Kalsiyum stearoil laktilat

Detailed information

What it is & how it is made

The esterification product of stearic acid and lactic acid in the form of its calcium salt. It is used as an emulsifier and stabiliser.

Where it is used

Used as an emulsifier and stabiliser, mainly in bakery products and flour based goods. Permitted under Annex II of EU Regulation 1333/2008 and under the Turkish Food Codex Food Additives Regulation.

Health note

In 1974 JECFA established an acceptable daily intake (ADI) of 20 mg per kg body weight per day for sodium and calcium stearoyl lactylate, singly or in combination. In its 2013 re-evaluation (EFSA Journal 2013;11(5):3144) EFSA established an ADI of 22 mg per kg body weight per day for E 481 and E 482, singly or in combination, using a NOAEL of 2,200 mg per kg body weight per day derived from a one year toxicity study in rats together with an uncertainty factor of 100. It was stated that these substances and their breakdown products, stearic acid and lactic acid, raise no concern for genotoxicity. The Panel reported that in the refined exposure estimates intake could exceed the ADI in some consumer groups, particularly children.

Halal assessment

Lactic acid is generally produced by fermentation. The decisive point is the origin of the stearic acid: stearic acid can be derived from either vegetable or animal fats. Unless the source is documented it should be treated as source dependent; consult the manufacturer's halal certificate for a definitive answer.