Comparing E300 - Ascorbic acid vs E483 - Stearyl tartrate
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Popular questions
Is ascorbic acid bad for you?
No—ascorbic acid (vitamin C) is considered safe at typical food levels and is essential for health; it’s GRAS in the U.S. and approved in the EU. Very high supplemental doses can cause gastrointestinal upset and, in susceptible people, increase kidney stone risk.
Can dogs have ascorbic acid?
Yes, small amounts in foods are safe, but dogs synthesize their own vitamin C and usually don’t need supplements. High doses may cause diarrhea, so consult a veterinarian before supplementing.
What is ascorbic acid made from?
Commercial ascorbic acid is typically made from glucose (often derived from corn, wheat, or cassava) that’s converted via microbial fermentation and chemical steps into L‑ascorbic acid.
How is ascorbic acid made?
Industrially, D‑glucose is converted to 2‑keto‑L‑gulonic acid by fermentation (or via the older Reichstein process: glucose → sorbitol → L‑sorbose → 2‑KGA) and then chemically cyclized to ascorbic acid. Modern methods use two-step fermentation to improve efficiency.
Is ascorbic acid the same as citric acid?
No—ascorbic acid (E300) is vitamin C and an antioxidant, while citric acid (E330) is a different compound mainly used as an acidulant and does not provide vitamin C.
In what foods can i find e 483 stearyl tartrate?
Mostly in bakery products—especially bread and rolls—where it’s used as a dough emulsifier/strengthener; it may also appear in some cakes or pastries. It’s not very common today, so check labels for E483, stearyl tartrate, or stearyl palmityl tartrate.
In what foods can i find e483 stearyl tartrate?
Primarily in bakery items such as bread and rolls as a dough emulsifier, with occasional use in cakes or pastries. It’s relatively uncommon, so look for E483 or stearyl (palmityl) tartrate on ingredient lists.