Page 321 - Analytical method for food addtives
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E483: Stearyl tartrate
23.1 Introduction
The major food groups contributing to dietary intake of stearyl tartrate are fruit-
based desserts, cakes, cookies and pies, and other fine bakeryware with the
maximum permitted level of 5 000 mg/kg being allowed in desserts. The accept-
able daily intake (ADI) for stearyl tartrate is 20 mg/kg body weight.
23.2 Methods of analysis
There are no methods published for the determination of stearyl tartrates in
foodstuffs.
23.3 Recommendations
Analytical methods need to be developed for the determination of stearyl tartrate
in foodstuffs.
