Calcium Stearoyl-2-Lactylate
The short version
CSL — the calcium analog of SSL, a dough conditioner and crumb softener.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Manufactured by reacting stearic acid and lactic acid with calcium hydroxide. The calcium analog of sodium stearoyl-2-lactylate (E481). Less soluble but contributes calcium instead of sodium.
How it's used
Used in bread, rolls, buns, and instant rice as a dough conditioner that strengthens gluten and slows staling. Functionally interchangeable with SSL — the choice between them depends on sodium or calcium budget.
Safety profile
ADI of 20 mg/kg body weight (combined SSL and CSL). Considered safe at typical use levels. Hydrolyzed in digestion to stearic acid, lactic acid, and calcium — all normal dietary components.
Physical & chemical properties
Off-white powder or waxy beads. Insoluble in cold water (more dispersible than SSL when warm). Soluble in warm oils.
Regulation worldwide
Permitted globally with maximum-use limits per category.
Educational information only. Not medical or dietary advice.