Tag: E481

According to a study published in the National Institutes of Health, the emulsifier Sodium Stearoyl-2-Lactylate (E481) was found in 37% of breads surveyed in Israel, highlighting its common use in the food industry. But what is 481 in bread, and why is this additive so prevalent in commercial baking?

While most commercially produced E481 (Sodium Stearoyl Lactylate or SSL) is derived from plant sources, its vegetarian status is not guaranteed and requires careful verification. The source of its component, stearic acid, can be either animal or vegetable, making it a tricky additive for strict vegetarians. This guide will help you understand how to navigate this ambiguity.

Over 90% of commercially produced lactic acid, a key component, is made via microbial fermentation. So, what is sodium stearoyl lactylate made of? This versatile emulsifier is a combination of bio-renewable components.