Sodium Tartrate E335
Sodium Tartrate is a food-grade tartaric acid salt used in industrial food manufacturing for acidity regulation, buffering, flavour balance, process stability and acid-salt system design. It is commonly evaluated in beverages, confectionery, sauces, dressings, dairy systems, jellies, fruit preparations, fillings, emulsions and products where controlled pH and tartaric flavour balance are important.
For professional purchasing, Sodium Tartrate should be reviewed by exact identity, hydrate form, assay, pH in solution, solubility, particle size, moisture, optical form where relevant, heavy metals, food-grade status, destination-market compliance, label declaration and supplier documentation. The same product name may be used for anhydrous or hydrated grades, so the buyer should compare the supplier specification against the final application and dosage calculation.
Product identity
| Product | Sodium Tartrate |
|---|---|
| Category | Acidulants & Acidity Regulators |
| Function | Acidity regulator / buffering ingredient / tartaric acid salt / flavour-balancing ingredient |
| E / INS number | E335 / INS 335; confirm exact identity by destination market and supplier documentation |
| CAS / identity | 868-18-8 for anhydrous sodium tartrate; hydrate identity may vary by supplier grade |
| Common names | Disodium tartrate, sodium L-tartrate, sodium tartrate, tartrate of soda |
| Chemical family | Sodium salt of tartaric acid |
| Molecular formula | C4H4Na2O6 for anhydrous sodium tartrate; hydrate grades should be confirmed by specification |
| Typical form | White crystalline powder, crystal or granule; liquid grades are supplier-specific if offered |
| Technical character | Water-soluble tartrate salt used for buffering, acidity regulation and process-stability support |
Application fit
Potential use areas may include:
- Beverages, beverage concentrates and acidified drink systems
- Confectionery, gummies, jellies, hard candy and fruit-flavoured systems
- Sauces, dressings, condiments and culinary preparations
- Dairy systems, dairy alternatives and fermented-product adjustments
- Fruit preparations, jams, toppings and dessert bases
- Fillings, creams, glazes and moisture-containing sweet systems
- Emulsions and products requiring pH buffering or metal-ion interaction control
- Dry blends, premixes and tartaric acid buffering systems
Industrial functionality
Sodium Tartrate is selected when a formulation needs a tartaric-acid-derived salt that can support pH control, buffer capacity, flavour balance and process consistency. In acidified food and beverage systems, it can help moderate acidity impact and support a stable acid-salt profile. In confectionery and fruit systems, it may contribute to tartaric flavour balance, crystallization behaviour and controlled sourness perception. In complex formulations, tartrate salts may also be evaluated for interaction with minerals and trace metals that can affect colour, flavour, haze or process stability.
Functional contribution
- Acidity regulation: helps adjust and stabilize finished-product acidity where sodium tartrate is permitted.
- Buffering: supports pH consistency in acidified systems, sauces, dressings, beverages and fruit preparations.
- Flavour balance: can moderate sharp acidity and support tartaric acid flavour profiles in confectionery and beverages.
- Process stability: helps maintain repeatable pH behaviour during mixing, heating, filling, cooling or storage.
- Mineral interaction: may support formulation stability where calcium, magnesium or trace metals influence haze, colour or texture.
- Dry-blend functionality: can be used in premixes where controlled acid-salt balance and dry dosing are required.
Application engineering notes
- Beverages: evaluate pH, titratable acidity, flavour sharpness, clarity, mineral stability, precipitation and storage haze.
- Confectionery: check sourness profile, sugar crystallization, gel behaviour, moisture control, colour stability and finished texture.
- Sauces and dressings: validate pH, emulsion stability, preservative support, heat process, flavour and separation risk.
- Dairy systems: review protein compatibility, pH adjustment, mineral balance, heat stability and sensory impact.
- Fruit systems: test pH control, flavour balance, gel setting, colour retention, water activity and microbial stability.
- Dry blends: review particle size, segregation risk, hygroscopicity, dusting, flowability and reaction with acidulants or leavening agents.
