Calcium Stearoyl Lactylate offers a reliable choice for many industries where food, cosmetics, and daily-use chemicals require a trustworthy emulsifier. The name might sound complex, but the heart of this material lies in its blend of lactic acid and stearic acid, coupled with calcium to stabilize the molecule. People use it often to bind oil and water together, meaning it prevents bread from getting stale too fast, keeps baked goods soft, and makes creams and lotions smooth and spreadable. Its reputation for being non-GMO, allergen-free, and recognized as generally safe for consumption by regulatory bodies like the FDA shows its wide acceptance. The HS Code, identifying it in trade as 29157090, helps manufacturers and suppliers deal with regulatory requirements around the globe.
Every bit of Calcium Stearoyl Lactylate holds a straightforward chemical makeup: C24H44CaO6. That tells the story of its build—combining calcium, oxygen, carbon, and hydrogen in a pattern that helps products keep their texture and moisture. Its molecular structure shows a calcium atom holding two lactylate and stearoyl groups together, which gives it the power to link ingredients that usually want to stay separate. Each molecule weighs about 460.68 g/mol, balancing size and reactivity just right for blending food and non-food products. The calcium ion provides that bit of stability, meaning this ingredient can tackle both acidic and slightly basic environments without losing its traits.
This material takes on several forms, so manufacturers get some freedom in how they use it. You'll find it as white to off-white flakes, fine powder, small pearls, or even a granular solid. The texture changes by production method but always stays close to a melting point around 47-53°C, so it handles most cooking and processing temperatures without breaking down. Add it to liquids, and it dissolves more in hot water than cold, forming a cloudy colloidal solution that stabilizes other substances. The density stays steady between 1.054–1.1 g/cm³—dense enough for firm handling but light enough to fold into delicate batters or creams. Usually, it's odorless and leaves only a faint fatty taste that doesn't interfere with other flavors.
Years spent in food formulation and product design build a person’s trust in safe, proven ingredients, but vigilance matters. Calcium Stearoyl Lactylate enters the food supply after plenty of toxicity checks and safety reviews. When used at levels below 0.5-1% in foods, the ingredient supports crumb softness in bread and shelf life without harmful effects seen at normal consumption. For those working in manufacturing, gloves and face masks keep dust from causing skin or eye irritation—a risk faced with many powders. Studies point out its low acute toxicity, so toxic effects only pop up at levels far above normal human exposure. The substance does not build up in human tissues and passes through the body with little fuss, so it's cleared for daily use by people of all ages. It does not count as hazardous under most chemical safety standards, but as with many fine powders, storing it in cool, dry, sealed containers away from open flame or strong oxidizers protects workers and preserves quality.
The foundation of Calcium Stearoyl Lactylate traces back to renewable fats and oils, often from palm or soybean sources. Lactic acid—another building block—comes through fermentation of carbohydrates, like cornstarch or sugar beet. Laboratories use these starting points to create consistent, high-purity material. Batch-to-batch consistency and solid traceability are expected when certifying each lot before it leaves the factory. Sustainable sourcing keeps the process in line with environmental responsibilities, appealing to both large brands and smaller players who value proof-of-origin documentation. Many buyers steer clear of synthetic alternatives for ethical and health reasons, and both cooking and non-cooking uses benefit from this clear path from raw material to finished additive.
Working in food science or personal care often throws new challenges your way—changing recipes, new product launches, blends that won’t play nice together. Calcium Stearoyl Lactylate comes in handy for its flexibility as a dough conditioner in bread, a stabilizer in ready-to-eat meals, or a smoothing agent in hair conditioners. Adding a small amount to dough increases loaf volume and provides a softer chew, especially in whole grain or low-gluten recipes. In creams and lotions, it prevents water and oil from separating on the shelf. These contributions help companies reach shelf-life targets, keep ingredient lists shorter, and maintain consistency in products sold worldwide. Unlike some emulsifiers, it works across many applications, making sourcing easier and reducing the need for multiple additives.
Some manufacturers worry about changing ingredient laws, consumer preferences for fewer additives, or sustainability in sourcing. Trust in Calcium Stearoyl Lactylate holds up when there’s solid documentation—spec sheets, origin certificates, laboratory safety data, and compliance records to hand over to customers or regulators. For those concerned about palm oil origins, suppliers often switch to other vegetable oils and aim for RSPO certification to reduce environmental impacts. Cleaner label movements keep pushing the industry to simplify and prove the benefits of each component in a mix. Maintaining transparency, providing details on testing and origin, and keeping dialogue open with buyers quenches most concerns before they gain traction.
People want reliable materials in the products they use every day—food that tastes fresh, cosmetics that feel good on their skin, and household goods that function without risk. Calcium Stearoyl Lactylate, with its dependable structure, safe record, and clear benefits, earns a steady place in research labs, bakeries, and factories alike. Manufacturers keeping up strong safety standards, investing in sustainable sourcing, and responding to changing market needs find that trust deepens across international supply chains. The journey from raw material to finished product never stops evolving, and those who treat each step with care and openness stand out in the long run.
