Calcium stearoyl lacylate is called CSL, it is ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier.
Molecular formula C48H86CaO12, and its molecular weight is 895.30. And HLB value is 5.1, CAS No. is 5793-94-2, E code is E482.
This product combines with gluten in wheat flour to enhance the elasticity and stability of dough, thereby increasing the elasticity and toughness of dough, reducing pasting, making dough puffy and soft, and preventing bread aging.
It has a special Caramel smell. Melting point 44-51℃, insoluble in cold water, 0.5g/l00mL (20 ℃ ); slightly soluble in hot water, water stirring can be dispersed, 2% water suspension pH 4.7, soluble in ethanol (8.3%, 20 ℃), vegetable oil, hot lard. Stable in air. Calcium stearoyl lactate is an oil-affinity emulsifier with HLB value of 5.1. The products with 1-3 lactoyl groups have the most significant effect in baked food, and the products with average 2 lactoyl groups are the most suitable. This product combines with gluten in wheat flour to enhance the elasticity and stability of flour, thereby increasing the elasticity and toughness of dough, reducing pasting, making dough puffy and soft, and preventing bread from aging.
Package:in net 25 kgs cartons.
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