Dicalcium Tartrate – E354ii

Toxicity: In Review

What is Dicalcium Tartrate E354ii

The additive E354ii, also known as sodium hydrogen tartrate, is a chemical compound used in the food industry as a leavening agent. It is primarily used in the manufacture of baked goods, such as cakes, cookies, and breads, to assist in the fermentation process and make dough rise. Sodium hydrogen tartrate is a white salt in powder form, and its main function is to provide carbon dioxide (CO2) during cooking. When mixed with other ingredients, such as baking soda (E500ii), the E354ii additive reacts with the heat of the oven or pan, releasing CO2 and causing the dough to expand. This expansion of the dough is what creates the fluffy, light texture in baked goods. In addition to being a leavening agent, sodium hydrogen tartrate can also act as an acidity regulator in certain foods. It is important to highlight that the E354ii additive is considered safe for human consumption in the quantities permitted by health authorities. However, some people may be sensitive or have allergies to this additive, so it is important to read food labels and consult a health care professional if you have concerns. In short, the additive E354ii, or sodium hydrogen tartrate, is a leavening agent used in the food industry to aid in the fermentation of dough and make baked goods have a fluffy, light texture. It is considered safe for human consumption, but caution is advised in case of sensitivity or allergies.

Adverse effects of Dicalcium Tartrate E354ii

The additive E354ii, also known as adipic acid, is used in the food industry as an acidulant, acidity regulator and as a preservative. However, excessive consumption can have adverse effects on health. The main adverse effects of the E354ii additive are

Gastrointestinal irritation Consumption of foods with high concentrations of adipic acid can irritate the lining of the gastrointestinal tract, which can manifest in the form of abdominal pain, nausea , vomiting or diarrhea.

Kidney problems Excess adipic acid can overload the kidneys and hinder their normal function. This can cause fluid retention, tissue inflammation and kidney filtration problems.

Electrolyte Imbalances Excessive consumption of adipic acid can affect the balance of electrolytes in the body, such as sodium and potassium. This can lead to dehydration and imbalance in electrolyte levels, causing symptoms such as weakness, dizziness and fatigue.

Allergies and intolerances Some people may be allergic or intolerant to adipic acid. This can manifest itself as rashes, itching, swelling, or difficulty breathing. In severe cases, it can even trigger a severe allergic reaction known as anaphylaxis. It is important to note that adverse effects may vary depending on individual sensitivity and the amount of E354ii additive consumed. However, to avoid any possible negative effects, it is recommended to moderate the consumption of foods that contain high concentrations of this additive and consult a health professional if you experience any worrying symptoms.

How do you get Dicalcium Tartrate or E354ii?

The E354ii additive is obtained through a citric acid refining process. Here I show you the steps to obtain it

Obtaining citric acid Citric acid is found naturally in citrus fruits such as lemons, oranges and grapefruits. In its natural form, citric acid is found in small quantities and is not enough to obtain the additive in large quantities. Therefore, an industrial production process is used to obtain it in commercial quantities.

Fermentation This step uses a microorganism called Aspergillus niger to ferment a sugar source, such as corn or sugar beets. During fermentation, Aspergillus niger produces citric acid as a byproduct.

Extraction and purification Citric acid is extracted from the fermented solution using extraction and purification methods. This involves filtering the solution to remove impurities and concentrate the citric acid.

Crystallization Citric acid is crystallized from the concentrated solution using controlled cooling and evaporation methods. This makes it possible to obtain crystals of pure citric acid.

Add water To obtain the E354ii additive, citric acid crystals are dissolved in water and subjected to a drying process to obtain the additive in the form of powder or granules. It is important to note that the additive E354ii is used as an acidulant and acidity regulator in foods and beverages.

Food use of Dicalcium Tartrate E354ii

The additive E354ii is also known as dipotassium tartrate. Below, I will give you some examples of food uses of this additive

PH control Dipotassium tartrate is used as an acidity regulator in acidic foods such as jams, salad dressings, jellies and carbonated drinks .

