Stearyl Tartrate (CAS 1333-31-9) is an ester of tartaric acid and stearyl alcohol, commonly known as E483, that appears as a waxy solid and strengthens gluten in dough, improving loaf volume, crumb structure and shelf life in commercial baking. This Food Grade (E483) additive is essential for high-volume commercial baking operations.
The compound is a Technical Grade waxy solid that significantly improves the mechanical tolerance of bread dough. It is characterized by its ability to strengthen gluten, leading to increased loaf volume and uniform crumb structure.
Commercially, it serves as a powerful shelf-life extender by inhibiting starch retrogradation in baked goods. Its high functional efficiency allows for low inclusion rates while delivering superior texture and workability in flour.
Stearyl Tartrate
Applications
- Industrial Baking: Primary dough strengthener for high-speed bread production lines and frozen dough systems.
- Pastry Modification: Used in cakes and sponges to provide a soft, tender crumb and improved moisture retention.
- Whipped Toppings: Acts as a stabilizer in non-dairy whipped creams to maintain aeration and prevent syneresis.
Safety & Risks
Generally considered Non-Hazardous for food-grade industrial applications. Standard industrial hygiene including Dust Masks and Protective Gloves is recommended during bulk weighing and mixing.
Packaging
25 kg Bags or 25 kg Fiber Drums.