Calcium stearoyl-2-lactylate

Base Information

• Chemical Name: Calcium stearoyl-2-lactylate
• CAS No.: 5793-94-2
• Deprecated CAS: 90128-66-8,1081753-82-3
• Molecular Formula: C48H86CaO12
• Molecular Weight: 895.2672
• European Community (EC) Number: 227-335-7
• UNII: 30MXH4012A
• DSSTox Substance ID: DTXSID00889377
• Nikkaji Number: J3.076G
• Wikipedia: Calcium_stearoyl-2-lactylate
• Wikidata: Q788535
• Mol file: 5793-94-2.mol

Synonyms:calcium stearoyl-2-lactylate;sodium stearoyllactylate;stearoyl-2-lactylic acid;stearoyl-2-lactylic acid, sodium salt

Chemical Property of Calcium stearoyl-2-lactylate

Chemical Property:

• Vapor Pressure: 9.06E-13mmHg at 25°C
• Melting Point: 45.7-48.7 °C
• Boiling Point: 532.7 °C at 760 mmHg
• Flash Point: 166.2 °C
• PSA: 185.46000
• LogP: 9.72240
• Hydrogen Bond Donor Count: 0
• Hydrogen Bond Acceptor Count: 12
• Rotatable Bond Count: 42
• Exact Mass: 894.5745190
• Heavy Atom Count: 61
• Complexity: 457

Purity/Quality:

99% ^*data from raw suppliers

CALCIUM STEARYL-2 LACTYLATE 95.00% ^*data from reagent suppliers

Safty Information:

• Pictogram(s):  
• Hazard Codes: 

MSDS Files:

SDS file from LookChem

Useful:

• Canonical SMILES: CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C(=O)[O-].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C(=O)[O-].[Ca+2]
• Uses: Dough conditioner in yeast-leavened bakery products; emulsifier in cosmetic and pharmaceutical industry. 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.