E481 · Sodium stearoyl-2-lactate
We haven’t recorded a regulator assessment for Sodium stearoyl-2-lactate yet. The information below comes from our ingredient database; a verdict will appear here once EFSA, FDA or WHO positions are added.
What is E481?
Sodium stearoyl lactylate is a dough-conditioning emulsifier made from stearic acid (a fatty acid) and lactic acid. It is widely used in bread and baked goods to strengthen dough, improve loaf volume, and extend softness, and it also appears in whipped toppings and dehydrated potato products. Despite the name referencing lactic acid, it is not derived from milk and contains no dairy protein or lactose. The stearic acid can be sourced from plant oils or animal fat. It is considered safe for food use within regulatory limits.
Also appears on labels as: Sodium stearoyl-2-lactate, Sodium stearoyl lactate, Stearoyl-2-lactate sodium salt, Sodium lactyl stearate, E481, E 481, E-481, Food emulsifier sodium stearoyl-2-lactate, Sodium stearyl-2-lactate, Sodium stearoyl lactate emulsifier, Stearyl lactate sodium, Sodium lactate stearate.
What the evidence says
- Fatty acid source (plant or animal) is often unspecified, relevant for vegans, vegetarians, and religious diets.
- Generally recognized as safe at typical food use levels.
Research behind the verdict
- Scientific Opinion on the re‐evaluation of sodium stearoyl‐2‐lactylate (E 481) and calcium stearoyl‐2‐lactylate (E 482) as food additives — EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), EFSA Journal (2013). The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion on the safety of sodium stearoyl-2-lactylate (E 481, SSL) and calcium stearoyl-2-lactylate (E 482, CSL) when used as food additives. An Acceptable Daily Intake (ADI) of 20 mg/kg bw/day for SSL and CSL (either singly or in combination) was established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). The Panel concluded that there is no safety concern.[safe]
- Statement on the exposure assessment of sodium stearoyl-2-lactylate and calcium stearoyl-2-lactylate — EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), EFSA Journal (2013). The Scientific Panel on Food Additives and Nutrient Sources added to Food (ANS) carried out an exposure assessment of sodium stearoyl-2-lactylate (E 481) and calcium stearoyl-2-lactylate (E 482) as food additives, including extension of uses to emulsified cooked meat products. The combined exposure to both substances was found to be within acceptable limits based on the established ADI of 20 mg/kg bw/day.[safe]
Frequently asked questions
Is E481 safe?
Our overall verdict for E481 (Sodium stearoyl-2-lactate) is “Not yet rated”, based on the most cautious of the major regulators’ positions — no regulator assessment is recorded in our database yet.
Is E481 vegan, halal or gluten-free?
According to our ingredient data for Sodium stearoyl-2-lactate — vegan: no, vegetarian: no, halal: no, kosher: no, gluten-free: yes, dairy-free: yes. Manufacturing sources can vary between products; check the label if it matters to you.
What is E481 and why is it used?
Sodium stearoyl lactylate is a dough-conditioning emulsifier made from stearic acid (a fatty acid) and lactic acid. It is widely used in bread and baked goods to strengthen dough, improve loaf volume, and extend softness, and it also appears in whipped toppings and dehydrated potato products. Despite the name referencing lactic acid, it is not derived from milk and contains no dairy protein or lactose. The stearic acid can be sourced from plant oils or animal fat. It is considered safe for food use within regulatory limits.
Does E481 contain allergens?
No known allergens are recorded for Sodium stearoyl-2-lactate.
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This page summarises publicly available regulatory assessments and research. It is general information, not medical advice. Sources: EFSA, FDA, WHO and the studies linked above.