White to cream-colored powder or flaky, lumpy solid. With light caramel-like odor. Melting point 44～51C. Difficult to dissolve in cold water (0.5%, 200C), slightly soluble in hot water. Can be dispersed by adding water and mixing forcibly. pH of 2% water suspension is 4.7. soluble in ethanol (8.3%, 20C), vegetable oil and hot lard.
Calcium Stearyl-2-Lactylate is a mixture of calcium salts of stearyl lactylic acids and minor proportions of other calcium salts of related acids. It is manufactured by the reaction of stearic acid and lactic acid and conversion to the calcium salts, and is used as follows: as a dough conditioner in yeast-leavened bakery products and prepared mixes for yeast-leavened bakery products in an amount not to exceed 0.5 part for each 100 parts by weight of flour used; as a whipping agent in liquid and frozen egg white at a level not to exceed 0.05%; in whipped vegetable oil topping at a level not to exceed 0.3% of the weight of the finished whipped vegetable oil topping; and as a conditioning agent in dehydrated potatoes in an amount not to exceed 0.5% by weight.
