E481i
What is E481i?
E481i, also known as sodium stearoyl-2-lactylate, is a synthetic emulsifier. It is produced by the reaction of stearic acid (derived from vegetable oils or animal fats) with sodium lactate.
Is E481i gluten-free?
It is not a source of gluten.
Is E481i a major allergen?
E481i is not derived from any of the 14 major allergens that UK law requires to be emphasised on food labels.
What is E481i used for?
Manufacturers add E481i to improve dough handling and texture in baked goods, and to stabilise emulsions in products like cream fillings.
Is E481i safe?
E481i is an authorised food additive in Great Britain, listed on the Register of Food Additive Authorisations.
Why it's used
Manufacturers add E481i to improve dough handling and texture in baked goods, and to stabilise emulsions in products like cream fillings. It is commonly found in bread, cakes, and wafers.
Health notes
E481i is an authorised food additive in Great Britain, listed on the Register of Food Additive Authorisations. European food safety authorities (EFSA) have evaluated it, and it is permitted for use in specified food categories. JECFA has also evaluated it and set an acceptable daily intake. At typical intake levels, it is not associated with adverse health effects.
Allergen info
E481i is not derived from any of the 14 major allergens that UK law requires to be emphasised on food labels. It is not a source of gluten.
Foods that contain E481i
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