Re-evaluation of metatartaric acid (E 353) as a food additive

Maged Younes, Gabriele Aquilina, Laurence Castle, Karl-Heinz Engel, Paul Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Rainer Gürtler, Ursula Gundert-Remy, Trine Husøy, Wim Mennes, Romina Shah, Ine Waalkens-Berendsen, Detlef Wölfle, Polly Boon, Paul Tobback, Matthew Wright, Ana Maria Rincon, Alexandra Tard, Peter MoldeusEFSA Panel on Food Additives and Flavourings (FAF)

Research output: Contribution to specialist publicationArticle

Abstract

The Panel on Food Additives and Flavourings (FAF) provided a scientific opinion re-evaluating the safety of metatartaric acid (E 353) when used as a food additive. Metatartaric acid (E 353) had been previously evaluated by the Scientific Committee on Food (SCF) and Joint FAO/WHO Expert Committee on Food Additives (JECFA). Based on the presumption that metatartaric acid is fully hydrolysed pre-systemically to l(+)-tartaric acid, the Panel concluded that metatartaric acid (E 353) should be included in the group acceptable daily intake (ADI) of 240 mg/kg body weight (bw) per day, expressed as tartaric acid, for l(+)-tartaric acid-tartrates (E 334–337, 354) which was established by the EFSA FAF Panel in 2020. Exposure estimates were calculated for metatartaric acid (E 353) using a maximum level and refined exposure assessment scenario. The Panel also concluded that there is no safety concern for the use of metatartaric acid (E 353) at the reported use and use level. The Panel made a number of recommendations.
Original languageEnglish
Pagese06031
Number of pages20
Volume18
No.3
Specialist publicationEFSA Journal
DOIs
Publication statusPublished - Mar 2020

Keywords

  • metatartaric acid
  • E 353
  • CAS No 39469-81-3
  • food additive

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