|EC No.||E 482|
|Acid Value||50-86 mgKOH/gm|
|Ester Value||125-164 mgKOH/gm|
|Melting Point||47-52 C|
|Moisture Content||Max 1%|
|Total Lactic Content||33-38%|
|Heavy Metals (as Pb)||Max 10mg/kg|
|Arsenic||Max 3 mg/kg|
|Mercury||Max 1 mg/kg|
Calcium Stearoyl Lactylate (CSL) is a partially neutralized ester of Lactic Acid and a Fatty Acid, containing a calcium salt.
The product is a white to ivory-white, waxy powder. It is dispersible in hot water and soluble in hot oils and fats.
Acts as a dough conditioner, improves quality/ extensibility of gluten in wheat flour thereby aiding in increased volume and more uniform crumb structure.
Used in fermented dough and laminated biscuits where it provides extra crispiness and better controlled spread.
Ensures good dispersion in hot water and whitening