Calcium Stearoyl Lactylate

Dough Strengthening: Used in breads, buns, and tortillas to improve dough elasticity and extend finished product freshness.
Cosmetic Emulsions: Acts as an anionic emulsifier and conditioning agent in facial lotions and hair treatments.
Dairy Replacements: Integrated into non-dairy creamers to prevent oil separation and enhance the creamy mouthfeel.

CSL, Calcium Stearoyl-2-lactylate, E482.

CAS: 5793-94-2
EC: 227-335-7
Sectors: Food & Nutrition, Personal Care & Cosmetics

Calcium Stearoyl Lactylate (CAS 5793-94-2), also known as CSL or E482, is a Food Grade ionic emulsifier and dough strengthener, the calcium salt of stearoyl lactylic acid, supplied as a powder for yeast-leavened bakery products and personal care emulsions. The product is a Technical Grade powder that provides exceptional stability to yeast-leavened bakery products. It is prized for its ability to enhance loaf volume and improve the tolerance of dough to mechanical processing. In personal care, it functions as a natural-origin surfactant and skin conditioner in various moisturizing formulations. Its high purity and versatility make it a staple for creating stable, high-viscosity cosmetic emulsions.

Typical Properties

Molecular formula	C₂₄H₄₄O₆.1/2Ca
Molecular weight	751.142 g/mol
Melting point	45.7-48.7 °C
Grades available	Food Grade

Typical literature values for identification; lot-specific results are stated on the certificate of analysis (COA) and the safety data sheet (SDS) that accompany every delivery.

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