Products

Calcium Stearoyl Lactylate (CSL) Supplier And Manufacturer

Calcium Stearoyl Lactylate (CSL) Supplier And Manufacturer

Calcium Stearoyl Lactylate (CSL) is a versatile food-grade emulsifier widely recognized for its ability to improve texture, stability, and volume in baked and processed foods. As a professional wholesale supplier and manufacturer, Chemsino provides high-quality CSL designed to meet the needs of large-scale food production, ensuring consistency, functionality, and safety across diverse applications.

Fast Delievery
Quality Assurance
24/7 Customer Service

Product Introduction

Product Description

Chemsino's Calcium Stearoyl Lactylate appears as an off-white powder with excellent dispersibility. It acts as both an emulsifier and a dough strengthener, improving gas retention, texture, and volume in bakery applications.

Made from lactic acid, stearic acid, and calcium salts, CSL E482 is a safe and effective ingredient approved by global food authorities. It offers outstanding emulsifying, stabilizing, and conditioning effects, making it indispensable in modern food manufacturing.

Unlike basic emulsifiers, CSL E482 not only enhances the appearance of finished products but also extends their shelf life by maintaining softness and moisture. Its multifunctional nature also makes it suitable for a wide range of food systems such as dairy, confectionery, noodles, and beverages.

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

Enhances dough strength and gas retention

Improves crumb softness and texture in baked goods

Superior emulsifying and stabilizing performance

Provides uniform fat dispersion and better product consistency

Extends freshness and storage stability

Excellent compatibility with other emulsifiers and enzymes

Available in bulk and customized packaging options

Product Applications

1. Bakery Industry

CSL emulsifier is extensively used in bread, cakes, and pastries, where it improves dough strength and tolerance during mixing and fermentation. It helps achieve a soft crumb, increased loaf volume, and longer shelf stability-qualities essential for high-quality baked products.

2. Dairy Processing

In whipped cream, cheese, and dairy beverages, Calcium Stearoyl Lactylate improves emulsion stability and enhances smoothness. It prevents phase separation and contributes to the creamy mouthfeel desired by consumers.

3. Confectionery and Snacks

CSL E482 supports even fat distribution and improves the structure of chocolates, toffees, and coated products, ensuring a glossy finish and consistent texture during storage and transportation.

4. Instant and Processed Foods

For instant noodles, sauces, desserts, and frozen meals, Calcium Stearoyl Lactylate enhances product uniformity, prevents oil separation, and ensures smooth blending of ingredients, improving both process efficiency and consumer satisfaction.

Sodium benzoate in sauces.jpg CSL emulsifier in desserts Calcium stearoyl lactylate for instant noodles