calcium stearoyl lactylate
Basic Information
| Field | Content |
|---|---|
| Chinese name | calcium stearoyl lactylate |
| English name | calcium stearoyl lactylate |
| INS/E number | INS 482 |
| Functional class | Emulsifier |
| Year adopted | 1973 |
| Approved by | Australia/New Zealand (FSANZ), European Union (EFSA) |
What is it?
Calcium stearoyl lactylate is an anionic emulsifier made by condensing stearic acid with lactic acid and neutralising with calcium. It resembles its sodium counterpart, strengthening gluten and retarding staling, and is common in yeast-raised products.
Source
Industrial：硬脂酸与乳酸缩合生成硬脂酰乳酸，再用氢氧化钙部分中和成钙盐
Why is it used?
- Conditions dough, strengthens gluten and increases loaf volume
- Delays starch retrogradation and extends shelf life
- Improves processing of frozen and yeast-raised doughs
- Emulsifies and stabilises fat dispersion
Common Foods
- Bread and steamed buns
- Frozen dough
- Cakes and pastries
- Coffee whiteners
- Noodles and instant noodles
Safety
ADI (Acceptable Daily Intake)：0-20 mg/kg bw
Concerns：
- 按规定使用量使用
Usage Standard
China：GB 2760《食品安全国家标准 食品添加剂使用标准》
International：
- EU Regulation 1333/2008 Annex II (E 482)
- FDA 21 CFR 172.844
- Codex GSFA (INS 482)
- FSANZ Food Standards Code (482)
In a nutshell
Calcium stearoyl lactylate is a safe emulsifier and dough conditioner used in bread and yeast-raised goods.
Consumer Advice
Calcium stearoyl lactylate (CSL) is the calcium counterpart of SSL, made from lactic acid, stearic acid and calcium. It is used as an emulsifier and dough conditioner in bread and baked goods, improving dough stability and loaf volume, often together with SSL. It contributes a small amount of calcium, is digested normally and is safe at permitted levels.
Dietary Restrictions
- Vegan: ✅
- Halal: ✅
- Kosher: ✅
Allergens
✅ Free from common allergens
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.