Calcium stearoyl lactylate used as an emulsifier and crumb improver in bakery products.
| Features | White to pale yellow powder. Strong crumb strengthening. Better aeration and tolerance in dough systems. |
| Benefits | Extended freshness. Improved crumb softness. Enhanced dough handling. |
| Typical Properties | Acid value: 60 to 90 mg KOH per g. Calcium content: 1.0 to 5.0 percent. |
| Applications | Bread. Cakes. Biscuits. |
| INCI Name | Calcium Stearoyl Lactylate |