L(+)-Tartaric Acid

About

What it is and where it shows up.

L(+)-tartaric acid is a naturally occurring organic dicarboxylic acid found abundantly in grapes, tamarinds, and wine; it is used in food as an acidity regulator and sequestrant. It imparts a tart flavour and stabilises pH in beverages, confectionery, bakery products, and wine.

Safety summary

The regulatory and scientific consensus.

EFSA's 2020 re-evaluation established a group ADI of 240 mg/kg body weight per day (as tartaric acid), representing a significant upward revision from the earlier JECFA/SCF ADI of 30 mg/kg bw/day; dietary exposure under normal use conditions does not exceed this ADI. No genotoxic potential and no carcinogenicity were observed in toxicological studies using the authorised l(+)-form. Adverse effects such as nausea, vomiting, and rare cases of acute tubular necrosis have been documented only at very high oral intakes far exceeding typical food-additive use levels.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Authorised as acidity regulator under Regulation (EC) No 1333/2008, Annex II and Annex III; additionally authorised in wine under Regulation (EC) No 934/2019. Group ADI of 240 mg/kg bw/day (expressed as tartaric acid) established by EFSA FAF Panel in 2020, superseding the earlier SCF/JECFA ADI of 30 mg/kg bw/day. Only the l(+)-form is authorised.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Approved as INS 334 (L(+)-tartaric acid, L(+) form only) under FSSAI Food Safety and Standards (Food Products Standards and Food Additives) Regulations. A maximum level of 500 mg/100g is specified singly or in combination with other acidity regulators for certain food categories (e.g., complementary foods for infants and young children). Permitted also in baking powder (INS 334) under Chapter 2.11 of the Food Product Standards regulations.source
FDA (Food and Drug Administration) (United States)	Approved	L(+)-tartaric acid is affirmed as GRAS under 21 CFR 184.1099; regulation specifies it is obtained as a by-product of wine manufacture. No numerical ADI set under GRAS framework.source

Who should approach with care

Whose guidance would steer them away.

Kidney Disease — Cases of acute tubular necrosis have been documented following consumption of large amounts of tartaric acid, suggesting kidneys may be a target organ at high exposures, warranting caution in individuals with pre-existing renal impairment.

Ibs — High oral doses of sodium tartrate (10 g/day) caused nausea, vomiting, and abdominal cramps in a minority of patients with pre-existing gastrointestinal health problems, per the EFSA 2020 re-evaluation.

Research citations

The sources behind this verdict.

1FDA. 21 CFR 184.1099 – Tartaric Acid (GRAS Affirmation). accessdata.fda.gov
2WHO. L-Tartaric acid – JECFA Food Additives and Contaminants Database (JECFA No. 621, INS 334). apps.who.int
3FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations – Compendium Version II (January 2024), 2024. fssai.gov.in
4EFSA. 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, 2020. efsa.europa.eu
5PubMed. 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, 2020. pubmed.ncbi.nlm.nih.gov
6PubMed. , 2020.

Independently researched6 citations