Sodium stearoyl lactylate
An emulsifier made from stearic acid and lactic acid, used in baked goods to keep bread soft and give dough a consistent texture.
EFSA set an ADI of 22 mg/kg bw/day for E481 and E482 (singly or combined), from a rat no-effect level of 2200 mg/kg with a 100-fold safety factor; no genotoxicity, reproductive or carcinogenic concern.
What is it?
Sodium stearoyl lactylate (SSL) is a sodium salt of the ester formed from stearic acid (a saturated fatty acid found in animal and plant fats) and lactic acid. It appears as a white or cream powder and belongs to the stearoyl lactylate family of emulsifiers. The name on the label reflects the two base components: stearoyl (from stearic acid) and lactylate (from lactic acid).
What does it do?
SSL works as an emulsifier by binding to both fat and water molecules simultaneously, helping them mix evenly in dough or batter. In bread, it strengthens the gluten network, trapping gas bubbles and giving a finer, more consistent crumb. It also interacts with starch granules to slow the process by which bread goes stale (starch retrogradation), which is why bread containing E481 stays softer for longer. In lower-fat products it acts as a dough conditioner, improving machinability in industrial baking.
Where you will see it
Most common in commercially produced bread, rolls, burger buns and sandwich loaves. Also used in tortillas, waffles, pancake mixes, cream-filled biscuits, coffee whiteners, dehydrated potato products and some margarine-style spreads. On a UK ingredient label it appears as 'emulsifier (sodium stearoyl lactylate)', 'emulsifier (E481)', or simply 'E481'.
What the science says
Breakdown and absorption
In the gut, SSL breaks down into stearic acid and lactic acid, both of which are normal components of human metabolism. Stearic acid is a common dietary saturated fat; lactic acid is produced naturally during exercise and is present in fermented foods. The body processes these components through the same pathways as when they arrive from food, and neither accumulates at normal dietary intake levels.
EFSA concluded that SSL and its breakdown products stearic acid and lactic acid raise no concern for genotoxicity based on available in vitro and in vivo data.
Animal toxicity studies and the ADI
A one-year feeding study in rats identified a no-observed-adverse-effect level (NOAEL) of 2200 mg per kg of body weight per day. Applying the standard 100-fold safety factor, EFSA set an acceptable daily intake of 22 mg per kg of body weight per day. This ADI replaced the earlier figure of 20 mg per kg per day set by JECFA in 1974. At the levels SSL is typically used in food, estimated dietary exposure across European population groups sits well below this ADI.
A one-year oral toxicity study in rats found a NOAEL of 2200 mg/kg bw/day, with no evidence of carcinogenicity, reproductive toxicity, or organ-specific damage at any dose tested.
EFSA established an ADI of 22 mg/kg bw/day for E481 and E482 singly or in combination, based on the rat NOAEL and an uncertainty factor of 100.
Vegan and dairy-free status
SSL is most commonly manufactured from vegetable-derived stearic acid (usually palm or soy), but animal-derived stearic acid (beef or pork tallow) can also be used. The lactic acid component is typically fermented from plant sources. Because the source of stearic acid is not specified on the label, vegans, those avoiding pork or beef for religious reasons, and people keeping halal or kosher diets cannot confirm suitability from the label alone and would need to contact the manufacturer.
E481 may be derived from animal or vegetable fats; the label alone does not distinguish between sources.
Where it stands with the regulators
Who should be careful
Vegans, people avoiding pork or beef for religious reasons, and those keeping halal or kosher diets should check with the manufacturer, as the stearic acid in E481 may come from animal tallow. The label term to look for is 'sodium stearoyl lactylate' or 'E481'.
The honest read
E481 is one of the older and more thoroughly studied emulsifiers in the food supply, with a JECFA evaluation dating to 1974 and a full EFSA re-evaluation in 2013. Both concluded the additive performs as intended and its breakdown products are ordinary dietary components. There are no outstanding data gaps flagged by regulators, no genotoxicity signals, and no restriction on use. The main live question for individual shoppers is not safety but source: whether the stearic acid came from an animal or a plant, which the label does not tell you.
Related additives
Common questions
Is E481 banned in the UK?
No. E481 is authorised for use in the UK under the FSA approved-additives list and assimilated EU Regulation 1333/2008. It has been in continuous permitted use since the 1970s.
Is E481 made from animal fat?
It can be. The stearic acid component of E481 may come from vegetable oil (palm, soy) or from animal tallow (beef or pork). The label does not specify which source was used, so vegans and people with religious dietary requirements would need to contact the manufacturer directly.
What foods contain E481?
E481 is most common in commercially produced bread, burger buns, rolls, tortillas, waffles, pancake mixes, cream-filled biscuits, coffee whiteners, and some dehydrated potato products. It appears on ingredient lists as 'emulsifier (E481)' or 'emulsifier (sodium stearoyl lactylate)'.
Is E481 vegan?
Not necessarily. While many manufacturers use plant-derived stearic acid to make E481, animal-derived stearic acid is also permitted and used commercially. The only way to confirm is to ask the individual food manufacturer.
Sources
- EFSA ANS Panel: Scientific Opinion on the re-evaluation of sodium stearoyl-2-lactylate (E 481) and calcium stearoyl-2-lactylate (E 482) as food additives, EFSA Journal 11(10):3144
- UK FSA Regulated Products: E481 Sodium Stearoyl-2-Lactylate authorisation record
- Assimilated EU Regulation (EC) No 1333/2008 on food additives (Annex II)
- Wikipedia: Sodium stearoyl lactylate
- Erudus: Additives unsuitable for vegetarians and vegans
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