Sodium potassium tartrate
Rochelle salt, from wine-making.
- Category
- Sequestrants, Stabilisers
- Vegan
- Yes
- Vegetarian
- Yes
What it is
A salt of tartaric acid used to add a sharp, sour taste or act as a raising agent in baking.
How it is used in food
Provides a unique, sharp fruit tartness and stabilizes the vibrant colors of fruits and juices.
Commonly found in- Baking powder
- Wine
- Fruit juices
- Sweets
Health and safety
Safe. Absorbed poorly by the intestines and largely excreted in urine.
Evaluated by EFSA and confirmed safe for use in food at authorized levels.
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
- E337
Worth knowing
Potassium bitartrate (E336) is commonly sold in grocery stores as "Cream of Tartar" and is essential for stabilizing whipped egg whites for meringues.
Conclusion
There is no reason to avoid sodium potassium tartrate in your food. Also known as Rochelle salt, this natural winemaking byproduct is poorly absorbed by the gut and excreted safely in urine. EFSA confirms its safety as a souring and raising agent in sweets, wine, and baking powder.
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Open the appEntry last reviewed 2026-07-28.
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