Origin
Sodium stearoyl-2-lactylate is a reaction mixture of non-natural origin. It is the sodium salt of stearoyllactic acid and is produced by reacting stearic acid, lactic acid, and polymeric lactic acid with sodium.
Usage
The emulsifier E 481 is often used in the production of baked goods because it reacts with gluten present in flour and thus positively influences the properties of flours. Among other things, this improves the water-binding capacity of flours, which leads to baked goods containing E 481 staying fresh longer. Sodium stearoyl-2-lactylate is frequently found in the following foods: baked goods, desserts, cakes, liqueurs, toast bread, snack cookies, pastry products.
Risks
The food additive E 481 is considered completely harmless to the human organism. The substance is not very stable and quickly breaks down again into its original components in foods to which it has been added. The established acceptable daily intake (ADI value) is at 20 mg per kilogram of body weight.