Stearyl Tartrate
The short version
A tartrate ester of stearyl alcohol — niche bakery emulsifier with narrow approved uses.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Manufactured by esterifying tartaric acid with stearyl alcohol. A specialty additive with narrow approved uses, mostly historical.
How it's used
Used in specific bakery products as a crumb-softening and shelf-life-extending emulsifier, and in some specialty cheese coatings. Less common than the related glycerol stearoyl tartrate (E472d).
Safety profile
ADI of 0–500 mg/kg body weight (JECFA — among the highest food-additive ADIs because of its inertness). Hydrolyzed in digestion to tartrate, stearic acid, and stearyl alcohol — all metabolized normally.
Physical & chemical properties
Off-white waxy solid. Insoluble in cold water; soluble in oils.
Regulation worldwide
Permitted in the EU and a few other jurisdictions with narrow approved use categories.
Educational information only. Not medical or dietary advice.