SODIUM TARTRATE

CAS: 868-18-8 EMULSIFIER OR EMULSIFIER SALT, PH CONTROL AGENT, SEQUESTRANT

Sodium tartrate is the disodium salt of L(+)-tartaric acid used as an emulsifier, pH control agent, and sequestrant in food products with regulatory acknowledgment in key jurisdictions.

What It Is

Sodium tartrate is a crystalline organic compound defined chemically as the disodium salt of L(+)-tartaric acid with the CAS registry number 868‑18‑8 and is identified in food additive listings under regulatory references such as 21 CFR 184.1801. As a multifunctional additive it serves primarily as an emulsifier or emulsifier salt, a pH control agent, and a sequestrant in food formulations. In chemical terms it is categorized as a sodium salt derived from a naturally occurring dicarboxylic acid, tartaric acid, which provides it with buffering and chelating properties. The compound’s ability to bind metal ions and alter acidity underpins its various technological roles in processed foods and other industrial applications. Sodium tartrate is sometimes associated with international numbering systems such as the INS or E number for regulatory use in certain regions, reflecting its inclusion in additive lists globally. Its physical form is typically colorless to white crystals or powders that readily dissolve in water and can interact with other food components to stabilize mixtures. In food chemistry literature, it is often mentioned alongside other tartrate salts such as potassium tartrate and potassium sodium tartrate, which share similar functional properties. In regulatory and technical documentation sodium tartrate is described consistently as fulfilling specific technical functions in food production. The broad descriptor "sequestrant" refers to its chemical capability to bind to metal ions, which helps to stabilize foods by preventing oxidation or quality loss. As a pH control agent, it contributes to maintaining desired acidity ranges in formulations, while its use as an emulsifier or salt form supports product texture and consistency.

How It Is Made

Sodium tartrate is produced through neutralization and salt formation reactions involving tartaric acid, a naturally occurring organic acid that is abundant in grapes and wine by‑products. In industrial settings, tartaric acid can be sourced from fermentation and residue streams from winemaking, purified, and then reacted with sodium hydroxide or other sodium base sources to yield the disodium salt form known as sodium tartrate. This process results in a crystalline product that can be further dried and milled to the desired particle size for functional use. During manufacturing, quality control measures focus on achieving the appropriate crystalline form and purity that meet food‑grade specifications. Standards such as those in the Food Chemicals Codex provide details on acceptable levels of impurities, moisture, and other chemical characteristics important for consistent performance in food applications. The purified sodium tartrate is typically white or colorless and readily soluble in water, traits that are necessary for it to function effectively in aqueous food systems. In some applications, the hydrate form of sodium tartrate is used, which contains water molecules integrated into the crystal lattice. The production route may include steps to control the hydration state, as it influences solubility and shelf behavior. Overall, the manufacturing pathway for sodium tartrate leverages relatively simple acid‑base chemistry, but regulated quality and specification adherence are essential to ensure suitability for food use and alignment with safety guidelines.

Why It Is Used In Food

Sodium tartrate is incorporated into food formulations because of its multiple technological functionalities that help manufacturers meet product quality and stability requirements. As a sequestrant, it binds metal ions that can catalyze oxidative reactions, contributing to improved shelf life and the prevention of undesirable changes in color and flavor. Its role as a pH control agent helps regulate acidity, which can influence texture, microbial stability, and overall sensory attributes in a variety of products. In emulsified systems such as dressings and spreads, sodium tartrate contributes by stabilizing the mixture of oil and water phases. Its ability to interact with charged particles and alter the ionic environment supports the formation and maintenance of stable emulsions, which is crucial for consistent mouthfeel and visual appeal. Moreover, the buffering capacity of sodium tartrate allows formulators to maintain target acidity levels, which is often important for taste balance and compatibility with other ingredients. In processed foods like meats and certain confections, sodium tartrate can serve as part of a system designed to achieve desired texture and functional outcomes. The use of such multifunctional additives can reduce the need for multiple separate ingredients, simplifying formulations while achieving targeted performance attributes. Producers select sodium tartrate when its combination of chelating, pH adjusting, and emulsifying properties align with product specifications and processing conditions.

Adi Example Calculation

To illustrate how ADI values are applied, consider a hypothetical group ADI established for tartaric acid and tartrates. For an adult weighing 70 kilograms, a group ADI of a defined number of milligrams per kilogram body weight per day would translate to that milligram amount multiplied by 70. For instance, if an expert body assigns an ADI value of X mg/kg body weight per day for the additive group, the calculation would involve 70 times X to determine the total allowable daily intake for that individual. This kind of exercise helps contextualize regulatory benchmarks, but it does not imply a recommended intake nor individual dietary planning advice. Actual intake from food depends on the levels used in formulations and consumption patterns.

Safety And Health Research

Regulatory reviews of sodium tartrate have focused on toxicology data, exposure assessment, and hazard characterization to support its safe use in foods. Evaluations by expert bodies such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have included sodium L(+)-tartrate in their assessments, reporting acceptable daily intake ranges based on toxicological studies that examine endpoints such as general systemic toxicity and metabolic processing. These evaluations consider a range of doses and biological responses to help establish safety benchmarks for human exposure. (JECFA evaluation) (世界卫生组织应用程序) In the European context, the European Food Safety Authority conducted comprehensive re‑evaluations of tartaric acid and related tartrate salts, including sodium tartrates, which contributed to establishing a group acceptable daily intake covering multiple related additives. These assessments reviewed data on absorption, distribution, metabolism, and excretion, as well as acute and chronic toxicology studies, to inform risk characterization. (EFSA opinion) (EFSA Online Library) The available research does not indicate genotoxic or carcinogenic hazards at exposure levels consistent with typical food additive use, but regulators emphasize exposure assessment relative to established ADI values to ensure consumer safety. Data gaps in very specific endpoints often lead regulatory authorities to apply uncertainty factors in setting ADIs, reflecting standard risk assessment practice.

