Calcium stearoyl lactylate (CSL) is manufactured by reacting stearic acid with lactic acid to form stearoyl lactic acid, which is then neutralized with calcium carbonate or calcium hydroxide. The resulting product is a cream-colored powder with excellent dough-conditioning and emulsifying properties.
CSL functions primarily as a dough strengthener by interacting with gluten proteins to create a more extensible and gas-retentive dough network. It also complexes with starch to retard staling and extend the shelf life of baked products. The ingredient is approved for use in numerous countries and is considered one of the most effective dough conditioners available to the baking industry.
