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DefinitionThis section has been translated automatically.
Stearyl tartarate is produced by the esterification of tartaric acid with fatty alcohols and has the consistency of a yellowish-white paste at room temperature.
EffectsThis section has been translated automatically.
Stearyl tartrate is capable of forming oil-in-water emulsions. Since the compounds interact with proteins and especially with wheat gluten, they are of particular importance in the production of baked goods.
Field of application/useThis section has been translated automatically.
Food additive (E 483); emulsifier, flour treatment agent in desserts and bakery products
Prof. Dr. med. Peter Altmeyer