Calcium stearoyl lactylate
Overview
Calcium stearoyl lactylate (CSL, E482) is the calcium salt of stearic acid esterified with lactic acid. It is the calcium analogue of sodium stearoyl lactylate (SSL, E481) and shares the same functional applications as a dough conditioner, emulsifier, and whipping agent. In bread baking, CSL strengthens the gluten network and improves gas retention, contributing to better volume and a more uniform crumb. It is also used in coffee whiteners and whipped cream products.
JECFA's ADI is 20 mg per kilogram body weight per day (SSL + CSL combined), evaluated in 1973. CSL is hydrolysed in the gut to stearic acid, lactic acid, and calcium — all normal dietary components. No adverse effects have been identified at food additive concentrations. The shared ADI with SSL reflects their structural similarity.
Calcium stearoyl lactylate is approved in the EU, US (GRAS), UK, and globally. It is common in commercial bread, bakery products, coffee whiteners, and certain dairy products. For healthy adults there are no safety concerns. The calcium and lactic acid released during metabolism are nutritionally beneficial, and CSL is one of the more naturally metabolised emulsifiers used in food manufacturing.
Generated from verified JECFA, EFSA, and regulatory data. All numerical values are sourced from the WHO/FAO JECFA Combined Compendium and EFSA OpenFoodTox 3.0.
Safety Assessment
| Body | Acceptable Daily Intake (ADI) | Year |
|---|---|---|
| JECFA | 0–20 mg/kg body weight/day (SSL + CSL combined) · JECFA 1973(Expressed as SSL + CSL combined.) | 1973 |
| EFSA | — | — |
ADI = the amount of a substance a person can consume every day over a lifetime without appreciable health risk. Expressed as mg per kg body weight per day. Source: WHO/FAO JECFA Combined Compendium; EFSA OpenFoodTox 3.0.
Scientific Notes
Calcium salt analogue of SSL (E481); used as dough conditioner and emulsifier in bread and coffee whiteners.