Sodium stearoyl lactylate
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
Sodium stearoyl-2-lactylate (E481), or SSL, is a highly effective emulsifier and dough conditioner. It strengthens gluten and traps gas, which is the secret to the incredibly soft, squishy texture of supermarket bread.
How it is used in food
Strengthens gluten films — the reason sliced sandwich bread springs back when squeezed.
Commonly found in- Sliced bread and burger buns
- Tortillas
- Pancake and waffle mixes
Health and safety
None known.
Digested into everyday fat and lactate.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Approved. |
Identification on labels
- E-number
- E481
Also printed asSSL
Alternatives to this additive
- E472e: DATEM — Another powerful dough conditioner often used alongside or instead of SSL.
How it is made
It is synthesized by reacting stearic acid (a fatty acid) with lactic acid, and neutralizing it with sodium.
- Esterification — Stearic acid and lactic acid are reacted under heat and pressure, then neutralized with sodium.
Worth knowing
A stearic-acid/lactic-acid hybrid.
Conclusion
While chemically harmless, it is a marker of highly processed bread. The primary concern is for vegans and those keeping Kosher/Halal, as the stearic acid used can be derived from beef tallow or pork fat unless explicitly certified plant-based.
References
- EFSA evaluation of E481 — EFSA
- EFSA re-evaluation of SSL (E 481) — EFSA
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Open the appEntry last reviewed 2026-07-28.
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