Stearyl Tartrate E483
Stearyl Tartrate is a food-grade surface-active emulsifier used by industrial food manufacturers for dough conditioning, fat dispersion, aeration support, crumb structure improvement, texture control and processing tolerance in approved applications. It is especially relevant where formulators need a waxy, fat-compatible emulsifier system that can interact with flour, starch, fats and air-cell structures in bakery and dessert-style products. This page is prepared for purchasing teams, R&D technologists, QA departments, regulatory teams and import managers who need structured technical information before requesting a quotation.
Product identity
| Product name | Stearyl Tartrate |
|---|---|
| Common names | Stearyl Tartrate E483, stearyl palmityl tartrate, INS 483, E483 emulsifier |
| Chemical identity | Mixture of tartaric acid esters with long-chain fatty alcohols, typically including stearyl and palmityl alcohol fractions depending on grade |
| CAS / identity | Mixture |
| E / INS number | E483 / INS 483 |
| Category | Emulsifiers & Surface Active Ingredients |
| Primary function | Emulsifier, dough conditioner, fat-dispersion aid, aeration support and texture-support ingredient |
| Typical character | Waxy, fat-compatible emulsifier with performance depending on ester composition and melting behavior |
| Typical appearance | White to cream-colored powder, bead, flake, waxy solid, paste or blend depending on supplier |
| Typical handling form | Dry powder or flake for premixes, waxy solid for fat-phase incorporation, or application-specific emulsifier blend |
Application fit
Stearyl Tartrate is evaluated where emulsification, fat distribution, dough performance, air-cell support or texture improvement is required under approved regulatory conditions. Potential use areas may include:
- Bakery products, breads, rolls, buns, sponge cakes, cake mixes and soft bakery systems
- Whipped toppings, aerated desserts, dessert mixes and cream-style products where permitted
- Fat-based fillings, bakery creams, shortenings, spreads and coating systems
- Margarine-type systems, bakery fats and laminated dough applications where technically suitable
- Dry premixes requiring controlled fat dispersion or emulsifier distribution
- Processed-food systems requiring texture, aeration or emulsion support within local regulatory limits
Technical overview for industrial buyers
Stearyl Tartrate is a specialized emulsifier associated with tartaric acid ester chemistry and long-chain fatty alcohol components. In food systems, its performance is strongly influenced by ester composition, melting behavior, fat compatibility, particle size and dispersion method. Unlike highly water-soluble emulsifiers, Stearyl Tartrate is normally evaluated for systems where interaction with fats, dough, starch, air cells or fat-continuous phases is important. This makes it more relevant for bakery and texture applications than for clear beverage systems.
For industrial procurement, Stearyl Tartrate should be evaluated by food-grade status, ester composition, acid value, saponification value, hydroxyl value where specified, iodine value where relevant, melting point or melting range, free fatty alcohol content, free tartaric acid or related acid content, moisture, ash, particle size, flowability, color, odor, heavy metals, microbiological status where required, packaging integrity and documentation completeness. A supplier should be able to identify the functional grade, recommended application, dosage guidance, dispersion method and destination-market suitability.
Functional role in formulation
- Dough conditioning: may support dough handling, gas retention and processing tolerance in selected bakery systems.
- Fat dispersion: helps distribute shortening, oils or bakery fats more uniformly in doughs, batters and fillings.
- Aeration support: can contribute to air incorporation and air-cell stability in cakes, whipped systems and dessert mixes.
- Crumb structure: may help support finer crumb, softer texture and improved slice quality depending on formulation.
- Texture improvement: contributes to mouthfeel, softness and structure control in bakery and dessert applications.
- Processing tolerance: can help improve repeatability during mixing, depositing, proofing, baking or fat-phase processing.
Key buying parameters
| Grade | Food grade; confirm E483 / INS 483 identity and destination-market compliance |
|---|---|
| Composition | Request supplier description of ester composition and fatty alcohol fractions where available |
| Functional type | Bakery, aerating, fat-compatible, dessert, premix or general emulsifier grade |
| Physical form | Powder, bead, flake, waxy solid, paste or blend depending on process needs |
| Melting behavior | Important for fat-phase incorporation, bakery performance and processing temperature |
| Acid value | Useful indicator for free acid level and product consistency |
| Saponification value | Helps characterize ester and fatty-chain composition for specification control |
| Particle size | Relevant for dry blending, dispersion speed, dusting and premix homogeneity |
| Moisture | Important for shelf life, flowability, caking control and microbiological stability |
| Packaging | Commonly supplied in lined bags, cartons, fiber drums, pails, blocks or palletized export packaging |
Industrial application notes
In bread, rolls and yeast-raised bakery products, Stearyl Tartrate may be evaluated for dough tolerance, gas retention, dough machinability, oven spring and crumb structure. Performance depends on flour protein quality, water absorption, fermentation time, oxidizing or reducing agents, enzymes, fat level, sugar level, mixing intensity and baking profile. It should be tested against the buyer’s existing emulsifier system rather than evaluated only as a single ingredient.
