Calcium stearoyl-2-lactylate

E number E482INS 482(i)CAS 5793-94-2

Listed as an emulsifier, a stabiliser and a flour treatment agent by Codex, the US and Canada.

Listed as emulsifiers (US, Codex) · stabilisers (US, Codex) · flour treatment agents (CA, Codex) · foaming and whipping agents (CA, Codex) · thickeners (US) · dough strengtheners (US) · texturisers (US) · surface-active agents (US)
Chemical structure of Calcium stearoyl-2-lactylate, from PubChem compound 22037
Structure from PubChem CID 22037 (National Library of Medicine, public domain). A depiction of one compound: where a listing covers a family, or a substance has no single structure, this page shows none.

Calcium stearoyl-2-lactylate is a dough strengthener and whipping agent, used in bread, cake mixes and whipped toppings. It does much the same job as the sodium form.

Where it is and isn’t permitted

Status of Calcium stearoyl-2-lactylate by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandPermitted, with conditions

54 food categories

no numerical limit (good manufacturing practice)

Show every food category
  • 0 Preparations of food additives — GMP
  • 1.1.1 Liquid milk (including buttermilk) — GMPOnly UHT goats milk.
  • 1.1.2 Liquid milk products and flavoured liquid milk — GMP
  • 1.2.2 Fermented milk products and rennetted milk products — GMP
  • 1.3 Condensed milk and evaporated milk — GMP
  • 1.4.1 Cream, reduced cream and light cream — GMPOnly UHT creams and creams receiving equivalent or greater heat treatments.
  • 1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc) — GMP
  • 1.5 Dried milk, milk powder, cream powder — GMP
  • 1.6 Cheese and cheese products — GMP
  • 10.2 Liquid egg products — GMP
  • 10.3 Frozen egg products — GMP
  • 10.4 Dried or heat coagulated egg products — GMP
  • 11.1.1 Rainbow sugar — GMP
  • 11.3.1 Dried honey — GMP
  • 11.4 Tabletop sweeteners — GMP
  • 12.1.2 Reduced sodium salt mixture — GMP
  • 12.1.3 Salt substitute — GMP
  • 12.5 Yeast and yeast products — GMP
  • 12.6 Vegetable protein products — GMP
  • 13.3 Formulated meal replacements and formulated supplementary foods — GMP
  • 13.4 Formulated supplementary sports foods — GMP
  • 13.5 Food for special medical purposes — GMP
  • 14.1.1.2 Carbonated, mineralised and soda waters — GMP
  • 14.1.2.1 Fruit and vegetable juices — GMPFor juice separated by other than mechanical means only.
  • 14.1.2.2 Fruit and vegetable juice products — GMP
  • 14.1.3 Water based flavoured drinks — GMP
  • 14.1.4 Formulated Beverages — GMP
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions and similar products — GMP
  • 14.2.3 Wine based drinks and reduced alcohol wines — GMP
  • 14.2.4.1 Fruit wine products and vegetable wine products — GMP
  • 14.2.5 Spirits and liqueurs — GMP
  • 14.3 Alcoholic beverages not included in item 14.2 — GMP
  • 2.1 Edible oils essentially free of water — GMP
  • 2.2.1.2 Butter products — GMP
  • 2.2.1.3 Margarine and similar products — GMP
  • 2.2.2 Oil emulsions (<80% oil) — GMP
  • 20 Foods not included in items 0 to 14 — GMP
  • 3 Ice cream and edible ices — GMP
  • 4.1.3 Fruits and vegetables that are peeled, cut, or both peeled and cut — GMP
  • 4.3 Processed fruits and vegetables — GMP
  • 5.1 Chocolate and cocoa products — GMP
  • 5.2 Sugar confectionery — GMP
  • 5.4 Icings and frostings — GMP
  • 6.3 Processed cereal and meal products — GMP
  • 6.4 Flour products (including noodles and pasta) — GMP
  • 7 Breads and bakery products — GMP
  • 8.2 Processed meat, poultry and game products in whole cuts or pieces — GMP
  • 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — GMP
  • 8.3.2 Sausage and sausage meat containing raw, unprocessed meat — GMP
  • 8.4 Edible casings — GMP
  • 8.5 Animal protein products — GMP
  • 9.2 Processed fish and fish products — GMP
  • 9.3 Semi preserved fish and fish products — GMP
  • 9.4 Fully preserved fish including canned fish products — GMP
Food Standards Code, Schedule 15, S15—5and 53 further provisionsretrieved 2026-10-17
CanadaHealth CanadaPermitted, with conditions

