E482 · Emulsifiers, Stabilisers

Calcium stearoyl lactylate

Limited risk

Bakery emulsifier.

Category: Emulsifiers, Stabilisers
Acceptable daily intake: 22 mg/kg body weight/day (EFSA)
Vegan: maybe
Vegetarian: maybe
From palm oil: maybe

What it is

A powerful emulsifier used to seamlessly blend fats and water into stable mixtures.

How it is used in food

Prevents ingredients from separating, keeping chocolate smooth and ensuring baked goods have a consistent crumb.

Commonly found in

Chocolate
Baked goods
Margarine
Ice cream

Health and safety

Considered safe for consumption. Broken down and metabolized by the body during digestion.

Evaluated by EFSA and confirmed safe for use in food at authorized levels.

Regulatory status

Region	Status	Notes
Australia & New Zealand FSANZ	Permitted	Permitted under the FSANZ Food Standards Code.
European Union EFSA / European Commission	Permitted	Authorised for food use under EU regulations (Annex II).
United States FDA (Food and Drug Administration)	Permitted	Authorised for food use by the FDA (often GRAS for standard additives).

Identification on labels

E-number: E482

Also printed asCSL

Worth knowing

Without these emulsifiers, commercial peanut butter would separate into a solid block with a pool of oil on top.

Conclusion

Calcium stearoyl lactylate is a limited concern that is safe for most people at normal dietary levels. EFSA established an acceptable daily intake of 22 mg/kg body weight, and the compound is metabolised naturally during digestion. Unless you consume extreme quantities of baked goods or chocolate, you remain comfortably within safety limits.

References

EFSA evaluation of E481 — EFSA

Is it in what you are buying?

ScanWise reads the barcode and tells you which additives a product actually contains, and what they do to its score.

Open the app

Entry last reviewed 2026-07-28.

← All additives