Tag: Sodium stearoyl lactylate

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?

Extensive safety evaluations by regulatory bodies like the FDA and EFSA have found Sodium Stearoyl Lactylate (E481) to be safe for consumption within approved levels. The side effects of E481 food additive are extremely rare and are primarily limited to instances of allergic sensitivity or over-exposure in its concentrated, non-food form.

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.

Over 70% of lactic acid, a key component used to create lactylates, is now produced from plant-based sources through fermentation. Knowing whether a specific lactylate is vegan requires understanding the origin of all its ingredients, which can be animal or plant-derived.

Lactylates were first developed in the 1950s as a food additive to improve dough strength and delay the staling of bread. Fundamentally, these compounds are a class of chemical emulsifiers known for their ability to stabilize mixtures of oil and water in a wide variety of food and cosmetic products.

Despite its name causing frequent confusion, lactylate is a dairy-free emulsifier typically made from plant-based sources and is safe for most individuals avoiding dairy. This article clarifies the distinction between lactylates and milk products, explaining its origin and why it’s not considered dairy.