ERVESA CSL®

Product Name: E482 CSL – Calcium Stearoyl-2-Lactylate
E Number: E482

Product Description

ERVESA CSL® (E482 Calcium Stearoyl Lactylate) is a functional emulsifier produced by the reaction of stearic acid and lactic acid with calcium salts derived from vegetable oils and their polymers. It appears as a cream‑white, free‑flowing powder with a slight acidic odor. CSL is widely used in bakery and cereal-based applications due to its strong dough‑strengthening, emulsifying, and anti‑staling properties.

Synonyms

• CSL

• Calcium Stearoyl Lactylate

Appearance

Cream‑white fluid powder with a slight acidic odor.

Solubility

Dispersible and decomposable in water.

Applications

• Fine bakery products

• Bread and bread varieties

• Pastry and cake mixes

• Oil-based emulsions

• Sweets and confectionery products

• Dietary foods

• Cereal and potato-based snacks

• Canned chopped and minced meat products

• Cream and cream mixtures

• Sugar-based candies

• Hot drink powders

• Breakfast cereals

• Cereal-based snacks

Functional Benefits

• Strengthens dough structure and improves machinability

• Increases volume of leavened bakery products

• Promotes thin and uniform bread crust formation

• Retards staling and extends freshness

• Improves quality and stability of frozen dough products

• Provides fine and uniform crumb structure in cakes and pastries

• Enhances aeration performance in sponge cake systems

Usage Level

The dosage is determined by the manufacturer according to the intended application, formulation requirements, and processing conditions, in compliance with applicable food regulations.

Storage & Handling

Store in a cool, dry place away from moisture and direct sunlight. Keep packaging tightly closed to preserve product quality.

Packaging

Available in standard industrial packaging. Please contact us for packaging options and detailed technical specifications.

For further technical information, specifications, and availability, please contact our sales team.