| Identification | Back Directory | [Name]
calcium bis(2-(1-carboxylatoethoxy)-1-methyl-2-oxoethyl) distearate | [CAS]
5793-94-2 | [Synonyms]
stearoyl-2-lactylic acid
calcium stearoyl lactate
CALCIUM STEAROYL LACTYLATE
Calcium stearyl 2-lactylate
calcium stearoyl lactate(CSL)
Bis(2-O-stearoyllactic acid) calcium
calcium 2-(2-stearoyloxypropanoyloxy)propionate
calcium 2-(2-octadecanoyloxypropanoyloxy)propanoate
calcium bis(2-(1-carboxylatoethoxy)-1-methyl-2-oxoethyl) distearate
Bis[2-[2-(1-oxooctadecan-1-yl)oxy-1-oxopropyloxy]propanoic acid] calcium
Bis[2-[2-(1-oxooctadecan-1-yl)oxy-1-oxopropyloxy]propanoic acid]calcium salt
Octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, calcium salt
Bis[2-[2-methyl-2-[(heptadecylcarbonyl)oxy]-1-oxoethoxy]propanoic acid] calcium salt | [EINECS(EC#)]
227-335-7 | [Molecular Formula]
C42H78CaO8 | [MOL File]
5793-94-2.mol | [Molecular Weight]
751.142 |
| Chemical Properties | Back Directory | [Melting point ]
45.7-48.7 °C | [LogP]
9.414 (est) | [Uses]
Calcium Stearyl-2-Lactylate is a mixture of calcium salts of stearyl lactylic acids and minor proportions of other calcium salts of related acids. It is manufactured by the reaction of stearic acid and lactic acid and conversion to the calcium salts, and is used as follows: as a dough conditioner in yeast-leavened bakery products and prepared mixes for yeast-leavened bakery products in an amount not to exceed 0.5 part for each 100 parts by weight of flour used; as a whipping agent in liquid and frozen egg white at a level not to exceed 0.05%; in whipped vegetable oil topping at a level not to exceed 0.3% of the weight of the finished whipped vegetable oil topping; and as a conditioning agent in dehydrated potatoes in an amount not to exceed 0.5% by weight. | [CAS DataBase Reference]
5793-94-2 | [EPA Substance Registry System]
Octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, calcium salt (5793-94-2) |
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