Calcium Stearoyl Lactylate (CSL)
Baked goods - CSL is used as a dough conditioner and improver to increase elasticity and improve the overall quality of baked goods. It can also act as a preservative to help baked goods stay fresh longer.
Dairy products - As an emulsifier and stabilizer in dairy products like yogurt, ice cream, and cheese spreads to help blend ingredients smoothly and create a creamy texture.
Processed meats - Processed meats like sausages and deli meats to improve texture and moisture retention.
Sauces and dressings - As an emulsifying agent to stabilize oil-in-water emulsions and ensure that ingredients like oil, vinegar, and water remain evenly mixed.
Healthier formulations: To reduce the fat content in certain food formulations without compromising taste or texture.
- As a water in oil emulsifier in bath oils and surfactant systems.