stearic acid
Basic Information
| Field | Content |
|---|---|
| Chinese name | stearic acid |
| English name | stearic acid |
| INS/E number | INS 570 |
| Functional class | Anti-caking agent |
| Year adopted | 1965 |
| Approved by | Australia/New Zealand (FSANZ), European Union (EFSA) |
What is it?
Stearic acid (octadecanoic acid) is a naturally occurring long-chain fatty acid, obtained from animal or vegetable fats, used as an emulsifier, anticaking agent and release agent.
Source
Natural：动植物油脂（牛脂、棕榈油等）
Why is it used?
- Acts as emulsifier and stabiliser for texture
- Prevents caking in powdered foods
- Serves as a release agent for confectionery and baking
Common Foods
- Confectionery
- Chocolate products
- Bakery goods
- Chewing gum
- Powdered seasonings
Safety
ADI (Acceptable Daily Intake)：Not applicable (evaluated, no limit set)
Usage Standard
China：GB 2760《食品安全国家标准 食品添加剂使用标准》
International：
- EU Regulation 1333/2008 Annex II (E 570)
- FDA 21 CFR 184.1090 (GRAS)
- Codex GSFA (INS 570)
In a nutshell
Stearic acid is a natural fatty acid used mainly as an emulsifier and anticaking agent.
Consumer Advice
Stearic acid is a natural saturated fatty acid found widely in cocoa butter and animal and vegetable fats. In food it is used as an anticaking agent, emulsifier or release agent to keep confectionery, chocolate and powders from sticking together. It is one of the fatty acids the body metabolises normally, and because only small amounts are used in food it is widely regarded as safe.
Dietary Restrictions
- Vegan: ✅
- Halal: ✅
- Kosher: ✅
Allergens
✅ Free from common allergens
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.