E335 - Sodium tartrates

Origin

Sodium tartrates are salts of tartaric acid, a naturally occurring organic acid found in many plants, particularly grapes. They are produced commercially by neutralizing tartaric acid with sodium hydroxide or sodium carbonate. There are several forms of sodium tartrate, including monosodium tartrate (E335(i)) and disodium tartrate (E335(ii)).

Usage

Sodium tartrates are used in the food industry primarily as acidity regulators, antioxidants, and emulsifiers. They help to control the pH of food products, preventing spoilage and maintaining desired texture and flavor. They are also used as buffering agents. Specific applications include: * **Buffering Agents:** Stabilizing pH in processed foods. * **Emulsifiers:** Improving the texture of baked goods and preventing separation in sauces and dressings. * **Antioxidants:** Preventing oxidation and discoloration in fruits and vegetables. * **Flavor Enhancers:** Contributing a slightly tart taste to certain products. Sodium tartrates are found in a variety of foods, including baked goods, jams, jellies, processed fruits and vegetables, and beverages.

Side Effects

Sodium tartrates are generally considered safe for consumption. Tartrates are naturally present in many fruits and are readily metabolized by the body. 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 their safety. However, excessive consumption of tartrates may have a laxative effect in some individuals. Individuals with kidney problems should exercise caution, as excessive intake of tartrates could potentially exacerbate their condition.

Regulatory Status

Sodium tartrates are approved for use as food additives in many countries, including the European Union (EU) and the United States (US). In the EU, they are designated with the E number E335. In the US, they are generally recognized as safe (GRAS) when used in accordance with good manufacturing practices. Regulations specify the maximum permitted levels of sodium tartrates in various food products to ensure safety and efficacy.