Talk:Sodium stearoyl lactylate

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I just have a question. If a person is lactose intolerant, would they need to avoid food that has sodium stearoyl lactylate? Can anybody answer this? —Preceding unsigned comment added by 69.180.42.241 (talk) 15:16, 16 May 2005 (UTC)

It doesn't contain lactose, so no. —Preceding unsigned comment added by 89.100.130.17 (talk) 17:34, 29 April 2007 (UTC)

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A source would be appreciated

It says in the article: "Lactose intolerant people may find this substance to be troubling to their digestive system," seemingly in reference to "Stearoyl-2-lactylates are found in the majority of manufactured breads, buns, wraps and tortillas, and many similar bread-based products." The thing is, is that this wikipedia article is the only place I've found where it says that a LI person may find it troubling to their digestion. Everywhere else seems to suggest otherwise. SO, could you PLEASE provide a source for the claim, or was there not a source to begin with? Thanks. Air.light (talk) 07:06, 10 November 2008 (UTC)

i am interested to know the source of this stearoyl-2-lactylates E481. This is made out of what? - dairy product or from egg or from animal fat? can anybody assit? thank you very much — Preceding unsigned comment added by Devangjani (talk • contribs) 06:56, 29 June 2011 (UTC)

Can you have emulsifier 481 if you are allergic to dairy?

It appears that emulsifier 481 is made from lactic acid. If my son were to have lactic acid he would definitely have an allergic reaction. Does this mean that he is allergic to Sodium stearoyl lactate as well - just wondering if anyone is able to answer my question? 121.214.8.68 (talk) 08:25, 8 April 2010 (UTC)Jo

Lactylate#Manufacturing contains more production details. Of course, lactic acid, lactic bacteria (which produce lactic acid) and lactose (a sugar, which can be converted by the lactase enzyme into other sugars) are all very different. 76.10.128.192 (talk) 15:52, 18 January 2017 (UTC)

Please clarify terminology

Lead reads: "used to improve the mix tolerance and volume of processed foods". What is "mix tolerance"? What does it mean to "improve the volume of processed foods"? --Macrakis (talk) 02:11, 21 October 2015 (UTC)