Calcium stearoyl-2-lactylate
Calcium stearoyl-2-lactylate (CSL) is a versatile food additive used primarily as an emulsifier and dough conditioner. It is a calcium salt of the stearoyl lactylate family, which are esters of lactic acid and stearic acid. CSL is commonly used in the baking industry to improve the texture and volume of bread and other baked goods.
Chemical Composition[edit]
Calcium stearoyl-2-lactylate is composed of calcium, stearic acid, and lactic acid. The chemical formula is typically represented as C24H44CaO6. It is a white to light yellow powder that is soluble in water and ethanol.
Uses in Food Industry[edit]
CSL is widely used in the food industry due to its ability to improve the texture, volume, and shelf life of various products. It is particularly effective in:
- Bread and bakery products: Enhances dough strength, improves crumb structure, and increases loaf volume.
- Confectionery: Acts as an emulsifier in chocolate and candy production.
- Dairy products: Stabilizes cream and ice cream.
Regulation and Safety[edit]
Calcium stearoyl-2-lactylate is generally recognized as safe (GRAS) by the Food and Drug Administration (FDA) and is approved for use in many countries. It is listed under the E number E482 in the European Union.
Production[edit]
CSL is produced by the esterification of lactic acid with stearic acid, followed by neutralization with calcium hydroxide. The process involves:
1. Esterification: Lactic acid reacts with stearic acid to form stearoyl lactylate. 2. Neutralization: The ester is then neutralized with calcium hydroxide to form calcium stearoyl-2-lactylate.
Properties[edit]
- Appearance: White to light yellow powder
- Solubility: Soluble in water and ethanol
- Melting point: Approximately 50-60°C
Health Considerations[edit]
CSL is considered safe for consumption at the levels typically used in food products. However, excessive intake may lead to gastrointestinal discomfort in some individuals.
See Also[edit]
References[edit]
External Links[edit]
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