What is Calcium Stearyol?

About Calcium Stearyol

Calcium Stearyol is an emulsifier commonly derived from stearic acid, a saturated fatty acid. As an emulsifier, it plays a crucial role in stabilizing and blending together the ingredients in yeast-leavened breads and baked goods, resulting in a smoother and more uniform texture.

In addition to its emulsifying properties, Calcium Stearyol also acts as a dough conditioner, enhancing the overall quality of the final product. By improving the dough's elasticity and reducing stickiness, it makes the baking process more manageable and ensures a consistent rise during fermentation.

From a nutritional standpoint, Calcium Stearyol itself does not contribute significant amounts of calories, fat, or carbohydrates to the finished baked goods. Its primary function is to facilitate the production process and improve the overall sensory experience of the consumer. However, it is important to note that the presence of this food additive does not alter the nutritional value of the bread or baked goods it is used in.