Quick Details CAS No.: 5793-94-2 Other Names: Calcium Stearoyl Lactylate MF: N/A EINECS No.: N/A FEMA No.: other Place of Origin: China (Mainland) Type: Emulsifiers Brand Name: JUSTCHEM Model Number: Calcium Stearoyl Lactylate Appearance: White or slightly yellowish powder or brittle solid Appearance2: with a characteristic odour Grade: Food Grade Shelf Life: 2 years Packing: 25 KG/BAGS Certification: Haccp,Kosher,Halal,Iso Supply Ability Supply Ability: 5000 Ton/Tons per Month Packaging & Delivery Packaging Details Pacakge: 25 KG/BAGS Transportation:2 weeks after confirm order.Some of the products can be supplied within 7 days on the strength of EDC warehouse. Port SHANGHAI/QINGDAO/TIANJIN Product Description Calcium Stearoyl Lactylate (CSL) CAS 5793-94-2 Calcium Stearoyl Lactylate is the calcium salt of the stearic acid ester of lactyl lactylate. This natural water-in-oil emulsifier, derived from Palm 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 especially when used in combination with Hydroxylated Lanolin. Calcium Stearoyl Lactylate offers superior moisturizing properties to your formulation, for elegant feel and function.
Applications: It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. (1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (2) It can make hot and spicy food more pliable and softer and prolong the preservation time. (3) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping.
Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60¡ã C with proportion of 1: 6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing.
Recommended Addition Amount: 0.2~0.5 %( Calculated by Flour) Items Specifications Appearance White or slightly yellowish powder or brittle solid with a characteristic odour Acid Value (mgKOH/g) 60-130 Ester Value (mgKOH/g) 90-190 Heavy Metals(pb) (mg/kg) ≤ 10mg/kg Arsenic (mg/kg) ≤ 3 mg/kg calcium% 1-5.2 Total lactic acid % 15-40 lead(mg/kg) ≤ 5 mercury(mg/kg) ≤ 1 Cadmium(mg/kg) ≤ 1