Tartaric acid

Tartaric acid is an organic acid found naturally in high concentrations in grapes, tamarinds, and some other fruits. In food manufacturing it is used as an acidulant and acidity regulator in baked goods, confectionery, carbonated beverages, and wine. It provides a clean, distinctly tart flavour, and is the principal component that makes cream of tartar an effective acid for leavening systems and meringue stabilisation.

JECFA's ADI for tartaric acid is 30 mg per kilogram body weight per day, established in 1978. This numerical limit was set conservatively based on animal studies, but typical dietary exposure from food use is well below this figure. The compound is partially metabolised in the gut by bacteria and partially excreted renally. No significant adverse effects have been identified at any realistic dietary intake level.

Tartaric acid is approved in the EU, US (GRAS), UK, Australia, and globally. It is closely associated with wine production — occurring naturally in grapes and also added by winemakers to adjust acidity — and with cream of tartar in baking. It is the parent acid of several tartrate salts (E335, E336, E337). Consumers with a history of calcium oxalate kidney stones may wish to note its presence, as tartaric acid forms insoluble calcium tartrate, though evidence of a meaningful clinical effect at food additive doses is limited.