Calcium stearoyl lactylate is commonly found in bread and other baked foods. Food manufacturers use calcium stearoyl lactylate to help blend ingredients like oil and water, as it acts as both an emulsifier and a stabilizer. According to the FDA, calcium stearoyl lactylate is considered safe for consumption.
The global market for calcium stearoyl lactylate in food was valued at USD 850 million in 2023 and is projected to reach around USD 1.4 billion by 2032.
This growth is driven by the rising consumption of processed foods and the increasing use of food additives like calcium stearoyl lactylate.
Key Takeaways
Calcium stearoyl lactylate is a safe food additive. It helps oil and water mix in baked goods.
You can find E482 on food labels. This means the food has calcium stearoyl lactylate. It is in bread, cakes, and dairy.
This ingredient keeps bread soft for longer. It makes the texture better and stops bread from getting soggy.
Calcium stearoyl lactylate is used in many processed foods. It helps food stay fresh and last longer.
Ask food companies if you have diet concerns. The stearic acid source can be different.
What is Calcium Stearoyl Lactylate
Calcium stearoyl lactylate is a food additive that helps mix things together. You can find it in bread, cakes, and other baked foods. Scientists say it is a calcium salt made from stearic acid and lactic acid. In Europe, it is called E482. The FDA said it was safe to use in food in 1961. Experts agree it is not toxic.
Chemical Structure and Properties
You can learn about calcium stearoyl lactylate by looking at its chemical structure. Its formula is C48H86CaO12. This means it has carbon, hydrogen, calcium, and oxygen atoms. Here is a table that shows its formula and where it comes from:
Chemical Formula | Source |
|---|---|
C48H86CaO12 | Wikipedia |
C48H86CaO12 | PubChem |
octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, calcium salt (2:1) | The Good Scents Company |
Calcium stearoyl lactylate looks like a white or off-white powder. It does not mix well in cold water. It can mix a little in hot water. Its melting point is between 44°C and 52°C. Here is a table with some of its physical properties:
Property | Value |
|---|---|
Melting Point | |
Solubility | Slightly soluble in hot water |
These properties help it mix fats and water in foods. It keeps bread soft and makes baked goods feel better.
You might see calcium stearoyl lactylate as E482 on food labels. The E number system helps people in Europe know about food additives. Here is a table that shows its E number and what it does:
E Number | Function | Applications |
|---|---|---|
Emulsifier, dough conditioner | Bakery products, oil emulsions, hot drink powders, diet foods, snacks |
How It’s Made
Manufacturers make calcium stearoyl lactylate by mixing lactic acid and stearic acid with calcium hydroxide. They heat these things together at high temperatures. This makes the final product that is used in many foods.
Calcium stearoyl lactylate has been used in food for a long time. Here is a timeline with important events:
Year | Event |
|---|---|
1951 | First lactylate patent application filed. |
1954 | Publication showing CSL improved mix tolerance, bread volume, and overall quality. |
1961 | CSL won FDA approval for use as a food additive. |
1962 | First commercial use of CSL as a bakery additive in the United States. |
1965 | Research acknowledged with the Food Technology Industrial Achievement Award. |
1968 | SSL use as a bakery additive followed CSL’s approval. |
Making calcium stearoyl lactylate can create a lot of waste. This waste can hurt the environment. Many companies now try to make less waste and be more eco-friendly.
Tip: Check food labels for E482 or the full name to see if calcium stearoyl lactylate is in your food.
Why Use Calcium Stearoyl Lactylate in Food
Emulsifier and Stabilizer Role
When you bake bread, you want everything to mix well. Calcium stearoyl lactylate helps with this job. It lets oil and water blend together. This is important for bread, cakes, and some dairy foods.
Calcium stearoyl lactylate is used in bakeries and desserts to mix and keep things together.
It helps whipped foods and keeps baked goods fresh.
It stops fat and water from separating in foods, so bread and cake do not get soggy.
It keeps food texture the same, even after freezing and thawing.
You can use it in mixes, frozen dough, and snacks to make them feel better and stay mixed.
Some research shows calcium stearoyl lactylate helps animals use nutrients better. This proves it works well as an emulsifier.
Note: Using calcium stearoyl lactylate helps bread stay soft and fresh longer.
Benefits for Baked Goods
If you bake bread or buy it, you want it soft and moist. Calcium stearoyl lactylate helps make bread last longer. It makes baked foods better in texture, shelf life, and how they feel, especially for sandwich bread.
Here is a table that shows how calcium stearoyl lactylate works in bread:
Mechanism | Description |
|---|---|
Gluten Strengthening | Makes the gluten network stronger, so dough is more elastic and does not collapse easily. |
Emulsification | Mixes oil and water evenly, so fats and liquids spread throughout the dough. |
Improved Gas Retention | Helps dough trap gas, which gives bread better volume and a more even crumb. |
Moisture Retention | Keeps moisture inside, so bread stays soft and fresh longer. |
Bread with calcium stearoyl lactylate feels softer and stays fresh longer. This ingredient forms a bond with starch, so bread does not get hard fast. Your bread will not get stale as quickly as bread without it.
Calcium stearoyl lactylate helps bakers make bread that looks and tastes the same every time. It keeps dough stable and easy to use, even in big batches. You can see the bread is bigger, softer, and lasts longer.
