My diet:

E482 Calcium stearoyl lactylate

E482EmulsifiersOrigin: Plant or animal
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Every diet

VeganDepends

The stearic acid may come from animal fat, so a vegan certification is the only sure check.

Gluten-freeYes
HalalDepends

Depends on whether the fat source is animal, and whether it was halal-certified.

KosherDepends

Depends on the fat source and whether it is certified.

KetoYes
Low-FODMAPYes
The short answer
Calcium stearoyl lactylate (E482) is a dough strengthener that helps bread rise and stay soft. Its fat source varies, so vegans and people following halal or kosher rules should check the label.
Use in moderation

Safe in small amounts; may bother some people or raise blood sugar.

E-numberE482
Comes fromPlant or animal
What it doesEmulsifiers
Glycemic index—
Daily limitNot set
Also calledCalcium stearoyl lactate, CSL

Rules by country

🇺🇸 US FDAApproved
🇪🇺 European UnionApproved
🇨🇦 Health CanadaApproved
CaliforniaNo extra rules

Cleared for use in the US, EU and Canada. Bakers use it to strengthen dough and soften bread, and it is one of the most common emulsifiers in commercial baking.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

The molecule has a fatty tail that grips fat and a sugar-acid head that grips water. In bread dough it helps the gluten network hold gas bubbles, which gives a taller, softer loaf that stays soft for longer.

Where it comes from: Made from stearic acid and lactic acid. The stearic acid can come from palm, soy, cottonseed or animal fat, so the source depends on the batch.

Why it’s in food

  • Gives bread a taller, softer crumb
  • Keeps whipped toppings from weeping
  • Slows bread from going stale
  • Helps cake batter hold air

Often found in

Sliced sandwich breadWhipped toppingsCake mixesInstant puddingFrozen dough

Also listed as: Calcium stearoyl lactate, CSL, E482

Health & gut impact

DigestionConcern

It breaks down into stearic acid and lactic acid, both normal parts of the diet, so it adds little that the body must process differently.

JECFA evaluation of calcium stearoyl lactylate

What can I use instead?

Sunflower lecithin

Ratio: 1:1 by weight

Best for: Whipped toppings and soft breads

Related

More emulsifiers:

Acetylated monoglycerides E472aAcetylated monoglycerides (E472a) are fat-based emulsifiers that help bread hold air and keep whipped toppings stable. They are common in bakery and generally considered safe; check the source fat if you avoid animal ingredients.Use in moderationAmmonium phosphatides E442Ammonium phosphatides (E442) are a chocolate emulsifier made from vegetable oil. They are an alternative to soy lecithin when a recipe needs chocolate to flow, and they are considered safe.Generally safeBrominated vegetable oil (BVO)Brominated vegetable oil (BVO) kept the citrus flavor from floating to the top of some sodas. The FDA banned it in 2024 because of thyroid effects, so check older or imported citrus drinks.Best to avoidCitric acid esters of mono- and diglycerides E472cCitric acid esters of mono- and diglycerides (E472c, or CITREM) are fat-based emulsifiers with a citric acid part. They help meat products and bakery items hold water and stay soft, and they are generally considered safe.Use in moderation

Common questions

Is calcium stearoyl lactylate vegan?

Not always. The stearic acid can come from animal fat. Look for a vegan certification or a plant-based source on the label.

Why do bakers use E482?

It makes dough stronger and softer, so the bread rises higher and stays fresh for longer.

Is Calcium stearoyl lactylate safe?

Use in moderation (70/100). Cleared for use in the US, EU and Canada. Bakers use it to strengthen dough and soften bread, and it is one of the most common emulsifiers in commercial baking.

Is Calcium stearoyl lactylate vegan?

Depends. The stearic acid may come from animal fat, so a vegan certification is the only sure check.

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Scientific sources & regulatory citations
  • EFSA OpenFoodTox: E482
  • JECFA evaluation of calcium stearoyl lactylate

INS 482