Salts of Fatty Acids (Na/K/Ca)
The short version
Soaps of food-grade fatty acids — anti-caking and emulsifying agents in dry mixes and confectionery.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Produced by saponification of vegetable-oil fatty acids with sodium, potassium, or calcium hydroxides. The same chemistry that makes soap — food-grade quality is more rigorously purified.
How it's used
Used as anti-caking and release agents in dry mixes (powdered sauces, instant beverage powders), tabletting lubricants in pharmaceuticals and confectionery, and as flow modifiers in chewing gum. Calcium stearate is by far the most common form.
Safety profile
ADI not specified — considered safe. Hydrolyzed in digestion to free fatty acids and mineral ions, both normal dietary components.
Physical & chemical properties
White to off-white powder, fine and slightly waxy. Insoluble in water (sodium/potassium forms disperse with soap-like behavior); insoluble in oils. Lubricates dry powders by film-forming on particle surfaces.
Regulation worldwide
Permitted globally without restrictive limits.
Educational information only. Not medical or dietary advice.