09.06.2013 Views

Food additives data book - wordpres

Food additives data book - wordpres

Food additives data book - wordpres

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

Emulsifiers 376<br />

NAME: Calcium stearoyl lactylate<br />

CATEGORY: Emulsifier<br />

FOOD USE: Bread/ Baked goods<br />

SYNONYMS: CSL/ E482<br />

FORMULA: CH3-CHOCO[CHOCO(CH2)16-CH3]CH3-COOCaOH<br />

MOLECULAR MASS: 468<br />

PROPERTIES AND APPEARANCE: White/cream powder, flakes or beads<br />

MELTING RANGE IN °C: 45–55<br />

PURITY %: Total lactic acid (free + combined) min 15%, max 40%; calcium min 1%, max 5.2%<br />

HEAVY METAL CONTENT MAXIMUM IN 10 (as Pb)<br />

ppm:<br />

ARSENIC CONTENT MAXIMUM IN ppm: 3<br />

FUNCTION IN FOODS: Excellent dough-strengthener and crumb-softener in bread. Used at levels of 0.3–0.5%. (See also<br />

references to DATEM and distilled monoglycerides.)<br />

Amylose complexing index 65 (good)<br />

HLB value 5–6 (medium polarity)<br />

ALTERNATIVES: Combination of DATEM and distilled monoglycerides<br />

TECHNOLOGY OF USE IN FOODS: Dough-strengthener and crumb-softener in bread – use at levels of 0.3–0.5%.

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!