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High-Performance CSL Emulsifier E482 For Baking

High-Performance CSL Emulsifier E482 For Baking

Calcium Stearoyl Lactylate (CSL), classified as Emulsifier E482, is a versatile dough-strengthening ingredient widely used in bakery formulations. Produced through the reaction of stearic acid with lactic acid and neutralized with calcium, CSL improves gluten structure, enhances dough handling, and ensures consistent product quality. With excellent performance in high-output industrial baking, CSL is ideal for commercial breads, buns, noodles, and baked snacks.

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Product Introduction

Product Description

This high-performance CSL emulsifier offers superior functionality in baked goods by improving dough stability, gas retention, and crumb structure. It interacts with both proteins and starch to optimize dough elasticity and delay staling, resulting in better oven spring and longer shelf life. Available in food-grade powder form, CSL E482 is easy to disperse, compatible with other emulsifiers, and suitable for a wide range of industrial baking processes that require reliable dough conditioning.

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

Strengthens Gluten Network – Enhances dough elasticity and improves machinability in automated production.

Boosts Volume and Texture – Supports strong gas retention for improved loaf height and uniform crumb.

Reduces Dough Stickiness – Allows smoother sheeting, molding, and shaping during high-speed operations.

Delays Staling – Interacts with starch to slow retrogradation and extend product freshness.

High Thermal Stability – Performs consistently across different baking temperatures and formulations.

Excellent Synergy – Works well with enzymes, monoglycerides, DATEM, and oxidizing agents.

Product Applications

Calcium Stearoyl Lactylate (CSL) E482 is widely used in baking applications as a high-performance baking emulsifier to improve dough handling, stability, and finished product quality. It effectively enhances dough strength, supports gluten network formation, and improves gas retention, making it ideal for a variety of baked goods.

Common Baking Applications with CSL E482:

Bread and Toast Products: CSL improves volume, crumb softness, elasticity, and shelf life, making it a preferred CSL bread improver for industrial bakeries.

Buns and Rolls: Enhances dough tolerance and fermentation stability, providing consistent results in high-speed production lines using Calcium Stearoyl Lactylate emulsifier.

Sweet Baked Goods: Supports better aeration and uniform texture in cakes, pastries, and muffins, especially formulations requiring reliable E482 emulsifier performance.

Frozen Dough: CSL improves freeze–thaw stability and maintains dough strength, offering reliable functionality in frozen bakery applications.

Whole Wheat and High-Fiber Bread: Enhances extensibility and softness, making CSL a key ingredient for whole-grain bread formulations where dough handling can be challenging.