When you bake bread or rolls, you want them soft. You also want them to last longer. Calcium stearoyl lactylate helps with these things. You can find it in many baked goods with yeast. Food scientists say it gives many good benefits:
Makes dough easier to work with
Helps the inside of bread look better
Makes foods stay together better
Helps make baked goods that last longer and stay fresh
Key Takeaways
Calcium stearoyl lactylate (CSL) makes dough stronger. It also makes the texture better. Bread becomes softer and easier to use.
Using CSL helps baked goods last longer. They stay fresh and taste good for more days.
CSL keeps bread moist. It stops bread from getting dry. This makes eating bread nicer.
This ingredient is safe to eat. Food safety groups like the FDA and EFSA approve it.
CSL works for many diets. It is good for vegan and allergen-free foods. This makes it a good choice for bakers.
Calcium Stearoyl Lactylate Overview
What Is Calcium Stearoyl Lactylate
You may wonder why calcium stearoyl lactylate is used in baking. This ingredient is a food additive called E482. It looks like a cream-colored powder. Bakers add it to make bread and other baked foods better. Its chemical formula is C48H86CaO12, and its molecular weight is 895.3. You can see some main facts about it in the table below:
Property | Value |
|---|---|
CAS Number | 5793-94-2 |
EC Number | 246-929-7 |
Molecular Formula | C48H86CaO12 |
Molecular Weight | 895.3 |
Classification | FDA approved food additive (E482) |
Appearance | Cream-colored powder |
Solubility | Slightly soluble in hot water |
pH | About 4.7 in 2% water suspension |
Applications | Used in baked goods, desserts, packaging |
You can feel safe eating foods with calcium stearoyl lactylate. The FDA and EFSA both say it is okay to use. You will find it in bread, desserts, and even some food packaging.
Tip: If you see E482 on a label, it means calcium stearoyl lactylate.
How CSL Works in Baking
When you put calcium stearoyl lactylate in dough, it makes bread softer and stronger. This additive is a dough conditioner. It helps gluten work better, so bread has a nice texture and keeps its shape. It also makes dough stretchier, so bread rises well and looks good.
Here are some ways calcium stearoyl lactylate helps in baking:
It lets dough mix longer without breaking.
It helps bread hold more water and stay moist.
It keeps gas in the dough, so bread rises higher.
It makes dough rise faster, so you wait less.
If you look at calcium stearoyl lactylate and other emulsifiers, you will see some differences. For example, it works better in sour foods than sodium stearoyl lactylate. Bakers use it for crisp cookies and pie crusts. Sodium stearoyl lactylate is better for soft bread and cakes.
Property/Characteristic | Sodium Stearoyl Lactylate (SSL) | Calcium Stearoyl Lactylate (CSL) |
|---|---|---|
Solubility | High solubility in water | Poor solubility in water |
Lipophilicity | Lower lipophilicity | Higher lipophilicity |
Acid Resistance | Less effective in acidic foods | More effective in acidic foods |
Applications in Bakery | Improves volume & softness in bread and cakes | Enhances crispness in cookies and pie crusts |
Other Applications | Emulsification in creams and sauces | Binds water in sausages and processed meats |
You can see why many bakers like calcium stearoyl lactylate. It helps baked goods taste good and stay fresh longer.
CSL Benefits for Baked Goods
Dough Strength & Texture
Adding calcium stearoyl lactylate makes dough stronger. It helps gluten work better. Your bread and rolls stretch more. The crumb inside looks even. You see your bread is softer and bigger. The dough is easier to shape. You do not have trouble handling it. The inside of bread stays smooth.
It works as a dough conditioner. It makes gluten stronger.
You get bread with a stretchy and even crumb.
Your bread turns out softer and bigger.
It stops oil from separating in the dough.
If you want bread that rises well, you need strong dough. Calcium stearoyl lactylate helps you get this. You can use it for bread, cakes, and pastries. It makes baked goods look and feel better.
Note: Strong gluten keeps bread from falling after baking. You get good bread every time.
Shelf Life Improvement
You want bread to stay fresh longer. Calcium stearoyl lactylate helps with this. It slows down staling. Your bread and rolls do not get hard fast. They stay soft and taste good for more days.
CSL makes bread softer and improves crumb.
It gives bread a fine and even crumb.
Bread, cakes, and pastries are softer and look better.
CSL helps dough stay the same every time.
It keeps bread fresh longer and stops staling.
Think about how bread travels and sits on shelves. Emulsifiers like calcium stearoyl lactylate help keep texture. Bread does not lose moisture. It does not change or get hard. Your baked goods stay tasty and fresh.
Factor | Impact on Shelf Life |
|---|---|
Dough elasticity | Stops bread from falling and getting old |
Crumb structure | Keeps bread soft |
Emulsifier stability | Holds texture when moving |
Moisture retention | Stops bread from drying |
Moisture Retention
You want bread to stay moist and soft. Calcium stearoyl lactylate helps keep water in bread. It works as an emulsifier and dough conditioner. Gluten and starch work together better. This helps bread hold water and stay fresh.
