Comparing E482 - Calcium stearoyl-2-lactylate vs E470AIII - 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.

READ MORE >>

E470AIII - Calcium salts of fatty acids

Calcium salts of fatty acids (E470AIII) are common food additives that help ingredients mix, keep textures stable, and stop powders from clumping. You will often see them listed as “calcium stearate” or “calcium palmitate,” and they are used in very small amounts across many foods. Regulators in the U.S. and EU allow their use under good manufacturing practice.

READ MORE >>
Synonyms
E482
Calcium stearoyl-2-lactylate
E470aiii
Calcium salts of fatty acids
Functions
emulsifierstabilizer
anticaking agentemulsifierstabilizer
Origins
Plant
Animal
Microbiological
Plant
Animal
Products

Found in 126 products

Found in 1 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.

Search history data is not available.

Read more about E482Read more
Read more about E470AIIIRead more
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.

READ MORE ABOUT E482READ MORE >>

  1. Calcium salts of fatty acids why insoluble in water?

    Their long hydrocarbon chains are strongly hydrophobic, and Ca2+ forms tightly bound, poorly hydrated ion pairs with the carboxylates, leading to crystalline aggregates that water cannot solvate (unlike the more soluble sodium/potassium soaps).

  2. Calcium salts of fatty acids why insoluble in water divalent?

    Because Ca2+ is divalent, it can coordinate two carboxylate groups, effectively cross-linking fatty acid anions into poorly hydrated networks that resist dissolution; monovalent cations (Na+, K+) don’t cross-link this way, so their soaps are more water‑soluble.

READ MORE ABOUT E470AIIIREAD MORE >>