In cakes, sponge systems and aerated batters, Stearyl Tartrate may help support air incorporation, batter stability, cell structure and finished product softness. The correct dosage and addition point depend on fat type, emulsifier blend, sugar level, egg system, leavening system, mixing speed and deposit hold time. Cake manufacturers should evaluate batter specific gravity, viscosity, volume, symmetry, crumb grain and shelf-life softness before approving a supplier change.
In fat-based fillings, creams, shortenings and bakery fats, Stearyl Tartrate may influence fat dispersion, emulsion stability, plasticity, mouthfeel and processing behavior. Buyers should test melting profile, fat crystal behavior, spreadability, oiling-out resistance, compatibility with mono- and diglycerides or lecithin, and the effect on flavor release. In laminated or fat-rich systems, temperature control can be as important as emulsifier selection.
In dry premixes, Stearyl Tartrate form and particle size affect blend uniformity, segregation risk, dissolution or dispersion speed and dusting. Powder or bead forms should be evaluated for flowability, caking tendency, carrier compatibility, premix shelf life and distribution after transport vibration. If the emulsifier is pre-blended with flour, starch, sugar or other carriers, the supplier should provide clear composition and label-support documentation.
Grade selection guide
- Bakery grades: selected for dough conditioning, crumb structure, softness and process tolerance.
- Aerating grades: evaluated for sponge cakes, whipped desserts, mixes and air-cell stability.
- Fat-compatible grades: used where incorporation into shortening, fillings, spreads or fat phases is required.
- Powder or bead grades: useful for dry blending, bakery premixes and accurate low-dose distribution.
- Flake or waxy grades: suitable for melting into fat phases or heated processing systems.
- Custom blends: used when Stearyl Tartrate is combined with carriers or other emulsifiers for a defined process target.
Process and handling considerations
- Confirm the recommended addition point: dry blend, fat phase, aqueous phase or prepared emulsifier blend.
- Some grades perform best when pre-dispersed or melted into a fat phase before final addition.
- Use sufficient mixing to prevent uneven emulsifier distribution in doughs, batters and dry premixes.
- For powder grades, manage dusting, caking and segregation during conveying, weighing and blending.
- For flake or waxy grades, verify melting temperature, pumpability and heated handling requirements.
- Protect from moisture, heat abuse, oxidation, contamination and strong odors during storage.
- Validate compatibility with flour, starches, proteins, sugars, fats, hydrocolloids, enzymes and other emulsifiers.
Quality control checkpoints
Food manufacturers normally evaluate Stearyl Tartrate through both analytical specification and practical performance in the target process. Because E483 products are mixtures, supplier consistency and change-control communication are important. A technically suitable supplier should provide repeatable composition, stable functionality, clear documentation and lot traceability that supports food safety, regulatory review and production performance.
Typical laboratory checks
- Appearance, color, odor and foreign matter inspection
- Identification as Stearyl Tartrate / E483
- Ester composition or functional grade description where specified
- Acid value, saponification value and hydroxyl value where required
- Iodine value or fatty-chain profile where relevant to buyer specification
- Free fatty alcohol and free tartaric acid information where specified
- Moisture or loss on drying
- Melting point, softening range or slip melting point for applicable grades
- Particle size, flowability or bulk density for powder and bead grades
- Lead, arsenic, mercury, cadmium or other heavy metals according to destination rules
- Microbiological status where required by application and specification
- Lot number, manufacturing date and shelf-life verification
Functional performance checks
- Dough handling, machinability and gas retention in yeast-raised bakery systems
- Batter specific gravity, air incorporation and hold stability in cake systems
- Finished product volume, crumb grain, softness and shelf-life texture
- Fat dispersion, spreadability, plasticity and oiling-out behavior in fillings or fats
- Dry blend homogeneity, segregation risk and caking behavior in premixes
- Compatibility with enzymes, oxidants, hydrocolloids, proteins and other emulsifiers
- Sensory impact, waxy note risk and mouthfeel performance
- Packaging seal integrity and pallet condition on receipt
Regulatory and compliance notes
Stearyl Tartrate is commonly identified as E483 or INS 483. Permitted food categories, maximum use levels, purity criteria, additive naming and label declarations can differ by country and final application. Some markets may limit use to specific food categories, while other markets may restrict or not permit E483. Buyers should verify the final product category and destination-market rule before commercial approval.
Because Stearyl Tartrate may be manufactured from tartaric acid and long-chain fatty alcohols, buyers may request documentation about fatty alcohol source, animal-origin status, vegetable-origin status, GMO status, allergen status, halal or kosher suitability, vegan suitability and residual processing aids. These claims should not be assumed from the product name alone. They should be supported by supplier declarations, certificates and traceability information that match the purchased grade and lot.
