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Food Additive E482 Powder For Bread, Dairy, And Confectionery

Food Additive E482 Powder For Bread, Dairy, And Confectionery

Food Additive E482 Powder, also known as Calcium Stearoyl Lactylate (CSL), is a highly effective food emulsifier widely used in the bakery, dairy, and confectionery industries. Produced by Chemsino, this ingredient improves dough strength, enhances texture, and helps maintain product freshness. Its multifunctional properties make it ideal for industrial-scale food processing where consistency and performance are key.

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Product Introduction

Product Description

Calcium Stearoyl Lactylate (E482) is a fine white to light cream powder that functions as both an emulsifier and a dough conditioner. It is derived from lactic acid, stearic acid, and calcium compounds, making it safe and suitable for use in a wide range of food applications.

In bakery formulations, E482 powder helps stabilize the gluten network, increase loaf volume, and delay staling. In dairy and confectionery products, it ensures better fat dispersion and smooth texture, contributing to improved sensory quality.

Chemsino supplies high-purity Calcium Stearoyl Lactylate E482, which complies with international food safety standards and provides reliable performance for food manufacturers around the world.

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

Excellent emulsifying and stabilizing ability

Improves dough tolerance and bread volume

Enhances crumb softness and texture

Extends product freshness and shelf life

Ensures smooth texture in dairy and confectionery items

Compatible with other food additives and enzymes

Available in bulk packaging with consistent quality assurance

Product Applications

Bakery Products

In bread, buns, and pastries, Calcium Stearoyl Lactylate E482 enhances dough elasticity, improves gas retention, and provides a soft, uniform crumb structure. It also prevents staling and helps maintain product quality during storage.

Dairy Products

In dairy applications such as whipped cream, processed cheese, and coffee creamers, E482 powder stabilizes emulsions and improves the dispersion of fat, ensuring a smooth and creamy texture.

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Confectionery

In chocolate coatings, caramels, and toffees, CSL (E482) helps prevent fat separation and improves product stability under varying storage conditions.

Other Applications

Beyond baking and dairy, Calcium Stearoyl Lactylate is used in instant noodles, desserts, sauces, and frozen foods to enhance texture and process stability, offering consistent performance in large-scale food manufacturing.