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← Back to the E-number overview
E481Fine

Sodium stearoyl lactylate

Group: Emulsifiers

Harm level2 of 5Low concern

In plain words

Sodium stearoyl lactylate is an emulsifier made from lactic acid and fatty acids that strengthens dough and keeps bread soft. You find it in packaged bread, pastries, coffee creamers and desserts.

Where you find it: sliced bread, pastries, coffee creamers

Our recommendation

No need to avoid it.

Possible risks and effects

  • No relevant risk known at normal intake

For experts

The sodium salt of stearic acid esters of lactic acid dimers; emulsifier, stabiliser and dough conditioner that complexes with gluten and starch. EFSA re-evaluated it together with E482 and raised no safety concern at reported use levels. In the gut it is hydrolysed to lactic acid and fatty acids, which the body metabolises normally.

Check another E-number

More from this group

E433Polysorbate 80E471Mono- and diglycerides of fatty acidsE472eDATEME476Polyglycerol polyricinoleate (PGPR)E491Sorbitan monostearateE322Lecithins (soy, sunflower)

This information is educational and based on EFSA assessments and available studies; it does not replace medical advice. With allergies, intolerances or illness, follow your doctor’s advice.