emulsifier INS 482

Calcium Stearoyl Lactylate E482

lactic acid derivative — Primarily synthetic.

🇪🇺 EU: Approved

🇺🇸 USA: Approved

🇯🇵 Japan: Approved

🇦🇺 AU/NZ: Approved

🇨🇦 Canada: Approved

Scientific Name

Calcium stearoyl-2-lactylate

CAS: 5793-94-2

Data verified: 2026-04-04

Factual Regulatory Reference

This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.

? Did You Know?

Calcium Stearoyl Lactylate isn't just a food additive — it's also used in cosmetics.

In the EU, Calcium Stearoyl Lactylate has a "quantum satis" authorization — Latin for "as much as needed." This means there's no specific maximum limit; manufacturers use only what's technologically necessary.

Detailed Regulatory Assessment

🇪🇺

European Union (EFSA)

approved Max: quantum satis mg/kg

Approved for use at quantum satis in specified food categories; extensively used in bread

Official EFSA Link

🇺🇸

United States (FDA)

approved GRAS (Generally Recognized As Safe)

GRAS status; widely used in baking industry

🇯🇵

Japan (MHLW)

approved Cat: 指定添加物

Approved for general food use

Acceptable Daily Intake (ADI)

International Standard (JECFA)

not specified

mg/kg body weight per day

European Standard (EFSA)

not specified

Everyday Perspective

For a kg adult, this limit is roughly equivalent to consuming:

Natural Occurrence

This additive is not known to occur naturally in significant quantities.

Manufacturing

Method: chemical esterification

Produced by reacting stearic acid (from vegetable oils or animal fats) with lactic acid to form stearoyl lactic acid, which is then neutralized with calcium hydroxide to create the calcium salt.

Applications Beyond Food

Cosmetics

Used in some cosmetic formulations as emulsifier

Frequently Asked Questions

What is Calcium Stearoyl Lactylate (E482)?

Calcium Stearoyl Lactylate (E482) is a emulsifier used in food products. It is lactic acid derivative and synthetic. Synthetic emulsifier and dough conditioner made from lactic acid and stearic acid, neutralized with calcium. Very similar in function to E481 (SSL) but uses calcium instead of sodium. Like SSL, CSL is a crucial bread-softening additive that strengthens gluten, improves dough handling, increases loaf volume, and extends shelf life by keeping bread soft.

What is the ADI for Calcium Stearoyl Lactylate?

The Acceptable Daily Intake (ADI) for Calcium Stearoyl Lactylate is not specified as established by JECFA (Joint FAO/WHO Expert Committee on Food Additives). ADI represents the amount that can be consumed daily over a lifetime without appreciable health risk.

What foods contain Calcium Stearoyl Lactylate?

Calcium Stearoyl Lactylate is used in various food categories including Cereals and cereal products, Fine bakery wares. It is used as a emulsifier in these products.

Is Calcium Stearoyl Lactylate the same as CSL?

Yes, Calcium Stearoyl Lactylate is also known as CSL, Calcium stearoyl lactylate, E482. These are different names for the same substance.