Recommended documents to request
- Product specification or technical data sheet with physical, chemical and functional parameters
- Certificate of analysis for available batch or lot
- Safety data sheet where applicable
- Food-grade declaration and statement of intended food use
- E483 identity confirmation and functional grade description
- Ester composition, fatty alcohol source or long-chain alcohol profile where available
- Acid value, saponification value, hydroxyl value, iodine value, moisture and melting behavior where specified
- Free fatty alcohol, free tartaric acid or related impurity information where required by buyer specification
- Origin statement and manufacturer information where available
- Allergen, GMO, vegan, halal, kosher or animal-origin declarations when required
- Heavy metals statement and market-specific contaminant compliance where applicable
- Shelf-life, storage condition, humidity protection and handling recommendation
- Label draft, net weight, bag, carton, drum, pail or block dimensions, pallet configuration and container loading estimate
- Traceability information, batch coding format and recall-support documentation
Specification information useful for quotation
For a faster and more accurate quotation, provide the target specification, required grade, application, physical form, annual and first-order quantity, destination country, delivery term, packaging preference, required certifications, inspection requirements and expected shipment date. If you already purchase Stearyl Tartrate, share the existing COA, technical data sheet, product label, approved sample, functional grade or benchmark supplier specification so equivalent options can be compared by composition, melting behavior, particle size, application performance, origin, documentation and logistics cost.
Packaging and logistics
Industrial Stearyl Tartrate is usually quoted according to product form, net weight, packaging type, palletization, container loading, port of loading, Incoterms and destination. Powder and bead grades require moisture protection to maintain flowability and dispersion performance. Flake, waxy, paste or block grades should be reviewed for temperature exposure, melting behavior, leakage protection and handling conditions. Export shipments should be checked for documentation deadlines, shelf-life remaining, pallet wrapping and destination customs requirements.
Commercial evaluation criteria
- Food-grade status and documentation completeness
- Correct E483 identity, composition and destination-market regulatory fit
- Consistency of ester profile, melting behavior, particle size, moisture and functional performance
- Suitability for bakery, cake, dessert, fat-based, premix or texture-control applications
- Availability of allergen, GMO, vegan, halal, kosher, origin or animal-origin documentation when required
- Lead time, stock position and minimum order quantity
- Packaging suitability for manual, semi-automatic or automated handling
- Supplier change-control and batch traceability support
- Total landed cost and cost-in-use, not only unit price
How to request this product
Send the product name, physical form, grade, application, quantity, destination country, packaging preference, expected shipment date and required documents. If the ingredient will be used in bakery, cakes, whipped desserts, fillings, shortenings, margarine-style systems, dry premixes or processed foods, include the application category and key performance target such as dough strength, aeration, crumb softness, batter stability, fat dispersion, spreadability, texture improvement or process tolerance.
Useful answers
What is Stearyl Tartrate used for in food manufacturing?
Stearyl Tartrate is used as an emulsifier and surface-active ingredient in approved applications. It is mainly evaluated for bakery performance, dough conditioning, fat dispersion, crumb softness, aeration support, texture control and process tolerance.
Is Stearyl Tartrate the same as DATEM or SSL?
No. Stearyl Tartrate E483, DATEM and SSL are different emulsifiers with different chemistry, functionality, regulatory status and application performance. They may all be considered in bakery systems, but they are not direct one-for-one substitutes without trials.
Which applications commonly use Stearyl Tartrate?
Stearyl Tartrate may be evaluated in bakery products, bread, rolls, cakes, whipped desserts, fat-based fillings, shortenings, bakery fats, dry premixes and processed-food systems where permitted by local regulations.
Which specification parameters matter most?
Important parameters may include ester composition, acid value, saponification value, hydroxyl value where specified, iodine value, melting behavior, free fatty alcohol content, moisture, particle size, heavy metals and functional performance in the buyer’s application.
Can Stearyl Tartrate be used with other emulsifiers?
Yes. In many industrial systems, Stearyl Tartrate is evaluated alongside mono- and diglycerides, lecithin, DATEM, SSL, CSL, polyglycerol esters or other emulsifiers. Compatibility, dosage, label declaration and regulatory limits should be verified in the final formulation.
Can Global Food Additives source Stearyl Tartrate?
Global Food Additives can review sourcing options for Stearyl Tartrate according to target specification, physical form, application, quantity, destination, packaging, certification needs and required documentation.
Which documents should be requested?
Buyers commonly request a technical data sheet, certificate of analysis, safety data sheet, food-grade declaration, origin statement, allergen statement, GMO status, halal or kosher certificate, composition information, shelf-life and storage information, label details and packing configuration.
Is this product permitted in every country?
No. Food additive use depends on destination-market rules, food category, use level, label requirements and buyer responsibility. Always verify local regulations before commercial use.
Tell us which food additive or ingredient you need.
Send product names, target specifications, quantity, destination country, packaging preference, delivery term, and document requirements. Our team will review your inquiry and respond from orders@foodgradeadditives.com.
Your message has been received. You will be redirected to the home page.