INS 481(i) / E481EmulsifierSource-dependent

Sodium Stearoyl Lactylate (INS 481(i))

TL;DR

INS 481(i) is sodium stearoyl lactylate (often abbreviated SSL), an emulsifier used in industrial bread, cakes, and biscuits. On Indian bread packs it helps the loaf rise taller and stay soft for longer. Veg status depends on the source the manufacturer uses and is permitted by FSSAI for specified food categories.

Quick Facts

INS Number
481(i)
E-Number
E481
Category
Emulsifier
Veg Status
Source-dependent
FSSAI Status
Permitted by FSSAI
JECFA ADI
0-20 mg/kg bw (1973)
Chemical Name
sodium stearoyl-2-lactylate (sodium salt of stearic acid esterified with two lactic acid units; SSL)

What is INS 481(i)?

INS 481(i) is sodium stearoyl lactylate (often abbreviated SSL), an emulsifier used in industrial bread, cakes, and biscuits. On Indian bread packs it helps the loaf rise taller and stay soft for longer.

Why brands add it

Brands use it because a small amount makes the dough stronger and stretchier, so the loaf rises taller and traps more air bubbles. It also keeps bread soft for longer, which is why the slice you buy on Monday still feels fresh on Friday. In cakes and biscuits it helps fat and water mix so the texture stays uniform.

Where you'll find it

INS 481(i) commonly shows up on Indian packets in these categories:

  • packaged bread and buns
  • industrial cakes and muffins
  • packaged biscuits and cookies
  • tortillas and wraps
  • non-dairy whipped toppings

Veg or non-veg? - Source-dependent

SSL is made by combining three things: stearic acid (a fatty acid that can come from plants OR animal fats), lactic acid (fermented from plant sugars), and a sodium base. The stearic acid is the source-dependent part: it can be plant-derived (palm or sunflower oil) or animal-derived (tallow). The packet does not usually say which source was used, so the number alone does not prove veg or non-veg. The Indian green/brown dot on the pack is the brand's declaration; treat this additive as source-dependent unless the brand confirms a plant source.

FSSAI status and JECFA evaluation

FSSAI: Permitted by FSSAI as an emulsifier and dough conditioner under Schedule I of the FSS (Food Products Standards and Food Additives) Regulations 2011 for bread, bakery products, and other specified food categories, with category-specific upper limits.

JECFA: ADI 0-20 mg/kg body weight for sodium stearoyl-2-lactylate (INS 481(i)) and calcium stearoyl-2-lactylate (INS 482(i)) together, established at the 17th JECFA meeting (25 June to 4 July 1973; report published 1974). The figure is based on a 90-day rat feeding study showing no toxic effects at 50 times that intake. EFSA re-evaluated SSL in 2013 and slightly revised the figure to 22 mg/kg body weight per day; the JECFA value remains the international reference used by FSSAI.

Also known as

On packets, in recipes, and in conversation, INS 481(i) is also called:

481i481(i)ins 481iins 481(i)481ins 481e481e 481sodium stearoyl lactylatessldough conditionerbread emulsifier

Frequently Asked Questions

Is INS 481(i) (sodium stearoyl lactylate) safe?+
JECFA set a group ADI of 0-20 mg per kg of body weight for sodium and calcium stearoyl-2-lactylates combined at the 17th meeting in 1973, based on feeding studies in rats where 50 times that dose showed no toxic effects. EFSA reaffirmed the safety position in its 2013 re-evaluation with a slightly revised ADI of 22 mg per kg of body weight per day. FSSAI uses the JECFA value as the reference for category-specific upper limits in bread, cakes, and biscuits. Total dietary exposure depends on how much packaged bread or industrial bakery you eat.
Is INS 481(i) vegetarian?+
Source-dependent. SSL is made by combining three things: stearic acid (a fatty acid that can come from plants OR animal fats), lactic acid (fermented from plant sugars), and a sodium base. The stearic acid is the source-dependent part: it can be plant-derived (palm or sunflower oil) or animal-derived (tallow). The packet does not usually say which source was used, so the number alone does not prove veg or non-veg. The Indian green/brown dot on the pack is the brand's declaration; treat this additive as source-dependent unless the brand confirms a plant source.
Is INS 481(i) permitted by FSSAI?+
Permitted by FSSAI as an emulsifier and dough conditioner under Schedule I of the FSS (Food Products Standards and Food Additives) Regulations 2011 for bread, bakery products, and other specified food categories, with category-specific upper limits.
What is INS 481(i) used for?+
Brands use it because a small amount makes the dough stronger and stretchier, so the loaf rises taller and traps more air bubbles. It also keeps bread soft for longer, which is why the slice you buy on Monday still feels fresh on Friday. In cakes and biscuits it helps fat and water mix so the texture stays uniform.
Is INS 481(i) (also written as E481) the same thing?+
Yes. INS 481(i) (the Codex International Numbering System used by FSSAI) and E481 (the European E-number system) refer to the same compound. The digits are identical for almost all common additives. Indian packets may show either form, or the common name (sodium stearoyl lactylate).

Sources

Last verified: 2026-05-12.

Regulatory status, not medical advice
This page summarises FSSAI's permission status and JECFA's scientific evaluation. It is not medical or dietary advice. Manufacturer ingredient sourcing can vary, especially for source-dependent additives - the Indian veg/non-veg dot logo on the pack is the brand's declaration. For health decisions, consult a doctor or registered dietitian.

Related ingredients

INS 471

Mono- and Diglycerides

Emulsifier
INS 322

Lecithin

Emulsifier
INS 466

Sodium Carboxymethyl Cellulose (CMC)

Thickener
← Back to all ingredients