Learn about E481, a food additive used in the food industry. Discover its uses, benefits, potential side effects, and safety regulations.
E481 is a food additive that is commonly used in the food industry. It is also known as sodium stearoyl-2-lactylate (SSL) or stearoyl lactylate. E481 is a white or slightly yellowish powder that is derived from the reaction of lactic acid and stearic acid, both of which are naturally occurring substances.
E481 is primarily used as an emulsifier and dough conditioner in various food products. It helps to improve the texture, stability, and shelf life of the food. It is commonly found in baked goods, such as bread, cakes, and pastries, as well as in processed foods, dairy products, and desserts.
E481 offers several benefits in food production. It helps to create a uniform texture in baked goods, making them softer and more palatable. It also enhances the volume and structure of the dough, resulting in better rise and improved crumb structure. Additionally, E481 helps to extend the shelf life of food products by preventing staling and inhibiting the growth of mold and bacteria.
While E481 is considered safe for consumption by regulatory authorities, some individuals may experience adverse reactions to this food additive. It is known to cause allergic reactions in some people, particularly those who are allergic to dairy products. Symptoms may include skin rashes, hives, itching, or difficulty breathing. If you have a known allergy to dairy, it is advisable to avoid foods that contain E481.
E481 is approved for use in food by regulatory bodies such as the Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). These authorities have set specific limits on the amount of E481 that can be used in food products to ensure safety. The acceptable daily intake (ADI) of E481 has been determined to be 0-25 mg/kg of body weight by the Joint FAO/WHO Expert Committee on Food Additives (JECFA).