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TARTRATES

Synonym(s)

Functional Classes

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Participating Additive(s)

Number Name
334 L(+)-Tartaric acid
335(ii) Sodium L(+)-tartrate
337 Potassium sodium L(+)-tartrate

GSFA Provisions for TARTRATES

Table Items Number Category MaxLevel Notes
Table Item 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low alcoholic refreshers) 4000 mg/kg
45: As tartaric acid.
Table Item 14.2.1 Beer and malt beverages 2000 mg/kg
45: As tartaric acid.
Table Item 07.1 Bread and ordinary bakery wares 4000 mg/kg
388: Excluding bread prepared solely with wheat flour, water, yeast or leaven, and salt. 45: As tartaric acid.
Table Item 07.2.1 Cakes, cookies and pies (e.g. fruit-filled or custard types) 5000 mg/kg
45: As tartaric acid.
Table Item 04.1.2.7 Candied fruit 20000 mg/kg
45: As tartaric acid.
Table Item 04.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds 1300 mg/kg
45: As tartaric acid.
Table Item 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) 2860 mg/kg
45: As tartaric acid.
Table Item 05.3 Chewing gum 30000 mg/kg
45: As tartaric acid.
Table Item 14.2.2 Cider and perry 2000 mg/kg
45: As tartaric acid.
Table Item 05.1.4 Cocoa and chocolate products 5000 mg/kg
128: Tartaric acid (INS 334) only. 45: As tartaric acid.
Table Item 05.1.1 Cocoa mixes (powders) and cocoa mass/cake 5000 mg/kg
128: Tartaric acid (INS 334) only. 45: As tartaric acid.
Table Item 05.1.2 Cocoa mixes (syrups) 2000 mg/kg
45: As tartaric acid.
Table Item 05.1.3 Cocoa-based spreads, including fillings 2000 mg/kg
45: As tartaric acid.
Table Item 13.2 Complementary foods for infants and young children 5000 mg/kg
428: As residue in biscuits and rusks. 45: As tartaric acid.
Table Item 14.1.2.3 Concentrates for fruit juice 4000 mg/kg
127: On the served to the consumer basis. 128: Tartaric acid (INS 334) only. 129: For use as an acidity regulator in grape juice only. 45: As tartaric acid.
Table Item 14.1.3.3 Concentrates for fruit nectar 4000 mg/kg
127: On the served to the consumer basis. 128: Tartaric acid (INS 334) only. 45: As tartaric acid.
Table Item 14.1.3.4 Concentrates for vegetable nectar 1600 mg/kg
127: On the served to the consumer basis. 128: Tartaric acid (INS 334) only. 45: As tartaric acid.
Table Item 05.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3 and 05.4 5000 mg/kg
450: Except for use at 20,000 mg/kg in fruity confection products. 45: As tartaric acid.
Table Item 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) 2000 mg/kg
45: As tartaric acid.
Table Item 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit) and sweet sauces 8000 mg/kg
45: As tartaric acid.
Table Item 14.2.6 Distilled spirituous beverages containing more than 15% alcohol 3000 mg/kg
431: Excluding use in whiskey. 45: As tartaric acid.
Table Item 08.4 Edible casings (e.g. sausage casings) 2000 mg/kg
45: As tartaric acid. 365: On a casings basis.
Table Item 03.0 Edible ices, including sherbet and sorbet 4000 mg/kg
45: As tartaric acid.
Table Item 10.4 Egg-based desserts (e.g. custard) 2000 mg/kg
45: As tartaric acid.
Table Item 12.6.1 Emulsified sauces and dips (e.g. mayonnaise, salad dressing, onion dip) 2000 mg/kg
45: As tartaric acid.
Table Item 02.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions 100 mg/kg
45: As tartaric acid.
Table Item 02.2.2 Fat spreads, dairy fat spreads and blended spreads 100 mg/kg
45: As tartaric acid. 361: For use at 5,000 mg/kg as tartaric acid in products conforming to the Standard for Dairy Fat Spreads (CODEX STAN 253-2006).
Table Item 02.4 Fat-based desserts excluding dairy-based dessert products of food category 01.7 100 mg/kg
45: As tartaric acid.
Table Item 01.2.1.2 Fermented milks (plain), heat-treated after fermentation 2000 mg/kg
230: For use as an acidity regulator only. 45: As tartaric acid.
Table Item 12.9.1 Fermented soybean paste (e.g., miso) 1000 mg/kg
45: As tartaric acid. 509: For use only in products conforming to the Regional Standard for Fermented soybean paste (CXS 298R-2009) as acidity regulators.
