E482 – Calcium Stearoyl-2-Lactylate: Emulsifier
E482 (calcium stearoyl-2-lactylate) is an approved food emulsifier used in baked goods and other foods to improve texture, volume, and shelf life.
Things worth knowing about "E482"
E482 (calcium stearoyl-2-lactylate) is an approved food emulsifier used in baked goods and other foods to improve texture, volume, and shelf life.
What is E482?
E482, known as calcium stearoyl-2-lactylate (CSL), is a synthetically produced food emulsifier derived from the reaction of stearic acid, lactic acid, and calcium hydroxide. It belongs to the group of lactylates and is approved as a food additive in the European Union, as well as in many other countries including the United States. E482 functions as an emulsifier, dough conditioner, and stabilizer.
Origin and Production
E482 is produced through the chemical esterification of stearic acid with lactic acid, followed by neutralization with calcium hydroxide. Stearic acid may be derived from either animal sources (such as beef tallow) or plant-based sources (such as palm oil or soybean oil). For vegans and vegetarians, the specific origin of the raw material is relevant, as it is not always disclosed on product packaging.
Applications in Food
E482 is primarily used in the following products:
- Baked goods: Bread, rolls, toast, biscuits, and fine pastries
- Pasta and dough products
- Desserts and confectionery
- Margarine and fat-based products
- Cereals and snacks
Technological Function
As an emulsifier, E482 promotes the even distribution of water and fat within food products. As a dough conditioner, it strengthens the gluten network, resulting in greater bread volume, a finer crumb structure, and extended freshness. E482 also improves the machinability of doughs in industrial food production.
Safety and Health Assessment
E482 has been evaluated by the European Food Safety Authority (EFSA). EFSA has established an acceptable daily intake (ADI) of 20 mg per kilogram of body weight per day for calcium stearoyl-2-lactylate. When used as intended in food products, E482 is considered safe for human health.
Individuals with sensitivity to lactic acid or stearic acid may theoretically experience individual reactions, although this is rare in practice. People with a cow's milk allergy should note that the lactic acid in E482 is typically produced by fermentation and does not originate from milk, making allergic reactions very unlikely, though not entirely impossible in isolated cases.
Labeling and Regulation
Under EU food additive regulation (EC) No. 1333/2008, E482 must be listed in the ingredients list either as E482 or as calcium stearoyl-2-lactylate. Its use is restricted to specific food categories and is subject to defined maximum permitted levels. In the United States, CSL is recognized as GRAS (Generally Recognized As Safe) by the FDA.
References
- European Food Safety Authority (EFSA): Re-evaluation of calcium stearoyl-2-lactylate (E 482) as a food additive. EFSA Journal, 2020.
- European Parliament and Council: Regulation (EC) No. 1333/2008 on food additives. Official Journal of the European Union, 2008.
- Baines, D. & Seal, R. (eds.): Natural Food Additives, Ingredients and Flavourings. Woodhead Publishing, 2012.
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