China Food Emulsifier Calcium Stearoyl Lactylate CAS NO.5793-94-2

Calcium stearyl lactate milky white powder or flake solid, which can be well dispersed in hot water, soluble in ethanol and hot oil, has a pleasant caramel smell, is an anionic emulsifier. It has good emulsification, anti-aging, reinforcement, fresh-keeping and other functions, and is mainly used in spicy puffed food, fat powder (creamer), bread, Mantou, noodles, instant noodles, dumplings, milk and other foods.

Calcium stearyl lactate is white to creamy powder or flake or lump with special caramel smell. Melting point 44~51 ℃, insoluble in cold water, 0.5g/100mL (20 ℃); It is slightly soluble in hot water and can be dispersed by mixing with water. The pH value of 2% water suspension is 4.7. It is soluble in ethanol (8.3%, 20 ℃), vegetable oil and hot lard. Stable in the air. Calcium stearyl lactate is an lipophilic emulsifier with HLB value of 5.1. Products with 1~3 lactoyl groups have the most significant effect in baked foods.

Calcium stearyl lactate has excellent dough strengthening effect and good tissue softening effect. It interacts with the protein in the dough, which can strengthen the strength of the dough, improve the elasticity, toughness and machinability of the dough, and also improve the gas retention; It can also interact with direct starch to prolong starch aging, keep bread soft, and extend bread storage and shelf life.
1.Mainly used in spicy puffed food, bread, Mantou, noodles, instant noodles, dumplings;
2.It is also used in milk, vegetable fat powder, margarine, fresh cream, meat products, animal and vegetable oil emulsified food.