Stearyl palmityl tartrate

Stearyl tartrate (also Stearoyltartrat, E 483 ) is the product of esterification of tartaric acid with fatty alcohols, stearyl alcohol and palmityl alcohol substantially. Is mainly a mixture of diesters and small amounts of monoesters and the starting materials. At room temperature, it has the form of a yellowish white paste with a melting range 67-77 ° C. The raw materials are usually used vegetable fats, although animal fats come into question.

Use

It takes place in the food industry as an emulsifier and flour treatment agent mainly used in baked products because the substances with proteins and among them especially the gluten interact. In the EU, it is as a food additive under the E number 483 with the name " Stearoyltartrat " only for desserts ( more than 5 g / kg) and baked goods besides bread (maximum 4 g / kg) allowed.