E482 - Calciumstearoyl-2-lactylat

Origin

Calcium stearoyl-2-lactylate (CSL) is a synthetic food additive produced by the esterification of stearic acid with lactic acid, followed by neutralization with calcium hydroxide. Stearic acid can be derived from both vegetable and animal sources. The lactic acid used in its production is typically derived from the fermentation of sugars, but can also be produced synthetically.

Usage

CSL is primarily used as an emulsifier, dough strengthener, and stabilizer in a variety of food products. It improves dough handling properties, increases loaf volume, and enhances the texture and shelf life of baked goods. It is commonly found in bread, cakes, pastries, and other bakery products. CSL also finds application in processed foods, desserts, and some dairy products to improve texture and stability. It helps to create a more uniform and appealing product by preventing the separation of ingredients.

Side Effects

CSL is generally considered safe for consumption at levels typically used in food. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an Acceptable Daily Intake (ADI) of up to 24 mg/kg body weight. Some individuals may experience mild gastrointestinal discomfort, such as bloating or gas, if consumed in large quantities. However, such effects are rare at normal dietary exposure levels. There are no significant concerns regarding carcinogenicity, genotoxicity, or reproductive toxicity based on available scientific data.

Regulatory Status

CSL is approved for use as a food additive in many countries, including the United States, Canada, the European Union, and Australia. Regulations specify the maximum permitted levels in various food categories. In the EU, it is designated as E482. The FDA in the United States recognizes it as Generally Recognized as Safe (GRAS) under specific conditions of use. Food manufacturers must comply with these regulations to ensure the safe and appropriate use of CSL in food products.