highest permitted level 5,000 mg/kg

7 permitted uses

Show every permitted use
  • In: Bread. Purpose: Flour treatment agent. Limit: 3,750 ppm of the flour. Not to be used with sodium stearoyl-2-lactylate. — Health Canada, List of Permitted Flour Treatment Agents (List 2), item C.3(a)
  • In: Cake mixes. Purpose: Flour treatment agent. Limit: 5,000 ppm of the dry mix. — Health Canada, List of Permitted Flour Treatment Agents (List 2), item C.3(b)
  • In: Unstandardized bakery products. Purpose: Flour treatment agent. Limit: 3,750 ppm of the flour. — Health Canada, List of Permitted Flour Treatment Agents (List 2), item C.3(c)
  • In: Dehydrated potatoes. Purpose: Conditioning agent. Limit: 2,000 ppm of the dry food. — Health Canada, List of Permitted Food Additives with Other Purposes of Use (List 8), item C.11(a)
  • In: Dried egg-white. Purpose: Whipping agent. Limit: 5,000 ppm. — Health Canada, List of Permitted Food Additives with Other Purposes of Use (List 8), item C.11(b)
  • In: Frozen egg-white; Liquid egg-white. Purpose: Whipping agent. Limit: 500 ppm. — Health Canada, List of Permitted Food Additives with Other Purposes of Use (List 8), item C.11(c)
  • In: Vegetable fat toppings. Purpose: Whipping agent. Limit: 3,000 ppm. — Health Canada, List of Permitted Food Additives with Other Purposes of Use (List 8), item C.11(d)
Health Canadaand 6 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSAPermitted, with conditions

21 food categories

highest permitted level 10,000 mg/l

Show every food category
  • 1.4 flavoured fermented milk products including heat-treated products — 5,000 mg/lPermitted as a member of Sodium and Calcium stearoyl-2-lactylates. ML = 5000 mg/l.
  • 1.8 Dairy analogues, including beverage whiteners — 3,000 mg/kgPermitted as a member of Sodium and Calcium stearoyl-2-lactylates. ML = 3000 mg/kg. only beverage whiteners.
  • 13.2 Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5.) — 2,000 mg/kgPermitted as a member of Sodium and Calcium stearoyl-2-lactylates. ML = 2000 mg/kg.
  • 13.3 Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 — 2,000 mg/kgPermitted as a member of Sodium and Calcium stearoyl-2-lactylates. ML = 2000 mg/kg.
  • 14.1.4 Flavoured_drinks — 2,000 mg/lPermitted as a member of Sodium and Calcium stearoyl-2-lactylates. ML = 2000 mg/l. only powders for the preparation of hot beverages.
  • 14.1.5.2 other — 2,000 mg/lPermitted as a member of Sodium and Calcium stearoyl-2-lactylates. ML = 2000 mg/l. only powders for the preparation of hot beverages. Note 1: The additives may be added individually or in combination.
  • 14.2.6 Spirit drinks as defined in Regulation (EU) 2019/787 — 8,000 mg/lPermitted as a member of Sodium and Calcium stearoyl-2-lactylates. ML = 8000 mg/l. only emulsified liqueurs. Note 1: The additives may be added individually or in combination.
  • 14.2.8 Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 % — 8,000 mg/lPermitted as a member of Sodium and Calcium stearoyl-2-lactylates. ML = 8000 mg/l. only flavoured beverages with alcoholic strength by volume less than 15 %. Note 1: The additives may be added individually or in combination.
  • 15.1 Potato- cereal- flour- or starch-based snacks — 2,000 mg/kgPermitted as a member of Sodium and Calcium stearoyl-2-lactylates. ML = 2000 mg/kg. only cereal based snacks. Note 1: The additives may be added individually or in combination.
  • 16 Desserts excluding products covered in category 1 3 and 4 — 5,000 mg/kgPermitted as a member of Sodium and Calcium stearoyl-2-lactylates. ML = 5000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 18.2 Meal replacement for weight control as referred to in Commission Regulation (EU) No 432/2012 — 2,000 mg/kgPermitted as a member of Sodium and Calcium stearoyl-2-lactylates. ML = 2000 mg/kg.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — 10,000 mg/kgPermitted as a member of Sodium and Calcium stearoyl-2-lactylates. ML = 10000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 4.2.4.1 fruit and vegetable preparations excluding compote — 2,000 mg/kgPermitted as a member of Sodium and Calcium stearoyl-2-lactylates. ML = 2000 mg/kg. only Mostarda di frutta. Note 1: The additives may be added individually or in combination.
  • 5.2 Other confectionery including breath freshening micro-sweets — 5,000 mg/kgPermitted as a member of Sodium and Calcium stearoyl-2-lactylates. ML = 5000 mg/kg. only sugar confectionery. Note 1: The additives may be added individually or in combination.
  • 5.3 chewing gum — 2,000 mg/kgPermitted as a member of Sodium and Calcium stearoyl-2-lactylates. ML = 2000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — 5,000 mg/kgPermitted as a member of Sodium and Calcium stearoyl-2-lactylates. ML = 5000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 6.3 breakfast cereals — 5,000 mg/kgPermitted as a member of Sodium and Calcium stearoyl-2-lactylates. ML = 5000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 6.7 pre-cooked or processed cereals — 4,000 mg/kgPermitted as a member of Sodium and Calcium stearoyl-2-lactylates. ML = 4000 mg/kg. only quick-cook rice. Note 2: The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 7.1 Bread and rolls — 3,000 mg/kgPermitted as a member of Sodium and Calcium stearoyl-2-lactylates. ML = 3000 mg/kg. except products in 7.1.1 and 7.1.2. Note 1: The additives may be added individually or in combination.
  • 7.2 Fine bakery wares — 5,000 mg/kgPermitted as a member of Sodium and Calcium stearoyl-2-lactylates. ML = 5000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 8.3.2 Heat-treated meat products — 4,000 mg/kgPermitted as a member of Sodium and Calcium stearoyl-2-lactylates. ML = 4000 mg/kg. only minced and diced canned meat products. Note 1: The additives may be added individually or in combination.
Regulation (EC) No 1333/2008, Annex IIand 20 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

