User Guide: High Quality Calcium Stearyl-2-Lactylate CAS 5793-94-2 With Best Price

1. Información básica y parámetros
2. Usos del producto
3. Instrucciones de uso
4. Casos prácticos detallados
5. Información de contacto

Información básica y parámetros

The product we are introducing is High Quality Calcium Stearyl-2-Lactylate with the CAS number 5793-94-2. This chemical compound is typically presented as a white to yellowish powder or flakes. It has a good solubility in hot water and is insoluble in cold water. Calcium Stearyl-2-Lactylate is an emulsifier and stabilizer commonly used in the food and beverage industry.

Some of its key parameters include:

• Appearance: White to yellowish powder or flakes
• CAS Number: 5793-94-2
• Solubility: Soluble in hot water, insoluble in cold water
• Melting Point: Around 45 - 55 °C
• pH Value: 4.5 - 7.0 (1% aqueous solution)

Usos del producto

Calcium Stearyl-2-Lactylate has a wide range of applications:

1. Industria alimentaria: It is widely used as an emulsifier, stabilizer, and dough conditioner in baked goods. It can improve the volume, texture, and shelf - life of bread, cakes, and pastries. In dairy products, it helps to prevent cream separation and improve the stability of milk beverages.
2. Industria farmacéutica: It can be used as an excipient in the formulation of tablets and capsules. It helps in the dispersion of active ingredients and improves the physical properties of the pharmaceutical products.
3. Industria cosmética: As an emulsifier, it is used in the production of creams, lotions, and other cosmetic products to create a stable emulsion of oil and water phases, enhancing the product's texture and stability.

Instrucciones de uso

When using Calcium Stearyl-2-Lactylate, the following steps should be followed:

• For Baked Goods: Dissolve the required amount of Calcium Stearyl-2-Lactylate in hot water first. Then add the solution to the dough during the mixing process. The recommended dosage is usually 0.2% - 0.5% of the flour weight.
• For Dairy Products: Add Calcium Stearyl-2-Lactylate directly to the milk or dairy mixture during the heating and mixing process. The dosage should be adjusted according to the specific product requirements, generally around 0.1% - 0.3%.
• For Cosmetics: Melt Calcium Stearyl-2-Lactylate with the oil phase during the production process. Then gradually add the water phase under high - speed stirring to form a stable emulsion. The dosage is typically determined based on the specific formulation, usually 0.5% - 2%.

Casos prácticos detallados

Case 1: Bakery
A local bakery was facing issues with the shelf - life of its bread. The bread would become stale and hard within a day or two, which affected customer satisfaction and sales. After adding Calcium Stearyl-2-Lactylate at a dosage of 0.3% of the flour weight, the bakery noticed significant improvements. The bread volume increased by about 15%, and the texture became softer and more elastic. Moreover, the shelf - life extended to 3 - 4 days, reducing product waste and increasing customer loyalty.

Case 2: Dairy
A dairy company was having problems with the separation of cream in its milk beverages. After incorporating Calcium Stearyl-2-Lactylate at a concentration of 0.2%, the stability of the milk beverages improved significantly. There was no visible cream separation even after a week of storage at room temperature, which enhanced the product's appearance and quality, leading to increased market competitiveness.

Información de contacto

If you have any further questions or need more information about High Quality Calcium Stearyl-2-Lactylate CAS 5793-94-2, please feel free to contact us.

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