Origin:
Combination of calcium, stearic acid and lactic acid, resulting in a mixture of several components. The origin of stearic acid can be or plant or animal fat, although in practice nearly always vegetable oil will be used.
Function & characteristics:
Emulsifier and stabiliser
Products:
Bakery products
Acceptable Daily Intake:
Up to 20 mg/kg bodyweight
Side effects:
None, both calcium, lactic acid and stearic acid are normal products in human metabolism.
Dietary restrictions:
Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded. Several groups, such as vegans, Muslims and Jews thus avoid these products. Only the producer can give detailed information on the origin of the fatty acids. Chemically the fatty acids from vegetable or animal origin are identical.
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