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Calcium Stearoyl Lactylate(CSL)

Calcium Stearoyl Lactylate(CSL)

  • Calcium stearoyl lactylate (CSL) approved food additive. It is one type of a commercially available lactylate.
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Calcium stearoyl lactylate (CSL) approved food additive. It is one type of a commercially available lactylate. CSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because CSL is a safe and highly effective food additive, it is used in a wide variety of products from baked goods and desserts to packaging.

As described by the Food Chemicals Codex 7th edition, CSL is a cream-colored powder. CSL is currently manufactured by the esterification of stearic acid and lactic acid with partial neutralization using food-grade hydrated lime (calcium hydroxide). Commercial grade CSL is a mixture of calcium salts of stearoyl lactic acid, with minor proportions of other salts of related acids. The HLB for CSL is 5.1. It is slightly soluble in hot water. The pH of a 2% aqueous suspension is approximately 4.7.

Calcium stearoyl lactylate specifications
Acid value (mgKOH/g) 60-70
Ester value(mgKOH/g) 150-190
Heavy metals As Pb (mg/kg) 10 Max
Arsenic(mg/kg) 3 Max
Total plate count(per gram) 5000 Max
Coliforms(gram) Absent in 0.1
Salmonella(gram) Absent in 25

Calcium stearoyl lactylate for Food applications and maximum use levels
CSL finds widespread application in baked goods, cereals, pastas, instant rice, desserts, icings, fillings, puddings, toppings, sugar confectionaries, powdered beverage mixes, creamers, cream liqueurs, dehydrated potatoes, snack dips, sauces, gravies, chewing gum, dietetic foods, minced and diced canned meats, and mostarda di frutta.
United States
Application Maximum use level
Yeast-leavened bakery products 0.5% of flour
Liquid and frozen egg whites 0.05%
Dried egg whites 0.5%
Whipped vegetable oil topping 0.3%
Dehydrated potatoes 0.5%
Paper and paperboard packaging component Not limited
Cellophane Not limited
European Union
Application Maximum use level Application Maximum use level Application Maximum use level
Fine baked goods 5 g/kg Bread 3 g/kg Breakfast cereals 5 g/kg
Fat emulsions 10 g/kg Desserts 5 g/kg Sugar confectionery 5 g/kg
Beverage whiteners 3 g/kg Hot powder beverage mixes 2 g/l Dietetic foods 2 g/l
Quick-cook rice 4 g/kg Minced and diced canned meats 4 g/kg Mostarda di frutta 2 g/kg
Cereal-based snacks 2 g/kg Cereal- and potato-based snacks 5 g/kg Chewing gum 2 g/kg
Emulsified liqueur 8 g/l Spirits <15% alcohol 8 g/l    

The largest application of CSL is in yeast leavened bakery products. Although CSL was introduced to the market first, most applications use SSL. The main reason for the preference of SSL over CSL is that CSL has less crumb softening effects than SSL. However, CSL is still preferred in some applications, such as lean hearth bread-type formulations. In these applications, CSL is preferred because CSL performs better than SSL as a dough strengthener, while the finished product does not require a soft crumb or a perfectly symmetrical loaf shape.
CSL application

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