Lactylate

Lactylates are salts or esters of lactic acid, a naturally occurring organic acid. They are typically produced industrially through the fermentation of carbohydrates like corn starch or sugarcane, followed by chemical modification. The resulting compounds are often used as food additives.

Lactylates function primarily as emulsifiers and dough conditioners in baked goods. They help to improve dough strength, volume, and crumb structure, leading to a softer texture and longer shelf life. They are commonly found in breads, cakes, and other bakery products.

Lactylates are authorised food additives in the UK and the EU, listed on the Register of Food Additive Authorisations. They have been evaluated by regulatory bodies such as EFSA, which has assessed their safety. At typical consumption levels found in food, lactylates are not considered to pose a health risk. Evidence does not suggest significant adverse health effects from their use as permitted food additives.