Younes, MagedAquilina, GabrieleCastle, LaurenceEngel, Karl-HeinzFowler, PaulFrutos Fernandez, Maria JoseFürst, PeterGürtler, RainerGundert-Remy, UrsulaHusøy, TrineMennes, WimShah, RominaWaalkens-Berendsen, Dina HendrikaWölfle, DetlefBoon, PollyTobback, PaulWright, MatthewRincon, Ana MariaTard, AlexandraMoldeus, PeterEFSA Panel on Food Additives and Flavourings (FAF)2021-04-022021-04-022020-03Younes, M, Aquilina, G, Castle, L, Engel, K-H, Fowler, P, Frutos Fernandez, M J, Fürst, P, Gürtler, R, Gundert-Remy, U, Husøy, T, Mennes, W, Shah, R, Waalkens-Berendsen, D H, Wölfle, D, Boon, P, Tobback, P, Wright, M, Rincon, A M, Tard, A, Moldeus, P & EFSA Panel on Food Additives and Flavourings (FAF) 2020, 'Re-evaluation of stearyl tartrate (E 483) as a food additive' EFSA Journal, vol. 18, no. 3, pp. e06033. https://doi.org/10.2903/j.efsa.2020.60331831-4732Bibtex: https://doi.org/10.2903/j.efsa.2020.6033ORCID: /0000-0002-4831-9075/work/91891733https://hdl.handle.net/2164/16178Acknowledgements: The FAF Panel wishes to thank Claude Lambre for the support provided to this scientific output. The FAF Panel wishes to acknowledge all European competent institutions, Member State bodies and other organisations that provided data for this scientific output.181977564engstearyl tartrateE 483R MedicineRJournal article10.2903/j.efsa.2020.6033183