CSL – Calcium Stearoyl Lactylate
Calcium Stearoyl Lactylate (CSL) is a dough-conditioning emulsifier derived from stearic acid and lactic acid, classified as E482. It is primarily used to strengthen gluten structure, improve gas retention, and enhance loaf volume, especially in yeast-leavened bakery products.
Compared to SSL, CSL provides stronger dough strengthening but slightly less softening, making it ideal for structured bread applications.
Key Characteristics
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Strong gluten strengthening effect
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Improves gas retention and loaf volume
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Enhances crumb structure and uniformity
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Improves dough tolerance during processing
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Stable under baking conditions
Industries & Applications
Bread
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Widely used in industrial bread, toast, and buns to improve structure, volume, and consistency.
Bakery
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Applied in yeast-based bakery products where dough strength and processing stability are critical.
(Not commonly used in dairy, beverages, confectionery, fried food, or biscuits & cookies.)
⭐ Best Used In
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Bread (industrial yeast-leavened products)
This is the primary and most effective application for CSL.
Regulatory Identification
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E Number: E482
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HS Code: 2915.70.00
Pamara Group supplies Calcium Stearoyl Lactylate (CSL) with consistent quality and dependable performance for industrial bakery and bread production.
