E353 – Metatartaric Acid

E353 is a polymeric lactone derived from tartaric acid through a dehydration process. It functions primarily as an acidity regulator and stabilizing agent in food products, notably in winemaking to prevent tartrate crystal formation. Metatartaric Acid is generally recognized as safe for consumption within regulated limits. However, excessive intake may pose health concerns, particularly for individuals with specific health conditions. 

Danger Level: 1 (Safe with Minimal Risks)

Purpose in Products

Metatartaric Acid serves multiple functions in the food industry:

  • Acidity Regulation: Maintains desired pH levels in foods and beverages, ensuring product stability and taste consistency.
  • Stabilization: Prevents the precipitation of potassium hydrogen tartrate and calcium tartrate in wines, enhancing clarity and quality.

Common applications include:

  • Wine Production: Added to wines to inhibit tartrate crystal formation, ensuring visual appeal and consumer acceptance.
  • Fruit Juices: Used to regulate acidity and maintain flavor balance.

Health Considerations

While Metatartaric Acid is generally safe for consumption, certain considerations include:

  • Metabolism: Metatartaric Acid is metabolized in the body to tartaric acid. Excessive consumption may lead to digestive discomfort, though this is uncommon at typical usage levels.

The European Food Safety Authority (EFSA) has evaluated the safety of Metatartaric Acid (E353) as a food additive and established acceptable daily intake (ADI) levels to ensure consumer safety. 

Impact on Children

Metatartaric Acid is safe for children when consumed within recommended dietary limits. However, moderation is advised to prevent potential health concerns related to excessive intake.

Impact on Taste

Metatartaric Acid has minimal impact on the taste of food products, as it is used primarily to regulate acidity and prevent crystal formation without imparting a distinct flavor.

Compatibility with Other Additives

Metatartaric Acid is compatible with various food additives and ingredients, making it versatile in food processing. It can be used alongside other acidity regulators and stabilizers to achieve desired product qualities.

Natural Occurrence

Metatartaric Acid does not occur naturally in foods but is synthesized from tartaric acid, which is naturally present in many fruits, especially grapes.

Alternatives and Substitutes

Alternatives to Metatartaric Acid include other acidity regulators and stabilizers, such as:

  • Tartaric Acid (E334): A naturally occurring acid used as an acidity regulator and stabilizer.
  • 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

Metatartaric Acid (E353) is approved for use as a food additive in many countries, including those in the European Union. Regulatory agencies have established acceptable daily intake levels to ensure consumer safety. The European Food Safety Authority (EFSA) evaluates the safety of food additives and assigns E numbers to authorized substances. 

Conclusion

E353 (Metatartaric Acid) is a specialized food additive employed as an acidity regulator and stabilizing agent, particularly in wine production. When used within regulatory guidelines, it is generally safe for consumption, contributing to product quality and stability. However, excessive intake may pose health concerns, and moderation is advised.