Is E482 halal?

What is E482?

Calcium stearoyl-2-lactylate (CSL) is the calcium version of E481. It is made by reacting stearic acid with lactic acid and converting the product into a calcium salt. Bakers use it as a dough conditioner, and it can also help whipped egg white and toppings hold air.

Why it's marked “Depends on the source”

The calcium and lactic acid parts are unproblematic. The stearic acid can be made from plant oils or from animal fats, and, as with the sodium version E481, nothing on the label shows which. That fat source is what decides the status.

How to check the label

Look for “vegetable origin” or a halal certificate. The label may say calcium stearoyl lactylate or E482; if the bread or cake is not certified, ask the manufacturer about the stearic acid source.

Where you'll find it

• bread and rolls
• cakes and pastries
• whipped toppings

Good to know

• E482 shares EFSA's 2013 group ADI of 22 mg per kg body weight per day with sodium stearoyl-2-lactylate (E481).
• In the US, CSL is permitted as a dough conditioner in yeast-leavened bakery products and as a whipping agent in liquid and frozen egg white.

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 172.844, calcium stearoyl-2-lactylate

Frequently asked questions