Products

CSL Emulsifier For Improved Texture And Volume

CSL Emulsifier For Improved Texture And Volume

Calcium Stearoyl Lactylate (CSL, E482) is a high-performance baking emulsifier widely used to enhance dough strength, improve crumb structure, and increase loaf volume. As a versatile ingredient for industrial bakeries, CSL provides reliable functionality in bread, buns, pastries, cakes, and other yeast-leavened products. Its strong interaction with gluten proteins makes it an essential solution for manufacturers seeking better texture, consistent quality, and stable production performance.

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Product Introduction

Product Description

CSL is a calcium salt of stearoyl lactylic acid, produced through the esterification of lactic acid and stearic acid. Known for its dough-strengthening and aeration-supporting properties, Calcium Stearoyl Lactylate helps create uniform, fine crumb structures while improving tolerance during mixing, fermentation, and baking. E482 performs effectively across various flour qualities and is compatible with other bakery emulsifiers such as SSL, DATEM, and mono- and diglycerides.

CSL is commonly added to bread improvers, premixes, and bakery formulations to enhance overall processing stability and end-product volume-a key requirement for modern industrial bakeries.

Product Parameters

CHEMICAL/PHYSICAL SPECIFICATIONS
Acid value	50-130	mg KOH/g
Ester value	125-190	mg KOH/g
Total Lactic Acid	15-40	%
Calcium Content%	1.0-5.2	%

HEAVY METAL SPECIFICATIONS
Heavy Metal as Pb	2max	ppm

Product Features

1. Improves Dough Strength and Elasticity
Enhances gluten network development, supporting better dough handling and mixing tolerance.

2. Boosts Loaf Volume and Oven Spring
CSL promotes gas retention, leading to lighter, higher-volume baked goods.

3. Refines Crumb Texture
Contributes to a finer, more uniform crumb structure with improved softness.

4. Supports Anti-Staling Performance
Helps maintain freshness during shelf life by slowing starch retrogradation.

5. Stable Across Various Processing Conditions
Performs reliably in high-speed production, frozen dough systems, and wide flour variations.

6. Compatible with Other Baking Emulsifiers
Works synergistically with DATEM, SSL, and mono-diglycerides in bread improver formulations.

Product Applications

1. Bread and Yeast-Leavened Products

CSL is widely used in sandwich bread, toast loaves, burger buns, hotdog rolls, and artisan breads to improve gas retention, increase loaf volume, and create soft, uniform crumb structures.

2. Industrial Baking and High-Speed Production Lines

In automated bakery systems, CSL enhances dough tolerance, prevents collapse, and maintains consistent volume even under intensive mixing conditions.

3. Frozen and Par-Baked Dough

CSL helps frozen dough maintain elasticity and structure during freezing, thawing, and baking-resulting in better rise and improved internal texture.

Frozen dough

4. Sweet Baked Goods and Pastries

In cakes, sweet buns, and laminated products, CSL improves softness, aeration, and structural integrity, contributing to better mouthfeel and longer freshness.