Calcium stearoyl lactylate

Calcium stearoyl lactylate (CAS 5793-94-2), also known as E482, is a calcium salt ester used as an emulsifier and dough conditioner across food manufacturing and personal care formulation. It stabilizes emulsions, improves dough handling, and modifies texture in finished products. In baked goods, E482 strengthens gluten networks and improves dough tolerance, resulting in better volume and crumb structure.

This additive provides an extended shelf life in bread and rolls. Tortillas, flatbreads, and wraps benefit from its ability to keep products pliable and reduce staling during distribution cycles. In personal care, it functions as an emulsifier and rheology modifier in creams and lotions. It helps stabilize oil-in-water systems and significantly improves the final skin feel of cosmetic products.

Processed food applications include its use in whipped toppings and dehydrated potato products. In these contexts, it aids fat dispersion and ensures texture consistency throughout the manufacturing process. Calcium stearoyl lactylate is supplied as a white to off-white powder or fine flakes. Food-grade material is produced to specifications meeting E482 standards under EU food additive regulations.

The material also meets FCC and USP/NF requirements for high-purity applications. Technical-grade material is available for non-food industrial and cosmetic applications requiring specific performance.