acidity regulator INS 334

Tartaric Acid (L+) E334

acidulant, sequestrant — Primarily natural (from grapes/wine).

🇪🇺 EU: Approved

🇺🇸 USA: Approved

🇯🇵 Japan: Approved

🇦🇺 AU/NZ: Approved

🇨🇦 Canada: Approved

Scientific Name

L-(+)-2,3-dihydroxybutanedioic acid

CAS: 87-69-4

Data verified: 2026-04-04

Factual Regulatory Reference

This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.

? Did You Know?

Tartaric Acid (L+) occurs naturally in grapes (especially in grape skins and seeds) and tamarind. Many people consume it daily without realizing it's also a listed food additive.

Tartaric Acid (L+) is produced through fermentation — the same biological process used to make bread, beer, and yogurt.

Beyond food, Tartaric Acid (L+) is also used in cosmetics, medicine, industrial applications, household products. Its versatility makes it one of the most multi-purpose chemical compounds in everyday life.

Detailed Regulatory Assessment

🇪🇺

European Union (EFSA)

approved Max: quantum satis mg/kg

Permitted in various food categories without specific limits

Official EFSA Link

🇺🇸

United States (FDA)

approved GRAS

Regulated as a direct food additive under FDA CFR titles.

🇯🇵

Japan (MHLW)

approved Cat: 既存添加物

Compliant with Japanese food sanitation law.

Acceptable Daily Intake (ADI)

International Standard (JECFA)

Not specified

mg/kg body weight per day

European Standard (EFSA)

Not specified

Natural Occurrence

Naturally occurring organic acid abundant in grapes and tamarind. It is the main acid in wine, contributing to its tartness. The L-(+) form is the naturally occurring stereoisomer.

grapes (especially in grape skins and seeds)tamarindbananaswine (as a byproduct of fermentation)citrus fruits (small amounts)

Manufacturing

Method: extraction from wine industry byproducts

Commercially produced primarily as a byproduct of wine making. During fermentation and aging, tartaric acid precipitates as argol (crude potassium hydrogen tartrate) on the inside of wine casks. This is collected, purified, and converted to tartaric acid. Can also be synthesized chemically from maleic anhydride, but natural extraction is more common.

Applications Beyond Food

Cosmetics

pH adjuster and chelating agent in skincare products, particularly in anti-aging formulations.

Medical

Excipient in effervescent tablets, laxative (in combination with other ingredients).

Industrial

Metal cleaning, tanning leather, silvering mirrors, electroplating.

Household

Baking powder component (as cream of tartar).

Frequently Asked Questions

What is Tartaric Acid (L+) (E334)?

Tartaric Acid (L+) (E334) is a acidity regulator used in food products. It is acidulant, sequestrant and natural (from grapes/wine). Naturally occurring organic acid abundant in grapes and tamarind. It is the main acid in wine, contributing to its tartness. The L-(+) form is the naturally occurring stereoisomer.

Where is Tartaric Acid (L+) found naturally?

Tartaric Acid (L+) is naturally found in grapes (especially in grape skins and seeds), tamarind, bananas, wine (as a byproduct of fermentation), citrus fruits (small amounts). Naturally occurring organic acid abundant in grapes and tamarind. It is the main acid in wine, contributing to its tartness. The L-(+) form is the naturally occurring stereoisomer.

What foods contain Tartaric Acid (L+)?

Tartaric Acid (L+) is used in various food categories including Alcoholic beverages, Confectionery. It is used as a acidity regulator in these products.

Is Tartaric Acid (L+) the same as L-tartaric acid?

Yes, Tartaric Acid (L+) is also known as L-tartaric acid, 2,3-dihydroxysuccinic acid, Threaric acid, Uvic acid. These are different names for the same substance.