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Calcium Stearoyl Lactylate | Competitive Pricing

Calcium Stearoyl Lactylate | Competitive Pricing

Calcium Stearoyl Lactylate (CSL) is a widely used food emulsifier designed to improve dough strength, texture, and product consistency. As a reliable calcium stearoyl lactylate supplier, Chemsino offers stable quality and competitive pricing for global bakery and food manufacturers. CSL is especially valued for its ability to enhance gluten structure and deliver uniform results in large-scale production.

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Product Introduction

Product Description

Calcium stearoyl lactylate is produced by reacting stearic acid with lactic acid and calcium salts, forming a highly functional emulsifier for food systems. It works by interacting with proteins and starch, improving dough tolerance, gas retention, and final product volume.

Compared with other emulsifiers, calcium stearoyl lactylate for sale provides better dough-strengthening effects, making it ideal for bread and fermented products. It also helps maintain softness over time by slowing starch retrogradation, which is essential for extending shelf life in baked goods.

With consistent quality and supply, Chemsino ensures that CSL meets the needs of both industrial bakeries and ingredient distributors seeking cost-effective emulsifier solutions.

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

Improves dough strength and machinability in bakery applications

Enhances bread volume and crumb structure

Extends freshness and shelf life

Provides stable emulsification in complex formulations

Suitable for large-scale production with consistent performance

Available from a trusted calcium stearoyl lactylate manufacturer

Product Applications

Bakery Industry

In the bakery sector, calcium stearoyl lactylate (CSL) is widely used in bread, buns, and rolls. It strengthens gluten networks, improves gas retention, and delivers larger loaf volume with a finer, more uniform crumb texture. CSL also performs well in frozen dough and industrial baking processes, where stability and consistent performance are critical.

Flour Improvers and Premixes

CSL is a key component in flour improvers and baking premixes. It helps standardize flour performance, especially when raw material quality varies. Using bulk calcium stearoyl lactylate allows manufacturers to achieve predictable baking results and smoother dough handling.

Processed Foods

In various processed foods, CSL acts as an effective emulsifier to stabilize fat-water systems. It enhances texture and structural uniformity, improving overall mouthfeel while helping to extend shelf life.

Dairy and Cream-Based Products

In dairy and cream-based formulations, calcium stearoyl lactylate supports emulsion stability and helps prevent phase separation. It maintains smooth texture and consistent product quality, even under varying processing and storage conditions.

Industrial Food Production

For large-scale food manufacturing, CSL supports efficient processing, reduces batch variability, and improves final product quality. Its reliable performance makes it a cost-effective choice for high-volume production lines.

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