Calcium tartrate
A safe, natural fruit acid derivative.
- Category
- Acidity regulators
- Vegan
- Yes
- Vegetarian
- Yes
What it is
The calcium salt of tartaric acid, occurring naturally in many fruits.
How it is used in food
Calcium tartrate is a firming agent and acidity regulator that supplies calcium ions able to cross-link the pectin in fruit and vegetable tissue, keeping canned and processed produce crisp rather than mushy. Its low solubility also makes it a useful slow-release acid and anti-caking aid.
Commonly found in- Wine
- Fruit juices
- Jams
Health and safety
Completely safe; occurs naturally in grapes and wine.
EFSA's re-evaluation of tartaric acid and the tartrates (E 334–E 337, E 354) derived a group ADI of 240 mg/kg body weight per day expressed as L(+)-tartaric acid, with exposure estimates below that level. Only the natural L(+) isomer is permitted; it is poorly absorbed and largely broken down by gut microbiota.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E354
Worth knowing
Wine drinkers meet it as "wine diamonds" — the glassy crystals that settle in bottles or cling to corks are calcium and potassium tartrate dropping out of solution, which is exactly why wineries cold-stabilise wine before bottling.
Conclusion
A safe, natural fruit acid derivative.
Is it in what you are buying?
ScanWise reads the barcode and tells you which additives a product actually contains, and what they do to its score.
Open the appEntry last reviewed 2026-07-28.
← All additives