20 food categories

highest permitted level 10,000 mg/kg or mg/l

Show every food category
  • 1.4 Flavoured fermented milk products including heat-treated products — 5,000 mg/kg or mg/lPermitted as a member of E 481–482: Stearoyl-2-lactylates. ML = 5000.
  • 1.8 Dairy analogues, including beverage whiteners — 3,000 mg/kg or mg/lPermitted as a member of E 481–482: Stearoyl-2-lactylates. ML = 3000. only beverage whiteners. Note (1): The additives may be added individually or in combination.
  • 13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) — 2,000 mg/kg or mg/lPermitted as a member of E 481–482: Stearoyl-2-lactylates. ML = 2000. Note (1): The additives may be added individually or in combination.
  • 13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) — 2,000 mg/kg or mg/lPermitted as a member of E 481–482: Stearoyl-2-lactylates. ML = 2000. Note (1): The additives may be added individually or in combination.
  • 14.1.4 Flavoured drinks — 2,000 mg/kg or mg/lPermitted as a member of E 481–482: Stearoyl-2-lactylates. ML = 2000. only powders for the preparation of hot beverages. Note (1): The additives may be added individually or in combination.
  • 14.1.5.2 Other — 2,000 mg/kg or mg/lPermitted as a member of E 481–482: Stearoyl-2-lactylates. ML = 2000. only powders for the preparation of hot beverages. Note (1): The additives may be added individually or in combination.
  • 14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008 — 8,000 mg/kg or mg/lPermitted as a member of E 481–482: Stearoyl-2-lactylates. ML = 8000. only emulsified liqueurs. Note (1): The additives may be added individually or in combination.
  • 14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol — 8,000 mg/kg or mg/lPermitted as a member of E 481–482: Stearoyl-2-lactylates. ML = 8000. only flavoured drinks containing less than 15 % of alcohol. Note (1): The additives may be added individually or in combination.
  • 15.1 Potato-, cereal-, flour- or starch-based snacks — several limitsPermitted as a member of E 481–482: Stearoyl-2-lactylates. (1) ML 2000: only cereal-based snacks; (2) ML 5000: only cereal- and potato-based snacks. Note (1): The additives may be added individually or in combination.
  • 16 Desserts excluding products covered in categories 1, 3 and 4 — 5,000 mg/kg or mg/lPermitted as a member of E 481–482: Stearoyl-2-lactylates. ML = 5000. Note (1): The additives may be added individually or in combination.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — 10,000 mg/kg or mg/lPermitted as a member of E 481–482: Stearoyl-2-lactylates. ML = 10000. Note (1): The additives may be added individually or in combination.
  • 4.2.4.1 Fruit and vegetable preparations excluding compote — 2,000 mg/kg or mg/lPermitted as a member of E 481–482: Stearoyl-2-lactylates. ML = 2000. only mostarda di frutta. Note (1): The additives may be added individually or in combination.
  • 5.2 Other confectionery including breath refreshening microsweets — 5,000 mg/kg or mg/lPermitted as a member of E 481–482: Stearoyl-2-lactylates. ML = 5000. only sugar confectionery. Note (1): The additives may be added individually or in combination.
  • 5.3 Chewing gum — 2,000 mg/kg or mg/lPermitted as a member of E 481–482: Stearoyl-2-lactylates. ML = 2000. Note (1): The additives may be added individually or in combination.
  • 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — 5,000 mg/kg or mg/lPermitted as a member of E 481–482: Stearoyl-2-lactylates. ML = 5000. Note (1): The additives may be added individually or in combination.
  • 6.3 Breakfast cereals — 5,000 mg/kg or mg/lPermitted as a member of E 481–482: Stearoyl-2-lactylates. ML = 5000. Note (1): The additives may be added individually or in combination.
  • 6.7 Pre-cooked or processed cereals — 4,000 mg/kg or mg/lPermitted as a member of E 481–482: Stearoyl-2-lactylates. ML = 4000. only quick-cook rice. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 7.1 Bread and rolls — 3,000 mg/kg or mg/lPermitted as a member of E 481–482: Stearoyl-2-lactylates. ML = 3000. except products in 7.1.1 and 7.1.2. Note (1): The additives may be added individually or in combination.
  • 7.2 Fine bakery wares — 5,000 mg/kg or mg/lPermitted as a member of E 481–482: Stearoyl-2-lactylates. ML = 5000. Note (1): The additives may be added individually or in combination.
  • 8.3.2 Heat-treated meat products — 4,000 mg/kg or mg/lPermitted as a member of E 481–482: Stearoyl-2-lactylates. ML = 4000. only minced and diced canned meat products. Note (1): The additives may be added individually or in combination.
Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)and 19 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyPermitted, with conditions
Designated additive: Appended Table 1, item 239, ステアロイル乳酸カルシウム（別名ステアリル乳酸カルシウム） (“Calcium Stearoyl Lactylate (Calcium Stearyl Lactylate)” in the unofficial English translation). …

