E481

Emulsifiers, Stabilisers, Thickeners and Gelling Agents.
Sodium stearoyl lactylate is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralised with either food-grade soda ash (sodium carbonate) or caustic soda (concentrated sodium hydroxide).

Commercial grade Sodium stearoyl lactylate is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. Sodium stearoyl lactylate is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water.

The largest marketed use of Sodium stearoyl lactylate is in yeast raised bakery products. Sodium stearoyl lactylate is used in the majority of manufactured breads, buns, wraps, tortillas, and similar bread based products to ensure consistent product quality.

Sodium stearoyl lactylate finds widespread application in many other food products including pancakes, waffles, cereals, pastas, instant rice, desserts, icings, fillings, puddings, toppings, sugar confectionaries, powdered beverage mixes, creamers, cream liqueurs, dehydrated potatoes, snack dips, sauces, gravies, chewing gum, dietetic foods, minced and diced canned meats and pet food.