Is E482 halal?
E482 is mushbooh (doubtful): it can be derived from animal or non-halal sources, so its halal status depends on the source used.
Automated classification, not a religious ruling. No scholar or certification body has reviewed this assessment — always check the product's own halal certification.
What is E482?
Calcium stearoyl-2-lactylate. Emulsifier
Where does E482 come from?
E482 can be produced from either plant or animal raw materials, and the label almost never says which. The same E-number can come from a different source in another product, so where the origin matters, check that product's certification.
| Function | Emulsifier, Stabiliser |
|---|---|
| Is E482 vegetarian? | Not suitable for vegetarians |
| Approved in the EU | Yes |
| Food-safety regulator | U.S. Food and Drug Administration (FDA) Food safety only — not a halal authority. |
E482 is identified internationally as Codex/INS 482.
EU approval: Yes.
Vegetarian status: Not suitable for vegetarians.
How this verdict was reached
E482 can be made from either plant or animal raw materials, and manufacturers rarely declare which. That unresolved origin is what makes it doubtful rather than permitted.
What this is based on
Frequently asked questions
Is E482 halal?
E482 is mushbooh (doubtful): it can be derived from animal or non-halal sources, so its halal status depends on the source used.
Where does E482 come from?
E482 can be produced from either plant or animal raw materials, and the label almost never says which. The same E-number can come from a different source in another product, so where the origin matters, check that product's certification.
How does E482 relate to Codex/INS numbering and regional food-safety rules?
E482 is identified internationally as Codex/INS 482. EU approval: Yes. Vegetarian status: Not suitable for vegetarians.
How this verdict was reached
E482 can be made from either plant or animal raw materials, and manufacturers rarely declare which. That unresolved origin is what makes it doubtful rather than permitted.
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