Calcium Stearoyl Lactylate (CSL)

Documents and Samples

Certifications

Help & Support

Applications

Calcium Stearoyl Lactylate is utilized in various key applications within the food industry:

Bakery Products:

Improves dough strength and stability in bread, rolls, and pastries.

Dairy and Non-dairy Creamers:

Acts as an emulsifier for improved texture and mouthfeel.

Processed Meats:

Enhances texture and moisture retention in sausages and meat products.

Instant Foods:

Stabilizes emulsions and improves shelf life in powdered mixes.

Confectionery:

Improves texture and shelf stability in candies and chocolate products.

Potential Benefits

In food and beverages, Calcium Stearoyl Lactylate offers several key benefits:

Emulsification:

Enhances the mixing of ingredients that are normally immiscible.

Texture Improvement:

Provides a smooth and uniform texture.

Extended Shelf Life:

Improves product stability and maintains freshness.

Documents & Samples

Product range

EmulsiViva™️ CSL

With good emulsification, anti-aging, texture-enhancing, and preservation effects, it is applied in noodle products and is also used in milk, vegetable fat powder, artificial cream, whipped cream, meat products, and the emulsification of both animal and vegetable oils. This versatility makes it an essential ingredient in improving the quality and extending the shelf life of various food products.