Sodium Tartrate
The short version
The sodium salt of tartaric acid — buffer and sequestrant in jellies, dairy, and supplements.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Produced by neutralizing tartaric acid with sodium hydroxide or carbonate. Less common in industry than the potassium form (cream of tartar) but used where sodium contribution and gentler pH suit the application.
How it's used
Buffer and sequestrant in jellies and marmalades (binds trace metals that catalyze color and flavor degradation), pH adjustment in yogurts, and a calcium-binding sequestrant in some supplements.
Safety profile
ADI of 0–30 mg/kg body weight (combined tartrates). Same negligible toxicity as other tartrate salts. Mild laxative at high doses.
Physical & chemical properties
Colorless crystalline powder. Soluble in water; mildly alkaline solution. Crystalline form is the dihydrate.
Regulation worldwide
Permitted globally without restrictive limits.
Educational information only. Not medical or dietary advice.