Regulatory Status Worldwide

In the United States, sodium tartrate is listed in the Code of Federal Regulations under 21 CFR 184.1801, where it is described as the disodium salt of L(+)-tartaric acid and is affirmed as generally recognized as safe (GRAS) for use in food in accordance with current good manufacturing practice. This regulatory entry establishes the conditions of use and quality specifications for the ingredient in food products. The regulation also notes that the ingredient meets specific compendial criteria such as those in the Food Chemicals Codex, which provides standards for food‑grade additives. (21 CFR 184.1801) At the international level, evaluations by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have examined sodium L(+)-tartrate and assigned it an INS number 335(ii) in food additive lists, with an associated ADI range documented in JECFA evaluations. These regulatory assessments inform Codex Alimentarius listings and provide a global reference point for the compound’s safety and allowable use in food systems. (JECFA evaluation) (世界卫生组织应用程序

Taste And Functional Properties

Sodium tartrate itself has little to no distinct flavor at the concentrations typically used in food products, making it suitable for applications where functional performance is required without significant sensory impact. In aqueous solutions it contributes minimal taste, and in many formulations its primary sensory influence is through the modulation of acidity rather than imparting a specific flavor note. Its buffering capacity helps maintain stable pH during processing and storage, which indirectly supports consistent taste profiles over shelf life. Functionally, sodium tartrate is highly soluble in water, which allows it to interact uniformly throughout aqueous and semi‑aqueous food matrices. The ionic nature of the molecule enables it to bind divalent metal ions such as calcium and magnesium, which can otherwise participate in undesirable reactions or affect texture. This chelating behavior is central to its sequestrant role, and it can influence the stability of color‑sensitive ingredients and prevent cloudiness or precipitation in beverages and other products. Sodium tartrate also supports emulsification when used with appropriate co‑emulsifiers or stabilizers. By altering the ionic environment, it can improve the distribution and maintenance of fine droplets in oil‑in‑water systems, contributing to smoother texture and improved visual homogeneity. The heat and pH stability of the compound are factors considered in formulation design, particularly for products subjected to thermal processing, where consistent functionality without breakdown is important.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is the amount of a substance that can be consumed daily over a lifetime without appreciable health risk, as determined by expert regulatory bodies. For sodium tartrate and related tartarates, ADIs have been assigned based on comprehensive evaluations of toxicological studies, with reference points derived from observed no‑effect levels and appropriate uncertainty factors applied to account for interspecies differences. For example, international evaluations have described ADI ranges for sodium L(+)-tartrate and related salts, which inform regulatory limits and exposure assessments. These values are expressed in terms of milligrams per kilogram of body weight per day and reflect conservative estimates designed to protect public health. It is important to understand that ADI values are not recommended intake levels but safety benchmarks used in risk assessment and regulatory decision‑making to ensure that typical dietary exposure remains well below levels associated with adverse effects.

Comparison With Similar Additives

Sodium tartrate shares functional similarities with other food additives in the tartrate family, such as potassium tartrate and potassium sodium tartrate, which also serve as sequestrants, pH control agents, and stabilizers in food systems. These related compounds differ in their cation composition but often fulfill comparable technological roles, with selection driven by formulation requirements and regulatory approval in specific regions. Compared to citrate salts like sodium citrate, which are frequently used for flavor adjustment, buffering, and emulsification, sodium tartrate may offer different chelating strength and solubility profiles. Citrates tend to be more common in beverage and dairy applications due to their flavor influence and broad regulatory acceptance, while tartrates are often selected when their specific binding or stabilization properties align with certain meat, gelled, or emulsified products. Another related additive family includes tartric acid itself, which provides acidity and chelating functions. Salt forms such as sodium or potassium tartrates typically have milder acidity, allowing formulators to tailor pH and functional outcomes without significantly affecting taste. The choice among these additives depends on the balance of functional properties required and regulatory frameworks governing their use.

Common Food Applications Narrative

Sodium tartrate finds use across a range of food products where its multifunctional properties support stability, texture, and consistency. In meat and processed meat products, it acts as a sequestrant to stabilize color and control metal‑catalyzed oxidation, contributing to a more uniform appearance and extended shelf life. Its pH control capabilities help maintain the desired acidity in products such as sauces and dressings, where balanced acidity can influence both flavor and preservation dynamics. In confectionery and gelled products, sodium tartrate contributes to consistent texture by helping regulate the pH and interacting with gelling agents. While it does not substantially alter sensory attributes, its presence supports the overall structural integrity of jellies and similarly formulated items. In emulsified products such as spreads or dairy analogues, sodium tartrate works alongside emulsifiers and stabilizers to maintain a cohesive mixture of fats and aqueous components, enhancing product stability during storage and use. Manufacturers also leverage sodium tartrate’s buffering action in beverages or drink mixes to help maintain flavor stability and balance across a range of pH conditions. Its use is aligned with current good manufacturing practices, and it is typically listed as an ingredient consistent with regulatory allowances for direct food additives. Across these varied applications, the emphasis remains on performance and consistency rather than any isolated sensory characteristic.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 184.1801

EFSA

  • Approved: True
  • E Number: E335
  • Adi Display: 240 mg per kg body weight per day
  • Adi Mg Per Kg: 240

JECFA

  • Year: 1973
  • Ins Number: 335(ii)
  • Adi Display: 0-30 mg per kg body weight per day
  • Adi Mg Per Kg: 30

Sources

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