Calcium Stearoyl Lactylate (CSL) - E 482

Calcium Stearoyl Lactylate (CSL), identified as the food additive E 482, is a highly effective, anionic dough conditioner and whipping agent supplied as a white cream powder.

Key Functions and Benefits

CSL offers numerous benefits, particularly in baked goods and aerated products, focusing on dough strength, volume, and extended freshness:

Dough and Volume Improvement (Yeast Products): It significantly increases the dough standard (strength and handling) and volume in all yeast-leavened products. Texture and Freshness: CSL ensures the formation of a soft crust and is highly effective at delaying staling, maintaining the quality and freshness of baked goods over time. Gel Structure and High Volume: It is used in creams and cream mixes to create a gel-like structure, which allows for the achievement of high volume during whipping. Applications

CSL is essential across a wide spectrum of food products, ensuring superior texture and shelf stability:

Bakery: Bakery products, bread and bread types and cake mixes. Fats and Emulsions: Oil emulsions. General Food Systems: Hot drink powders, diet foods and grain and potato based snacks