Calcium stearoyl-2-lactylate
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Calcium stearoyl-2-lactylate
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CAS No:
5793-94-2
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Formula:
C24H44O6.1/2Ca
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Chemical Name:
Calcium stearoyl-2-lactylate
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Synonyms:
Octadecanoic acid,2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester,calcium salt (2:1);Stearic acid,ester with lactic acid bimol. ester calcium salt;Octadecanoic acid,2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester,calcium salt;Stearic acid,ester with lactate of lactic acid,Ca salt;Stearyl-2-lactylic acid calcium salt;Verv-Ca;Calcium α-[α-(stearoyloxy)propionyloxy]propionate;Calcium stearoyl-2-lactyllactate;Calcium stearyl-2-lactylate;Calcium stearyl lactylate;Calcium stearoxyl-2-lactylate;Calcium stearoyllactylate;Calcium stearoyl-2-lactylate;Lamegin CSL;LAA;Verv;Artodan CP 80;Emalsy B 1-1000;Pationic 930;Pationic 940;Beolac CS 100P;CSL;E 482;Grindsted CSL-P 80;Admul CSL 2010;Pationic CSL;Berufu;Calcium stearyl lactate;90128-66-8;1081753-82-3
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CAS No:
Description
White or slightly yellowish powder or brittle solid with a characteristic odour
White or slightly yellowish powder or brittle solid with a characteristic odour
Characteristics
185.46000
9.72240
White or slightly yellowish powder or brittle solid with a characteristic odour
45.7-48.7 °C
532.7ºC at 760mmHg
166.2ºC
Slightly soluble in hot water
Calcium stearoyl-2-lactylate Use and Manufacturing
Lactic acid is heated and concentrated at 100-110°C under mild decompression to form superimposed lactic acid. Stearic acid and calcium carbonate are added to perform esterification at 190-200°C for several hours under inert gas, and finally cooled, solidified, crushed or rolled Pieces made.
Dough conditioner; stabilizer; emulsifier; foaming agent. Mainly used as a bread quality improver, the addition amount is 0.5% of wheat flour, which can improve the kneading resistance of the dough and increase the softness of the bread. The maximum dosage for dry protein foaming agent is 0.5%, and the dosage for liquid and frozen protein is less than 0.05%. Only used for bread in Japan. EEC stipulates that it can be used for dry granules of soup. As a W/O food emulsifier, it can be combined with the gluten in wheat flour to increase the elasticity and stability of gluten and make the dough fluffy and soft. my country stipulates that it can be used for bread and cakes, and the maximum use amount is 2.0g/kg.
Octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, calcium salt (2:1): ACTIVE
Food additives|Cosmetics -> Emulsifying
Food Additives -> EMULSIFIER; STABILIZER;
Computed Properties
Molecular Weight:895.3
Hydrogen Bond Acceptor Count:12
Rotatable Bond Count:42
Exact Mass:894.5745190
Monoisotopic Mass:894.5745190
Topological Polar Surface Area:186
Heavy Atom Count:61
Complexity:457
Undefined Atom Stereocenter Count:4
Covalently-Bonded Unit Count:3
Compound Is Canonicalized:Yes
Recommended Suppliers of Calcium stearoyl-2-lactylate
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CN
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Business licensed Certified factoryManufactory Supplier of N-Diethyl-m-toluamide,6-Methyluracil,Anisole,4-Dimethoxybenzoic acid,CS (lacrimator),Daucosterol,N,N-Formylmorpholine,Epichlorohydrin,Tetramethylguanidine,Dimethicone,3 -
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Business licensedDistributor Supplier of food additive,Propylene glycol esters of fatty acid,PGMS emulsifier, e477 emulsifier,Polyglycerol esters of fatty acids,bread improver,distilled monoglyceride, e471 emulsifier,Acetylated monoglyceride(ACETEM),Diacetyl tartaric acid esters of mono-and diglyceride,sodium stearoyl lactylate, e481 emulsifier,food emulsifier,citric acid esters, e472c emulsifier,Polyglycerol polyricinoleate,datem emulsifier,cake gel emulsifier,citric acid fatty acid ester of glycerol,Lactic acid esters of mono-and diglycerides,e472e emulsifier,cake gel,e476 emulsifier, pgpr emulsifier,e475, e475 emulsifier,flour improver,e482 emulsifierInquiryCAS No.: 5793-94-2Grade: Food GradeContent: 100% -
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