E387 – Oxysteari
StabiliserDescription
Mixture of esters of oxidized stearic acid
Notes
Oxystearins are created by taking stearic acid (a natural fatty acid found in animal fats and some plant oils like cocoa butter) and exposing it to controlled oxidation, which means allowing it to react with oxygen under specific conditions. This process creates a mixture of modified fatty acid compounds that have different properties than the original stearic acid. The resulting oxystearins can be derived from both animal and plant sources, depending on where the original stearic acid came from. In food production, oxystearins work as crystallization inhibitors, which means they prevent fats and oils from forming large, unwanted crystals that could make products feel grainy or look unappealing. You'll find them in chocolate, confectionery, and baked goods where smooth texture is important. They help maintain the creamy mouthfeel in chocolate bars and prevent the whitish "bloom" that can appear on chocolate surfaces over time. Oxystearins can be made from either animal or plant sources, so vegetarians and vegans should check with manufacturers if this is a concern. Those following halal or kosher diets may also want to verify the source. These additives are considered safe for consumption and are approved for use in many countries, though they're not as commonly used as some other fat-based additives.