Sodium tartrates

Sodium tartrates — monosodium tartrate and disodium tartrate — are the sodium salts of tartaric acid, the principal acid of grapes and wine. They function as acidity regulators, pH buffers, and emulsifying salts in confectionery, beverages, jams, and processed cheese. Sodium tartrate also plays a role in certain traditional culinary preparations such as fondant sugar and soft cream fillings.

JECFA's ADI for sodium tartrates is 30 mg per kilogram body weight per day, evaluated in 1978 under the group ADI for tartaric acid and its salts. Typical dietary exposure from food additive use falls well below this limit. Metabolism follows the same pathway as tartaric acid itself — partial gut fermentation and renal excretion.

Sodium tartrates are approved in the EU, US (GRAS), UK, and most global markets. They contribute modestly to dietary sodium intake, relevant for individuals managing hypertension, though amounts from food additive use are generally modest. As members of the tartrate family with a long safety record, they present no significant health concerns for healthy adults at normal dietary exposures.