Designated additive: Appended Table 1, item 239, ステアロイル乳酸カルシウム（別名ステアリル乳酸カルシウム） (“Calcium Stearoyl Lactylate (Calcium Stearyl Lactylate)” in the unofficial English translation). Standards for use — Specifications and Standards for Foods, Food Additives, etc. (MHW Notification No. 370 of 1959), Part II (Food Additives), F (Standards for use), entry ステアロイル乳酸カルシウム: (1) [may be used only in the foods stated] “ステアロイル乳酸カルシウムは、菓子(小麦粉を原料としたものに限る。以下この目において同じ。)のうちばい焼したもの若しくは油脂で処理したもの、生菓子(米を原料としたものに限る。以下この目において同じ。)、パン、ミックスパウダー(菓子のうちばい焼したもの若しくは油脂で処理したもの、生菓子、パン、蒸しパン(小麦粉を原料とし、蒸したパンをいう。以下この目において同じ。)又は蒸しまんじゅう(小麦粉を原料とし、蒸したまんじゅうをいう。以下この目において同じ。)の製造に用いるものに限る。)、蒸しパン、蒸しまんじゅう及びめん類(即席めん又はマカロニ類以外の乾めんを除く。以下この目において同じ。)以外の食品に使用してはならない。” (2) [sets maximum levels of use for the foods stated; sets a combined limit where it is used together with the additives stated] “ステアロイル乳酸カルシウムの使用量は、ステアロイル乳酸カルシウムとして、生菓子の製造に用いるミックスパウダーにあってはその1kgにつき10g以下、スポンジケーキ、バターケーキ又は蒸しパンの製造に用いるミックスパウダーにあってはその1kgにつき8.0g以下、生菓子にあってはその1kgにつき6.0g以下、菓子のうち油脂で処理したもの又はパンの製造に用いるミックスパウダー、スポンジケーキ、バターケーキ及び蒸しパンにあってはその1kgにつき5.5g以下、菓子のうちばい焼したもの(スポンジケーキ及びバターケーキを除く。)の製造に用いるミックスパウダーにあってはその1kgにつき5.0g以下、めん類(マカロニ類を除く。)にあってはゆでめん1kgにつき4.5g以下、菓子のうちばい焼したもの(スポンジケーキ及びバターケーキを除く。)及び油脂で処理したもの、パン並びにマカロニ類にあってはその1kg(マカロニ類にあっては乾めん1kg)につき4.0g以下、蒸しまんじゅうの製造に用いるミックスパウダーにあってはその1kgにつき2.5g以下、蒸しまんじゅうにあってはその1kgにつき2.0g以下でなければならない。また、ステアロイル乳酸ナトリウムと併用する場合にあっては、それぞれの使用量の和がステアロイル乳酸カルシウムとしての基準値以下でなければならない。” The Japanese is the standard as published. There is no official English translation of the Notification; the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications for this additive, in the same Notification, are not imported and are not shown here; nor are the general rules in F 添加物一般, which apply to every additive.

Regulations for Enforcement of the Food Sanitation Act (MHW Ordinance No. 23 of 1948), Appended Table 1retrieved 2026-10-18
South KoreaMinistry of Food and Drug SafetyPermitted, with conditions
Designated food additive: Standards and Specifications for Food Additives, Part III, 1. …

Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 스테아릴젖산칼슘 (“Calcium Stearoyl Lactylate”, the English the Code prints beside it). Main use (주용도) of 스테아릴젖산칼슘: 유화제. Standard for use (사용기준) of 스테아릴젖산칼슘: (1) [may be used only in the foods listed] “스테아릴젖산칼슘은 아래의 식품에 한하여 사용하여야 한다. 1. 빵류 및 이의 제조용 믹스 2. 식물성크림 3. 난백 4. 과자(한과류 제외) 5. 서류가공품” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.

Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug AdministrationPermitted, with conditions21 CFR 172.844retrieved 2026-10-17
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

