Stearyl palmityl tartrate is a derivative of tartaric acid used as an emulsifier. It is produced by esterification of tartaric acid with commercial grade stearyl alcohol, which generally consists of a mixture of the fatty alcohols stearyl and palmityl alcohol.[1] Stearyl palmityl tartrate consists mainly of diesters, with minor amounts of monoester and of unchanged starting materials.
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Other names
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| Identifiers | |
3D model (JSmol)
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| E number | E483 (thickeners, ...) |
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| Properties | |
| C40H74O6 to C38H78O6 | |
| Molar mass | 627 to 655 g/mol |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Use
editStearyl palmityl tartrate is used as emulsifier under the E number E 483. The Food and Agriculture Organization of the United Nations sets limits of use at 4 g/kg for bakery wares and 5 g/kg for dessert products.[2]
Law
editUse of stearyl palmityl tartrate is prohibited in Australia.[citation needed]
References
edit- ^ a b FAO Nutrition Meetings, Report Series No. 40A,B,C; WHO/Food Add./67.29
- ^ Food and Agriculture Organization of the United Nations