Acidity and buffering design factors
Sodium Tartrate should be evaluated in the finished food matrix, not only in water. The same dosage can perform differently depending on the product’s starting pH, acidulant system, sugar solids, salt level, proteins, minerals, heat process, packaging, water activity and storage temperature. Where acidity has a preservation role, Sodium Tartrate should be considered part of the full hurdle system rather than a substitute for validated pH, thermal process, sanitation or packaging controls.
| Factor | Why it matters industrially |
|---|---|
| Finished-product pH | Determines flavour profile, microbial stability, protein behaviour, colour performance and regulatory compliance. |
| Titratable acidity | Helps quantify perceived sourness and acid reserve beyond pH alone. |
| Acidulant system | Interaction with tartaric, citric, malic, lactic, acetic or phosphoric acid changes taste and buffering profile. |
| Mineral content | Calcium, magnesium and trace metals can affect haze, gel behaviour, protein stability and precipitation risk. |
| Solids and sugar level | High solids can alter dissolution, flavour release, crystallization and water activity. |
| Heat treatment | Thermal processing can affect colour, flavour, protein stability, gel setting and ingredient interactions. |
| Packaging and storage | Oxygen exposure, temperature and shelf-life conditions can influence colour, haze, flavour and pH drift. |
| Regulatory use level | Permitted use depends on country, food category and additive rules, so formulation must be checked before launch. |
Typical specification points to compare
Exact limits vary by manufacturer, hydrate form and applicable food-additive standard. The following parameters are practical checkpoints for procurement, R&D and QA teams when comparing suppliers or approving a new Sodium Tartrate grade.
| Parameter | Why it matters industrially |
|---|---|
| Assay / purity | Confirms active sodium tartrate content and enables accurate dosage calculation. |
| Hydrate form | Anhydrous and hydrated grades differ in molecular weight, water content and dosage equivalency. |
| pH in solution | Relevant for buffering performance, beverage pH, dairy compatibility and process consistency. |
| Solubility and dissolution rate | Critical for beverages, syrups, premixes, sauces, dressings and high-solids systems. |
| Particle size | Affects dry blending, dusting, segregation, dissolution speed and dosing accuracy. |
| Moisture / loss on drying | Important for caking, storage stability, hydrate confirmation, flowability and concentration control. |
| Appearance and odour | Indicates grade consistency and helps identify contamination, moisture exposure or off-odour risk. |
| Chlorides and sulphates | Useful inorganic impurity checks for food-grade quality and process sensitivity. |
| Heavy metals, lead and arsenic | Required for food safety, customer approval and destination-market compliance. |
| Optical form where relevant | Important when a customer specification requires L-tartrate identity or optical purity documentation. |
| Microbiological limits | Relevant for ready-to-eat products, dry blends, direct addition and supplier approval. |
| Food-grade declarations | Confirm suitability for food use and support regulatory and customer documentation review. |
Formulation and processing considerations
Sodium Tartrate may be added directly, dissolved into a liquid phase, dry blended into premixes or used as part of an acid-salt buffering system. Manufacturers should confirm dissolution behaviour, hydration state, addition point, mixing time, pH response, flavour effect and compatibility with acids, sweeteners, colours, flavours, proteins, starches, gums, preservatives and minerals. In high-solids systems, incomplete dissolution or poor distribution can create local pH differences, crystallization defects or inconsistent flavour perception.
Production checkpoints
- Confirm whether the selected grade is anhydrous, dihydrate or another supplier-specific hydrate form.
- Validate the dosage calculation using the actual assay and water of hydration from the supplier specification.
- Check dissolution at the process temperature, solids level and pH used in the production line.
- Review addition order with acids, sugars, salts, colours, flavours, preservatives, gums and proteins.
- Monitor finished-product pH, titratable acidity, flavour, haze, colour and texture during pilot trials.
- Test storage stability for pH drift, crystallization, precipitation, gel changes, flavour shift or packaging interaction.
Quality-control checkpoints
- Compare each COA against the approved internal specification before release to production.
- Inspect packaging integrity, odour, colour, foreign matter, caking and moisture exposure at receipt.
- Keep lot traceability from goods receipt through finished product batches.
- Run internal solution checks where critical, such as pH, clarity, dissolution time or conductivity.
- Use retention samples for supplier-change investigations and shelf-life troubleshooting.
- Request trend data if Sodium Tartrate is critical to beverage pH, confectionery flavour, gel texture or customer compliance.
