Is Sodium Tartrate Edible? Understanding a Common Food Additive

January 9, 2026 •

3 min read

Sodium tartrate, also known as E335, is a disodium salt of L-tartaric acid commonly used in the food industry. It is generally recognized as safe (GRAS) by regulatory bodies like the FDA when used as a direct human food ingredient within specified limits. Sourcing and purity are key, as lab-grade versions are not meant for consumption.

Quick Summary

Sodium tartrate is a safe, FDA-approved food additive used primarily as an emulsifier, binding agent, and acidity regulator in many products, including cheese and jellies. It is known as E335 and functions to stabilize and control the pH of foods, with distinct uses from its related compound, sodium potassium tartrate.

Key Points

Generally Recognized as Safe (GRAS): Food-grade sodium tartrate is considered edible and safe for consumption by regulatory bodies like the FDA, within defined limits.
Food Additive (E335): It is commonly used as a food additive to function as an emulsifier, binding agent, and acidity regulator in various processed foods.
Not all grades are edible: Lab-grade sodium tartrate is intended for research only and is not safe for human consumption.
Moderation is important: Excessive intake, particularly for individuals with pre-existing conditions, may cause mild gastrointestinal discomfort.
Found in common products: You can find it in processed foods like cheese, jellies, margarine, and sausage casings.
Different from other tartrates: Sodium tartrate should not be confused with other compounds like potassium sodium tartrate (Rochelle Salt), which have different uses and properties.

What is Sodium Tartrate?

Sodium tartrate ($Na_2C_4H_4O_6$) is the disodium salt of L-(+)-tartaric acid, an organic acid found naturally in many plants, most notably grapes. It is often obtained as a byproduct of wine manufacturing. As a white, crystalline powder, it serves multiple functions in food production, acting as an emulsifier, binding agent, and pH control agent. It's designated as food additive E335 in Europe. While edible and generally considered safe (GRAS) by regulatory bodies, it is essential to distinguish between food-grade sodium tartrate and lab-grade versions, which are not intended for consumption.

Edibility and Regulatory Status

For food-grade sodium tartrate, the answer is a clear yes. Regulatory agencies have deemed it safe for consumption under specified conditions. The key is in the dosage and application. Used within prescribed limits, typically as a minor ingredient, it poses no known harm. However, excessive consumption of high doses, particularly when ingested with pre-existing health conditions, has been linked to side effects such as abdominal cramps and nausea. Lab-grade sodium tartrate, often used for analytical chemistry purposes like Karl Fischer titrations, is typically marked as 'For Research Use Only' and should never be consumed.

Common Uses of Sodium Tartrate in Food

Sodium tartrate's properties make it a versatile tool for food manufacturers. Its roles include:

Emulsifier and Stabilizer: It helps to blend and stabilize ingredients that would normally separate, such as oil and water. This is why it's a common ingredient in processed cheeses and margarine, where it ensures a smooth and consistent texture.
Acidity Regulator (pH Control): By buffering the pH level of a food product, it can extend shelf life, maintain flavor, and prevent spoilage. This function is vital in products like jellies, jams, and certain beverages.
Antioxidant Synergist: In combination with other antioxidants, it helps prevent fats and oils from turning rancid, preserving freshness and flavor.
Binding Agent: It acts as a binding agent in products that contain fats or oils, such as sausage casings.

Comparing Sodium Tartrate to Related Compounds

It's important to differentiate sodium tartrate (E335) from other tartrate-based compounds, as they have different properties and uses. The most common related compounds are:

Comparison Table: Tartrate Compounds


Feature	Sodium Tartrate (E335)	Potassium Sodium Tartrate (Rochelle Salt, E337)	L(+)-Tartaric Acid (E334)
Chemical Formula	$Na_2C_4H_4O_6$	$KNaC_4H_4O_6·4H_2O$	$C_4H_6O_6$
Common Use	Emulsifier, pH regulator, binding agent in food.	Laxative, reagent for Fehling's solution, piezoelectric material.	Acidity regulator, flavor enhancer, antioxidant in food.
Source	Byproduct of winemaking; reaction of tartaric acid with sodium carbonate.	Reaction of potassium bitartrate (cream of tartar) with sodium carbonate.	Natural product of grapes; byproduct of winemaking.
Key Function	Stabilizes emulsions and controls acidity in foods like cheese.	Historically used as a saline cathartic and lab reagent.	Provides a tart, acidic taste in beverages and candies.

Safety Considerations and Dosage

While edible, it's crucial to consider the context and amount of sodium tartrate consumed. High intake can lead to gastrointestinal issues and electrolyte imbalances, particularly for those with pre-existing health conditions. Regulatory bodies enforce maximum allowable concentrations in food products to prevent these issues. For example, Health Canada limits its concentration to 4% in certain cheese products. As with any food additive, moderation is key, and individuals with specific dietary sensitivities or health concerns should consult with a healthcare professional.

Conclusion: The Edibility of Sodium Tartrate

In conclusion, food-grade sodium tartrate is indeed edible and recognized as safe for consumption when used as a food additive (E335) within regulated limits. Its primary roles are to act as an emulsifier, binding agent, and pH regulator, stabilizing and preserving various processed foods like cheese, jellies, and sausages. It's essential to differentiate it from lab-grade versions, which are not for consumption, and to understand that while safe in regulated amounts, excessive intake can lead to adverse effects. For those who prioritize whole, unprocessed foods, consuming less is a natural consequence, but for the general population, sodium tartrate is a well-established and safe food additive. For further details on food additive regulations, the Center for Science in the Public Interest provides comprehensive information.

Frequently Asked Questions

In food, sodium tartrate (E335) is used as an emulsifier to blend ingredients like oil and water, a binding agent for fats, and a pH control agent to preserve freshness and flavor.

Yes, E335, which is the food additive name for sodium tartrate, is edible and generally recognized as safe for human consumption by regulatory bodies.

No, you should never consume lab-grade sodium tartrate. It is strictly for research purposes and is marked accordingly. Only food-grade versions are considered safe for consumption.

While generally safe in regulated amounts, excessive consumption can lead to gastrointestinal issues like abdominal cramps, nausea, and electrolyte imbalances in some individuals.

Sodium tartrate is a byproduct of wine manufacturing and can be produced by reacting tartaric acid with sodium carbonate.

No, sodium tartrate is not the same as cream of tartar. Cream of tartar is potassium bitartrate, a different salt of tartaric acid.

While generally considered safe, some reports and regulations note restrictions on its use in certain infant and toddler foods due to potential developmental sensitivities to tartaric acid.