Table Item 01.1.4 Flavoured fluid milk drinks 2000 mg/kg
45: As tartaric acid.
Table Item 06.2.1 Flours 5000 mg/kg
186: For use in flours with additives only. 45: As tartaric acid.
Table Item 13.6 Food supplements 5000 mg/kg
45: As tartaric acid.
Table Item 06.4.1 Fresh pastas and noodles and like products 5000 mg/kg
128: Tartaric acid (INS 334) only. 45: As tartaric acid.
Table Item 08.3.3 Frozen processed comminuted meat, poultry, and game products 500 mg/kg
45: As tartaric acid.
Table Item 04.1.2.11 Fruit fillings for pastries 10000 mg/kg
45: As tartaric acid.
Table Item 04.1.2.3 Fruit in vinegar, oil, or brine 1000 mg/kg
45: As tartaric acid.
Table Item 14.1.2.1 Fruit juice 4000 mg/kg
128: Tartaric acid (INS 334) only. 129: For use as an acidity regulator in grape juice only. 45: As tartaric acid.
Table Item 14.1.3.1 Fruit nectar 4000 mg/kg
128: Tartaric acid (INS 334) only. 45: As tartaric acid.
Table Item 04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based desserts 1000 mg/kg
45: As tartaric acid.
Table Item 04.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category 04.1.2.5 3000 mg/kg
45: As tartaric acid.
Table Item 14.2.3 Grape wines
517: The maximum level of the additive in grape wine set as Good Manufacturing Practice must not result in (i) the modification of the natural and essential characteristics of the wine and (ii) a substantial change in the composition of the wine. Some Codex Members further specify the use to be consistent with the Code of Oenological Practice of the International Organisation of Vine and Wine (OIV.)
Table Item 08.3.2 Heat-treated processed comminuted meat, poultry, and game products 500 mg/kg
45: As tartaric acid.
Table Item 05.1.5 Imitation chocolate, chocolate substitute products 5000 mg/kg
45: As tartaric acid.
Table Item 04.1.2.5 Jams, jellies, marmelades 3000 mg/kg
45: As tartaric acid.
Table Item 07.2.3 Mixes for fine bakery wares (e.g. cakes, pancakes) 8000 mg/kg
11: On the flour basis. 45: As tartaric acid.
Table Item 12.6.3 Mixes for sauces and gravies 5000 mg/kg
127: On the served to the consumer basis. 45: As tartaric acid.
Table Item 12.4 Mustards 5000 mg/kg
45: As tartaric acid.
Table Item 12.6.2 Non-emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy) 5000 mg/kg
45: As tartaric acid.
Table Item 08.3.1 Non-heat treated processed comminuted meat, poultry, and game products 500 mg/kg
45: As tartaric acid.
Table Item 07.2.2 Other fine bakery products (e.g. doughnuts, sweet rolls, scones, and muffins) 500 mg/kg
45: As tartaric acid.
Table Item 06.4.3 Pre-cooked pastas and noodles and like products 7500 mg/kg
149: Except for use in products conforming to the Regional standard for quick-frozen dumplings (CXS 364R-2026) as acidity regulator. 128: Tartaric acid (INS 334) only. 45: As tartaric acid.
Table Item 01.6.4 Processed cheese 30000 mg/kg
45: As tartaric acid.
Table Item 15.0 Ready-to-eat savouries 2000 mg/kg
45: As tartaric acid.
Table Item 12.2.2 Seasonings and condiments 7500 mg/kg
45: As tartaric acid.
Table Item 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms 200 mg/kg
45: As tartaric acid. 382: For use only in smoked fish and smoke-flavoured fish products conforming to the Standard for Smoked Fish, Smoked-flavoured fish, and Smoke-dried fish (CODEX STAN 311-2013). 128: Tartaric acid (INS 334) only.
Table Item 12.5 Soups and broths 5000 mg/kg
45: As tartaric acid.
Table Item 06.2.2 Starches 2000 mg/kg
45: As tartaric acid.
Table Item 11.6 Table-top sweeteners, including those containing high-intensity sweeteners 2000 mg/kg
45: As tartaric acid.
Table Item 01.6.1 Unripened cheese 1500 mg/kg
351: Only for use in products conforming to the Standard for Cream Cheese (CODEX STAN 275-1973). 45: As tartaric acid.
Table Item 04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce 15000 mg/kg
45: As tartaric acid.
Table Item 14.1.4 Water-based flavoured drinks, including "sport," "energy," or "electrolyte" drinks and particulated drinks 800 mg/kg
45: As tartaric acid.
Table Item 14.2.4 Wines (other than grape) 4000 mg/kg
45: As tartaric acid.
Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).