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EmulsifierINS 481
E481
Sodium stearoyl lactylate
What you need to know
Sodium stearoyl lactylate (SSL) softens bread crumb and keeps packaged bread fresh-feeling for longer.
It is made from stearic acid (a normal dietary fat) and lactic acid.
Regulators permit it with a group intake limit that typical diets stay inside.
Where it stands, by region
The same additive can be approved in one country and banned in another. This is the divergence that matters most.
| 🇦🇺AU / NZ | Approved Permitted (FSANZ Food Standards Code). |
| 🇪🇺EU | Approved Permitted (EFSA). |
| 🇺🇸US | Approved Permitted (FDA). |
| 🇨🇦CA | Approved Permitted (Health Canada). |
Health evidence
How settled the science is for each area — not how dangerous. “Unknown” means not enough good studies yet.
Hyperactivity & behaviour
Unknown
Allergy & intolerance
Unknown
Gut microbiome
Emulsifier–gut research ongoing
Suspected
Metabolic effects
Unknown
Carcinogenicity
Unknown
Cardiovascular
Unknown
Sodium salt of stearoyl lactylic acids. JECFA group ADI 20 mg/kg bw/day (stearoyl lactylates).
Synthesis: Fat-derivedADI 20 mg/kg bw/day (group)