Stearyl tartrate
Score impact
0.00
points/product
Description
E483, known as stearyl tartrate, is an emulsifying food additive belonging to the group of fatty acid esters. It is obtained industrially by esterification of stearic acid (a saturated fatty acid of animal or vegetable origin) with tartaric acid (a natural organic acid present in fruits such as grapes). The chemical process produces a mixture of esters, mainly mono- and distearyl esters of tartaric acid.
From a physicochemical point of view, it appears as a white to cream powder or granule, with a melting point between 60-70 °C, insoluble in water but soluble in fats and hot oils. Its main function is to act as an emulsifier, stabilizer, and texturizing agent, improving the homogeneity and consistency of food products.
Stearyl tartrate was approved as a food additive in the European Union in 1995, following Directive 95/2/EC, and is currently regulated by Regulation (EC) No 1333/2008. The European Food Safety Authority (EFSA) has evaluated its safety on several occasions, most recently in 2018, establishing an Acceptable Daily Intake (ADI) of 0-30 mg/kg body weight. The World Health Organization (WHO), through the Joint FAO/WHO Expert Committee on Food Additives (JECFA), has also evaluated it, assigning a similar ADI. Both agencies conclude that E483 poses no significant health risks at authorized use levels.
Regarding labeling, it must appear in the ingredient list with its name or code E483. Globally, it is considered a safe additive, although some consumers may prefer to avoid it due to its synthetic origin or possible individual intolerances. However, scientific evidence supports its food safety within established limits.
E483 is mainly used as an emulsifier and stabilizer in a variety of food products. According to Regulation (EC) No 1333/2008, it is authorized in several food categories, such as fine bakery products (cakes, cookies, sponge cakes), cocoa and chocolate products, ice cream, dairy desserts, emulsified sauces, and cereal-based products.
In the Spanish market, it can be found in Maria-type cookies, industrial sliced bread, industrial pastries (croissants, ensaimadas), cream ice creams, and some coating chocolates. Maximum use levels vary by category: for example, in fine bakery products up to 10 g/kg is allowed, while in ice cream the limit is 5 g/kg. Compared to the US FDA, stearyl tartrate is listed as GRAS (Generally Recognized as Safe) for similar uses, although with some differences in authorized categories. In Japan, its use is permitted but with stricter restrictions in certain foods.
It is important to note that its use is prohibited in infant foods and unprocessed products, following the precautionary principle.
Toxicological studies conducted by EFSA and JECFA indicate that E483 does not produce significant adverse effects in humans at authorized use levels. In animal studies, very high doses (far above the ADI) were observed to cause mild laxative effects due to the presence of tartaric acid, but no genotoxic, carcinogenic, or reprotoxic effects have been documented.
The proposed biological mechanism is that stearyl tartrate is hydrolyzed in the gastrointestinal tract into stearic acid and tartaric acid, both natural compounds that are safely metabolized. No particularly sensitive populations have been identified, although individuals with pre-existing digestive disorders may experience mild discomfort if consuming large amounts. No interactions with medications are known.
EFSA concludes that dietary exposure to E483 is well below the ADI, even in high consumers. Therefore, it is considered safe for the general population. However, some consumers may choose to avoid it for personal preferences, although there is no scientific evidence justifying additional restrictions.
- Stearyl esters of tartaric acid
- Stearyl tartrate
- Esters of stearic acid and tartaric acid
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