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.
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