Antioxidants tartaric acid

The FCC is to food-additive chemicals what the USP—NF is to dmgs. In fact, many chemicals that are used in dmgs also are food additives (qv) and thus may have monographs in both the USP—NF and in the FCC. Examples of food-additive chemicals are ascorbic acid [50-81-7] (see Vitamins), butylated hydroxytoluene [128-37-0] (BHT) (see Antioxidants), calcium chloride [10043-52-4] (see Calcium compounds), ethyl vanillin [121-32-4] (see Vanillin), ferrous fumarate [7705-12-6] and ferrous sulfate [7720-78-7] (see Iron compounds), niacin [59-67-6] sodium chloride [7647-14-5] sodium hydroxide [1310-73-2] (see lkaliand cm ORiNE products), sodium phosphate dibasic [7558-79-4] (see Phosphoric acids and phosphates), spearmint oil [8008-79-5] (see Oils, essential), tartaric acid [133-37-9] (see Hydroxy dicarboxylic acids), tragacanth [9000-65-1] (see Gums), and vitamin A [11103-57-4]. 

In the Codex Alimentarius a number of further sequestrants and antioxidant synergists are issued which also pertain to the group of antioxidants. The main representatives of sequestrants are acetates, citrates, tartrates, phosphates, orthophosphates, diphosphates, triphosphates, and polyphosphates, esters of glycerol, sorbitol and sorbitol syrup, gluconates, and 1,4-heptonolactone. Lactates and tartaric acid are considered as antioxidant synergists. The spectrum... 

There are some differences in the regulation of US and EU antioxidants. The restrictions on synthetic antioxidants are more strict in the EU, e.g. TBHQ, THBP, anoxomer, ethoxyquin, guaiac resin and derivates of thiodipropionic acid are not permitted there. On the other hand, sulphur dioxide and sulphites, citric and tartaric acids and their salts and salts of EDTA are not listed as permitted antioxidants in the US. 

Tartaric acid Acidulant, antioxidant, sequestering agent Soluble in water, glycerin and ethanol. Tartaric acid has a very tart taste... 

Acidulants. The preferred acidulant for dilutable (and other) soft drinks is citric acid, which is readily available both as a crystalline solid (citric acid anhydrous) and as a 50% w/w solution in bulk. Other acidulants that are used in specific products include malic acid, lactic acid and tartaric acid. Phosphoric acid, until recently permitted only in cola drinks, is now available for use in the United Kingdom but has so far found little, if any, use in dilutable products. Acids other than citric are usually employed only where a slightly different taste profile is needed. Ascorbic acid is usually employed as an antioxidant rather than as a direct acidulant. 

The concentration of an antioxidant in a food fat is important for reasons of cost, safety, sensory properties, and functionality, and generally they are allowed in food products at 0.01 percent level. Substances such as citric acid, isopropyl acid, phosphoric acid, ascorbic acid, and tartaric acid are sometimes added as S5mergists to enhance the effectiveness of antioxidants. 

The antioxidant activity of individual tea polyphenols in different model assays showed a proportional relationship to the number of hydrogen radical donors of catechins. A synergistic effect was observed between tea catechins and caffeine, ascorbic, citric, malic, and tartaric acids and tocopherols (153). Formation of oxidation products of (+)-catechin dirring the antioxidative process has been observed in oxidation model studies. According to the proposed mechanism, (+)-catechin can scavenge four radicals per molecule (154, 155). Yamamoto et al. (156) have summarized the chemistry and application aspects of green tea, especially in relation to using their catechins. 

Preventive antioxidants reduce the rate of the chain initiation. The most important initiation suppressors are metal deactivators that chelate metal ions. Metal deactivators used for stabilizing edible fat and lipid-containing foods include citric, phosphoric, tartaric acids, and phospholipids. Peroxide destroyers also are preventive... 

Organotin compounds are effective catalysts for the isocyanate-hydroxyl reaction. Tin catalysts have a slight odour, and low amounts are required to achieve a high reaction rate. Examples of organotin catalysts are stannous octoate, stannous oleate, dibutyltin dilaurate and dibutyltin di-2-ethylhexoate. They are often used in conjunction with small concentrations of antioxidants such as tertiary-butyl catechol resorcinol and tartaric acid. 

Tartaric acid is used in beverages, confectionery, food products, and pbarmaceutical formulations as an acidulant. It may also be used as a sequestering agent and as an antioxidant synergist. In pbarmaceutical formulations, it is widely used in combination with bicarbonates, as tbe acid component of effervescent granules, powders, and tablets. 

USE Substirute for tartaric acid in beverages and baking powders as a replacement Or partial replacement for citric arid in fruit drinks, As an antioxidant. Manuf polyhydric alcohols, synthetic resins. As mordant in dyeing. 

Synonyms Sodium tartrate Definition Sodium salt of tartaric acid Uses Acidity regulator, stabilizer, sequestrant, antioxidant and synergist in food... 

Phosphoric acid Potassium lactate Potassium phosphate tribasic Potassium sodium tartrate Sodium lactate Sodium tartrate L-Tartaric acid synergist, antioxidant pharmaceuticals N-HydroxysuccInIc acid synergist, antioxidants... 

Tartaric acid (pKi = 2.98 pK2 = 4.34) has a rough , hard sour taste. It is used for the acidification of wine, in fruit juice drinks, sour candies, ice cream, and because of its formation of metal complexes, as a synergist for antioxidants. The production of (2R,3R)-tartaric acid is achieved from wine yeast, pomace, and cask tartar, which contain a mixture of potassium hy-drogentartrate and calcium tartrate. This mixture is first converted entirely to calcium tartrate, from which tartaric acid is hberated by using sulfuric acid. Racemic tartaric acid is obtained by cis-epoxidation of maleic acid, followed by hydrolysis ... 

From the current regulatory point of view, tartaric acid as a food additive seems not to have any direct health implications. Toxicity values indicate no potential danger for the population, providing a justification for the fact that the analytical methods developed are focused on the technological effects of the compound (such as cold stabilization in wineries). Antioxidant effects, direct or indirect (via copper and iron complexation or sequestration), might also be of interest in the future, and the developed flow methods presented here and in Chapter 38 have been shown to provide a reliable assessment of these effects. 

Common stabilizers for organic cellulose molding compounds include epoxides, especially epoxidized soybean oil, alkaline and alkaline-earth salts of acetic and carbonic acid as well as tartaric acid, oxalic acid and citric acid. Effective antioxidants include substituted phenols, such as t-butylphenol, or preferably sterically hindered phenols, such as 2,6-di-tert-butyl-p-cresol. Diphenylamine or esters of thiopropionic acid exhibit an effect similar to that of antioxidants [501]. 

Sequestrants form complexes with metal ions, which accelerate oxidative degradation, and show synergistic effects with the a.m. antioxidants. - Phytic acid, calcium gluconate (- gluconic acid), - lactic acid and lactates, - tartaric acid and tartrates, - citric acid and citrates and - lecithin are such RR-based products. 

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