Metatartaric acid is a food additive. Chemically, it is a polymeric lactone of variable composition and different molecular weights obtained through a dehydration reaction by heating tartaric acid.[2]
 Idealized chemical structure of metartaric acid
| |
| Names | |
|---|---|
| Other names
E353
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| Identifiers | |
| |
| ECHA InfoCard | 100.116.846 |
| E number | E353 (antioxidants, ...) |
| Properties | |
| (C4H4O5)n | |
| Molar mass | Variable |
| Appearance | Off-white solid[1] |
| Freely soluble[1] | |
| Solubility in ethanol | Soluble[1] |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
| |
Uses
editAs a food additive, it has the E number E353 and is classified as an acidity regulator.[1] It is added to wine to prevent the precipitation of potassium hydrogen tartrate and calcium tartrate.[3]
References
edit- ^ a b c d Younes M, Aquilina G, Castle L, Engel KH, Fowler P, Frutos Fernandez MJ, et al. (March 2020). "Re-evaluation of metatartaric acid (E 353) as a food additive". EFSA Journal. 18 (3): e06031. doi:10.2903/j.efsa.2020.6031. PMC 7448071. PMID 32874249.
- ^ "Cold Stabilization". Australian Wine Research Institute.
- ^ "3.3.7 Treatment with Metatartaric Acid" (PDF). International Code of Oenological Practices.
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