E336i - Monopotassium tartrate

Origin

Monopotassium tartrate, also known as cream of tartar (though technically cream of tartar is potassium bitartrate, E336ii), is a salt of tartaric acid. It is naturally occurring as a byproduct of winemaking, precipitating out of grape juice during fermentation and aging. It is commercially produced by purifying the tartrate-containing lees (sediment) from wine production. The 'i' suffix in E336i distinguishes it from E336ii, dipotassium tartrate.

Usage

Monopotassium tartrate is widely used in the food industry as an acidity regulator, stabilizer, and leavening agent. It is commonly found in baking powders, where it reacts with baking soda to release carbon dioxide, contributing to the rise of baked goods. It is also used to stabilize egg whites, increase their volume and heat tolerance, and prevent sugar crystallization in candies and syrups. In winemaking, it can be used to stabilize the wine and prevent the formation of tartrate crystals. It also finds application as a component of some pharmaceuticals.

Side Effects

Monopotassium tartrate is generally recognized as safe (GRAS) by regulatory bodies when used in accordance with good manufacturing practices. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has not established a numerical Acceptable Daily Intake (ADI) for tartaric acid salts, indicating a low level of concern for adverse health effects at typical levels of consumption. However, excessive consumption may have a laxative effect due to its osmotic properties. Individuals with kidney problems should exercise caution, as high intakes of tartrates could potentially exacerbate their condition. Allergic reactions are rare but possible.

Regulatory Status

Monopotassium tartrate (E336i) is approved for use as a food additive in many countries, including those in the European Union, the United States, and Canada. It is subject to regulations regarding its purity and use levels to ensure food safety. In the EU, its use is governed by Regulation (EC) No 1333/2008 on food additives. In the United States, it is regulated under the Code of Federal Regulations (CFR) Title 21.