Comparing E481 - Sodium stearoyl-2-lactylate vs E1104 - lipase
Overview
Synonyms
Products
Found in 6,552 products
Found in 442 products
Search rank & volume
Awareness score
Search volume over time
Interest over time for 3 keywords in U.S. during the last 10 years.
Interest over time for 2 keywords in U.S. during the last 10 years.
Popular questions
Is sodium stearoyl lactylate dairy?
No—despite the name, it isn’t a dairy ingredient and contains no milk proteins or lactose; it’s made from lactic acid (from fermentation, not milk) and stearic acid.
Is sodium stearoyl lactylate bad for you?
It’s considered safe at permitted food-use levels by regulators (e.g., FDA and EU), and most people tolerate it well; adverse effects are uncommon at typical dietary intakes.
Is sodium stearoyl lactylate vegan?
Not always—stearic acid can come from either animal fat or vegetable oils, so vegans should verify the source with the manufacturer.
What is sodium stearoyl lactylate made of?
It’s a mixture of sodium salts of stearoyl lactylic acids, produced from lactic acid and stearic acid.
How is sodium stearoyl lactylate made?
It’s made by esterifying stearic acid with lactic acid, then partially neutralizing the product with sodium hydroxide or sodium carbonate to form the sodium salts.
What is lipase in blood test?
Lipase is a fat‑digesting enzyme; the blood test measures your own pancreatic lipase to assess pancreatic inflammation or injury (e.g., acute pancreatitis), not the food additive E1104.
What is high lipase milk?
It refers to expressed breast milk that develops a soapy or rancid smell/taste because natural lipase breaks down milk fats during storage; it’s generally safe but some babies may refuse it.
What does lipase test for?
It’s mainly used to detect or monitor acute pancreatitis and other pancreatic disorders, where elevated pancreatic lipase in blood suggests inflammation or duct obstruction.
How to prevent high lipase in breastmilk?
You can’t change natural levels, but scalding freshly expressed milk (about 60–62°C/140–144°F for a few minutes, then cool quickly) inactivates lipase and prevents off‑flavors; prompt chilling/freezing and clean handling also help.
What causes high lipase milk?
Normal variation in a mother’s milk lipase and storage factors (time and temperature) can increase fat breakdown, leading to a soapy/rancid taste; this is due to natural milk enzymes, not added E1104.