E481: Sodium stearoyl-2-lactylate

What is E481?

Sodium stearoyl-2-lactylate is an emulsifier formed from stearic acid, a saturated fatty acid, combined with lactic acid and neutralised with sodium. Known as E481 or SSL, it is a cream-coloured powder or flakes.

Origin and production

It is made by reacting lactic acid, usually from fermentation, with fatty acids from vegetable oils (often palm) or animal fats.

Why is it used?

In bread and baked goods SSL strengthens dough, increases loaf volume and helps keep crumb soft for longer. It also stabilises emulsions, so it is found in cakes, pastries, biscuits, frozen bakery products and coffee creamers.

Vegan, vegetarian and halal

Because the fatty acids may be of plant or animal origin, SSL is not automatically vegan or vegetarian; only the manufacturer can confirm the source. People avoiding palm oil, or following halal or kosher diets, may wish to look for relevant certification.

Safety and regulation

SSL is authorised as a food additive in the EU and was re-evaluated by EFSA together with calcium stearoyl-2-lactylate. EFSA identified a risk of exceeding the acceptable daily intake for some population groups at high levels of use.

Common in