Stearyl tartrate
Stearyl tartrate (also stearoyl tartrate , E 483 ) is the product of the esterification of tartaric acid with fatty alcohols , mainly stearyl alcohol and palmityl alcohol . It is a mixture of mainly diesters and small amounts of monoesters and the starting materials. At room temperature it is in the form of a yellowish white paste with a melting range of 67 to 77 ° C. Vegetable fats are generally used as raw materials, although animal fats can also be used.
use
It is used in the food industry as an emulsifier and flour treatment agent, mainly in baked goods, as the substances interact with proteins, including gluten in particular . In the EU it is used as a food additive with the number E 483 with the name "stearoyl tartrate" for flavored fermented milk products (maximum 5000 mg / kg), desserts (maximum 5000 mg / kg), certain types of bread and rolls (maximum 4000 mg / kg) and fine baked goods (maximum 4000 mg / kg) are permitted.
literature
- Maged Younes, Gabriele Aquilina a. a .: Re ‐ evaluation of stearyl tartrate (E483) as a food additive . In: EFSA Journal . tape 18 , no. 3 , March 2020, doi : 10.2903 / j.efsa.2020.6033 .
Individual evidence
- ↑ Council Directive 78/663 / EEC (PDF) of July 25, 1978.
- ↑ EC additive regulation, consolidated (PDF)