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Calcium stearoyl lactylate

Calcium stearoyl lactylate suppliers and sourcing guide

Calcium stearoyl lactylate (CSL) is a mixture of calcium salts of stearoyl lactylic acids made by reacting stearic acid with lactic acid and converting the product to calcium salts. It is a cream-colored powder that is less water-dispersible than the sodium form. It is used mainly as a dough conditioner in yeast-raised bakery products and also as a whipping aid in egg whites and toppings and in dehydrated potatoes.

See suppliersWhat to ask for on the COA
Also known as
CSL · E482 · Calcium stearoyl-2-lactylate
Facts checked
November 2026

Forms and grades of calcium stearoyl lactylate

Suppliers sell different products under the same name. Specify the one you need.

  • Powder

    Cream to ivory powder, the usual form for flour premixes and bakery bases.

  • Beads or flakes

    Coarser solid forms that dust less and dose cleanly.

  • Blends

    Pre-blended with SSL, DATEM or monoglycerides as dough conditioner systems.

  • Fatty acid source grades

    Palm-based (sometimes RSPO), or other vegetable stearic acid where palm-free is required.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Acid number and ester number
Titration results checked against the ranges in 21 CFR 172.844.
Calcium content
Calcium by titration or ICP, checked against the regulatory range.
Lactic acid content
Total lactic acid after saponification, also with a regulatory range.
Heavy metals
Lead, and often arsenic, cadmium and mercury, by ICP-MS or AAS against the supplier's specification or Food Chemicals Codex (FCC) limits.
Physical tests
Appearance, melting range and particle size.

Storage, lots and expiry

Storage and shelf life

Store CSL sealed in a cool, dry place away from heat, which softens the product and causes caking. Keep away from strong odors. Shelf life is set by the supplier's specification, with retest of acid number and appearance for aged stock.

Lots and expiry dates

Acid number, calcium and lactic acid content can shift between lots within the specification ranges, so record them from each COA. Keep the fatty acid source on file for palm and non-GMO claims.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 172.844 permits calcium stearoyl-2-lactylate as a food additive and sets specifications for acid number (50 to 86), calcium content (4.2 to 5.2 percent), lactic acid content and ester number.

    Source: ecfr.gov (opens in a new tab)

  • 21 CFR 172.844 lists use as a dough conditioner in yeast-leavened bakery products, as a whipping agent in egg whites and whipped vegetable oil topping, and as a conditioning agent in dehydrated potatoes.

    Source: ecfr.gov (opens in a new tab)

  • Health Canada's List of Permitted Flour Treatment Agents includes calcium stearoyl-2-lactylate as a flour treatment agent in bread.

    Source: canada.ca (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Calcium stearoyl lactylate suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking calcium stearoyl lactylate suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of calcium stearoyl lactylate can brands buy?

Common forms include powder, beads or flakes, blends and fatty acid source grades. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for calcium stearoyl lactylate include?

Expect acid number and ester number, calcium content, lactic acid content, heavy metals and physical tests, each with its method, specification and result for that lot.

How should calcium stearoyl lactylate be stored?

Store CSL sealed in a cool, dry place away from heat, which softens the product and causes caking. Keep away from strong odors. Shelf life is set by the supplier's specification, with retest of acid number and appearance for aged stock.

What is the regulatory status of calcium stearoyl lactylate?

21 CFR 172.844 permits calcium stearoyl-2-lactylate as a food additive and sets specifications for acid number (50 to 86), calcium content (4.2 to 5.2 percent), lactic acid content and ester number. 21 CFR 172.844 lists use as a dough conditioner in yeast-leavened bakery products, as a whipping agent in egg whites and whipped vegetable oil topping, and as a conditioning agent in dehydrated potatoes. Health Canada's List of Permitted Flour Treatment Agents includes calcium stearoyl-2-lactylate as a flour treatment agent in bread.

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