A synthetic emulsifier made by combining stearic acid (from animal or vegetable fat) and lactic acid. It helps mix water and fat together, improves dough strength, and extends the softness of baked goods like bread and tortillas. Generally considered safe by EFSA and FDA at levels used in food. It is not well absorbed by the body and passes through largely unchanged. Sensitivity is rare, but those with dairy or soy allergies should note the manufacturing source may vary.
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