Calcium Stearoyl Lactylate CSL Powder For Cakes

 

CSL Powder is produced by combining stearic acid with lactic acid and calcium, creating a functional emulsifier that interacts with proteins and starch in cake batters. This interaction improves gas retention during baking, resulting in higher volume, softer crumb, and even texture.

 

Unlike other emulsifiers, Calcium Stearoyl Lactylate for cakes helps prevent batter collapse and uneven air cell distribution, ensuring consistent results across batches. It also slows starch retrogradation, keeping cakes moist and extending shelf life without affecting flavor. Chemsino's CSL powder is available in bulk, offering a cost-effective solution for commercial bakeries.

 

 

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

 

 

Improves cake batter aeration and volume

Produces fine, uniform crumb texture

Enhances softness and extends shelf life

Provides reliable emulsification for high-sugar or enriched batters

Suitable for industrial and small-scale cake production

Offered by a trusted calcium stearoyl lactylate supplier

 

 

CSL Powder is ideal for:

 

Sponge cakes and layer cakes – improve rise and texture, resulting in light, fluffy cakes

Pound cakes and butter-rich recipes – stabilize batter, prevent collapsing, and deliver a uniform crumb

Pre-mix and ready-to-bake cake formulations – ensure consistent quality in mass production

Gluten-reduced or enriched cakes – strengthen weak dough systems for better handling

 

By incorporating CSL powder for cakes, manufacturers can achieve superior appearance, texture, and freshness while simplifying production processes.

 

      

 

 

25kgs/bag

 

 

Kosher/Halal/ISO9001/ISO22000/RSPOCerificated

No MOQ, More Opportunities

Customized Products

Mixed Shipment

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