Comparing E482 - Calcium stearoyl-2-lactylate vs E478 - Lactylated fatty acid esters of glycerol and propane-1

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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.

E478 - Lactylated fatty acid esters of glycerol and propane-1

Lactylated fatty acid esters of glycerol and propane-1 (E478) are emulsifiers that help fat and water mix and stay mixed. They are used in bakery, creams, and other foods to improve texture, volume, and stability during storage and heating. They are a group of related compounds made from edible fats, [glycerol](/e422-glycerol){.additive}, [lactic acid](/e270-lactic-acid){.additive}, and small amounts of [propylene glycol](/e1520-propylene-glycol){.additive}.