CALCIUM STEAROYL LACTYLATE (CSL) are an emulsifier with a very high
hydrophilic- lipophilic balance (HLB) and is therefore an excellent
emulsifier for fat-in-water emulsions.
Benefits: CALCIUM STEAROYL LACTYLATE (CSL) is widely used for: -
Stronger dough, Shelf-life extension, and Increased Bread softness
Improved aeration and foam stability of Desserts
Stable fat emulsions and foams for cream products
Improved mixing tolerance – by reacting with gluten proteins
Increased bread volume – by strengthening the gluten network highest volume
effect in bread systems with fat
Improved crumb texture – finer structure because of interacting with gluten
proteins
Anti-staling effect – by interacting with the starch and delaying the starch retro
gradation
Most effective and commonly used dough strengthener
It also functions as a humectant.
It is most widely used in bread as it has high capacity for water adsorption, give
more volume to dough resulting extra loafs which adds profit to bakers. .
Due its efficiency as an excellent emulsifier, it is possible to use less of it than other
similar additives; for example, it can be used in quantities only a tenth as large as
soya-based emulsifiers.
Application: CALCIUM STEAROYL LACTYLATE (CSL) are used in widespread application in baked
goods, liqueurs, cereals, chewing gum, desserts, and powdered beverage mixes.
Dosage: The dosage level for CALCIUM STEAROYL LACTYLATE (CSL) is varied from 0.3% to
1.0%.
