Bis(2-O-stearoyllacticacid)calcium
Calcium Stearyl-2-Lactylate
CAS: 5793-94-2
Molecular Formula: C42H78CaO8
Bis(2-O-stearoyllacticacid)calcium - Names and Identifiers
Bis(2-O-stearoyllacticacid)calcium - Physico-chemical Properties
| Molecular Formula | C42H78CaO8 |
| Molar Mass | 751.14192 |
| Melting Point | 45.7-48.7 °C |
| Physical and Chemical Properties | Chemical properties white to cream colored powder or flaky, block solid. Has a light caramel-like odor. The melting point of 44~51 deg C. Insoluble in cold water (0.5%,200C), chemical book slightly soluble in hot water. After adding water and forced mixing, it can be dispersed. The pH of the 2% aqueous suspension was 4.7. Soluble in ethanol (8.3%,20 ℃), vegetable oil and hot lard. |
| Use | Uses Sodium stearyl calcium lactate has the function of increasing gluten, emulsifying, anti-aging, preservation and the like, and is applied to bread, steamed bread, instant noodles, noodles, noodles and other flour products. 1. Enhance the elasticity, toughness and gas holding property of dough, increase the volume of bread and steamed bread, and improve the organizational structure. 2, make the surface of noodles, instant noodles more smooth, broken bar rate is low, resistant to foaming and boiling, more chewing. 3, the biscuit is easy to release, the appearance is neat, the level is clear, the taste is brittle. 4, can interact with amylose, delay and prevent food aging, prolong the preservation time. 5, improve the quality of frozen food, improve the organizational structure, avoid surface cracking, prevent filling leakage. |
Bis(2-O-stearoyllacticacid)calcium - Reference Information
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| use | calcium stearoyl lactate sodium has the functions of enhancing gluten, emulsifying, preventing aging, keeping fresh, etc. it is applied to flour products such as bread, steamed bread, instant noodles, noodles, dumplings, etc. 1. Enhance the elasticity, toughness and gas retention of dough, increase the volume of bread and steamed bread, and improve the organizational structure. 2. Make the surface of noodles and instant noodles smoother, with low strip breaking rate, foam resistance and cooking resistance, and more chewy. 3. Make biscuits easy to demold, neat in appearance, clear in layers and crisp in taste. 4. It can interact with amylose to delay and prevent food aging and prolong the preservation time. 5. Improve the quality of frozen food, improve the organizational structure, avoid surface cracking, and prevent stuffing leakage. dough regulator; stabilizer; emulsifier; foaming agent. It is mainly used as a bread quality improver, and the addition amount is the 0.5% of wheat flour, which can improve the kneading resistance of dough and improve the softness of bread. The highest dosage for dry protein foaming agent is 0.5%, and the dosage for liquid and frozen protein is less than 0.05%. In Japan only for bread. EEC regulations can be used to dry granules with soup. As a W/O food emulsifier, it can be combined with gluten in wheat flour to increase the elasticity and stability of gluten and make the dough fluffy and soft. Our country stipulates that it can be used for bread and cakes, with a maximum usage of 2.0 g/kg. |
| Principle of action | Sodium stearoyl calcium lactate can interact strongly with proteins in wheat, in which hydrophilic groups will interact with wheat gluten The protein binds, while the hydrophobic group combines with gluten to form a gluten-protein complex, which makes the gluten network more detailed and elastic, so as to improve the gas holding capacity of fermented dough and the volume of baked food. This effect can also obtain good whipping foaming and aerating ability in the interaction with milk protein. In addition, the fatty groups of such emulsifiers can extend into the spiral configuration of amylose, thereby forming a stable spiral complex. Therefore, through this kind of emulsifier, the gluten protein and starch in the flour can form a tighter, complete and less susceptible to mechanical damage, so that the dough can improve elasticity, extensibility and toughness during the preparation process, |
