Calcium Stearate
Calcium Stearate is the calcium salt of stearic acid, classified as E470a (salts of fatty acids). In food applications, it is used mainly as a processing aid and anti-caking agent, rather than as a primary emulsifier. Its role is to improve powder flow, prevent sticking, and support smooth industrial processing, with no noticeable effect on taste.
It is especially valued in dry and fat-containing systems where processing efficiency and consistency are important.
Key Characteristics
-
Anti-caking and flow-improving agent
-
Reduces sticking during processing
-
Heat stable
-
Neutral taste and odor
-
Used at very low dosages
Industries & Applications
Bakery
-
Used as a processing and release aid to reduce sticking on equipment and baking surfaces.
Confectionery
-
Applied in powdered ingredients and premixes to prevent caking and improve flowability.
Biscuits & Cookies
-
Supports smooth dough and powder handling during industrial production.
(Not commonly used in dairy, beverage, bread formulations, or fried food systems.)
⭐ Best Used In
-
Bakery (processing aid and anti-sticking applications)
This is the most common and practical food-industry use of Calcium Stearate.
Regulatory Identification
-
E Number: E470a
-
HS Code: 2915.70.00
Pamara Group supplies Calcium Stearate with consistent quality, supporting efficient and reliable food processing operations.
