E336 – Potassium Tartrates

E336 includes potassium salts of tartaric acid, specifically monopotassium tartrate (E336(i)) and dipotassium tartrate (E336(ii)). These compounds act as acidity regulators, stabilizers, and emulsifiersin various food products. 

Danger Level: 0 (Safe) – Potassium Tartrates are considered safe for consumption within regulated amounts and pose no significant risks for healthy individuals.

Purpose in Products

Potassium Tartrates serve multiple functions in the food industry:

  • Acidity Regulation: They help maintain desired pH levels in foods and beverages, ensuring product stability and taste consistency.
  • Stabilization: Enhance the texture and shelf life of various products.
  • Emulsification: Assist in blending ingredients that typically do not mix well, such as oil and water.

Common applications include:

  • Baking: Monopotassium tartrate, commonly known as cream of tartar, is used as a leavening agent in combination with baking soda.
  • Confectionery: Helps control acidity and maintain consistency in sweets, candies, and desserts. 
  • Beverages: Used to regulate acidity in soft drinks, fruit juices, and other beverages. 
  • Jams and Jellies: Acts as a stabilizer to help achieve the desired gel-like texture. 

Health Considerations

Potassium Tartrates are generally safe for consumption. However, certain considerations include:

  • High Potassium Intake: Individuals with kidney problems or on potassium-restricted diets should be cautious with foods containing potassium tartrates, as excessive potassium intake can lead to hyperkalemia (high blood potassium levels). 
  • Digestive Effects: In large amounts, potassium tartrates may cause mild digestive discomfort, such as nausea or diarrhea. 

Impact on Children

Potassium Tartrates are safe for children when consumed within recommended dietary limits. They can contribute to the palatability of various food products, encouraging the consumption of fruit-flavored items. However, moderation is advised to prevent potential digestive discomfort from excessive intake.

Impact on Taste

Potassium Tartrates have a slightly acidic taste. In food products, they are used to balance flavors without imparting significant off-tastes. 

Compatibility with Other Additives

Potassium Tartrates are compatible with various food additives and ingredients, making them versatile in food processing. They can be used alongside other acidity regulators, stabilizers, and preservatives to achieve desired product qualities.

Natural Occurrence

Tartaric acid, from which Potassium Tartrates are derived, occurs naturally in many plants, especially in grapes. During prolonged storage of wine, a sediment of potassium tartrate, known as tartar, forms in barrels and bottles. This sediment serves as the starting substance for the chemical production of tartaric acid (E334) and its salts, including potassium tartrate (E336). 

Alternatives and Substitutes

Alternatives to Potassium Tartrates include other acidity regulators and stabilizers, such as:

  • Sodium Tartrates (E335): Used similarly but contain sodium instead of potassium.
  • Calcium Tartrate (E354): Serves as an acidity regulator and can also provide calcium fortification.
  • Citric Acid (E330): A common acidity regulator and flavoring agent.

The choice of alternative depends on the specific application and desired properties of the food product.

Regulation

Potassium Tartrates (E336) are approved for use as food additives in many countries, including those in the European Union and the United States. Regulatory agencies have established acceptable daily intake levels to ensure consumer safety. The European Food Safety Authority (EFSA) has established an acceptable daily intake (ADI) of 30 mg/kg body weight per day for tartaric acid and its salts, including potassium tartrates. 

Conclusion

E336 (Potassium Tartrates) are versatile food additives employed as acidity regulators, stabilizers, and emulsifiers in various products. When used within regulatory guidelines, they are generally safe for consumption, contributing to product quality and stability. Individuals with specific health conditions should monitor their intake accordingly.