Stearic Acid
The short version
A saturated long-chain fatty acid — anti-caking agent, anti-foam, and tablet lubricant.
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 hydrolysis of vegetable or animal fats followed by separation of the saturated long-chain fraction. A natural component of all animal fats and many vegetable fats (cocoa butter is ~33% stearic acid).
How it's used
Used as a flow modifier and release agent in chewing gum and candy coatings, as a tablet lubricant in vitamin and supplement tablets, and as an anti-foaming agent in powdered beverage preparation. Provides a smooth glide in confectionery extrusion.
Safety profile
ADI not specified — considered safe. A normal dietary fatty acid; metabolized identically to dietary fat-derived stearate. Unique among saturated fats in being neutral for blood lipid profiles.
Physical & chemical properties
White waxy solid or pearl beads. Practically insoluble in water; soluble in hot oils, ether, ethanol. Melts at 69°C.
Regulation worldwide
Permitted globally without restrictive limits — quantum satis for most applications.
Educational information only. Not medical or dietary advice.