Calcium Stearoyl Lactylate (CSL)
What is Calcium Stearoyl Lactylate (CSL)?
CSL is an emulsifier utilized in bread making to strengthen the dough during processing as well as improve crumb grain and texture. Also known as calcium stearoyl-2-lactate.
CSL is made by reacting lactic acid and stearic acid with calcium hydroxide obtaining the following structure
CSL is chemically synthesized from lactic acid, stearic acid and calcium hydroxide. Lactic acid is primarily derived from bacterial fermentation. Stearic acid may be derived from animal fat or the hydrogenation of unsaturated vegetable oils.
In bread, CSL provides improved mixing tolerance and machinability of the dough, an accelerated final poof, an increase in loaf volume, improvements in grain and texture, greater crust tenderness, and extended shelf-life. It has an HLB value of 7-10.
As a dough conditioner in yeast-leavened bakery products and prepared mixes for yeast-leavened bakery products, amount by weight should not exceed 0.5 parts CSL for each 100 parts of flour used.