41 food categories

highest permitted level 10,000 mg/kg

Show every food category and its notes
  • 01.1.4 Flavoured Fluid Milk Drinks — 1,000 mg/kg
    • Note 355 Except for use in flavoured products conforming to the Standard for Fermented Milks (CXS 243-2003) at 10,000 mg/kg.
    • Note 629 Except for products conforming to the Standard for Fermented Milks (CXS 243-2003): as an emulsifier in flavoured fermented milks and flavoured drinks based on fermented milks, heat treated or not after fermentation.
  • 01.3.2 Beverage whiteners — 3,000 mg/kg
    • Note XS250 Excluding products conforming to the Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat (CODEX STAN 250-2006).
    • Note XS252 Excluding products conforming to the Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat (CODEX STAN 252-2006).
  • 01.4.4 Cream analogues — 5,000 mg/kg
    • Note 2 On the dry ingredient, dry weight, dry mix or concentrate basis.
  • 01.6.5 Cheese analogues — 2,000 mg/kg
  • 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) — 5,000 mg/kg
    • Note 355 Except for use in flavoured products conforming to the Standard for Fermented Milks (CXS 243-2003) at 10,000 mg/kg.
    • Note 629 Except for products conforming to the Standard for Fermented Milks (CXS 243-2003): as an emulsifier in flavoured fermented milks and flavoured drinks based on fermented milks, heat treated or not after fermentation.
  • 02.1.2 Vegetable oils and fats — 300 mg/kg
    • Note 356 Excluding virgin or cold pressed oils.
    • Note XS33 Excluding products conforming to the Standard for Olive Oils and Olive Pomace Oils (CODEX STAN 33-1981).
    • Note XS325R Excluding products conforming to the Regional Standard for Unrefined Shea Butter (CXS 325R-2017).
    • Note 542 For use as an emulsifier in cooking or solid oils conforming to the Standard for Named Vegetable Oils (CXS 210-1999) and the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) only.
  • 02.2.2 Fat spreads, dairy fat spreads and blended spreads — 10,000 mg/kg
    • Note 359 Excluding dairy fat spreads with≥ 70% milk fat content.
    • Note 557 Except for use in products conforming to the Standard for Dairy Fat Spreads (CXS 253-2006), as an emulsifier only.
  • 02.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions — 3,000 mg/kg
  • 02.4 Fat-based desserts excluding dairy-based dessert products of food category 01.7 — 5,000 mg/kg
  • 03.0 Edible ices, including sherbet and sorbet — 5,000 mg/kg
    • Note 15 On the fat or oil basis.
  • 04.1.2.11 Fruit fillings for pastries — 2,000 mg/kg
  • 04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk — 2,000 mg/kg
    • Note XS240 Excluding products conforming to the Standard for Aqueous Coconut Products (CODEX STAN 240-2003).
    • Note XS314R Excluding products conforming to the Standard for Date Paste (CODEX STAN 314R-2013).
  • 04.1.2.9 Fruit-based desserts, incl. fruit-flavoured water-based desserts — 5,000 mg/kg
  • 04.2.2.2 Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds — 5,000 mg/kg
    • Note 76 For use in potatoes.
    • Note XS323R Excluding products conforming to the Regional Standard for Laver Products (CXS 323R-2017).
    • Note XS336R Excluding products conforming to the Regional Standard for kava products for use as a beverage when mixed with water (North America and South West Pacific) (CXS 336R-2020).
  • 05.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3, and 05.4 — 5,000 mg/kg
    • Note XS309R Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211).
  • 05.3 Chewing gum — 2,000 mg/kg
  • 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit), and sweet sauces — 2,000 mg/kg
  • 06.2.1 Flours — 5,000 mg/kg
    • Note 186 For use in flours with additives only.
    • Note XS152 Excluding products conforming to the Standard for Wheat Flour (CXS 152-1985).
    • Note 170 Except for use in products conforming to the Regional Standard for Edible Sago Flour (Asia) (CXS 301R-2011) as a flour treatment agent.
  • 06.3 Breakfast cereals, including rolled oats — 5,000 mg/kg
  • 06.4.2 Dried pastas and noodles and like products — 5,000 mg/kg
    • Note 211 For use in noodles only.
  • 06.4.3 Pre-cooked pastas and noodles and like products — 5,000 mg/kg
    • Note 194 For use in instant noodles conforming to the Standard for Instant Noodles (CODEX STAN 249-2006) only.
    • Note 371 For use at 10,000 mg/kg in boiled noodles only.
    • Note XS364R Excluding use in products conforming to the Regional standard for quick-frozen dumplings (CXS 364R-2026).
  • 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) — 6,000 mg/kg
  • 07.1.1.1 Yeast-leavened breads and specialty breads — 3,000 mg/kg
    • Note 388 Excluding bread prepared solely with wheat flour, water, yeast or leaven, and salt.
  • 07.1.1.2 Soda breads — 3,000 mg/kg
  • 07.1.2 Crackers, excluding sweet crackers — 3,000 mg/kg
  • 07.1.3 Other ordinary bakery products (e.g. bagels, pita, English muffins) — 5,000 mg/kg
  • 07.1.4 Bread-type products, including bread stuffing and bread crumbs — 5,000 mg/kg
  • 07.1.5 Steamed breads and buns — 3,000 mg/kg
  • 07.1.6 Mixes for bread and ordinary bakery wares — 5,000 mg/kg
  • 07.2 Fine bakery wares (sweet, salty, savoury) and mixes — 5,000 mg/kg
  • 08.2.2 Heat-treated processed meat, poultry, and game products in whole pieces or cuts — 2,000 mg/kg
    • Note 373 For use in sausage only.
    • Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981).
    • Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981).
  • 08.3.2 Heat-treated processed comminuted meat, poultry, and game products — 2,000 mg/kg
    • Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).
    • Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).
    • Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).
  • 10.2.1 Liquid egg products — 500 mg/kg
  • 10.2.2 Frozen egg products — 500 mg/kg
  • 10.2.3 Dried and/or heat coagulated egg products — 5,000 mg/kg
  • 12.6.1 Emulsified sauces and dips (e.g. mayonnaise, salad dressing, onion dips) — 2,500 mg/kg
    • Note 427 Except for use in concentrated marinades applied to food at 10,000 mg/kg.
  • 12.6.2 Non-emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy) — 2,500 mg/kg
    • Note XS306 Excluding products conforming to the Standard for Chilli Sauce (CXS 306-2011).
  • 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1) — 2,000 mg/kg
    • Note 566 Excluding products conforming to the Guidelines for Ready to Use Therapeutic Foods (CXG 95-2022).
  • 13.4 Dietetic formulae for slimming purposes and weight reduction — 2,000 mg/kg
  • 14.2.6 Distilled spirituous beverages containing more than 15% alcohol — 8,000 mg/kg
    • Note 430 Only for use in emulsified liquors.
  • 15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes) — 5,000 mg/kg
    • Note 432 For use in doughs used in cereal based savory snacks only.
CXS 192-1995 Table One, INS 482(i)and 40 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand—54 GMP
Canada500 mg/kg – 5,000 mg/kg3 numeric limit, 4 no quantity stated
European Union2,000 mg/kg – 10,000 mg/kg21 numeric limit
Great Britain2,000 mg/kg – 10,000 mg/kg19 numeric limit, 1 several limits
Japan—1 no quantity stated
South Korea—1 no quantity stated
United States—1 no quantity stated
Codex Alimentarius300 mg/kg – 10,000 mg/kg41 numeric limit

