5793-94-2

Basic information

• Product Name: calcium bis(2-(1-carboxylatoethoxy)-1-methyl-2-oxoethyl) distearate
• Synonyms: calcium bis(2-(1-carboxylatoethoxy)-1-methyl-2-oxoethyl) distearate;calcium stearoyl lactate;CALCIUM STEAROYL LACTYLATE;Octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, calcium salt;stearoyl-2-lactylic acid;Calcium stearyl 2-lactylate;calcium stearoyl lactate(CSL);Bis(2-O-stearoyllactic acid) calcium
• CAS NO: 5793-94-2
• Molecular Formula: C42H78CaO8
• Molecular Weight: 751.14192
• EINECS: 227-335-7
• Product Categories: food additives;food additive
• Mol File: 5793-94-2.mol
• Article Data: 0

Chemical Properties

• Melting Point: 45.7-48.7 °C
• Boiling Point: 532.7 °C at 760 mmHg
• Flash Point: 166.2 °C
• Appearance: /
• Vapor Pressure: 9.06E-13mmHg at 25°C
• CAS DataBase Reference: calcium bis(2-(1-carboxylatoethoxy)-1-methyl-2-oxoethyl) distearate(CAS DataBase Reference)
• NIST Chemistry Reference: calcium bis(2-(1-carboxylatoethoxy)-1-methyl-2-oxoethyl) distearate(5793-94-2)
• EPA Substance Registry System: calcium bis(2-(1-carboxylatoethoxy)-1-methyl-2-oxoethyl) distearate(5793-94-2)

Safety Data

• Hazardous Substances Data: 5793-94-2(Hazardous Substances Data)

Usage

Uses

Different sources of media describe the Uses of 5793-94-2 differently. You can refer to the following data:
1. Dough conditioner in yeast-leavened bakery products; emulsifier in cosmetic and pharmaceutical industry.
2. 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.

InChI:InChI=1/2C24H44O6.Ca/c2*1-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18-19-22(25)29-21(3)24(28)30-20(2)23(26)27;/h2*20-21H,4-19H2,1-3H3,(H,26,27);/q;;+2/p-2