| identification test | solubility slightly soluble in hot water (OT042). In calcium test, 10ml of dilute hydrochloric acid test solution (TS-117) is taken, added to 2g sample, heated in water bath for 5min, filtered, and neutralized with ammonia test solution (TS-13). Add ammonium oxalate test solution (TS. 24)5ml, should form a white precipitate, the precipitate soluble in dilute hydrochloric acid test solution (TS-117), but insoluble in dilute acetic acid test solution (TS-2). Fatty acid test is the same as "10040, sodium stearoyl lactate". The lactate test (IT-20) was positive. |
| toxicity | ADI 0~20(FAO/WHO,2001). Can be safely used in food (FDA, 172.844,2000). |
| use limit | GB 2760-96: pastry, bread, 2.0 g/kg. FDA,§ 172.844(1994,%): For yeast-fermented baked products, 0.5 the amount of flour; For liquid and frozen protein 0.05; For foamed vegetable oil top material 0.3; Dehydrated potato 10.5. |
| production method | edible lactic acid is dehydrated under reduced pressure heating (100~110 ℃) and undergoes esterification reaction with stearic acid, calcium carbonate or calcium hydroxide under the protection of 190~200 ℃ and inert gas. The reactant is decolorized to obtain yellow viscous liquid, and the product is obtained by cooling and crushing. lactic acid is heated and concentrated at 100~110 ℃ under mild decompression to form coincident lactic acid, stearic acid and calcium carbonate are added and esterified at 190~200 ℃ under inert gas for several hours, and finally cooled, solidified, crushed or rolled. |
Last Update：2024-04-10 22:41:56
Supplier List
Spot supply
Product Name: Calcium Stearyl-2-Lactylate Request for quotationCAS: 5793-94-2
Tel: +86-17551318830
Email: r@reformchem.com
Mobile: +86-17551318830
QQ: 3785839865
Product Name: Calcium Stearyl-2-Lactylate Request for quotation
CAS: 5793-94-2
Tel: 17505222756
Email: pules.cn@gmail.com
Mobile: +86-17551318830
Wechat: 17505222756
CAS: 5793-94-2
Tel: 17505222756
Email: pules.cn@gmail.com
Mobile: +86-17551318830
Wechat: 17505222756
Product Name: Calcium Stearyl-2-Lactylate Request for quotation
CAS: 5793-94-2
Tel: 0086-551-65418684
Email: sales@tnjchem.com
info@tnjchem.com
Mobile: 0086 189 4982 3763
QQ: 2881500840
Wechat: 0086 189 4982 3763
WhatsApp: 0086 189 4982 3763
Product List: View Catalog
CAS: 5793-94-2
Tel: 0086-551-65418684
Email: sales@tnjchem.com
info@tnjchem.com
Mobile: 0086 189 4982 3763
QQ: 2881500840
Wechat: 0086 189 4982 3763
WhatsApp: 0086 189 4982 3763
Product List: View Catalog
Spot supply
Product Name: Calcium Stearyl-2-Lactylate Request for quotationCAS: 5793-94-2
Tel: +86-17551318830
Email: r@reformchem.com
Mobile: +86-17551318830
QQ: 3785839865
Product Name: Calcium Stearyl-2-Lactylate Request for quotation
CAS: 5793-94-2
Tel: 17505222756
Email: pules.cn@gmail.com
Mobile: +86-17551318830
Wechat: 17505222756
CAS: 5793-94-2
Tel: 17505222756
Email: pules.cn@gmail.com
Mobile: +86-17551318830
Wechat: 17505222756
Product Name: Calcium Stearyl-2-Lactylate Request for quotation
CAS: 5793-94-2
Tel: 0086-551-65418684
Email: sales@tnjchem.com
info@tnjchem.com
Mobile: 0086 189 4982 3763
QQ: 2881500840
Wechat: 0086 189 4982 3763
WhatsApp: 0086 189 4982 3763
Product List: View Catalog
CAS: 5793-94-2
Tel: 0086-551-65418684
Email: sales@tnjchem.com
info@tnjchem.com
Mobile: 0086 189 4982 3763
QQ: 2881500840
Wechat: 0086 189 4982 3763
WhatsApp: 0086 189 4982 3763
Product List: View Catalog
View History