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Calcium Stearyl Lactate CAS 5793-94-2
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| Post Date: | Jan 21,2015 |
| Expiry Date: | Jan 21,2016 |
| Detailed Description: |
Cas No. :5793-94-2
Quantity: 5000Kilograms Specs:5793-94-2 Quick Detail: Product Name:calcium stearyl lactate EINECS: 227-335-7 CAS Registry Number: 5793-94-2 Synonyms: Calcium Stearoyl Lactylate; Octadecanoicacid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, calcium salt (9CI); Stearic acid, ester with lactate of lactic acid, Ca salt (6CI); Stearic acid,ester with lactic acid bimol. ester calcium salt (7CI,8CI); Admul CSL 2010; Artodan CP 80; Beolac CS 100P; Calcium stearoxyl-2-lactylate; Calciumstearoyl-2-lactylate; Calcium stearoyl-2-lactyllactate; Calciumstearoyllactylate; Calcium stearyl lactylate Assay: 99% Place of Origin: Wuhan, China Brand Name: HE ZHONG Storage:Store in a cool, dry, well-ventilated area away from incompatible substances. Product Description: Appearance: White flake or granular solid Assay: 99% Molecular Formula: C48H86CaO12 Molecular Weight: 751.14192 Boiling Point: 532.7°Cat760mmHg Flash Point: 166.2°C Solubility: soluble in oils and fats, alcohol or organic solvent, can be dispersed in water. High temperature resistant, acid. Application: This product belongs to the hydrophilic glycerol monostearate, with higher HLB value, emulsifying ability, performance is better than that of monoglyceride. 1 adding in ice cream, which can make the components are mixed evenly, the formation of pore structure of fine, large expansion rate, texture delicate, lubrication, not easy to melt. 2 for candy, prevent cream separation, moisture-proof, anti adhesion, improve the taste effect. Effects of viscosity reduction and prevent bloom in chocolate. 3 for fat, protein drinks, as emulsifier and stabilizer, can prevent delamination, extend shelf life. 4 in the margarine, butter, ghee, can prevent the oil, water separation, improve meal with smearing butter, can also be used as oil crystallization inhibitor. 5 added to dairy products, can increase its solubility. Add the meat products such as sausage, lunch meat, Rice-meat dumplings, fish paste, can prevent the aging of starch retrogradation, filling material, also can make the fat raw material better dispersion, easy processing, inhibited the water, shrinkage or hardening. |
| CAS Registry Number: | 5793-94-2 |
| Synonyms: | ;Calcium stearoyl lactylate;Calcium stearoyl-2-lactylate;Octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, calcium salt;Calcium 2-(1-carboxyethoxy)-1-methyl-2-oxoethyloctadecanoate;Calcium alpha-(alpha-(stearoyloxy)propionyloxy)propionate;Calcium verate;Stearic acid, ester with lactate of lactic acid, ca salt;Stearic acid, ester with lactic acid bimol. ester calcium salt;Calcium bis(2-(1-carboxylatoethoxy)-1-methyl-2-oxoethyl) distearate;Octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, calcium salt (2:1);calcium bis(2-{[2-(octadecanoyloxy)propanoyl]oxy}propanoate); |
| Molecular Formula: | C48H86CaO12 |
| Molecular Weight: | 895.2672 |
| Molecular Structure: | 
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| Company: | Wuhan Hezhong Bio-Chemical Manufacture Co., Ltd [ China ] |
| Contact: | Kelly Gao |
| Tel: | 027-50756226 |
| Fax: | +86-27-88048077 |
| Email: | kelly@chembj.com |
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