Allervibe
E481
Sodium stearoyl-2-lactylate
An emulsifier and dough strengthener made by combining stearic acid with lactic acid.
i Additive Details
| Is E481 Sodium stearoyl-2-lactylate safe?
Well tolerated at the levels used. The decisive point for many readers is the source: the stearic acid can come from plant or animal fat and the label does not say which, so vegetarian, vegan, halal and kosher consumers need to ask the manufacturer. Despite the name, the lactic acid part is produced by fermentation and contains no milk protein or lactose.
| Uses
Strengthens dough so it holds gas better, giving industrial bread, buns and rolls more volume, a finer crumb and a longer shelf life. It also whips and stabilises coffee whiteners, dessert toppings, gravy thickeners, dried potato products and some processed meats.
| Interactions
It works on wheat gluten and starch, so it is used with other dough improvers such as DATEM (E472e), mono- and diglycerides (E471) and ascorbic acid (E300). Its close relative calcium stearoyl-2-lactylate (E482) does the same job with calcium in place of sodium.
| Origin
Made by reacting stearic acid with lactic acid and neutralising the result with sodium. The stearic acid comes from hardened fats and oils that may be plant (palm, soy) or animal (tallow) in origin; labels rarely state which was used.
| Daily Intake
An ADI of 20 mg per kilogram of body weight per day applies to the stearoyl lactylates E481 and E482, expressed as stearoyl-2-lactylic acid.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E322 Lecithin A group of phospholipids that act as natural emulsifiers.
- E471 Mono- and diglycerides of fatty acids Partial glycerides of fatty acids, the most widely used emulsifier in the food industry.
- E460 Powdered cellulose Purified plant fibre, used as a bulking agent, anti-caking agent and thickener.
- E476 Polyglycerol polyricinoleate An emulsifier made from castor oil that thins melted chocolate so it flows and moulds evenly.
- E551 Silicon dioxide A fine amorphous silica powder used to stop powdered foods from clumping.
- E472e DATEM Diacetyltartaric acid esters of mono- and diglycerides, the emulsifier that strengthens dough in most industrial bread.
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