Wellgo Chemical Technology Co.,Ltd

Calcium Stearoyl Lactylate

• Category :

  Food and Feed additives/Food additives

• Synonyms :

  Calcium stearoyl lactylate;Calcium stearoyl-2-lactylate;Octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, calcium salt;Calcium 2-(1-carboxyethoxy)-1-methyl-2-oxoethyloctadecanoate;Calcium alpha-(alpha-(stearoyloxy)propionyloxy)propionate;Calcium verate;Stearic acid, ester with lactate of lactic acid, ca salt;Stearic acid, ester with lactic acid bimol. ester calcium salt;Calcium bis(2-(1-carboxylatoethoxy)-1-methyl-2-oxoethyl) distearate;Octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, calcium salt (2:1);calcium bis(2-{[2-(octadecanoyloxy)propanoyl]oxy}propanoate);

• CAS NO :

  5793-94-2

• EC NO :

  227-335-7

• Molecular Formula :

  C₄₈H₈₆CaO₁₂

• Molecular Weight :

  895.2672

• Main Specifications :

• InChI :

  InChI=1/2C24H44O6.Ca/c2*1-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18-19-22(25)29-21(3)24(28)30-20(2)23(26)27;/h2*20-21H,4-19H2,1-3H3,(H,26,27);/q;;+2/p-2

• Packing :

  25kg in a multilayer bag with PE inner side.

• Product description :

  enhance dough flexibility, toughness and the gas, increases the bread, steamed bread volume and improve organizational structure. -but with amylose interaction, delay aging and prevent food. - make cookies easy demould, neat appearance, distinctive nuance, crispy. Fox can make the spicy food taste JinDao, soft, prolong the preservation time. -make noodles, noodles, instant noodles surface more smooth, the ratio of broken noodle low resistance, bubble resistance to cook, more chewy. -to improve the quality of frozen food, improve the organizational structure, avoid surface cracking, prevent filling leak out

• Uses :

  Food,beverage,plastic,medicine and cosmetic etc.

• Molecular Structure :