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Page 1
Re-evaluation of metatartaric acid (E 353) as a food additive.
EFSA Panel on Food Additives and Flavourings (FAF); Younes M, Aquilina G, Castle L, Engel KH, Fowler P, Frutos Fernandez MJ, Fürst P, Gürtler R, Gundert-Remy U, Husøy T, Mennes W, Shah R, Waalkens-Berendsen I, Wölfle D, Boon P, Tobback P, Wright M, Rincon AM, Tard A, Moldeus P. EFSA Panel on Food Additives and Flavourings (FAF), et al. EFSA J. 2020 Mar 11;18(3):e06031. doi: 10.2903/j.efsa.2020.6031. eCollection 2020 Mar. EFSA J. 2020. PMID: 32874249 Free PMC article.
The Panel on Food Additives and Flavourings (FAF) provided a scientific opinion re-evaluating the safety of metatartaric acid (E 353) when used as a food additive. Metatartaric acid (E 353) had been previously evaluated by the Scientific Committee on F …
The Panel on Food Additives and Flavourings (FAF) provided a scientific opinion re-evaluating the safety of metatartaric acid …
Research progress of tartaric acid stabilization on wine characteristics.
Cui W, Wang X, Han S, Guo W, Meng N, Li J, Sun B, Zhang X. Cui W, et al. Food Chem X. 2024 Aug 11;23:101728. doi: 10.1016/j.fochx.2024.101728. eCollection 2024 Oct 30. Food Chem X. 2024. PMID: 39253017 Free PMC article. Review.
At present, the main processing methods for tartaric stability include cold stabilization, ion exchange treatment, electrodialysis and the addition of exogenous components (gum arabic, metatartaric acid, carboxymethyl cellulose, mannoprotein and potassium polyaspart …
At present, the main processing methods for tartaric stability include cold stabilization, ion exchange treatment, electrodialysis and the a …
Wine Volatilome as Affected by Tartaric Stabilization Treatments: Cold Stabilization, Carboxymethylcellulose and Metatartaric Acid.
Cosme F, Oliveira R, Filipe-Ribeiro L, Nunes FM. Cosme F, et al. Foods. 2024 Aug 28;13(17):2734. doi: 10.3390/foods13172734. Foods. 2024. PMID: 39272500 Free PMC article.
The most commonly used tartaric stabilizers are sodium carboxymethylcellulose (CMC) and metatartaric acid. However, both have drawbacks: they are semi-synthetic products, and metatartaric acid degrades over time, losing its stabilizing effect. This stu …
The most commonly used tartaric stabilizers are sodium carboxymethylcellulose (CMC) and metatartaric acid. However, both have …
The effect of the presence of metatartaric acid on removal effectiveness of heavy metal ions on chelating ion exchangers.
Hubicki Z, Geca M, Kołodyńska D. Hubicki Z, et al. Environ Technol. 2011 May-Jun;32(7-8):805-16. doi: 10.1080/09593330.2010.514291. Environ Technol. 2011. PMID: 21879555
The paper presents experimental results and their evaluation for the sorption of copper(II), zinc(II), cobalt(II) and nickel(II) complexes with metatartaric acid on chelating ion exchangers with different functional groups. The literature lacks the data concerning s …
The paper presents experimental results and their evaluation for the sorption of copper(II), zinc(II), cobalt(II) and nickel(II) complexes w …
Efficiency of Alginic Acid, Sodium Carboxymethylcellulose, and Potassium Polyaspartate as Calcium Tartrate Stabilizers in Wines.
Cosme F, Filipe-Ribeiro L, Coixão A, Bezerra M, Nunes FM. Cosme F, et al. Foods. 2024 Jun 15;13(12):1880. doi: 10.3390/foods13121880. Foods. 2024. PMID: 38928821 Free PMC article.
Unlike potassium hydrogen tartrate (KHT), temperature has little effect on the rate of CaT precipitation, making cold stabilization ineffective. Additives like metatartaric acid and carboxymethylcellulose (CMC) have been used to mitigate this problem, but metatar …
Unlike potassium hydrogen tartrate (KHT), temperature has little effect on the rate of CaT precipitation, making cold stabilization ineffect …
Short-term toxicity study of metatartaric acid in rats.
Ingram AJ, Butterworth KR, Gaunt IF, Gangolli SD. Ingram AJ, et al. Food Chem Toxicol. 1982 Jun;20(3):253-7. Food Chem Toxicol. 1982. PMID: 7201950
Groups of rats were given metatartaric acid in the drinking-water in concentrations of 0 (control), 0.1, 0.5 or 3.0% for 18 wk. ...The no-untoward-effect level in this study was 0.1% metatartaric acid in the drinking-water, equivalent to a mean daily i …
Groups of rats were given metatartaric acid in the drinking-water in concentrations of 0 (control), 0.1, 0.5 or 3.0% for 18 wk …
Use of polyaspartate as inhibitor of tartaric precipitations in wines.
Bosso A, Panero L, Petrozziello M, Sollazzo M, Asproudi A, Motta S, Guaita M. Bosso A, et al. Food Chem. 2015 Oct 15;185:1-6. doi: 10.1016/j.foodchem.2015.03.099. Epub 2015 Mar 28. Food Chem. 2015. PMID: 25952834
All additives used to stabilize wines against the precipitations of potassium bitartrate have some limits: metatartaric acid (MTA) is effective but very unstable, carboxymethylcellulose is stable and effective in white wines but affects color stability in red wines, …
All additives used to stabilize wines against the precipitations of potassium bitartrate have some limits: metatartaric acid ( …
Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization.
Guise R, Filipe-Ribeiro L, Nascimento D, Bessa O, Nunes FM, Cosme F. Guise R, et al. Food Chem. 2014 Aug 1;156:250-7. doi: 10.1016/j.foodchem.2014.01.081. Epub 2014 Feb 5. Food Chem. 2014. PMID: 24629965
Mini-contact test showed that all CMC's and metatartaric acid stabilized the wines; however, some arabic gums and mannoproteins do not stabilized the wines. ...
Mini-contact test showed that all CMC's and metatartaric acid stabilized the wines; however, some arabic gums and mannoprotein …
Prevention of Tartrate Crystallization in Wine by Hydrocolloids: The Mechanism Studied by Dynamic Light Scattering.
Lankhorst PP, Voogt B, Tuinier R, Lefol B, Pellerin P, Virone C. Lankhorst PP, et al. J Agric Food Chem. 2017 Oct 11;65(40):8923-8929. doi: 10.1021/acs.jafc.7b01854. Epub 2017 Oct 3. J Agric Food Chem. 2017. PMID: 28972743
Delayed crystallization may occur even after bottling of the young wines, which is undesirable because it gives rise to a visual defect in the wine. Colloids such as mannoproteins, metatartaric acid, and carboxymethylcellulose are available on the market and may be …
Delayed crystallization may occur even after bottling of the young wines, which is undesirable because it gives rise to a visual defect in t …
Effect of different carboxymethyl cellulose structure parameters on tartrates stability of red wine: viscosity and degree of substitution.
Ding H, Hou R, Li Y, Zhang B, Zhao B, Liu K. Ding H, et al. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2020 Jul;37(7):1099-1109. doi: 10.1080/19440049.2020.1755062. Epub 2020 Apr 29. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2020. PMID: 32348199
The tartaric stability and inhibitory efficiency were evaluated by conductivity via mini-contact test and compared with metatartaric acid and mannoproteins commercial additives. The results suggest that under the same degree of substitution (DS), with an increase of …
The tartaric stability and inhibitory efficiency were evaluated by conductivity via mini-contact test and compared with metatartaric …
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