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Lactylic esters of fatty acids

Lactylic esters of fatty acids suppliers and sourcing guide

Lactylic esters of fatty acids are emulsifiers made by reacting lactic acid with fatty acids, often stearic acid, to form esters of fatty acids with lactic acid and its short polymers. They are the acid form of the lactylates sold as sodium and calcium salts. Brands buy them as waxy solids or flakes for bakery mixes, icings, coffee whiteners, frozen desserts and dehydrated products.

See suppliersWhat to ask for on the COA
Also known as
Stearoyl lactylic acid · Fatty acid lactylates · Lactylated fatty acids
Facts checked
November 2026

Forms and grades of lactylic esters of fatty acids

Suppliers sell different products under the same name. Specify the one you need.

  • Stearoyl lactylic acid

    The common grade, based on stearic acid, sold as a waxy solid or flake.

  • Other fatty acid grades

    Esters based on palmitic, oleic or mixed vegetable fatty acids for different melting behavior.

  • Blends

    Combined with mono- and diglycerides or shortening for bakery and icing systems.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Acid value and ester value
Titration results that characterize the ester mixture.
Total lactic acid
Total lactic acid after saponification.
Fatty acid composition
Fatty acid profile by GC, which shows the fatty acid source.
Heavy metals
Lead, and often arsenic, cadmium and mercury, by ICP-MS or AAS against the supplier's specification or Food Chemicals Codex (FCC) limits.
Appearance and melting range
Physical identity checks.

Storage, lots and expiry

Storage and shelf life

Store lactylic esters sealed in a cool, dry place away from heat, since they soften and can hydrolyze slowly with moisture. Shelf life is set by the supplier's specification, with retest of acid value for older stock.

Lots and expiry dates

Acid value and lactic acid content can vary between lots and suppliers; record both from each COA along with the fatty acid source for label and palm-policy questions.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 172.848 permits lactylic esters of fatty acids, prepared from lactic acid and fatty acids, as emulsifiers, plasticizers or surface-active agents in listed foods such as bakery mixes, cake icings and frozen desserts.

    Source: ecfr.gov (opens in a new tab)

  • Health Canada's List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents includes lactylic esters of fatty acids for unstandardized foods.

    Source: canada.ca (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Lactylic esters of fatty acids suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking lactylic esters of fatty acids suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of lactylic esters of fatty acids can brands buy?

Common forms include stearoyl lactylic acid, other fatty acid grades and blends. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for lactylic esters of fatty acids include?

Expect acid value and ester value, total lactic acid, fatty acid composition, heavy metals and appearance and melting range, each with its method, specification and result for that lot.

How should lactylic esters of fatty acids be stored?

Store lactylic esters sealed in a cool, dry place away from heat, since they soften and can hydrolyze slowly with moisture. Shelf life is set by the supplier's specification, with retest of acid value for older stock.

What is the regulatory status of lactylic esters of fatty acids?

21 CFR 172.848 permits lactylic esters of fatty acids, prepared from lactic acid and fatty acids, as emulsifiers, plasticizers or surface-active agents in listed foods such as bakery mixes, cake icings and frozen desserts. Health Canada's List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents includes lactylic esters of fatty acids for unstandardized foods.

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