Tartaric Acid

Tartaric acid is a naturally occurring organic acid found in many fruits, most notably grapes, bananas, and tamarinds. It is a white, crystalline substance often produced as a byproduct of winemaking. It provides a tart, sour taste to foods.

Manufacturers add tartaric acid to foods primarily as an acidity regulator, flavor enhancer, and antioxidant. It helps preserve food and contributes a distinctive sour flavor. It is commonly found in candies, soft drinks, jams, baked goods, and wine.

The U.S. Food and Drug Administration (FDA) recognizes tartaric acid as Generally Recognized As Safe (GRAS) for use in food. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated tartaric acid and concluded that it is not necessary to establish an acceptable daily intake (ADI) due to its low toxicity and normal metabolism. The European Food Safety Authority (EFSA) has also evaluated tartaric acid and considers it safe for use as a food additive. At typical intake levels, it is well-tolerated, though very high doses could potentially have a laxative effect.