What it is made from

Made by reacting stearic acid with lactic acid and neutralising with calcium. The stearic acid may be of plant or animal origin.

  • Vegan status depends on the source
  • Vegetarian status depends on the source
  • May raise a halal question
  • May raise a kosher question

This is not an omission. What this additive is made from is not fixed — depending on the manufacturer it may be plant, animal or microbial in origin, nobody is required to say which, and the same product can change source between production runs. Ask the manufacturer if it matters to you; a label cannot answer it.

Compare other additives on the dietary indexes.

CAS registry number
5793-94-2
InChIKey
OEUVSBXAMBLPES-UHFFFAOYSA-L
PubChem
CID 22037

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

ParameterEuropean UnionJECFA
Leadno more than 2 mg/kgno more than 2 mg/kg
Arsenicno more than 3 mg/kg—
Mercuryno more than 1 mg/kg—
Cadmiumno more than 1 mg/kg—

The two documents state the same figures for every parameter compared here.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 482 Calcium stearoyl-2-lactylate

A mixture of the calcium salts of stearoyl lactylic acids and its polymers and minor amounts of calcium salts of other related acids, manufactured by the reaction of stearic acid and lactic acid. Other food fatty acids may also be present, free or esterified, due to their presence in the stearic acid used

Synonyms: Calcium stearoyl lactate

Assay, identification and purity criteria

Description and assay

Einecs
227-335-7
Chemical name
Calcium di-2-stearoyl lactate Calcium di(2-stearoyloxy)propionate
Chemical formula
C₄₂H₇₈O₈Ca; C₃₈H₇₀O₈Ca, C₄₀H₇₄O₈Ca (major components)
Description
White or slightly yellowish powder or brittle solid with a characteristic odour

Identification

Test for calcium
Passes test
Test for fatty acids
Passes test
Test for lactid acid
Passes test
Solubility
Slightly soluble in hot water

Purity criteria

Calcium
Not less than 1 % and not more than 5,2 %
Ester value
Not less than 125 and not more than 190
Total lactic acid
Not less than 15 % and not more than 40 %
Acid value
Not less than 50 and not more than 130
Arsenic
Not more than 3 mg/kg
Lead
Not more than 2 mg/kg
Mercury
Not more than 1 mg/kg
Cadmium
Not more than 1 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 482

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 482(i) Calcium Stearoyl-2-lactylate

A mixture of calcium salts of stearoyl lactylic acids and minor proportions of other salts of related acids, formed by the esterification of commercial stearic acid with lactic acid and neutralized to the calcium salts; may contain unneutralized palmitoyl and stearoyl lactylic acid, free fatty acids (principally palmitic and stearic acid), free lactic acid and salts of fatty acid esters of lactic and polymerized lactic acid.

Synonyms: Calcium stearoyl lactylate, calcium stearoyl lactate, INS No. 482(i) Calcium stearoyl lactate; Calcium stearoyl lactylate

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 46th JECFA (1996), published in FNP 52 Add 4 (1996) superseding specifications prepared at the 44th JECFA (1995), published in FNP 52 Add 3 (1995). Metals and arsenic specifications revised at the 55 th JECFA (2000). An ADI of 0-20 mg/kg bw was established at the 17 th JECFA (1973).
Chemical names
Calcium di-2-stearoyl lactate, calcium di-(2-stearoyloxy)propionate (major components)
C.A.S. number
5793-94-2
Chemical formula
C 42 H 78 O 8 Ca; C 38 H 70 O 8 Ca (major components)
Structural formula
where R is C 17 H 35 or C 15 H 31 and the mean value of n dependent on the proportion of lactic acid present
DESCRIPTION
White or slightly yellowish powder or brittle solid with a characteristic odour
FUNCTIONAL USES
Emulsifier, stabilizer

Identification

Solubility (Vol. 4)
Slightly soluble in hot water
Test for calcium
Add 10 ml of dilute hydrochloric acid TS to 2 g of the sample, heat for 5 min in a water bath, filter and neutralize the filtrate with ammonia TS. Retain the residue from the filter for the test for fatty acids. To the filtrate, add 5 ml of ammonium oxalate TS. A white precipitate is formed, soluble in dilute hydrochloric acid TS, but insoluble in dilute acetic acid TS.
Test for fatty acids
Take the residue from the filter in the test for calcium, add 30 ml of sodium hydroxide TS, heat for 30 min on a steam bath and filter. Add 20 ml of dilute hydrochloric acid TS to the filtrate after cooling, extract twice with 30 ml of diethyl ether, wash the ether solution with 20 ml of water, dry with anhydrous sodium sulfate and evaporate the ether. The residue melts between 54 and 69º.
Test for lactate (Vol. 4)
Passes test

