Calcium Stearyl Lactate CAS 5793-94-2

• 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:

  

• Company:

  Wuhan Hezhong Bio-Chemical Manufacture Co., Ltd     [ China ]        

• Contact:

  Kelly Gao

• Tel:

  027-50756226

• Fax:

  +86-27-88048077

• Email:

  kelly@chembj.com