Application-specific value
The value of Sodium Tartrate depends on the target food matrix. In beverages, it can support acidity management and flavour rounding. In confectionery and fruit systems, it can help create a tartaric acid profile while supporting pH control. In sauces and dressings, it may contribute to buffering, preservation-support systems and flavour consistency. In dairy and emulsion systems, it should be tested carefully for pH, mineral and protein interactions.
| Application | Technical objective | Trial focus |
|---|---|---|
| Beverages and concentrates | Support pH control, flavour balance and acid-salt profile. | pH, titratable acidity, clarity, haze, mineral stability, flavour, heat process and storage stability. |
| Confectionery and gummies | Balance tartness, gel behaviour and crystallization. | Sourness profile, gel strength, sugar crystallization, colour, moisture, texture and shelf-life stability. |
| Sauces and dressings | Support buffering, flavour consistency and preservation hurdle design. | pH, emulsion stability, viscosity, heat process, separation, flavour and microbial stability. |
| Dairy systems | Adjust acidity while maintaining protein and mineral stability. | pH, heat stability, protein precipitation, texture, flavour and mineral interaction. |
| Fruit preparations and fillings | Improve acid balance, colour and gel performance. | pH, soluble solids, gel set, fruit particulate distribution, colour retention and water activity. |
| Dry blends and premixes | Provide controlled acid-salt functionality in powder systems. | Particle size, flowability, segregation, caking, dissolution, dusting and packaging barrier. |
| Emulsions and prepared foods | Support pH consistency and process stability. | Emulsion stability, pH drift, colour, flavour, heat stability and storage performance. |
Regulatory and label review
Sodium Tartrate is associated with E335 / INS 335, but approval and permitted use are not identical in every country, every food category or every formulation. Before commercial production, buyers should verify destination-market legislation, food category permissions, maximum use levels where applicable, carry-over rules, sodium contribution, ingredient declaration, nutrition impact and customer restricted-ingredient policies.
- Destination-market approval: check the final country of sale, not only the country of manufacture.
- Food category: confirm that Sodium Tartrate or the relevant tartrate group is permitted in the specific product category.
- Use-level responsibility: ensure final dosage complies with applicable additive rules and customer specification.
- Label declaration: verify whether the ingredient must be declared as Sodium Tartrate, E335, acidity regulator, stabilizer or according to local naming rules.
- Nutrition impact: review sodium contribution and finished-product nutrition-panel implications.
- Claims and certifications: validate halal, kosher, vegan, allergen, GMO and origin statements using supplier-issued documents.
- Food safety system: request available certificates such as FSSC 22000, ISO 22000, BRCGS, IFS, HACCP, GMP or equivalent where required.
Documents to request
For industrial procurement, the best supplier approval process combines product identity documents, batch documents, regulatory declarations and logistics information. Document availability can vary by manufacturer and market, so buyers should list mandatory documents at the inquiry stage.
- Product specification or technical data sheet
- Certificate of analysis for the offered batch or a recent representative lot
- Safety data sheet where applicable
- Food-grade statement and intended-use declaration
- Origin statement and manufacturing-site information where available
- Allergen statement, GMO statement, vegan statement, halal certificate and kosher certificate when required
- Assay, hydrate form, pH, solubility, particle size, moisture and impurity specification
- Heavy metals, lead, arsenic, microbiology and contaminant declarations
- Residual solvent, pesticide, PAH, mineral oil or other market-specific declarations where required
- Shelf-life, storage and handling information
- Packaging specification, label draft, net weight, gross weight and pallet configuration
- Export documents, customs documents and legalization requirements for the destination country
Packaging, storage and logistics
Sodium Tartrate is commonly supplied in bags, cartons, drums or other manufacturer-specific packaging depending on grade and order volume. Because it is a dry crystalline acidity regulator, buyers should consider moisture protection, dust control, pallet condition, warehouse hygiene, odour pickup, caking risk and suitability for manual or automated dosing systems.
Packaging questions
- What is the standard net weight per bag, carton, drum or pallet?
- Is the inner liner food-grade and moisture-protective?
- Can the supplier provide batch coding on each unit and pallet?
- Is the product supplied as powder, fine crystal, granular grade or customer-specific particle size?
- What are the recommended loading quantity and container conditions?
- Are sample, partial pallet, mixed container or full-container options available?
Storage guidance
- Store in closed original packaging in a clean, dry, food-grade warehouse.
- Protect from moisture, direct sunlight, excessive heat and strong odours.
- Keep away from non-food chemicals and materials that may create taint or contamination risk.
- Apply FIFO or FEFO stock rotation according to the declared shelf life.
- Seal opened packaging carefully and avoid foreign matter or water contamination.
