E334 TARTARIC ACID
Tartaric acid is a natural organic acid found in many fruits, especially grapes. Tartaric acid was isolated by the alchemist Gabir ibn Hayyan, around 800, from potassium acid tartrate, known to the ancients as tartar. The tartaric acid used industrially is instead obtained from the waste products of the winemaking process (ie from the grape skin).
Tartaric acid is an antioxidant compound that also acts as an acidity regulator.
In addition to these two functions, it helps to give the fruit its typical aroma and to stabilize its color.
Tartaric acid can be present in various products, such as jellies, sugared almonds, jams, sparkling drinks, soft drinks, bakery products, sweets.
Tartaric acid can be used, together with sodium bicarbonate, in the preparation of digestive effervescent agents (therefore in the medicinal field). Furthermore, it is an excellent retarder in the hardening of gypsum.
Tartaric acid is a compound considered harmless because it is eliminated in the urine without any side effects.
ADI DOSE: 30 mg per kg of body weight.
Its salts are also commonly used, which are:
- E335 SODIUM TARTRATE or SODIUM TARTRATE. It has 2 subgroups:
- E335a MONOSODIUM TARTRATE
- E335b DISODIUM TARTRATE
- E336 POTASSIUM TARTRATE or POTASSIUM TARTRATE (especially in bakery products). It has 2 subgroups:
- E336a MONOPOTASSIUM TARTRATE
- E336b DIPOTASSIUM TARTRATE
They are synthetically produced, but natural-identical compounds.
- E337 DOUBLE SODIUM AND POTASSIUM TARTRATE (especially in meat and cheese-based products)
They are synthetically produced, but natural-identical compounds.
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