Comparing E470AIII - Calcium salts of fatty acids vs E482 - Calcium stearoyl-2-lactylate
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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.
What does calcium stearoyl-2-lactylate do?
Calcium stearoyl-2-lactylate (E482) acts as an emulsifier and stabilizer, helping oil and water mix and strengthening dough/gluten to improve loaf volume, crumb softness, and shelf life in baked goods. It also stabilizes emulsions in products like whipped toppings and non-dairy creamers.