E336ii - Dikaliumtartrat

Origin

Dipottasium tartrate is a salt of tartaric acid. Tartaric acid is a naturally occurring organic acid found in many plants, particularly grapes. Dipotassium tartrate is produced by neutralizing tartaric acid with a potassium base, such as potassium hydroxide or potassium carbonate. It is a byproduct of wine production, precipitating out of wine during fermentation and aging as argol or wine diamonds.

Usage

Dipotassium tartrate is used in the food industry primarily as a stabilizer, acidity regulator, and antioxidant. It is often used in baking powders to control the rate of reaction between the acid and base components, ensuring a consistent leavening action. It can also be found in processed fruits and vegetables, jams, jellies, and beverages to maintain pH and prevent discoloration. In winemaking, it is used to stabilize the wine and prevent the formation of tartrate crystals. It is also used as a component in some pharmaceuticals.

Side Effects

Dipotassium tartrate is generally considered safe for consumption. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has not established a numerical Acceptable Daily Intake (ADI) for tartaric acid and its salts, indicating a low level of concern regarding its safety at levels typically used in food. However, excessive consumption of tartrates may have a laxative effect in some individuals. There are no known significant allergic reactions associated with dipotassium tartrate. As with any food additive, individuals with specific sensitivities should monitor their reactions.

Regulatory Status

Dipotassium tartrate is approved for use as a food additive in many countries, including the United States, the European Union, and Canada. In the EU, it is designated with the E number E336(ii). It is regulated under various food safety regulations to ensure its safe use in food products. The FDA considers it Generally Recognized As Safe (GRAS) when used in accordance with good manufacturing practices.