Re‐evaluation of l(+)‐tartaric acid (E 334), sodium tartrates (E 335), potassium tartrates (E 336), potassium sodium tartrate (E 337) and calcium tartrate (E 354) as food additives

Abstract

The EFSA Panel on Food Additives and Flavourings (FAF) provides a scientific opinion on tartaric acid‐tartrates (E 334‐337, 354) when used as food additives. The Scientific Committee for Food (SCF) in 1990 established an acceptable daily intake (ADI) of 30 mg/kg body weight (bw) per day, for l(+)‐tartaric acid and its potassium and sodium salts. The metabolism of l(+)‐tartaric acid and its potassium sodium salt was shown to be species dependent, with a greater absorption in rats than in humans. No toxic effects, including nephrotoxicity, were observed in toxicological studies in which the l(+)‐form was tested. There was no indication for a genotoxic potential of tartaric acid and its sodium and potassium salts. In a chronic study in rats, no indication for carcinogenicity of monosodium l(+)‐tartrate was reported at the highest dose tested (3,100 mg/kg bw per day). The available studies for maternal or developmental toxicity did not report any relevant effects; no studies for reproductive toxicity were available; however, no effects on reproductive organs were observed in the chronic toxicity study. The Panel concluded that the data on systemic availability were robust enough to derive a chemical‐specific uncertainty factor instead of the usual default uncertainty factor of 100. A total uncertainty factor of 10 was derived by applying a total interspecies uncertainty factor of 1 instead of 10, based on data showing lower internal exposure in humans compared to rats. The Panel established a group ADI for l(+)‐tartaric acid‐tartrates (E 334‐337 and E 354) of 240 mg/kg bw per day, expressed as tartaric acid, by applying the total uncertainty factor of 10 to the reference point of 3,100 mg sodium tartrate/kg bw per day, approximately to 2,440 mg tartaric acid/kg bw per day. The exposure estimates for the different population groups for the refined non‐brand‐loyal exposure scenario did not exceed the group ADI of 240 mg/kg bw per day, expressed as tartaric acid. Some recommendations were made by the Panel.

Biosynthesis and Cellular Functions of Tartaric Acid in Grapevines

“…The human body, along with rabbits, dogs and rats cannot process TA, which instead must be expelled, or destroyed by microorganisms in the intestinal tract ( Underhill et al, 1931 ; Finkle, 1933 ; Lord et al, 2005 ). Nevertheless, TA has been deemed non-toxic and appropriate for use as a food additive ( EFSA Panel on Food Additives and Flavourings et al, 2020 ) although the nutritional benefits have not been fully investigated ( Spiller et al, 2003 ).…”

“…This is often a significant expense to winemakers, particularly during warmer growing seasons. In the broader food industry, TA can be used as an additive for its acidic and antioxidant properties ( Silva and Lidon, 2016 ; EFSA Panel on Food Additives and Flavourings et al, 2020 ). Unlike TA, malic acid (MA), which also accumulates in grapes during early development, is susceptible to enzymatic catabolism during ripening, particularly at high temperatures ( Buttrose et al, 1971 ; Kliewer, 1971 ; Ruffner et al, 1976 ).…”

Re‐evaluation of acetic acid, lactic acid, citric acid, tartaric acid, mono‐ and diacetyltartaric acid, mixed acetic and tartaric acid esters of mono‐ and diglycerides of fatty acids (E 472a‐f) as food additives

“…However, an ADI 'non specified' was established by the SCF for these food additives (SCF, 1991). L(+)-tartaric acid (E334) has been re-evaluated by the FAF Panel and a group ADI of 240 mg/kg bw per day, expressed as tartaric acid, for L(+)-tartaric acid-tartrates (E334-337, 354) was established (EFSA FAF Panel, 2020).…”

Re‐evaluation of metatartaric acid (E 353) as a food additive

“…The Panel noted that no data on the two other relevant genetic endpoints (structural and numerical aberration) were available. The QSAR toolbox profiling was not considered applicable to this polymer, however, the genotoxicity of the monomer (L(+)-tartaric acid) was assessed in its re-evaluation as a food additive and there was no concern with respect to genotoxicity (EFSA FAF Panel, 2020).…”