Calcium Stearyl-2-Lactylate: Enhancing Baked Goods, Dairy, and Sauces with Superior Emulsification and Stability
Discover the versatile benefits of Calcium Stearyl-2-Lactylate, a key ingredient for improving texture, stability, and shelf-life in a wide array of food products, from fluffy breads to creamy dairy and stable sauces.
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Calcium Stearyl-2-Lactylate
As a trusted supplier in China, we provide Calcium Stearyl-2-Lactylate, a high-performance food additive renowned for its exceptional emulsifying and stabilizing properties. This ingredient is crucial for enhancing the quality and extending the shelf-life of various food products, making it an indispensable component in modern food manufacturing.
- Improve baked goods texture through its role as a dough conditioner and improver.
- Ensure stable emulsification in sauces and dressings, preventing ingredient separation for a consistent product.
- Enhance the elasticity and stability of yeast leavened dough, contributing to better volume.
- Act as a valuable stabilizer in dairy products, ensuring a smooth and consistent mouthfeel.
Advantages Brought by the Product
Enhanced Dough Handling
Leverage Calcium Stearyl-2-Lactylate as a dough conditioner to improve dough extensibility and workability, making it easier to handle and process, thereby achieving better volume in baked goods.
Superior Emulsification
Utilize its powerful emulsifying capabilities to create stable mixtures of oil and water in products like salad dressings and non-dairy creamers, ensuring a smooth and consistent texture.
Extended Product Freshness
Benefit from its anti-staling properties, which help retard starch retrogradation, keeping baked goods soft and fresh for longer periods, a key advantage for bakers.
Key Applications
Baked Goods
As a critical dough conditioner and improver, Calcium Stearyl-2-Lactylate enhances bread volume, crumb structure, and softness, contributing to a superior finished product.
Dairy Products
In dairy applications, it acts as an emulsifier and stabilizer, preventing fat separation and providing a smooth, desirable texture in products like ice cream and creamers.
Sauces and Dressings
Its emulsifying properties ensure a stable and uniform blend of ingredients in salad dressings and sauces, maintaining desired consistency over time.
Confectionery
Used in confectionery, it helps improve texture and stability, contributing to the overall appeal and quality of sweets and desserts.