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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.
Want to know if a product you eat contains E 481? Open FoodScan.ai, photograph any food product label and get your analysis.
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DISCLAIMER
The information provided by this app is for general informational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. While we strive to ensure the accuracy and reliability of the nutritional data and product analysis, it may not address your specific dietary or health needs. Always consult with a qualified healthcare professional or your doctor before making any significant changes to your diet, especially if you have underlying health conditions, allergies, or are on any medication. Reliance on any information provided by this app is solely at your own risk. For personalized health advice or concerns, please seek guidance from a medical professional.