emulsifier INS 481(i)

Sodium Stearoyl Lactylate E481

lactic acid derivative — Primarily synthetic.

🇪🇺 EU: Approved

🇺🇸 USA: Approved

🇯🇵 Japan: Approved

🇦🇺 AU/NZ: Approved

🇨🇦 Canada: Approved

Scientific Name

Sodium stearoyl-2-lactylate

CAS: 25383-99-7

Data verified: 2026-04-04

Factual Regulatory Reference

This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.

What Is Sodium Stearoyl Lactylate?

Sodium stearoyl lactylate (SSL) is produced by reacting stearic acid with lactic acid and neutralizing with sodium hydroxide. It is a highly effective dough strengthener and emulsifier in bread — it forms strong complexes with gluten proteins, increasing dough tolerance during mixing and improving loaf volume. It also retards staling. JECFA set an ADI of 0–20 mg/kg body weight for SSL and CSL combined. EFSA reviewed stearoyl lactylates in 2013. Approved in EU, USA (GRAS), Japan, Canada, and Australia. A standard ingredient in commercial bread production worldwide.

? Did You Know?

Sodium Stearoyl Lactylate isn't just a food additive — it's also used in cosmetics.

In the EU, Sodium Stearoyl Lactylate has a "quantum satis" authorization — Latin for "as much as needed." This means there's no specific maximum limit; manufacturers use only what's technologically necessary.

Detailed Regulatory Assessment

🇪🇺

European Union (EFSA)

approved Max: quantum satis mg/kg

Approved for use at quantum satis in specified food categories; extensively used in bread

Official EFSA Link

🇺🇸

United States (FDA)

approved GRAS (Generally Recognized As Safe)

GRAS status; widely used in baking industry

🇯🇵

Japan (MHLW)

approved Cat: 指定添加物

Approved for general food use

Acceptable Daily Intake (ADI)

International Standard (JECFA)

not specified

mg/kg body weight per day

European Standard (EFSA)

not specified

Everyday Perspective

For a kg adult, this limit is roughly equivalent to consuming:

Natural Occurrence

This additive is not known to occur naturally in significant quantities.

Manufacturing

Method: chemical esterification

Produced by reacting stearic acid (from vegetable oils or animal fats) with lactic acid to form stearoyl lactic acid, which is then neutralized with sodium hydroxide to create the sodium salt.

Applications Beyond Food

Cosmetics

Used in some cosmetic formulations as emulsifier

Frequently Asked Questions

What is Sodium Stearoyl Lactylate (E481)?

Sodium Stearoyl Lactylate (E481) is a emulsifier used in food products. It is lactic acid derivative and synthetic. Synthetic emulsifier and dough conditioner made from lactic acid and stearic acid. One of the most important bread-softening additives used in commercial baking. SSL strengthens gluten, improves dough tolerance, increases loaf volume, and significantly extends bread shelf life by keeping it soft and fresh longer.

What is the ADI for Sodium Stearoyl Lactylate?

The Acceptable Daily Intake (ADI) for Sodium Stearoyl Lactylate is not specified as established by JECFA (Joint FAO/WHO Expert Committee on Food Additives). ADI represents the amount that can be consumed daily over a lifetime without appreciable health risk.

What foods contain Sodium Stearoyl Lactylate?

Sodium Stearoyl Lactylate is used in various food categories including Cereals and cereal products, Fine bakery wares. It is used as a emulsifier in these products.

Is Sodium Stearoyl Lactylate the same as SSL?

Yes, Sodium Stearoyl Lactylate is also known as SSL, Sodium stearoyl lactylate, E481. These are different names for the same substance.