Less known than other organic acids, tartaric acid is nevertheless part of our daily diet, whether in its natural form or as an additive. This double presence raises a legitimate question: does an identical molecule also remain harmless depending on the way in which it is consumed? Is it one of the controversial additives?
What is tartaric acid?
From a chemical point of view, it is a small molecule belonging to the family of so-called “dicarboxylic” acidswhich means that it has two acid functions, responsible for its lively and tangy flavor, quite characteristic.
Tartaric acid is best known for its close connection to vines and wine. “During the winemakingit can partially transform into salts which precipitate in the form of crystals at the bottom of the bottles or on the cork called wine diamonds” says the micronutrition expert.
When used in food in the form ofadditive (E334)it is the same molecule, but isolated, purified and standardized. It is then obtained most often from by-products of the wine industry, such as deposits from wine fermentation, then transformed to achieve a high level of purity.
In other words, there are not two “types” of tartaric acid, one natural and the other artificial:
it is always the same substance, simply present either integrated into a food, or extracted and used in isolation in industrial preparations.
Is it good for your health in its natural form?
From a physiological point of view, tartaric acid does not seem to play a major role in the body, but some interesting avenues are mentioned.
Tartaric acid would also present a moderate antioxidant activity. “It can in particular help stabilize certain plant pigments, such as anthocyanins », she specifies, although the effect is mainly studied in food matrices.
Finally, it could intervene in the absorption of certain minerals. “Its ability to form soluble complexes could improve the bioavailability of iron or magnesium », she adds.
However, these different mechanisms remain modest and largely depend on the overall dietary context.
Use as a food additive: what is E334 used for?
Isolated and purified tartaric acid is used as an additive in the food industry. It comes in the form of a white crystalline powder, odorless but with a very acidic taste.
It allows you to adjust the taste of products by providing clean, lively acidityoften perceived as more “frank” than that of citric acid.
It also plays a role in stabilizing preparations, as a preservative agent. “It helps maintain a stable pHwhich can improve food preservation” indicates the expert.
Tartaric acid is also used as agent levantespecially in combination with sodium bicarbonate. This is the principle of certain baking powders : in contact with humidity and/or heat, the reaction between the acid and the bicarbonate releases carbon dioxide, which helps make the pasta rise.
Finally, it is used for its antioxidant properties, which make it possible to stabilize the appearance and color of processed foods.
Candy, wine, ice cream, preserves, jams: where is tartaric acid found?
It is in the vin and the wine industry that tartaric acid is mainly used: it gives acidity to wine and acts as a preservative. If it is an integral part of the natural composition of the wine – since it is naturally present in the raisin – it can also be added during vinification. It allows a wine to be rebalanced, particularly in cases where the grapes lack acidity (for example in hot regions or during very sunny vintages): we then speak of wine acidification.
We also find the E334 in many confectioneryin particular the sour candywhere it brings this lively and spicy sensation in the mouth, but also in certain drinks, particularly carbonated (sodas), flavored drinks or powders to dilute, to adjust the acidity and balance the taste.
It is present in the baked goods (bread, pizza dough, industrial pastries), through certain chemical yeasts (in combination with bicarbonate), which allows the dough to aerate.
It is also used as an acidity corrector or preservative in certain processed products such as saucesTHE jellies or desserts.
Finally, it is found in many products based on processed fruits (juices, compotes, fruit preparations, jams, fruit pastes), to strengthen or adjust the natural acidity.
Is tartaric acid dangerous?
The E334 is not considered a food additive at risk, and does not give rise to any particular concern at doses used in food.
Possible undesirable side effects can nevertheless be described, but they relate above all to the dose, form and individual tolerance of each person.
“Like other organic acids, it can be aggressive for dental enamel in case of prolonged and significant exposure. For example, it is recommended that people responsible for tasting wine rinse their mouth after each tasting,” emphasizes Dr. Martinat.
Tartaric acid can also have digestive effects in high doses. “Being poorly absorbed in the intestine, some reaches the colon, where it can have an osmotic effect. At high dosesit can in particular be mildly laxative or cause bloating,” she adds.
Is tartaric acid halal or not?
Tartaric acid is generally considered halal, as it is of plant origin and does not contain alcoholincluding when it comes from the grape sector. Indeed, although it is derived from grapes used to make wine, tartaric acid itself is not an alcoholic substance and does not contain ethanol. As a food additive, it is isolated, purified, and chemically distinct from alcohol. Most halal authorities and certification bodies therefore consider it compliant.