Emulsifiers like calcium stearoyl lactylate slow staling. They make a strong structure that keeps water in. Less water leaves during baking. Bread stays soft and does not dry out. When you use CSL, bread is bigger and less dense. Your baked goods stay moist and strong.
Tip: If you want bread to stay fresh, use ingredients that keep moisture. CSL is a good choice for this.
Safety & Regulations
Regulatory Status
You might wonder if food additives like calcium stearoyl lactylate are safe. Countries have their own food safety rules. In the European Union, it is called E482. Food authorities there say it is okay in baked goods. In the United States and Japan, there is no special approval info. But it is still used a lot in baking.
Region | Status |
|---|---|
European Union | Approved as E482 |
United States | No specific information found |
Japan | No specific information found |
Food rules also say how much you can use in foods. There are strict limits for how pure it must be. For example, the acid number must be between 50 and 86. The calcium content must be from 4.2 to 5.2 percent. You can see more details in the table below.
Specification Type | Value Range |
|---|---|
Acid Number | 50-86 |
Calcium Content | 4.2-5.2 percent |
Lactic Acid Content | 32-38 percent |
Ester Number | 125-164 |
Maximum Usage as Dough Conditioner | 0.5 parts per 100 parts of flour |
Maximum Usage as Whipping Agent (Liquid Egg White) | 0.05 percent |
Maximum Usage as Whipping Agent (Dried Egg White) | 0.5 percent |
Maximum Usage as Whipping Agent (Vegetable Oil Topping) | 0.3 percent |
Maximum Usage in Dehydrated Potatoes | 0.5 percent |
Safety Considerations
You may want to know if this ingredient is safe to eat. Studies show calcium stearoyl lactylate is not very toxic. Scientists say you can eat up to 5% in your food with no harm. In a one-year rat study, the safe amount was even higher at 2214 mg/kg body weight each day. There are no worries about it causing cancer or hurting genes. It does not cause problems when it breaks down.
Low acute oral toxicity
No observed adverse effect level (NOAEL) is 5% in the diet
Higher NOAEL of 2214 mg/kg bw/day in long-term studies
No genotoxicity concerns
No reproductive or carcinogenic effects
Note: Most people can eat foods with this additive safely. If you eat a lot, ask your doctor, especially if you have health problems.
Dietary Suitability
Allergen Information
Some people worry about food allergies. Many must avoid gluten, soy, dairy, or nuts. Calcium stearoyl lactylate is safe for most people. Most types do not cause big allergies. You can see how it compares in this table:
Allergen Type | Status |
|---|---|
Major Allergens | Not triggered |
Soy | Soy-free |
Dairy | Dairy-free options |
Gluten | Gluten-free |
Nuts | Nut-free |
Companies use special ways to keep it pure. Enzymatic synthesis helps take out things you do not want. Eco-friendly extraction keeps the product clean and safe. These steps make it a good pick for people with allergies.
Enzymatic synthesis makes it more pure and lowers allergy risk.
Eco-friendly extraction helps keep it clean and safe for the planet.
Many brands now have allergen-free choices for sensitive diets.
If you have allergies, always read the label. Most baked goods with this ingredient are safe for you.
Vegan & Special Diets
Some people eat vegan or have special diets. Calcium stearoyl lactylate is usually made from plants. Food groups say it is good for vegan diets. You can check this in the table below:
Ingredient | Source Type | Suitability for Vegan Diets |
|---|---|---|
Calcium Stearoyl Lactylate | Typically Plant-Based | Yes |
You can use it in vegan bread, rolls, and cakes. It does not have animal products. Many bakers use it for dairy-free or egg-free recipes. You also find it in gluten-free and nut-free foods. This makes it easy to enjoy baked goods with special diets.
Tip: If you want vegan or allergen-free bread, look for calcium stearoyl lactylate on the label. You can eat soft, fresh bread without worry.
You want bread that stays soft, fresh, and tasty. Calcium stearoyl lactylate helps you get these results. Many bakeries use it because it:
Improves dough strength and bread volume
Extends shelf life to meet your need for long-lasting products
Works well in many baked goods, from bread to tortillas
You can trust this ingredient for safe, high-quality baking. Try it to make your baked goods better and more enjoyable.
FAQ
What does calcium stearoyl lactylate do in bread?
You use calcium stearoyl lactylate to make bread softer and help it last longer. It keeps bread moist and improves the texture. Bakers add it to help dough rise better and stay fresh.
Is calcium stearoyl lactylate safe to eat?
You can eat foods with calcium stearoyl lactylate. Food safety groups like the FDA and EFSA approve it. Studies show it does not cause harm when you eat it in normal amounts.
Can you use calcium stearoyl lactylate in gluten-free baking?
Yes, you can use it in gluten-free recipes. It helps gluten-free dough hold together and stay soft. Many gluten-free breads use this ingredient for better texture.
Does calcium stearoyl lactylate change the taste of baked goods?
You will not notice a taste from calcium stearoyl lactylate. It works behind the scenes to improve texture and shelf life. Your bread or rolls will taste the same, just fresher and softer.
