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(CSL) Calcium Stearoyl Lactylate

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● Product Name: DAHE Enterprise® CSL
● Full Name: Calcium Stearoyl Lactylate
● Product Type: emulsifier, food grade
● Color: White
● Odor: pleasant caramel odor
● Form: solid powder
● Executive standard: GP 1886.179-2016
● CNS: 10.009
● INS: 482i
● CAS: 5793-94-2
Product serial number
Product description


DAHE Enterprise® CSL (Calcium Stearoyl Lactylate)

Popular ingredients in bakery and dairy products


Produced from vegetable-based fatty acids,DAHE Enterprise® CSL is available in variants where the type of fatty acid and lactic acid content determine the functionality.


Key Function

It has the functions of increasing the expansion rate, softening the texture and taste, increasing the gluten, emulsifying, anti-aging, and keeping fresh etc. It is widely used in bread, cake, steamed bread, instant noodles, noodles and dumplings etc.





Application in bread

  • Enhancing the dough's air-holding capacity and resistance-fermentation capacity, significantly increasing the volume of bread;
  • Strengthening the network structure of gluten, increasing the stable elasticity of the gluten, reducing the degree of weakening of the dough, and improving the performance to be processed;
  • Improving the internal structure to make it uniform, fine, white and in good layers;
  • Delay the aging of starch, make the product soft, and effectively extend the freshness period of bread.







Application in cake


  • Significantly increase the volume of cake.


  • Improve the texture and make the taste more delicate. 










Application in cookies and biscuits 

  • Make the distribution of water, flour and fat in the dough to be more uniform

  • Avoid surface foaming

  • Reduce the amount of grease used

  • Reduce burrs and waste happend

  • Improve the formation and uniformity of gluten

  • Make the product not easy happening shrinkage and deformation


Application in milk beverages

  • Improve the stability and dispersibility of beverages.

  • Prevent the occurrence of starch- emergence and delamination.

  • Improve the uniformity and taste of products.


Application in ice cream

  • Improve the whipping properties

  • Make the ice cream richer in aroma, sweeter, softer and more delicate.

  • Make the ice cream more resistant to melting and in a larger expansion rate.



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