Food additives data book - wordpres

HEAVY METAL CONTENT MAXIMUM IN 10
ppm:
ARSENIC CONTENT MAXIMUM IN ppm: 3
ASH MAXIMUM IN %: 0.05
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 0°C 115 @ 10°C 126 @ 20°C 139 @ 30°C 156 @ 40°C 176 @ 50°C 195
@ 60°C 217 @ 70°C 244 @ 80°C 273 @ 90°C 307 @ 100°C 343
in ethanol solution: 1g/3 ml
FUNCTION IN FOODS: Tartaric acid is GRAS for miscellaneous and general-purpose usage in the United States with no
limitation other than good manufacturing practices. Tartaric acid is used as a firming agent, flavour
enhancer, flavouring agent, humectant, sequestrant, and pH control agent. It is used to alter the acidity
of acidified milk, acidified low-fat milk, acidified skim milk, margarine, oleomargarine, meat and
poultry products, artificially sweetened fruit jelly, fruit preserves and jams. It can be used in fruit jams,
jellies, preserves, sherbets and grape-flavoured beverages and canned fruits. It can be used as a dip
(1–3%) for meat carcasses to lower microbial populations. Tartaric acid salts are used to control the
degree of acidity in soft drinks and as a flavour enhancer, particularly in lime and grape-flavoured
beverages. Tartaric acid can be used to reduce the pH of wine or juice, but not below pH 3.0. It can be
added prior to fermentation of grapes or in combination with other acids after fermentations to correct
deficiencies at a level not to exceed 9 g/l finished wine. It can be used to correct natural acid
deficiencies in grape juice/wine and to reduce the pH value where ameliorating material is used in the
production of grape wine.
Potassium acid tartrate (cream of tartar) is GRAS for miscellaneous and general-purpose usage in
the United States with no limitation other than good manufacturing practices. It can be used as an anticaking
and leavening agent, antimicrobial or pH control agent, formulation and processing aid,
humectant, stabiliser and thickener and surface active agent. It is used in baked goods, candy, crackers,
confections and frostings, gelatins and puddings, jams, jellies, and margarine. Its use is limited in wine
at 25 lb/1000 gallons (ca. 50 mg/kg). It is limited at 2 oz/100 lb (ca. 1 mg/kg) of finished product or
artificial sweetened fruit jelly, preserves and jam.
Tartaric acid 71