CSL E481 Calcium Stearoyl-2-Lactylate – 25 KG

CSL E481 Calcium Stearoyl-2-Lactylate is a high performance emulsifier used in the bakery and food industry. It is an ideal solution for strengthening gluten structure, improving product texture and extending shelf life. With a wide range of applications from yeast products to processed meats, it offers quality and stability.

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Product Features

• Origin: Calcium salts of vegetable oils, stearic acid and lactic acid.
• Class: Emulsifier (E481).
• Appearance: Cream-white, flowable powder with a slightly acidic odor.
• Solubility: Insoluble in water but dispersible.
• Packaging: 25 kg kraft bag.
• Storage: In a cool (<25°C) and dry place, away from light and moisture.

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CSL E481 Calcium Stearoyl-2 Lactylate Application And Advantages

1. Bakery Sector

• Dough Strengthening:
  CSL improves dough workability by enhancing the gluten network and provides a better structure.
• Volume Increase:
  Increases volume in bread and pastries by increasing gas holding capacity during fermentation.
• Texture and Freshness:
  Creates a fine pore structure in cakes and pastries and delays staling of products.

2. Processed Meat Products

• Emulsification:
  Improves texture and stability by balancing fat and water in processed meats such as sausages and salami.

3. Milk and Cream Products

• Consistency and Stability:
  Provides a smooth texture and blend stability in dairy-free creamers and coffee whiteners.

4. Sweets and Snacks

• Structure and Flavor:
  Offers texture improvement and mouthfeel enhancement properties in fillings, confectionery and snacks.

5. Functional Foods

• Shelf Life Extension:
  With its moisture retention capacity, it keeps products fresh for a long time and improves quality.

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Technical Advantages

1. Emulsification: Combines oil and water phases to form stable products.
2. Texture and Structure Improvement: Provides a soft and smooth texture, improving the overall quality of products.
3. Volume and Freshness: Increases volume and maintains freshness in bakery products.
4. Versatile Use: Can be flexibly applied in different food categories.

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Amount of Use and Dosage

• Amount of Use: Depends on the application area and product requirements. Optimal dosage for bakery products should be determined by tests.
• Mode of Application: Can be added directly to the production line and mixes easily with other materials.

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Storage and Shelf Life

• Storage Conditions: It should be stored in its original packaging in a cool (<25°C) and dry place.
• Shelf Life: Under appropriate storage conditions, the quality and effect of the product is maintained for a long time.

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The Ideal Solution for Quality and Efficiency

CSL E481 (Calcium Stearoyl-2-Lactylate) is an effective emulsifier that improves quality, optimizes processes and gives products superior structure in the bakery and food industry. It is a reliable aid in production with properties such as gluten strengthening, textural improvement, bulking and shelf life extension.

For more information and other emulsifier products, please visit our Bakery Emulsifiers category.