E482 Calcium lactylate

What is E482 or Calcium lactylate?

E482, or calcium lactylate, is an emulsifier commonly used in baked goods, dairy products, and sauces. It is produced by reacting lactic acid with calcium salts, creating a stable compound that helps maintain texture and consistency in processed foods. It also acts as a dough conditioner in breadmaking.

Why do I have an intolerance?

Intolerance to calcium lactylate may be due to sensitivity to lactic acid or calcium salts, which can cause digestive discomfort in some individuals. People who have difficulty metabolizing calcium compounds or who react to lactic acid might experience bloating, gas, or nausea when consuming foods that contain E482.

What can I do about it?

Avoiding processed foods that list E482 as an ingredient is the best way to manage intolerance symptoms. Checking labels carefully and choosing foods that use simpler or natural ingredients will help you avoid this additive. Homemade versions of bread and other baked goods may also provide a safer option.