Stabilization of dairy products It is used in dairy products, such as yogurts and desserts, to avoid protein precipitation and prevent separation of ingredients.

Improvement of baked goods Dipotassium tartrate is used in the baked goods industry, such as bread, cakes and cookies, to improve the texture, volume and structure of dough.

Leavening agent This additive also acts as a leavening agent in baked products, especially in unleavened products, such as biscuits and cakes, providing greater sponginess and lightness to the dough.

Egg white stabilizer In the food industry, dipotassium tartrate is used as a stabilizer for egg whites, preventing them from collapsing during the preparation of desserts such as meringues and mousses. It is important to highlight that you must always comply with the specific food regulations of each country and follow the recommendations and limits of use established for this additive.

Industrial use of Dicalcium Tartrate E354ii

The additive E354ii, also known as potassium acid tartrate, has several industrial uses. Here are some examples of how this additive is used

Canned Foods Potassium acid tartrate is used as an acidifying agent in canned foods, such as vegetables, fruits, and processed foods. Helps maintain the acidic pH in canned foods, which helps prevent the growth of bacteria and prolongs the shelf life of canned products.

Fizzy Drinks The additive E354ii is also used in the beverage industry to regulate and stabilize the pH of carbonated soft drinks. It helps maintain the flavor and quality of beverages, improving their chemical stability.

Bakery In the baking industry, potassium hydrogen tartrate is used as a chemical booster in the dough of some baked products, such as cakes and cookies. It helps dough rise and expand during baking, resulting in lighter, fluffier baked goods.

Pharmaceutical In the pharmaceutical industry, this additive is used as a stabilizing and acidifying agent in some medications and dietary supplements. It helps maintain the quality and stability of pharmaceutical products and ensures that proper pH is maintained. It is important to note that these are just a few examples of the industrial uses of the E354ii additive. However, it is always advisable to check the list of ingredients in food and pharmaceutical products to know the presence of this additive and its specific use in each case.

Recommended consumption of Dicalcium Tartrate E354ii

The additive E354ii is known as adipic acid. It is a food additive that is used to improve the acidity of foods and as a pH regulator. The maximum recommended consumption of the E354ii additive varies according to the legislation of each country. However, the European Food Safety Authority (EFSA) has established an acceptable daily intake (ADI) for adipic acid of 5 mg/kg body weight. It is important to note that the maximum recommended intake may vary depending on different factors, such as age, weight and individual dietary needs. Furthermore, it is essential to follow a balanced and varied diet, and not base your diet solely on foods that contain additives. It is always advisable to read food labels and follow the instructions and recommendations of the regulatory bodies of each country to ensure adequate consumption of food additives.

The additive E354ii, also known as tartaric acid, has several beneficial properties in foods and beverages. Some of them are detailed below

Improves the stability of baked products Tartaric acid acts as a fermentation agent, helping to control the acidity of the dough and providing a more stable and uniform structure to baked goods such as cakes, breads and cookies.

Increases the shelf life of foods Tartaric acid has antimicrobial properties that help prevent the growth of bacteria and fungi in foods. This helps to prolong the shelf life of the products and maintain their freshness for longer.

Stabilizes dairy products Tartaric acid is used in the manufacture of dairy products such as cheese and yogurt to stabilize texture and prevent liquid separation. In addition, it helps to improve the flavor and quality of these products.

Boosts flavors in drinks and foods Tartaric acid can improve flavor and enhance aromas in drinks and foods. It is widely used in the soft drink and wine industry to balance acidity and highlight fruit flavors.

Helps in the breakdown of food Tartaric acid acts as a decomposition agent for some food compounds, such as the tannins present in grapes. This is especially useful in wine production, as it helps improve the clarification and stabilization of the final product. It is important to highlight that the consumption of food additives must be within the limits established by regulations and excessive consumption is not recommended.