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Tartaric acid has been recognized by multiple global food and drug regulatory agencies for its safety. When used in accordance with normal regulations, the risk is extremely low. Excessive intake or exposure by certain groups may cause local or systemic side effects.

I. Core Safety Conclusion

Tartaric acid is an organic acid naturally present in foods such as grapes and tamarinds. It is also approved as a food additive by the International Food Code Committee (CAC) and various countries (such as the FDA in the United States, and GB 2760 in China). When used as an acidulant or chelating agent at the prescribed dosage, it is safe for the general population.

II. Main Side Effects and Applicable Scenarios

Gastrointestinal discomfort (most common)

Excessive intake (such as exceeding 10 grams in a single dose) can stimulate the gastric mucosa, causing nausea, vomiting, diarrhea, heartburn, or abdominal cramps.

This is more likely to occur when consuming foods with high concentrations of tartaric acid (such as strong acid candies, concentrated beverages), or when accidentally ingesting industrial-grade tartaric acid.

Oral and skin irritation

Contact with high concentrations of tartaric acid (such as industrial or reagent grade) on the oral mucosa may cause stinging, redness, and swelling; long-term exposure can slightly corrode tooth enamel.

Direct contact with the skin (especially damaged skin) can cause irritation, itching, and even temporary redness, more common in production operations or accidental contact scenarios.

Special Population Risks

Patients with gastrointestinal diseases (such as gastric ulcers, gastritis) may have an aggravated inflammatory response after exposure, and should avoid excessive intake.

People with impaired kidney function may have an increased burden on kidney metabolism from excessive intake, although this is rare, they need to control the intake amount.

For those allergic to tartaric acid (in rare cases), allergic reactions such as rashes and breathing difficulties may occur, and they need to completely avoid contact.

III. Safe Usage Limits

The addition amount in food is usually 0.1%-1.0%. The natural tartaric acid ingested through daily diet (such as drinking wine, eating fruits) is far below the toxic dose.

Industrial-grade and reagent-grade tartaric acid should not be consumed and should be strictly distinguished from food-grade products for storage.

We offer food-grade tartaric acid from GNF. If you are interested, please contact us and we will provide you with detailed information about this product.