Comparing E481 - Sodium stearoyl-2-lactylate vs E322 - Lecithins
Overview
Synonyms
Products
Found in 6,552 products
Found in 64,937 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 3 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.
Are lecithins bad for you?
No—lecithins (E322) are widely used emulsifiers and are generally recognized as safe at normal food levels; sensitive individuals should note potential soy or egg origins, and very high supplemental doses may cause mild digestive upset.
What are soya lecithins?
Soya lecithin is lecithin (E322) extracted from soybeans—a mixture of phospholipids used to emulsify and stabilize foods like chocolate, margarine, and baked goods; it contains only trace soy proteins but is still labeled for allergens.
What is soya lecithins?
Soya (soy) lecithin is the soybean-derived form of lecithin (E322), a blend of phospholipids used as an emulsifier, stabilizer, and release agent in many processed foods.
Ammonium phosphatides in what products?
While not E322, ammonium phosphatides (E442) are a related emulsifier commonly used in chocolate and confectionery, spreads, and some bakery coatings as an alternative to lecithin to improve flow and texture.
Compound 1 is a member of which class of lipid molecules phosphatides?
Lecithins (E322) are phosphatides—specifically glycerophospholipids such as phosphatidylcholine and phosphatidylethanolamine.