CALCIUM STEAROYL LACTYLATE TECH DATA SHEET
Calcium stearoyl lactylate(CSL) is made from edible vegetable oil, this emulsifier is used in food( bakery, steam bread, noodle, instant noodle and dumpling) applications, 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 with HLB value of 5.1.
(1) It can be directly mixed well with flour for use.
(2) Put this product into warm water at about 60℃ with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect.
(3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing.
Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour)
Legal name: food emulsifier, calcium stearoyl lactylate
Food emulsifier: calcium stearoyl lactylate( E 482)
PHYSICAL AND CHEMICAL PARAMETERS
Acid value (Calculated by KOH) / (mg/g)
Ester value(Calculated by KOH) / (mg/g)
Total lactic acid (W/%)
Calcium content (W/%)
Pb / （mg/kg）
Ivory powder or flake-shaped solid.
Raw materials are guaranteed food grade in conformity with the applicable legislation on:
ARSENIC (As) (mg/kg)
MERCURY (Hg) (mg/kg)
CADMIUM (Cd) (mg/kg)
HEAVY METALS (as Pb) (mg/kg)
INDICATIVE MICROBIOLOGICAL VALUES
TOTAL PLATE COUNT (CFU/g)
YEAST AND MOULD (CFU/g)
ABSENT IN 0.1g
ABSENT IN 25g
It is made from pal oil without any GMO materials.
We hereby certify that the CSL is free from radiation.
STORAGE CONDITION AND PACAKGE:
It should be sealed and storage in cool, dry and ventilated place to avoid to moisture and caking. Do not store or transport it with inflammable, explosive, poisonous or noxious goods. The sealing preservation period is 12 months.