E482 – CALCIUM STEAROYL-2-LACTYLATE

📋 Quick facts

Quick Facts:

• Category: other
• Also Known As: E482 – Stearoil-2-lactilat de calciu, E482 – Kaltsiumstearoüül-2-laktülaat, E482 – Kalcija stearoil-2-laktilāts, E482 – Calciumstearoyl-2-lactylaat, E482 – Estearoïl-2-lactilat de calci, E482 – Kalsiumstearoyyli-2-laktylaatti, E482 – Stéaroyl-2-lactylate de calcium, E482 – Kalciumstearoyl-2-laktylat, E482 – Stearoilomleczan wapnia, E482 – Kalcio stearoil-2-laktilatas, E482 – Estearoil-2-lactilato de calcio, E482, E482 – Stearoil-2-lattilato di calcio, E482 – Calciumstearoyllactylat, E482 – Kalcijev stearoil-2-laktilat, E482 – Kalcium-sztearoil-2-laktilát, E482 – Estearoíl-2-lactilato de cálcio, E482 – Stearoyl-2-mléčnan vápenatý, E482 – Калциев стераоил-2-лактилат, E482 – Lattilat stearojliku-2 tal-kalċju, E482 – Stearoyl-2-laktylát vápenatý, E482 – Στεατοϋλο-2-γαλακτυλικο ασβεστιο, E482 – Calciumstearoyl-2-lactylat

Proven Benefits At A Glance:

• E482 is calcium stearoyl-2-lactylate, a food emulsifier used mainly in bread and baked goods
• It’s approved for use in food, but has an acceptable daily intake (ADI) limit set by regulators
• Most people consume it well below safety limits when realistic product concentrations are measured
• Bread and baked goods are the main sources of E482 in the diet

📊 Comedogenicity

🛡️ Safety rating

Safety tier is a starting heuristic from regulatory status and comedogenic rating, not a dermatological verdict — see our Terms for the full disclaimer. Research confidence reflects how many real cited studies back this ingredient, not the strength of their findings.

🌍 Regulatory Status

💧 Skin Type Compatibility

⚠️ Don’t Combine With

📚 Research & Evidence

🔬 The Science

E482 (calcium stearoyl-2-lactylate) is a food emulsifier—a substance that helps mix ingredients that normally don’t blend well together, like oil and water. It’s commonly added to bread, rolls, and fine baked goods to improve texture and shelf life. Regulatory agencies have established an acceptable daily intake (ADI), which is the amount considered safe to consume every day over a lifetime. A 2018 dietary exposure study in Belgium (Food Addit Contam Part A Chem Anal Control Expo Risk Assess) looked at how much E482 people actually consume. The research compared two scenarios: #1: a conservative worst-case estimate assuming all foods contained the maximum allowed amount of E482 showed many children and some elderly people exceeded the ADI; #2: when researchers measured actual E482 levels in real products on store shelves, estimated daily intake dropped significantly below the ADI for nearly everyone, except about 1.9% of young children.

The main dietary source of E482 was bread, rolls, and bakery products. This suggests that while E482 is present in many foods, real-world consumption is generally within safety guidelines for most of the population.

📄 Related Research

Matched by search — not necessarily verified support for every statement above.

• Bel S et al. (2018). Dietary exposure of the Belgian population to emulsifiers E481 (sodium stearoyl-2-lactylate) and E482 (calcium stearoyl-2-lactylate). Food Addit Contam Part A Chem Anal Control Expo Risk Assess.

🧴 Products Containing E482 – CALCIUM STEAROYL-2-LACTYLATE