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A synthetic emulsifier and dough conditioner made by combining stearyl alcohol with tartaric acid. Used almost exclusively in bread and baked goods to improve dough stability and give a better crumb structure. Authorized in very few food categories, meaning exposure is limited. Generally considered safe at levels used in food. EFSA has evaluated it and found no significant concerns at typical dietary intakes. Not a widely discussed additive — it does its quiet job in bakery products without much controversy.
Want to know if a product you eat contains E 483? Open FoodScan.ai, photograph any food product label and get your analysis.
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DISCLAIMER
The information provided by this app is for general informational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. While we strive to ensure the accuracy and reliability of the nutritional data and product analysis, it may not address your specific dietary or health needs. Always consult with a qualified healthcare professional or your doctor before making any significant changes to your diet, especially if you have underlying health conditions, allergies, or are on any medication. Reliance on any information provided by this app is solely at your own risk. For personalized health advice or concerns, please seek guidance from a medical professional.