Calcium Stearoyl Lactylate
CSL is permitted by FDA at 21 CFR 172.844 as a dough conditioner and emulsifier with use-level limits (not to exceed 0.5% by weight of flour in yeast-leavened bakery products). EFSA has reviewed stearoyl lactylates and confirmed an acceptable daily intake; no significant safety concerns at approved use levels.
What it is
Calcium stearoyl-2-lactylate (CSL): calcium salt of the stearoyl ester of lactic acid; a synthetic emulsifier and dough conditioner.
Dough conditioner, emulsifier, whipping agent in baked goods and prepared foods.
Why it's flagged
- highly processed emulsifier
What regulators actually say
"The additive is used or intended for use as a dough conditioner in yeast-leavened bakery products and prepared mixes for yeast-leavened bakery products in an amount not to exceed 0.5 part for each 100 parts by weight of flour used."
"The food additive calcium stearoyl-2-lactylate may be safely used in food in accordance with the following prescribed conditions."
Regulatory status
United States — FDA
Permitted food additive (21 CFR 172.844)
European Union — EFSA
Permitted as E482 with established ADI
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