Product Name: Calcium Stearyl-2-Lactylate
Synonyms: Bis[2-[2-(1-oxooctadecan-1-yl)oxy-1-oxopropyloxy]propanoic acid]calcium salt;Bis[2-[2-methyl-2-[(heptadecylcarbonyl)oxy]-1-oxoethoxy]propanoic acid] calcium salt;calcium bis(2-(1-carboxylatoethoxy)-1-methyl-2-oxoethyl) distearate;calcium 2-(2-octadecanoyloxypropanoyloxy)propanoate;calcium 2-(2-stearoyloxypropanoyloxy)propionate;Octadecanoic acid,2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, calcium salt (2:1);calcium stearoyl lactate;CALCIUM STEAROYL LACTYLATE
Product Categories: food additives;food additive
Mol File: 5793-94-2.mol
Calcium Stearyl-2-Lactylate Structure
Calcium Stearyl-2-Lactylate Chemical Properties
Melting point 45.7-48.7 °C
CAS DataBase Reference 5793-94-2
EPA Substance Registry System Octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, calcium salt (5793-94-2)
Calcium Stearyl-2-Lactylate Usage And Synthesis
Uses Dough conditioner in yeast-leavened bakery products; emulsifier in cosmetic and pharmaceutical industry.
Uses 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.