Unlock Superior Baking with Calcium Stearyl Lactylate (E482)
Discover how this essential food additive enhances dough quality, texture, and shelf life in your baked goods.
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Calcium Stearyl Lactylate
Calcium Stearoyl Lactylate (CSL), also known by its E-number E482, is a highly effective food additive crucial for optimizing bakery product quality. It acts as a powerful emulsifier and dough conditioner, significantly improving the overall characteristics of baked goods from production to consumption.
- Utilize Calcium Stearyl Lactylate (E482) as a dough conditioner to enhance dough elasticity and improve baked goods texture. This ingredient ensures your dough is more manageable, leading to a finer crumb structure in the final product.
- Leverage the emulsifier properties of CSL to achieve better baked goods texture and volume. This additive helps in the uniform distribution of ingredients, contributing to a lighter and more appealing final product.
- Experience extended shelf life for your baked goods by incorporating Calcium Stearoyl Lactylate. Its ability to retain moisture and combat staling keeps products fresher for longer, reducing waste and enhancing consumer satisfaction.
- Explore the benefits of CSL emulsifier in dairy applications, ensuring smooth texture and consistent quality for products like ice cream and non-dairy creamers, thereby broadening your product range.
Key Advantages
Enhanced Dough Strength
CSL acts as a dough strengthener, improving gluten network integrity. This leads to superior mixing tolerance and better gas retention, critical for achieving optimal dough development and avoiding collapse during baking.
Superior Emulsification
As a potent emulsifier, it ensures stable mixtures of oil and water, crucial for even ingredient distribution, resulting in a consistent texture and mouthfeel in baked goods and sauces.
Extended Product Freshness
By retaining moisture and inhibiting the staling process, CSL significantly extends the shelf life of bakery products, maintaining their softness and appeal over time.
Key Applications
Bread and Bakery Products
CSL is indispensable for improving the volume, crumb texture, and shelf life of breads, rolls, cakes, and pastries, making it a staple for bakers aiming for consistent quality.
Dairy and Desserts
In dairy applications, CSL acts as a stabilizer and anti-crystallizing agent, ensuring smooth textures in ice cream, yogurt, and creamers, enhancing the overall sensory experience.
Tortillas and Flatbreads
It prevents cracking and maintains flexibility in flatbreads and tortillas, contributing to their desirable texture and handling properties during preparation and consumption.
Sauces and Dressings
CSL's emulsifying properties are vital for stabilizing oil-in-water emulsions in sauces and dressings, ensuring ingredient homogeneity and preventing separation over time.