Is E481 halal?

What is E481?

Sodium stearoyl-2-lactylate (SSL) is an emulsifier made by reacting stearic acid, a fatty acid, with lactic acid and converting the product into its sodium salt. Bakers use it to strengthen dough and keep bread and cakes soft for longer.

Why it's marked “Depends on the source”

Lactic acid is usually made by fermentation and raises no issue. Stearic acid, though, is obtained from fats, and it can come from palm or other plant oils or from animal fat such as tallow. The additive's name and code do not reveal which.

How to check the label

Look for “vegetable origin” or a halal certificate on bread and cakes that list E481. Without either, ask the bakery or manufacturer whether the stearic acid comes from plant oil.

Where you'll find it

• sliced bread
• bread rolls
• cakes and pastries
• flavoured fermented milks

Good to know

• In 2013 EFSA set a group ADI of 22 mg per kg body weight per day for E481 and E482 together.
• EFSA's 2013 estimates exceeded this ADI at average intake for age groups younger than adults; the main sources were flavoured fermented milks, bread and fine bakery wares.

Similar additives

• Emulsifiers Depends on the source
• E433 Polysorbate 80 Depends on the source
• E470a Salts of fatty acids Depends on the source
• E471 Mono- and diglycerides of fatty acids Depends on the source
• E472 Esters of mono- and diglycerides (E472a–f) Depends on the source
• E472e DATEM (diacetyl tartaric esters of mono- and diglycerides) Depends on the source

See all 89 E-numbers in the halal checker

This list describes where additives usually come from. It isn't a religious ruling, and manufacturers can change their sources. Last reviewed: 14 October 2026.

Sources

1. EFSA re-evaluation of E481 and E482 (2013)
2. EU specifications for food additives, Regulation (EU) No 231/2012
3. US 21 CFR 172.846, sodium stearoyl lactylate

Frequently asked questions