Calcium Stearoyl Lactylate E482 (CSL)
Aliases: Calcium Stearoyl-2-lactylate, E482
CAS Number: 5793-94-2
Usage: Used as an emulsifier and dough strengthener in baked goods, including bread, cakes, and cookies.
Characteristics: A white to off-white powder derived from lactic acid and stearic acid.
Detailed Description: Calcium Stearoyl Lactylate, or CSL (E482), is widely used in the baking industry to strengthen dough and improve the volume and texture of baked goods. It helps to distribute fat more evenly throughout the dough, resulting in a finer crumb and softer texture.
Performance Features: Enhances the strength and volume of dough, improving the texture of baked goods.
Advantages: Improves the handling properties of dough and extends the shelf life of baked products.
Benefits: Contributes to a more enjoyable eating experience with softer, more consistent baked goods.
Extended Applications: Commonly used in bread, cakes, cookies, and other baked goods.