- Review dust-control and operator-protection procedures according to the safety data sheet and site rules.
Commercial sourcing checklist
When requesting Sodium Tartrate, provide enough technical and commercial detail to avoid unsuitable offers. The same product name can correspond to different hydrate forms, particle sizes, assay bases, label declarations, packaging formats, document sets and application performance.
| Quotation item | Recommended buyer input |
|---|---|
| Target grade | Food grade Sodium Tartrate, E335 / INS 335, anhydrous or hydrate grade, supplier reference grade or buyer specification. |
| Application | Beverage, confectionery, sauce, dressing, dairy, fruit preparation, filling, dry blend, emulsion or other use. |
| Required specification | Assay, hydrate form, pH, solubility, particle size, moisture, chlorides, sulphates, heavy metals and microbiology. |
| Functional target | pH control, buffering, tartaric flavour balance, acidity regulation, process stability or mineral interaction control. |
| Quantity | Sample, trial order, bag quantity, pallet quantity, container quantity, annual demand or call-off schedule. |
| Packaging | Bag, carton, drum, pallet format or site-specific handling preference. |
| Destination | Country, port, city, warehouse address and import-document requirements. |
| Delivery term | EXW, FCA, FOB, CFR, CIF, DAP or another requested Incoterms basis. |
| Documentation | COA, TDS, SDS, origin, halal, kosher, allergen, GMO, food-grade and regulatory declarations. |
| Timing | Required shipment date, target lead time, validity period and expected repeat demand. |
Supplier comparison checklist
When approving a new source, compare technical performance and documentation reliability, not only price per kilogram. Sodium Tartrate can affect finished-product pH, tartness, mineral stability, dry-blend behaviour, sodium contribution, label declaration and customer compliance.
- Does the offered grade match your approved E335 / INS 335 requirement?
- Are CAS identity, hydrate form, assay and food-grade status clearly documented?
- Do pH, solubility, particle size, moisture, impurity and contaminant limits match your specification?
- Is the physical form suitable for your dosing, dry blending, dissolution, premixing or liquid-processing step?
- Does the material perform correctly in your acidulant system, pH range, solids level, heat process and packaging system?
- Does the supplier provide batch-specific COA data and traceable lot numbers?
- Are allergen, GMO, halal, kosher, origin and regulatory declarations available when required?
- Can packaging, palletization, lead time and freight terms support your production schedule?
- Has the ingredient been tested in pilot production, shelf-life studies or customer approval trials before commercial supplier change?
How to request this product
Send the product name, target grade or reference specification, application, required quantity, destination country, packaging preference, expected shipment date, delivery term and required documents. If you already purchase Sodium Tartrate, attach or describe your current specification, supplier grade, COA, label declaration, pH target, acidulant system or customer document checklist so available sourcing options can be compared more accurately.
Useful answers
What is Sodium Tartrate used for in food manufacturing?
Sodium Tartrate is typically used for pH control, acidity regulation, flavour balance, buffering and process stability. It is evaluated in beverages, confectionery, sauces, dressings, dairy systems, fruit preparations, fillings and dry blends. Exact suitability depends on grade, application, process, regulations and supplier documents.
Is Sodium Tartrate the same as tartaric acid?
No. Sodium Tartrate is a sodium salt of tartaric acid and has different buffering behaviour, sodium contribution, pH impact and label declaration. Buyers should not substitute it one-to-one with tartaric acid without formulation testing and regulatory review.
Which specification parameters should buyers compare?
Buyers commonly compare assay, hydrate form, pH in solution, solubility, appearance, particle size, moisture or loss on drying, chlorides, sulphates, heavy metals, lead, arsenic, optical form where relevant, microbiology, shelf life, storage conditions and food-grade declarations.
Can Global Food Additives source Sodium Tartrate?
Global Food Additives can review sourcing options for Sodium Tartrate according to target specification, application, quantity, destination, packaging preference, delivery term and required documentation.
Which documents should be requested?
Buyers commonly request a technical data sheet, product specification, certificate of analysis, safety data sheet where applicable, food-grade statement, origin statement, shelf-life information, storage guidance, allergen declaration, GMO statement, halal or kosher certificate where required, packaging details and market-specific regulatory declarations.
Is this product permitted in every country?
No. Food additive use depends on destination-market rules, food category, use level, label requirements and buyer responsibility. Buyers should verify regulatory status and final suitability for the intended application before commercial production.
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