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E481 Sodium stearoyl lactylate is a mixture of substances that does not occur naturally but results from a chemical reaction. The food additive is approved with maximum quantity limits for certain foods such as desserts, liqueurs and various baked goods.
In the food industry, E481 is an emulsifier and stabilizer used primarily as a flour treatment agent and for stabilization in dairy products. In combination with gluten, sodium stearoyl lactylate improves the baking properties of flour and, together with milk proteins, ensures better foaming. When sodium stearoyl lactylate and starch are added to baked goods, they stay fresh longer. B2B wholesalers and producers additionally supply manufacturers of fat emulsions, beverage whiteners, rice, cereal-based snacks, minced and canned meats, chewing gum, diet foods, bread and cereals. In food, E481 breaks down into its components, but they are harmless. As a result, it does not cause any problems in food technology and product development.
Synonyms and similar search terms: CAS 25383-99-7, octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, sodium salt, sodium 2-{[2-(stearoyloxy)propanoyl]oxy}propanoate, sodium stearoyl lactylate, sodium stearoyl-2-lactylate, sodium stearyl-2-lactylate, sodium 2-stearoyllactylate, sodium stelate, stearoyl-2-lactylic acid, sodium alpha-(alpha-(stearoyloxy)propionyloxy)propionate, sodium 2-(1-carboxyethoxy)-1-methyl-2-oxoethyloctadecanoate, stearic acid, ester with lactate of lactic acid, sodium 2-(1-carboxylatoethoxy)-1-methyl-2-oxoethyl stearate
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