SUSTAINABILITY
E482 (Calcium Stearoyl Lactylate): The Science-Backed Baked Goods Superstar Explained
Release time:
2025-08-12 11:24
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What You Need to Know About CSL (E482)
If you’ve ever scanned the ingredient list on a loaf of bread or a package of yeast-leavened baked goods, you might have come across the code “E482.” That’s Calcium Stearoyl Lactylate, or CSL for short—a food additive that plays a key role in many of the baked goods we enjoy. Let’s break down what it is, why it’s used, and what science says about its safety.
What Is CSL, Exactly?
Chemically, CSL is a partially neutralized ester formed from lactic acid and a fatty acid, with a calcium salt component. This might sound technical, but its structure is what makes it so useful in food production—especially in baking.
Safety First: What Science Confirms
When it comes to food additives, safety is always top of mind. Fortunately, CSL has been thoroughly evaluated by leading global health authorities.
In 2023, the European Food Safety Authority (EFSA) completed a re-evaluation and confirmed CSL’s safety, setting an Acceptable Daily Intake (ADI) of 22mg per kilogram of body weight per day.This aligns with earlier findings from the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which established an ADI of 20mg/kg body weight/day back in 1974.Both organizations based their conclusions on long-term toxicology studies in rodents, which found no adverse effects when CSL is consumed at recommended levels.
Why It’s a Baked Goods Superstar？
CSL isn’t just safe—it’s also incredibly functional in baking. Here’s how it enhances your favorite treats:
Emulsifier: It forms stable complexes with fats and water, ensuring a smooth, uniform texture in baked goods.
Whipping agent: By trapping air bubbles in dough, it can increase volume by up to 30%—think fluffier bread or lighter pastries.
Dough conditioner/improver: It strengthens the gluten network in dough, making it more elastic and easier to handle during manufacturing.
Anti-staling agent: Its interaction with amylose (a component of starch) slows down starch retrogradation—the process that makes bread go stale. This can extend shelf life by 2–3 days, keeping baked goods fresher longer.
In short, CSL is a hardworking additive that helps make baked goods tastier, more consistent, and longer-lasting—all while meeting strict safety standards set by global health experts. Next time you spot E482 on a label, you’ll know exactly what it does!
If you have any inquiry, please feel free to contact with me anytime:
Guangdong Cardlo Biotechnology Co,.Ltd.
Cardlo Ruby
Phone /Whatspp/Webchat：+86-19120619058 Email：ruby@cardlo.cn
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