Tartaric Acid (E334) — What You Need to Know
What Is Tartaric Acid?
Tartaric acid is a naturally occurring organic acid most abundant in grapes and tamarinds. It has been known since ancient winemaking, where tartrate crystals precipitate inside wine barrels. It provides a sharp, tangy taste and is widely used as an acidulant and leavening acid in food production.
What Is It Used For?
Used as an acidulant to provide tartness in candy and beverages, as a leavening acid in baking powder formulations, and as an antioxidant synergist in wine production.
Safety Assessment
Naturally occurring acid most abundant in grapes. Known since ancient winemaking — tartrate crystals (cream of tartar) precipitate in wine barrels. EFSA set ADI at 30 mg/kg bw/day (generous ADI reflecting low concern). The L(+)-tartaric acid is the naturally occurring form; the D(-) form is not metabolized and can cause nephrotoxicity at very high doses. Only L(+)-tartaric acid is approved as food additive. No safety concerns at normal use levels.
Based on current evidence, Tartaric Acid is rated Safe with a score of 9/10. This is 0.2 points above the average for acidity regulators (8.8/10). Last reviewed by regulators: 2020. A typical diet provides about 0.5% of the acceptable daily intake.
Commonly Found In
Always check the label for E334 or 'Tartaric Acid'
▶Chemical Information
Frequently Asked Questions about Tartaric Acid
Quick Facts
- E-Number
- E334
- INS Number
- INS 334
- Category
- Acidity Regulators
- Origin
- Natural
- FDA Status
- GRAS (Generally Recognized as Safe)
- EFSA Status
- ADI of 30 mg/kg bw/day established — generous limit reflecting low concern
- ADI
- 30 mg/kg bw/day
- Last Review
- 2020
Related Additives
Other acidity regulators in the same family