Comparing E482 - Calcium stearoyl-2-lactylate vs E470A - Sodium/potassium and calcium salts of fatty acids

Overview

E482 - Calcium stearoyl-2-lactylate

Calcium stearoyl-2-lactylate (E482) is a common emulsifier and dough strengthener used in baking. It helps oil and water mix, makes dough easier to handle, and supports a soft, even crumb in bread and rolls.

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E470A - Sodium/potassium and calcium salts of fatty acids

Sodium/potassium and calcium salts of fatty acids (E470a) are food-grade “soap-like” compounds made by combining common fatty acids with minerals. They help oil and water mix, keep powders free‑flowing, and stop foods from sticking to equipment. Regulators in the U.S. and EU allow their use within good manufacturing practice.

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Synonyms
E482
Calcium stearoyl-2-lactylate
E470a
Sodium/potassium and calcium salts of fatty acids
Functions
emulsifierstabilizer
anticaking agentemulsifierstabilizer
Origins
Plant
Animal
Microbiological
Plant
Animal
Products

Found in 126 products

Found in 9 products

Search rank & volume
#54910 / mo🇺🇸U.S.
🇺🇸U.S.
Awareness score

×0.05
under-aware

Awareness data is not available.

Search volume over time

Search history data is not available.

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Popular questions

  1. What does calcium stearoyl-2-lactylate do?

    Calcium stearoyl-2-lactylate (E482) acts as an emulsifier and stabilizer, helping oil and water mix and strengthening dough/gluten to improve loaf volume, crumb softness, and shelf life in baked goods. It also stabilizes emulsions in products like whipped toppings and non-dairy creamers.

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  1. What is calcium salt of triglycerides acids e470a in baking?

    In baking, E470a (calcium salts of fatty acids, often calcium stearate) is an emulsifier/stabiliser used to help fats and water blend, condition dough, and keep powdered mixes free‑flowing. It also acts as a release agent to reduce sticking and can improve crumb softness and shelf life.

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