Calcium stearoyl lactylate (482(i))
Synonyms: Calcium Stearoyl-2-Lactylate, Calcium stearoyl lactate
Functional Classes: Emulsifier, Flour treatment agent, Foaming agent, Stabilizer
Click here to search the WHO JECFA database for evaluation of additive(s) with INS No. 482(i)
GSFA Provisions for Calcium stearoyl lactylate
N°
Food Category
Max Level
Notes
01.3.2.0
3000 mg/kg
XS250: Excluding products conforming to the Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat (CODEX STAN 250-2006).
XS252: Excluding products conforming to the Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat (CODEX STAN 252-2006).
N°
01.3.2.0
Food Category
Max Level
3000 mg/kg
Notes
XS250: Excluding products conforming to the Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat (CODEX STAN 250-2006).
XS252: Excluding products conforming to the Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat (CODEX STAN 252-2006).
N°
07.1.4.0
Max Level
5000 mg/kg
Notes
-
N°
06.5.0.0
Max Level
6000 mg/kg
Notes
-
05.2.0.0
5000 mg/kg
XS309R: Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211).
N°
05.2.0.0
Max Level
5000 mg/kg
Notes
XS309R: Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211).
01.4.4.0
5000 mg/kg
2: On the dry ingredient, dry weight, dry mix or concentrate basis.
N°
01.4.4.0
Food Category
Max Level
5000 mg/kg
Notes
2: On the dry ingredient, dry weight, dry mix or concentrate basis.
01.7.0.0
5000 mg/kg
355: For use at 10,000 mg/kg in flavoured products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003) only.
N°
01.7.0.0
Max Level
5000 mg/kg
Notes
355: For use at 10,000 mg/kg in flavoured products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003) only.
05.4.0.0
2000 mg/kg
-
N°
05.4.0.0
Max Level
2000 mg/kg
Notes
-
N°
13.3.0.0
Max Level
2000 mg/kg
Notes
-
N°
13.4.0.0
Max Level
2000 mg/kg
Notes
-
14.2.6.0
8000 mg/kg
430: Only for use in emulsified liquors.
N°
14.2.6.0
Max Level
8000 mg/kg
Notes
430: Only for use in emulsified liquors.
N°
06.4.2.0
Food Category
Max Level
5000 mg/kg
Notes
211: For use in noodles only.
04.2.2.2
5000 mg/kg
76: For use in potatoes only.
N°
04.2.2.2
Max Level
5000 mg/kg
Notes
76: For use in potatoes only.
N°
03.0.0.0
Food Category
Max Level
5000 mg/kg
Notes
15: On the fat or oil basis.
12.6.1.0
2500 mg/kg
427: Except for use in concentrated marinades applied to food at 10,000 mg/kg.
N°
12.6.1.0
Max Level
2500 mg/kg
Notes
427: Except for use in concentrated marinades applied to food at 10,000 mg/kg.
N°
02.3.0.0
Max Level
3000 mg/kg
Notes
-
N°
02.2.2.0
Food Category
Max Level
10000 mg/kg
Notes
-
02.4.0.0
5000 mg/kg
-
N°
02.4.0.0
Max Level
5000 mg/kg
Notes
-
N°
07.2.0.0
Food Category
Max Level
5000 mg/kg
Notes
-
06.2.1.0
5000 mg/kg
186: For use in flours with additives only.
XS152: Excluding products conforming to the Standard for Wheat Flour (CXS 152-1985).
N°
06.2.1.0
Food Category
Max Level
5000 mg/kg
Notes
186: For use in flours with additives only.
XS152: Excluding products conforming to the Standard for Wheat Flour (CXS 152-1985).
04.1.2.8
2000 mg/kg
XS240: Excluding products conforming to the Standard for Aqueous Coconut Products (CODEX STAN 240-2003).
XS314R: Excluding products conforming to the Standard for Date Paste (CODEX STAN 314R-2013).
N°
04.1.2.8
Max Level
2000 mg/kg
Notes
XS240: Excluding products conforming to the Standard for Aqueous Coconut Products (CODEX STAN 240-2003).
XS314R: Excluding products conforming to the Standard for Date Paste (CODEX STAN 314R-2013).
N°
04.1.2.9
Max Level
5000 mg/kg
Notes
-
08.3.2.0
2000 mg/kg
XS88: Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).
XS89: Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).
XS98: Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).
N°
08.3.2.0
Max Level
2000 mg/kg
Notes
XS88: Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).
XS89: Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).
XS98: Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).
08.2.2.0
2000 mg/kg
373: For use in sausage only.
XS96: Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981).
XS97: Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981).
N°
08.2.2.0
Max Level
2000 mg/kg
Notes
373: For use in sausage only.
XS96: Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981).
XS97: Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981).
12.6.2.0
2500 mg/kg
XS306R: Excluding products conforming to the Standard for Chilli Sauce (Regional Standard) (CODEX STAN 306R-2011).
N°
12.6.2.0
Max Level
2500 mg/kg
Notes
XS306R: Excluding products conforming to the Standard for Chilli Sauce (Regional Standard) (CODEX STAN 306R-2011).
N°
07.1.3.0
Max Level
5000 mg/kg
Notes
-
06.4.3.0
5000 mg/kg
194: For use in instant noodles conforming to the Standard for Instant Noodles (CODEX STAN 249-2006) only.
371: For use at 10,000 mg/kg in boiled noodles only.
N°
06.4.3.0
Food Category
Max Level
5000 mg/kg
Notes
194: For use in instant noodles conforming to the Standard for Instant Noodles (CODEX STAN 249-2006) only.
371: For use at 10,000 mg/kg in boiled noodles only.
15.1.0.0
5000 mg/kg
432: For use in doughs used in cereal based savory snacks only.
N°
15.1.0.0
Max Level
5000 mg/kg
Notes
432: For use in doughs used in cereal based savory snacks only.
07.1.1.1
3000 mg/kg
388: Excluding bread prepared solely with wheat flour, water, yeast or leaven, and salt.
N°
07.1.1.1
Food Category
Max Level
3000 mg/kg
Notes
388: Excluding bread prepared solely with wheat flour, water, yeast or leaven, and salt.