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Calcium Stearoyl Lactylate (CSL)

Calcium Stearoyl Lactylate (CSL). The calcium salt of the reaction product of lactic and stearic acids (q.v.), it is a surfactant (q.v.) that acts as a dough conditioner (q.v). When used at a recommended maximum level of 0.5% based on flour it increases dough absorption (q.v.), measurably improves dough mixing tolerance (q.v.) and machinability (q.v.), increases loaf volume (q.v.), and enhances grain (q.v.) and texture (q.v.), crust tenderness and keeping properties of the bread.