Tartaric Acid (E334) - Definition and Effects
Tartaric acid (E334) is a naturally occurring organic acid found primarily in grapes and wine, widely used in the food industry as an acidulant and antioxidant.
Things worth knowing about "Tartaric acid"
Tartaric acid (E334) is a naturally occurring organic acid found primarily in grapes and wine, widely used in the food industry as an acidulant and antioxidant.
What is Tartaric Acid?
Tartaric acid (chemical name: 2,3-dihydroxybutanedioic acid) is a naturally occurring organic acid belonging to the group of alpha-hydroxy acids (AHAs). It is found in many plants, with the highest concentrations in grapes, tamarinds, bananas, and citrus fruits. In the food industry, it is approved and used as an acidulant under the EU food additive number E334.
Natural Sources and Production
Tartaric acid occurs naturally at particularly high concentrations in grapes. During winemaking, it precipitates as its potassium hydrogen salt, known as cream of tartar (potassium hydrogen tartrate), forming deposits in barrels and bottles. Industrially, tartaric acid is primarily extracted from this cream of tartar, a by-product of wine production. In nature, it predominantly exists as the biologically active L(+)-form (also called D-tartaric acid).
Uses in the Food Industry
As an approved food additive labeled E334, tartaric acid serves several technological functions:
- Acidulant: It lowers the pH of food products and provides a pleasantly sour taste.
- Antioxidant: It protects foods from oxidation, thereby extending shelf life.
- Stabilizer: In combination with other tartrate salts such as sodium tartrate (E335) or potassium tartrate (E336), it stabilizes emulsions and foam structures.
- Baking powder component: Tartaric acid and its potassium salt (cream of tartar) are classic ingredients of cream of tartar baking powder, a popular alternative to conventional baking powder.
Typical foods containing E334 include jams, jellies, confectionery, soft drinks, and baked goods.
Biological Functions and Health Aspects
Tartaric acid is only partially metabolized in the human body; the majority is excreted unchanged through the kidneys. Discussed health-related properties include:
- Antioxidant activity: As an alpha-hydroxy acid, it can neutralize free radicals and help prevent cell damage.
- Mineral binding: Tartrate salts can bind certain minerals such as calcium, which may influence the bioavailability of these minerals at very high intake levels.
- Digestive stimulation: In small amounts, it may mildly stimulate digestive activity.
Safety and Tolerability
Tartaric acid is considered safe and well tolerated at the amounts typically found in foods. The European Food Safety Authority (EFSA) and the World Health Organization (WHO) have not established a specific Acceptable Daily Intake (ADI) value, as no risk exists under normal dietary conditions. However, extremely high intake may lead to:
- Gastric irritation and digestive discomfort
- Theoretically, impaired kidney function due to overloading of excretory pathways at very high doses
Allergic reactions to tartaric acid itself are very rare. However, individuals with known wine intolerance should be aware of potential cross-reactions and consult a physician if in doubt.
Uses in Pharmacy and Cosmetics
Beyond the food industry, tartaric acid is also used in pharmacy as an excipient in effervescent tablets (e.g., vitamin C preparations) and for pH regulation in various pharmaceutical formulations. In cosmetics, it is used in peeling and anti-aging products due to its exfoliating properties.
References
- European Food Safety Authority (EFSA): Re-evaluation of tartaric acid (E 334), sodium tartrates (E 335), potassium tartrate (E 336), sodium potassium tartrate (E 337) and calcium tartrate (E 354) as food additives. EFSA Journal, 2020.
- WHO / FAO Joint Expert Committee on Food Additives (JECFA): Tartaric acid and its salts. WHO Food Additives Series, Geneva.
- Belitz, H.-D.; Grosch, W.; Schieberle, P.: Food Chemistry. 4th Edition. Springer Verlag, Berlin, 2009.
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