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Product Details:
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| Certification: | CAC, HACCP | CAS NO.: | 5793-94-2 |
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| MF: | C42H78CaO8 | Other Names: | CSL |
| Grade: | Food Grade | E Code: | E482 |
| Appearance: | White Powder | Shelf Life: | 12 Months |
| High Light: | CAS 5793-94-2 Calcium Stearoyl Lactylate,White Powder Calcium Stearoyl Lactylate |
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Calcium Stearoyl Lactylate CSL CAS 5793-94-2 Food Ingredients Emulsifiers
Description:
Calcium Stearoyl Lactylate is the calcium salt of the stearic acid ester of lactyl lactylate. This natural water-in-oil emulsifier, derived from Palm Stearic and Lactic acids, imparts a feel to surfactant systems, bath oils, cosmetics, creams and lotions. This ingredient is a fantastic tool to help you create unique hair styling products, and superior lip care products especially when used in combination with Hydroxylated Lanolin. Calcium Stearoyl Lactylate offers superior moisturizing properties to your formulation, for elegant feel and function.
Details:
CAS No.: 5793-94-2
Other Names: CSL
MF: C42H78CaO8
EINECS No.: 227-335-7
FEMA No.: N/M
E Code: E482
Place of Origin: China
Type: Emulsifiers
Brand Name: EBUY
Model Number: Food grade
Appearance: White powder
Certification: ISO, CAC, HACCP
Shelf Life: 12 months
Packing: 25kg/carton
Specification:
| ITEM | SPECIFICATION |
| Appearance | Ivory powder |
| Acid value (mgKOH/g) | 50-130 |
| Ester value(mgKOH/g) | 125-190 |
| Total Lactic acid(%) | 15-40 |
| Calcium content(%) | 1.0-5.2 |
| Heavy Metals (as Pb) (mg/kg) | ≤ 10 |
| Arsenic (As) (mg/kg) | ≤ 3 |
| Lead (Pb) (mg/kg) | ≤2 |
Packaging & Delivery:
Aluminized bag vacuum packing with nitrogen inside.
Packing: 5kg/bag, 25kg/carton
Net weight: 25KG/CTN(5*5KG)
Delivery Time: Shipped in 15 days after receive payment
Product Application:
It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc.
1. It can make hot and spicy food more pliable and softer and prolong the preservation time.
2. Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping.
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