Comparing E482 - Calcium stearoyl-2-lactylate vs E486 - Calcium stearoyl fumarate

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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E486 - Calcium stearoyl fumarate

Calcium stearoyl fumarate (E486) is a food additive used mainly as an emulsifier and dough conditioner. It helps mix ingredients that don’t naturally blend, such as oil and water, and can support consistent texture in processed foods.

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Synonyms
E482
Calcium stearoyl-2-lactylate
E486
Calcium stearoyl fumarate
Functions
emulsifierstabilizer
emulsifierflour treatment agent
Origins
Plant
Animal
Microbiological
Plant
Animal
Synthetic
Products

Found in 126 products

Found in 0 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.

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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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