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Is stéaroyl-2-lactylate de calcium vegan?

Stéaroyl-2-lactylate de calcium is potentially vegan - it can be derived from plants or animals. You should ask the manufacturer for more details.

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So, what is stéaroyl-2-lactylate de calcium?

Stéaroyl-2-lactylate de calcium is a versatile food ingredient that offers a wide range of benefits and functionalities in various food applications. Derived from the reaction of stearic acid, lactylic acid, and calcium hydroxide, this compound is a calcium salt of stearoyl lactylate. One of the key advantages of stéaroyl-2-lactylate de calcium is its emulsifying properties. It acts as an effective emulsifier, which means it helps to mix two or more ingredients that normally would not stay combined, such as oil and water. This attribute makes it an ideal choice for many food products, including bakery items, processed meats, sauces, dressings, and spreads. By maintaining a stable and uniform mixture, stéaroyl-2-lactylate de calcium enhances both the texture and appearance of these food products. Additionally, stéaroyl-2-lactylate de calcium contributes to the creamy and smooth mouthfeel of various food formulations. It aids in the dispersion of fat particles, reducing the perception of greasiness. This attribute is particularly beneficial in dairy products, desserts, and ice creams, where it helps to create a rich and indulgent sensory experience. Another noteworthy characteristic of stéaroyl-2-lactylate de calcium is its ability to enhance the shelf life of food products. It acts as a natural preservative by inhibiting the growth of spoilage-causing microorganisms. This not only helps to extend the product's freshness but also minimizes the need for artificial preservatives, making it an attractive choice for consumers seeking clean-label options. Moreover, stéaroyl-2-lactylate de calcium interacts with starch in food systems, improving their stability and enhancing their textural properties. This makes it a valuable ingredient in gluten-free baking, as it helps to mimic the desirable qualities of gluten, providing structure and elasticity to baked goods. In terms of nutritional benefits, stéaroyl-2-lactylate de calcium is a source of calcium, an essential mineral that plays a crucial role in promoting strong bones and teeth, nerve function, and muscle contraction. Incorporating this ingredient into food products can offer a convenient way to enhance their calcium content. Furthermore, stéaroyl-2-lactylate de calcium is gluten-free, allergen-free, and generally recognized as safe by regulatory authorities, making it suitable for a broad range of consumers, including those with specific dietary restrictions or sensitivities. In conclusion, stéaroyl-2-lactylate de calcium is a multifunctional food ingredient that provides emulsifying properties, improves mouthfeel, extends shelf life, enhances textural properties, and offers nutritional benefits. Its versatility and compatibility with various food applications make it a valuable ingredient for food manufacturers aiming to create high-quality products with improved functionality and taste. Stéaroyl-2-lactylate de calcium, in addition to its existing benefits, offers even more functionalities and advantages for food manufacturers. This ingredient exhibits dough strengthening properties, making it a valuable addition to bread and other bakery products. It helps to improve the dough's elasticity, resulting in better gas retention and a more uniform crumb structure. This contributes to increased volume, better texture, and prolonged freshness of baked goods. Another remarkable characteristic of stéaroyl-2-lactylate de calcium is its ability to enhance the stability of whipped products such as creams and fillings. It imparts a smooth and creamy texture, preventing the collapse of whipped structures while maintaining shape and volume. This attribute is particularly valuable in producing bakery delicacies, confections, and desserts like mousses and frostings. Furthermore, stéaroyl-2-lactylate de calcium acts as a humectant, helping to retain moisture in food products and preventing them from drying out. This is particularly beneficial in baked goods, where it can extend the shelf life by inhibiting staling and maintaining the product's freshness. Moreover, stéaroyl-2-lactylate de calcium contributes to the overall sensory experience of food products. It enhances flavor release, allowing for a more pronounced taste profile. This property is especially advantageous in savory applications like sauces, dressings, and seasonings, where it can intensify the flavor impact and elevate the culinary experience. Additionally, stéaroyl-2-lactylate de calcium is heat stable, making it suitable for a wide range of food processing techniques, including baking, frying, and microwaving. It can withstand high temperatures without degradation, ensuring that the desired functionalities are preserved throughout the cooking or manufacturing process. On top of all these advantages, stéaroyl-2-lactylate de calcium is a sustainable ingredient choice. It is derived from natural sources and has a low environmental impact. By incorporating this ingredient into their products, manufacturers can align with consumer demands for more sustainable and eco-friendly food options. In summary, stéaroyl-2-lactylate de calcium is an incredibly versatile and beneficial food ingredient. Its emulsifying properties, mouthfeel enhancement, shelf-life extension, textural improvements, nutritional benefits, and various other functionalities make it an indispensable tool for food formulators. Whether it's adding structure to baked goods, stabilizing whipped products, enhancing flavor profiles, or improving moisture retention, stéaroyl-2-lactylate de calcium offers food manufacturers a wide range of opportunities for creating high-quality, delicious, and sustainable products that meet the evolving needs and preferences of today's consumers. Stéaroyl-2-lactylate de calcium, an incredibly versatile food ingredient, continues to impress with its numerous functionalities and benefits that cater to the ever-changing demands of the food industry. One key attribute of stéaroyl-2-lactylate de calcium is its ability to improve freeze-thaw stability in frozen desserts and other frozen food products. It helps to prevent ice crystal formation and minimize texture degradation, resulting in a smoother and more enjoyable eating experience. This makes it an ideal ingredient for ice creams, sorbets, and frozen novelties, ensuring consistent quality even after being subjected to temperature fluctuations. Moreover, stéaroyl-2-lactylate de calcium acts as a natural anti-caking agent. It helps to prevent clumping and caking in powdered food products, such as powdered beverages, spice blends, and dry mixes. By maintaining the free-flowing nature of these products, stéaroyl-2-lactylate de calcium ensures easy and convenient handling, measuring, and dispersion. In addition to its technological functionalities, stéaroyl-2-lactylate de calcium offers nutritional advantages. It is a source of essential fatty acids, contributing to a well-balanced diet. These fatty acids play a vital role in supporting various physiological functions, including cell membrane structure, hormone production, and energy storage. By incorporating stéaroyl-2-lactylate de calcium into food products, manufacturers can enhance the nutrition profile and promote overall health and wellness. Furthermore, stéaroyl-2-lactylate de calcium exhibits excellent compatibility with a wide range of food ingredients, making it suitable for various formulations. It can be used alongside other emulsifiers, stabilizers, and thickeners to achieve desired textures, viscosities, and functionalities. This flexibility allows food manufacturers to create innovative and customized products that meet consumers' specific preferences and dietary needs. It is also worth mentioning that stéaroyl-2-lactylate de calcium has a long history of safe use in the food industry. It is approved by regulatory authorities globally, and extensive research and testing have demonstrated its safety and efficacy. This ensures that consumers can enjoy food products containing stéaroyl-2-lactylate de calcium with confidence and peace of mind. In conclusion, stéaroyl-2-lactylate de calcium is a versatile food ingredient that offers a myriad of functionalities and benefits. From its emulsifying properties to its texture-enhancing abilities, shelf-life extension, flavor improvement, and nutritional advantages, stéaroyl-2-lactylate de calcium is a valuable tool for food manufacturers. Whether it's creating bakery delights, frozen treats, powdered beverages, or customized formulations, this ingredient delivers exceptional performance and adds value to a wide range of food applications. With its proven safety, environmental sustainability, and ability to meet consumer demands for clean-label and functional ingredients, stéaroyl-2-lactylate de calcium remains a top choice for formulators striving to create high-quality, innovative, and appealing food products.

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