Comparing E482 - Calcium stearoyl-2-lactylate vs E472C - Citric acid esters of mono- and diglycerides 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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E472C - Citric acid esters of mono- and diglycerides of fatty acids

Citric acid esters of mono- and diglycerides of fatty acids (E472c) are food emulsifiers that help oil and water mix and stay stable. Made from citric acid, glycerol, and edible fats and oils, they also act as stabilisers and can protect flavors by binding trace metals. You’ll find them in baked goods, spreads, sauces, and some drinks.

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Synonyms
E482
Calcium stearoyl-2-lactylate
E472c
Citric acid esters of mono- and diglycerides of fatty acids
Functions
emulsifierstabilizer
emulsifiersequestrantstabilizer
Origins
Plant
Animal
Microbiological
Plant
Animal
Microbiological
Synthetic
Products

Found in 126 products

Found in 5 products

Search rank & volume
#54910 / mo🇺🇸U.S.
#55010 / mo🇺🇸U.S.
Awareness score

×0.05
under-aware

×0.65
under-aware

Search volume over time

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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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