硬脂酰乳酰乳酸钙 (CAS No.5793-94-2)
- 物化性质
- 白色至奶油色粉末或片状固体，具有特殊的焦糖气味。熔点44~51℃。难溶于冷水（0.5g/100mL，20℃），微溶于热水，加水搅拌可分散；溶于乙醇（8.3%，20℃）、植物油及热猪油。2%水悬浮液pH值为4.7。HLB值为5.1，属阴离子型乳化剂，在空气中稳定。
- 外观
- 白色至奶油色粉末或片状固体
- 熔点
- 44~51℃
- 溶解性
- 难溶于冷水，可分散于热水，溶于乙醇、植物油及热猪油
English description（英文原文，共 1400 字符）
Product Name:Calcium Stearoyl Lactylate
English Name:Calcium Stearoyl Lactylate
CAS No.:5793-94-2
Aliases:Calcium stearoyl lactate, Stearoyl-2-calcium lactate, CSL
Molecular Formula:C48H86CaO12
Physical Properties:White to cream-colored powder or flakes with a characteristic caramel odor. Melting point 44–51°C. Slightly soluble in cold water (0.5 g/100 mL, 20°C), slightly soluble in hot water but dispersible with stirring; soluble in ethanol (8.3%, 20°C), vegetable oils and hot lard. pH of 2% aqueous suspension is 4.7. HLB value 5.1. It is an anionic emulsifier, stable in air.
Uses:Calcium stearoyl lactylate is an excellent dough strengthener and crumb softener. It combines with gluten in wheat flour to enhance dough elasticity, toughness and gas retention, improving texture and increasing loaf volume of bread and steamed buns. It also interacts with amylose to retard starch retrogradation, keeping products soft and extending shelf life. Widely used in bread, steamed buns, noodles, instant noodles, dumplings, spicy puffed foods, creamer, margarine, meat products and vegetable/animal oil emulsified foods.
Technical Specifications:
Appearance: white to cream-colored powder or flakes
Melting point: 44–51°C
Solubility: slightly soluble in cold water, dispersible in hot water; soluble in ethanol, vegetable oils and hot lard
pH of 2% aqueous suspension: 4.7
HLB value: 5.1
English Name:Calcium Stearoyl Lactylate
CAS No.:5793-94-2
Aliases:Calcium stearoyl lactate, Stearoyl-2-calcium lactate, CSL
Molecular Formula:C48H86CaO12
Physical Properties:White to cream-colored powder or flakes with a characteristic caramel odor. Melting point 44–51°C. Slightly soluble in cold water (0.5 g/100 mL, 20°C), slightly soluble in hot water but dispersible with stirring; soluble in ethanol (8.3%, 20°C), vegetable oils and hot lard. pH of 2% aqueous suspension is 4.7. HLB value 5.1. It is an anionic emulsifier, stable in air.
Uses:Calcium stearoyl lactylate is an excellent dough strengthener and crumb softener. It combines with gluten in wheat flour to enhance dough elasticity, toughness and gas retention, improving texture and increasing loaf volume of bread and steamed buns. It also interacts with amylose to retard starch retrogradation, keeping products soft and extending shelf life. Widely used in bread, steamed buns, noodles, instant noodles, dumplings, spicy puffed foods, creamer, margarine, meat products and vegetable/animal oil emulsified foods.
Technical Specifications:
Appearance: white to cream-colored powder or flakes
Melting point: 44–51°C
Solubility: slightly soluble in cold water, dispersible in hot water; soluble in ethanol, vegetable oils and hot lard
pH of 2% aqueous suspension: 4.7
HLB value: 5.1
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常见问题
- 硬脂酰乳酰乳酸钙的 CAS 号是多少？
- 硬脂酰乳酰乳酸钙的 CAS 号是 5793-94-2。
- 硬脂酰乳酰乳酸钙的分子式和分子量是什么？
- 硬脂酰乳酰乳酸钙的分子式为 C48H86CaO12。
- 硬脂酰乳酰乳酸钙的英文名称是什么？
- 硬脂酰乳酰乳酸钙的英文名称为 Calcium Stearoyl Lactylate。
- 硬脂酰乳酰乳酸钙还有哪些别名？
- 硬脂酰乳酰乳酸钙又称 硬脂酰乳酸钙、乳酰化硬脂酸钙、硬脂酰-2-乳酸钙、CSL。
- 硬脂酰乳酰乳酸钙有哪些供应商和生产厂家？
- 掌上化工当前收录 1 条硬脂酰乳酰乳酸钙供应报价，来自 1 家供应商，可按地区、纯度、级别筛选对比。
- 硬脂酰乳酰乳酸钙的供应商主要分布在哪些地区？
- 硬脂酰乳酰乳酸钙的供应商主要分布在 上海市（1 条） 等地。
- 硬脂酰乳酰乳酸钙有哪些级别可选？
- 平台上硬脂酰乳酰乳酸钙的供应级别包括 工业级。
- 硬脂酰乳酰乳酸钙的报价单位是什么？
- 硬脂酰乳酰乳酸钙的报价单位主要有 千克。
- 哪里可以查到硬脂酰乳酰乳酸钙的价格？
- 掌上化工硬脂酰乳酰乳酸钙产品页汇总了各供应商的最新报价与规格，地址：/chemicals/5793-94-2/。部分供应商价格为电议，可通过页面上的询价功能直接获取。
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