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Calcium palmitate (CAS 542‑42‑7) is the calcium salt of palmitic acid, appearing as fine, white, insoluble powder. It belongs to anionic food‑grade fatty‑acid salt. It cannot dissolve in water but disperses in hot oils.
In food industry, it functions as anti‑caking agent, emulsifier and stabilizer. It improves powder flowability and prevents granular food from agglomerating. It also acts as release agent and texturizer in bakery. It is heat‑stable and compatible with other food additives. Approved under global food regulations, it is used within permitted dosage limits.
Calcium palmitate is the calcium salt of palmitic acid, a permitted food‑grade fatty acid salt. It is insoluble in water but dispersible in hot fats, showing good thermal stability. In food processing, it mainly serves as anti‑caking agent, emulsifier, release agent and texturizer, widely used in powdered food, baked goods and cereal products to optimise processing performance and product quality.
Its primary application is as an anti‑caking agent for powder‑form food. Seasoning powders, milk powder, compound nutrition powder and powdered sugar easily absorb moisture during storage, causing particle agglomeration and hard clumps. Calcium palmitate coats powder particle surfaces, reducing inter‑particle adhesion and blocking moisture contact. It effectively enhances powder free‑flow property, avoids caking, and keeps good dispersibility when reconstituted with water. Compared with silicon‑based anti‑caking agents, it fits clean‑label requirements for fatty‑salt‑type additives.
In bakery production, calcium palmitate works as mould‑release agent and dough modifier. For biscuits, cookies and extruded cereal products, it reduces adhesion between dough and metal moulds, conveyor belts and baking trays. It lowers product breakage during demoulding and improves production efficiency. It moderates dough plasticity, controls spreading behaviour during baking, helping biscuits maintain uniform shape and thickness. It can be used in bread and steamed‑bun premixes to improve machinability of industrial dough.
It also acts as auxiliary emulsifier and stabiliser in margarine, shortenings and fat‑based spreads. It participates in building fat‑crystal networks, inhibits formation of large coarse fat crystals, and prevents oil exudation. It improves spreadability at low‑temperature storage and enhances physical stability of low‑fat fat products. It is often compounded with monoglycerides, polyglycerol esters and lecithin to achieve synergistic effects.
Calcium palmitate finds usage in pasta, instant noodles and puffed cereals. During extrusion processing, it reduces friction between raw material and equipment inner wall. It improves material fluidity, stabilises extrusion conditions, and helps obtain consistent puffing degree and crisp texture for puffed snacks. For dried noodles, it lessens surface sticking after cooking and reduces sticking‑together of noodle strands.
Attention should be paid to dosage control. Excess calcium palmitate may introduce faint soapy taste and impair sensory experience. It does not dissolve in cold water, so it is suitable for oil‑containing or dry‑state food systems rather than clear beverages. It complies with GB 2760, EU and FDA food regulations. In practical formulations, it is frequently combined with other fatty‑acid salts such as calcium stearate. As a multi‑purpose processing additive, it optimises flow property, demoulding performance and physical stability for numerous processed‑food categories.
Wuhan Fortuna Chemical Co.,Ltd established in 2006, is a big integrative chemical enterprise being engaged in Pharmaceutical and Intermediates, Food and Feed additives, Fine chemicals,Biochemical and Reagent, which is the members of Hubei E-commerce Chamber.
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