Purity criteria

Calcium content
Not less than 1.0% and not more than 5.2% See description under TESTS
Total lactic acid
Not less than 15% and not more than 40% See description under TESTS
Acid value
Not less than 50 and not more than 130 See description under TESTS
Ester value
Not less than 125 and not more than 190 See description under TESTS
Lead (Vol. 4)
Not more than 2 mg/kg Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4, “Instrumental Methods.”
Test: Calcium content
Stock Lanthanum Solution: Transfer 5.86 g of lanthanum oxide, La 2 O 3 , to a 100 ml volumetric flask, wet with a few ml of water, slowly add 25 ml of hydrochloric acid TS, and swirl until the material is completely dissolved. Dilute to volume with water, and mix. Stock Calcium Solution: Use a solution containing 0.5 mg of Ca in each ml (500 mg/l Ca). The solution may be obtained commercially or be prepared as follows: Transfer 124.8 mg of calcium carbonate previously dried at 200º for 4 h, into a 100 ml volumetric flask, carefully dissolve in 2 ml of diluted hydrochloric acid TS, dilute to volume with water and mix. Standard Calcium Solutions: Transfer 10.0 ml of the Stock Lanthanum Solution into each of three 50 ml volumetric flasks. Using a microlitre syringe, transfer 0.20 ml of the Stock Calcium Solution to the first flask, 0.40 ml to the second flask and 0.50 ml to the third flask. Dilute each flask to volume with water, and mix. The flasks contain 2.0, 4.0 and 5.0 μg of Ca per ml, respectively. Prepare these solutions fresh daily. Sample Preparation: Transfer about 250 mg of the sample, accurately weighed, to a 30 ml beaker, dissolve with heating in 10 ml of alcohol, and quantitatively transfer the solution into a 25 ml volumetric flask. Wash the beaker with two 5 ml portions of alcohol, adding the washings to the flask, dilute to volume with alcohol, and mix. Transfer 2.5 ml of the Stock Lanthanum Solution to a second 25 ml volumetric flask. Using a microlitre syringe, transfer 0.25 ml of the alcoholic solution of the sample to the second flask, dilute to volume with water, and mix. Procedure: Concomitantly determine the absorbance of each Standard Calcium preparation and of the Sample preparation at 422.7 nm with a suitable atomic absorption spectrophotometer, following the operating parameters as recommended by the manufacturer of the instrument. Plot the absorbance of the Standard Calcium preparations vs. concentration of Ca in μg per ml, and from the curve so obtained determine the concentration C, in μg per ml, of Ca in the sample preparation. Calculate the quantity, in mg, of Ca in the sample taken by the formula 2.5 C.
Test: Total lactic acid
Standard curve: Dissolve 1.067 g of lithium lactate in sufficient water to make 1000.0 ml. Transfer 10.0 ml of this solution into a 100 ml volumetric flask, dilute to volume with water, and mix. Transfer 1.0, 2.0, 4.0, 6.0 and 8.0 ml of the diluted standard solution into separate 100 ml volumetric flasks, dilute each flask to volume with water, and mix. These standards represent 1, 2, 4, 6 and 8 μg of lactic acid per ml, respectively. Transfer 1.0 ml of each solution into separate test tubes, and continue as directed in the Procedure, beginning with "Add one drop of cupric sulfate TS ..." After colour development and reading the absorbance values, construct a Standard curve by plotting absorbance versus μg of lactic acid. Test preparation: Transfer about 200 mg of the sample, accurately weighed, into a 125 ml Erlenmeyer flask, add 10 ml of 0.5N ethanolic potassium hydroxide and 10 ml of water, attach an air condenser, and reflux gently for 45 min. Wash the sides of the flask and the condenser with about 40 ml of water, and heat on a steam bath until no odour of alcohol remains. Add 6 ml of dilute sulfuric acid (1 in 2), heat until the fatty acids are melted, then cool to about 600, and add 25 ml of petroleum ether. Swirl the mixture gently, and transfer quantitatively to a separatory funnel. Collect the water layer in a 100 ml volumetric flask, and wash the petroleum ether layer with two 20 ml portions of water, adding the washings to the volumetric flask. Dilute to volume with water, and mix. Transfer 1.0 ml of this solution into a second 100 ml volumetric flask, dilute to volume with water, and mix. Procedure: Transfer 1.0 ml of the Test preparation into a test tube, and transfer 1.0 ml of water to a second test tube to serve as the blank. Treat each tube as follows: Add one drop of cupric sulfate TS, swirl gently, and then add rapidly from a burette 9.0 ml of sulfuric acid. Loosely stopper the tube, and heat in a water bath at 900 for exactly 5 min. Cool immediately to below 200 in an ice bath for 5 min, add 3 drops of p-phenylphenol TS (on the day of use dissolve 750 mg of p-phenylphenol in 50 ml sodium hydroxide TS), shake immediately and heat in a water bath at 300 for 30 min, shaking the tube twice during this time to disperse the reagent. Heat the tube in a water bath at 90º for exactly 90 sec, and then cool immediately to room temperature in an ice water bath. Determine the absorbance of the solution in a 1 cm cell, at 570 nm, with a suitable spectrophotometer, using the blank to set the instrument. Obtain the weight, in μg, of lactic acid in the portion of the Test preparation taken from the Procedure by means of the Standard curve.
Test: Acid value
Transfer about 1 g, accurately weighed, to a 100 ml Erlenmeyer flask, add 25 ml of alcohol, previously neutralized to phenolphthalein TS, and heat on a hot plate until the sample is dissolved. Cool, add 5 drops of phenolphthalein TS, and titrate rapidly with 0.1N sodium hydroxide to the first pink colour that persists for at least 30 sec. Calculate the acid value by the formula 56.1 x V x N/W, in which V is the volume, in ml, and N is the normality of the sodium hydroxide solution, and W is the weight, in grams, of the sample taken. Retain the neutralized solution for the determination of Ester value.
Test: Ester value
To the neutralized solution retained in the test for acid value add 10.0 ml of alcoholic potassium hydroxide solution prepared by dissolving 11.2 g of potassium hydroxide in 250 ml of alcohol and diluting with 25 ml of water. Add 5 drops of phenolphthalein TS, connect a suitable condenser, and reflux for 2 hours. Cool, add 5 additional drops of phenolphthalein TS and titrate the excess alkali with 0.1N hydrochloric acid. Perform a blank determination using 10.0 ml of the alcoholic potassium hydroxide solution. Calculate the ester value by the formula 56.1 (B - S) x N/W, in which B - S represents the difference between the volumes of 0.1N hydrochloric acid required for the blank and the sample, respectively, N is the normality of the hydrochloric acid, and W is the weight, in grams, of the sample taken.

