Comparing E470A - Sodium/potassium and calcium salts of fatty acids vs E470AIII - Calcium salts of fatty acids
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Popular questions
What is calcium salt of triglycerides acids e470a in baking?
In baking, E470a (calcium salts of fatty acids, often calcium stearate) is an emulsifier/stabiliser used to help fats and water blend, condition dough, and keep powdered mixes free‑flowing. It also acts as a release agent to reduce sticking and can improve crumb softness and shelf life.
Calcium salts of fatty acids why insoluble in water?
Their long hydrocarbon chains are strongly hydrophobic, and Ca2+ forms tightly bound, poorly hydrated ion pairs with the carboxylates, leading to crystalline aggregates that water cannot solvate (unlike the more soluble sodium/potassium soaps).
Calcium salts of fatty acids why insoluble in water divalent?
Because Ca2+ is divalent, it can coordinate two carboxylate groups, effectively cross-linking fatty acid anions into poorly hydrated networks that resist dissolution; monovalent cations (Na+, K+) don’t cross-link this way, so their soaps are more water‑soluble.