals as an emulsifier. However, its primary demand remains in the food sector, particularly in large-scale baking operations.
Safety and Storage
CSL is classified as GRAS (Generally Recognized as Safe) by the FDA and is approved for use in food products worldwide. It is non-toxic and poses minimal risk when handled according to standard food safety protocols. Storage recommendations include keeping CSL in a cool, dry environment away from moisture and direct sunlight. Properly sealed containers are essential to prevent clumping or degradation. Bulk storage should prioritize ventilation and avoid contamination.
B2B Procurement Guide
When sourcing CSL, prioritize suppliers with food-grade certifications and transparent quality control processes. Request a Certificate of Analysis (COA) for each batch to verify purity and compliance with industry standards. Pricing varies based on quantity and supplier, with bulk purchases typically offering cost savings. Consider partnering with manufacturers who provide technical support for optimal usage in specific applications, such as baking or dairy processing.
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