FAO JECFA Monograph 1 (2006)

Every name it appears under

50 recorded names. A label may use any of them.

E number

  • E482

INS number

  • 482(i)

CAS registry number

  • 5793-94-2

As it appears in regulation

  • Calcium stearoyl-2-lactylate

Other names

  • Calcium 2-(1-carboxyethoxy)-1-methyl-2-oxoethyloctadecanoate
  • Calcium alpha-(alpha-(stearoyloxy)propionyloxy)propionate
  • Calcium bis(2-(1-carboxylatoethoxy)-1-methyl-2-oxoethyl) distearate
  • calcium bis(2-{[2-(octadecanoyloxy)propanoyl]oxy}propanoate)
  • Calcium stearoyl lactate
  • Calcium stearoyl lactylate
  • Calcium stearoyl-2-lactylate
  • CALCIUM STEARYL-2 LACTYLATE [MI]
  • CALCIUM STEARYL-2-LACTYLATE
  • Calcium verate
  • calcium;2-(2-octadecanoyloxypropanoyloxy)propanoate
  • calciumbis(2-(1-carboxylatoethoxy)-1-methyl-2-oxoethyl)distearate
  • E 482
  • INS NO.482(I)
  • INS-482(I)
  • Octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, calcium salt
  • OEUVSBXAMBLPES-UHFFFAOYSA-L
  • Stearic acid, ester with lactate of lactic acid, ca salt
  • Stearic acid, ester with lactic acid bimol. ester calcium salt

Systematic names

  • Calcium;2-(2-octadecanoyloxypropanoyloxy)propanoate
  • Octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, calcium salt (2:1)

The EU re-evaluation programme

Every additive authorised in the EU before 20 January 2009 was put back through EFSA by Commission Regulation (EU) No 257/2010, and this one is named in it. What the Regulation required is below; whether the opinion has since been published is not something this site records.

  • To be evaluated by 31 December 2016. Named in Annex II, Part II, point 2 as “Calcium stearoyl-2-lactylate”, among the additives given priority within its class.

Hazard reference values

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADI20 mg/kg bw/day—JECFA1973

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

  1. EFSA 2013

    The ANS Panel established an ADI of 22 mg/kg bw/day for sodium and calcium stearoyl-2-lactylate (E 481, E 482), singly or combined, based on a one-year rat study, and found no concern for genotoxicity. It estimated that exposure was below the ADI for adults but exceeded it at the mean for other population groups and at high levels for all groups.

    Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 482?
E 482 is Calcium stearoyl-2-lactylate. Calcium stearoyl-2-lactylate is a dough strengthener and whipping agent, used in bread, cake mixes and whipped toppings. It does much the same job as the sodium form.
What is Calcium stearoyl-2-lactylate used for in food?
It is listed as an emulsifier, a stabiliser and a flour treatment agent — the role Codex, the US and Canada assign it. This page shows every function each regulator records, with the citation for each.
Where is Calcium stearoyl-2-lactylate permitted?
Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, Japan, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Calcium stearoyl-2-lactylate vegan?
It depends on the source, and a label will not tell you. Calcium stearoyl-2-lactylate can be made from plant or animal material, manufacturers are not obliged to say which, and the same product can change between production runs. Anyone who needs to know has to ask the manufacturer.

Sources for this page

  • anz retrieved 2026-10-17
  • ca retrieved 2026-10-17
  • eu retrieved 2026-10-18
  • gb retrieved 2026-10-18
  • jp retrieved 2026-10-18
  • kr retrieved 2026-10-18
  • ecfr retrieved 2026-10-17
  • gsfa retrieved 2026-09-07
  • euspecs retrieved 2026-10-18
  • jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable: a JSON record of this additive is given on request —how to ask for access.

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