If you compare calcium stearoyl lactylate to other emulsifiers, you will see some differences. Here is a table to help you:
Emulsifier | Solubility | Ionic Properties | Applications in Bakery Products |
|---|---|---|---|
SSL | High in water, partial in oil | Sodium ion enhances hydrophilicity | Bread, cakes (improves volume & softness) |
CSL | Poor in water, better in oil | Calcium ion improves lipophilicity | Cookies, pie crusts (enhances crispness) |
SSL works best in foods that need more water mixing, like soft bread.
CSL is better for foods with more fat and can be used in sour doughs.
Tip: If you want bread to stay soft and fresh, check for calcium stearoyl lactylate on the label.
Foods with Calcium Stearoyl Lactylate
Bread and Baked Goods
You will most often find calcium stearoyl lactylate in bread and other baked goods. Bakers use this ingredient to help dough rise and stay soft. When you eat a sandwich or a slice of toast, you are likely tasting the results of this additive. It helps bread keep its shape and texture, even after a few days. You might notice that your bread stays fresh longer and does not crumble as easily.
Here is a table that shows how much calcium stearoyl lactylate you can find in commercial bread:
Ingredient | Function | Typical Amount | Effect on Bread |
|---|---|---|---|
Calcium stearoyl lactylate | Strengthens and softens |
Bakers add this small amount to improve the quality of bread. You will also find it in hamburger buns, rolls, and even some tortillas. Cakes and pastries often use it to keep them moist and fluffy. When you see soft, even slices in packaged bread, calcium stearoyl lactylate is often the reason.
Tip: If you want to know if your favorite bread contains this additive, check the ingredient list for E482 or its full name.
Other Processed Foods
You can find calcium stearoyl lactylate in more than just bread. Many processed foods use it to mix ingredients and keep products stable. Here are some foods where you might see this additive:
Cakes and pastries
Dairy products like milk, yogurt, and ice cream
Processed foods such as instant noodles and snacks
Food makers use this ingredient because it helps oil and water blend together. In dairy products, it keeps the texture smooth and prevents separation. In snacks and instant foods, it helps keep the product fresh and easy to eat.
When you eat packaged foods, you might not notice this ingredient, but it plays a big role in how your food looks and feels. Calcium stearoyl lactylate helps make many foods taste better and last longer.
Safety and Regulation
FDA Approval and E Number
You might ask if calcium stearoyl lactylate is safe to eat. The FDA said it was okay to use in food in 1961. The rules for using it are in 21 CFR Part 172.844. In Europe, food labels show it as E482. Food companies must follow strict rules when they add this ingredient.
When you check food packages, you will see the additive’s common name on the label. The label also tells you how much is in the food and gives safe use directions. Ingredients are listed by weight, and all big allergens must be named.
Tip: To find out if a food has this additive, look for E482 or the full name in the ingredient list.
Health Concerns and Dietary Suitability
Some people worry about food additives. Scientists have checked calcium stearoyl lactylate to make sure it is safe. Here is a table that shows what experts found:
Assessment Type | Value | Notes |
|---|---|---|
Acute Oral Toxicity | Low | In rats |
NOAEL | 2200 mg/kg bw/day | One-year toxicity study |
ADI | 22 mg/kg bw/day | For CSL and SSL combined |
Genotoxicity | No concern | Breakdown products are natural constituents |
Estimated Exposure | Below ADI | For adults; may be higher for some groups |
No one has reported allergies from eating foods with this ingredient. The table below gives more safety details:
Safety Aspect | Description |
|---|---|
General Safety | Generally considered safe |
Allergenic Reactions | No documented allergic reactions found |
Irritation | May cause irritation if you touch or inhale |
If you are vegan, you should know calcium stearoyl lactylate is usually vegan. Sometimes, the stearic acid comes from animals. You can ask the company if you want to be sure. Here are some things to remember:
The stearic acid can come from plants or animals.
Ask the food company if you want to know for sure.
You can feel safe eating this ingredient. It does not cause allergies and is not toxic at the amounts used in food.
You now know that calcium stearoyl lactylate helps make bread and baked goods better. You see it used as an emulsifier, dough conditioner, and anti-staling agent. This ingredient strengthens dough, improves texture, and keeps bread fresh longer. The FDA and food experts say it is safe for you to eat. If you have special dietary needs, check food labels for E482 or the full name before you buy.
FAQ
What foods most often contain calcium stearoyl lactylate?
Bread, buns, and tortillas often have calcium stearoyl lactylate. Cakes and pastries use it too. Some dairy foods and snacks include it. Always check the ingredient list for E482 or its full name.
Is calcium stearoyl lactylate safe for children?
Yes, foods with calcium stearoyl lactylate are safe to eat. Scientists and the FDA say it is safe. It does not cause allergies or harm at normal amounts.
Can you eat calcium stearoyl lactylate if you are vegan?
Most calcium stearoyl lactylate comes from plants. Some brands may use animal sources. If you are vegan, ask the food company or look for vegan labeling.
Does calcium stearoyl lactylate change the taste of food?
No, calcium stearoyl lactylate does not change the taste. It helps bread and baked goods stay soft and fresh. You will not taste this ingredient.
How do you spot calcium stearoyl lactylate on a food label?
Look for “calcium stearoyl lactylate” or “E482” in the ingredient list. You might see it listed as an emulsifier or dough conditioner.
