Quick Search
E Number: E-483
Chemical formula: C40H74O6 to C38H78O6
Molar mass: 627 to 655 g/mol
INS number: 483
APPLICATIONS
Stearyl 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.
Use of stearyl palmityl tartrate is prohibited in Australia.
Stearyl palmityl tartrate is used as Flour treatment agent.
Food additives are widely used in food & beverage industry.
Food additives helps to enhance the functionality of the food.
They used in the form of emulsifier, thickening agent, stabilizer and emollient among others.
Thereby, enhancing the texture and quality of the food products.
Increase in demand for processed food has fuelled the market of food additives.
Stearyl palmityl tartrate is one such food additive, which is formed by the esterification process of commercial stearyl alcohol, comprising mixture of palmityl and stearyl alcohol along with tartaric acid.
The main constituents involved in process are Stearyl palmityl tartrate are stearyl palmityl tartrate, distearyl tartrate and dipalmityl tartrate.
The source through, which stearyl palmityl tartrate is obtained can either be animal or plant source.
As stearyl can be obtained from coca butter and shea, whereas tartaric acid is obtained from bananas, tamarinds and grapes among other fruits.
The stearyl palmityl tartrate mainly consists of diester, along with minor traces of monoester.
Stearyl palmityl tartrate has a characteristic creamy appearance.
Upon saponification, commercial stearyl palmityl tarate yields 24% of tartaric acid and 80% of stearyl alcohol.
Stearyl palmityl tartrate is extensively used as emulsifier and strengthening agent in the bakery industry.
Stearyl palmityl tartrate is used as a dough strengthening agent.
Stearyl palmityl tartrate is a derivative of tartaric acid (an organic acid that naturally occurs in many fruits, most notably gapes) that is used as an emulsifier.
Also, Stearyl palmityl tartrate is extensively in the bakery industry as a strengthening agent, especially for dough and fluor treatment.
Stearyl palmityl tartrate is extensively used in fruit-based cakes, pies, and desserts as it is obtained from fruits.
Stearyl palmityl tartrate is used in the bakery sector as a strengthening agent as it improves the strength of the dough, thus widely used in the flour and dough treatment.
The stearyl palmityl tartrate market will grow tremendously in the coming years due to the changing preferences of the consumer of having desserts that are made up of fruits.
The stearyl palmityl tartrate is used as an emulsifier, which helps in improving the stability and consistency of the food products.
On the basis of source, stearyl palmityl tartrate market is segmented into:
-Plant
-Animal
On the basis of application, stearyl palmityl tartrate market is segmented into:
-Cakes
-Pies
-Desserts
-Dough
On the basis of functionality, stearyl tartrate market is segmented into:
-Emulsifier
-Thickening Agent
-Stabilizer
-Strengthening agent
DESCRIPTION
Stearyl palmityl tartrate is a derivative of tartaric acid used as an emulsifier.
Stearyl palmityl tartrate 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.
Stearyl palmityl tartrate consists mainly of diesters, with minor amounts of monoester and of unchanged starting materials.
Additionally, Stearyl palmityl tartrate is the product of the esterification of tartaric acid with commercial stearyl alcohol, which consists essentially of stearyl and palmityl alcohols; consists mainly of diester, with minor amounts of monoester and of unchanged starting materials.
Stearyl palmityl tartrate is Cream-coloured unctuous substance.
In addition, Stearyl palmityl tartrate is Insoluble in water, insoluble in cold ethanol, soluble in hot ethanol.
The material shall be the product of the esterification of tartaric acid with commercial stearyl alcohol, which consists essentially of stearyl and palmityl alcohols.
Stearyl palmityl tartrate shall consist mainly of di-ester, with minor amounts of mono-ester and of unchanged starting materials, the total ester content being not less than 90 percent by weight.
Moreover, stearyl palmityl tartrate has a characteristic properties of improving the workability and strength of the dough.
Hence, stearyl palmityl tartrate is extensively used as strengthening agent in the bakery industry particularly for dough and flour treatment.
As main source of the stearyl palmityl tartrate are fruits, hence it is extensively used in the preparation of fruit based cakes, desserts and pies.
With increasing inclination of consumers towards plant and fruit based desserts, the stearyl palmityl tartrate market is expected to record a significant growth. Moreover, stearyl palmityl tartrate is abundantly used as emulsifier, thereby, improving the consistency and stability of the food products.
Hence, widespread application, is expected to fuel the stearyl palmityl tartrate market during the forecast period.
Stearyl palmityl tartrate is a combination of stearic acid and tartaric acid, with the addition of palmityl alcohol, resulting in a mixture of several components.
The origin of stearic acid can be or plant or animal fat, although in practice nearly always vegetable oil will be used.
When commercial stearyl alcohol undergoes the esterification process, stearyl palmityl tartrate is formed.
Stearyl palmityl tartrate is a food additive that consists of a mixture of stearyl alcohol and palmityl along with the tartaric acid.
The important constituents that are involved in the process are distearyl tartrate, stearyl palmityl tartrate, and dipalmityl tartrate.
The stearyl palmityl tartrate mainly comprises diester but there are also small traces of monoester present.
The creamy appearance of stearyl palmityl tartrate is its characteristic.
SYNONYMS
Stearyl tartrate
E 483
Di-stearyl/palmityl tartrate
stearüültartraat
