Sodium potassium tartrate

E number E337INS 337CAS 304-59-6

Listed as an acidity regulator by Canada, Codex and the US.

Listed as acidity regulators (CA, US, Codex) · emulsifiers (CA, US) · stabilisers (CA, Codex) · sequestrants (US, Codex) · thickeners (CA) · emulsifying salts (Codex)
Chemical structure of Sodium potassium tartrate, from PubChem compound 9357
Structure from PubChem CID 9357 (National Library of Medicine, public domain). A depiction of one compound: where a listing covers a family, or a substance has no single structure, this page shows none.

Sodium potassium tartrate, historically called Rochelle salt, is an acidity regulator and sequestrant used in confectionery, jellies and processed cheese.

Where it is and isn’t permitted

Status of Sodium potassium tartrate by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandPermitted, with conditions

56 food categories

no numerical limit (good manufacturing practice)

Show every food category
  • 0 Preparations of food additives — GMP
  • 1.1.1 Liquid milk (including buttermilk) — GMPOnly UHT goats milk.
  • 1.1.2 Liquid milk products and flavoured liquid milk — GMP
  • 1.2.2 Fermented milk products and rennetted milk products — GMP
  • 1.3 Condensed milk and evaporated milk — GMP
  • 1.4.1 Cream, reduced cream and light cream — GMPOnly UHT creams and creams receiving equivalent or greater heat treatments.
  • 1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc) — GMP
  • 1.5 Dried milk, milk powder, cream powder — GMP
  • 1.6 Cheese and cheese products — GMP
  • 10.2 Liquid egg products — GMP
  • 10.3 Frozen egg products — GMP
  • 10.4 Dried or heat coagulated egg products — GMP
  • 11.1.1 Rainbow sugar — GMP
  • 11.3.1 Dried honey — GMP
  • 11.4 Tabletop sweeteners — GMP
  • 12.1.2 Reduced sodium salt mixture — GMP
  • 12.1.3 Salt substitute — GMP
  • 12.5 Yeast and yeast products — GMP
  • 12.6 Vegetable protein products — GMP
  • 13.3 Formulated meal replacements and formulated supplementary foods — GMP
  • 13.4 Formulated supplementary sports foods — GMP
  • 13.5 Food for special medical purposes — GMP
  • 14.1.1.2 Carbonated, mineralised and soda waters — GMP
  • 14.1.2.1 Fruit and vegetable juices — GMPFor juice separated by other than mechanical means only.
  • 14.1.2.1 Fruit and vegetable juices — GMP
  • 14.1.2.2 Fruit and vegetable juice products — GMP
  • 14.1.3 Water based flavoured drinks — GMP
  • 14.1.4 Formulated Beverages — GMP
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions and similar products — GMP
  • 14.2.2 Wine, sparkling wine and fortified wine — GMP
  • 14.2.3 Wine based drinks and reduced alcohol wines — GMP
  • 14.2.4.1 Fruit wine products and vegetable wine products — GMP
  • 14.2.5 Spirits and liqueurs — GMP
  • 14.3 Alcoholic beverages not included in item 14.2 — GMP
  • 2.1 Edible oils essentially free of water — GMP
  • 2.2.1.2 Butter products — GMP
  • 2.2.1.3 Margarine and similar products — GMP
  • 2.2.2 Oil emulsions (<80% oil) — GMP
  • 20 Foods not included in items 0 to 14 — GMP
  • 3 Ice cream and edible ices — GMP
  • 4.1.3 Fruits and vegetables that are peeled, cut, or both peeled and cut — GMP
  • 4.3 Processed fruits and vegetables — GMP
  • 5.1 Chocolate and cocoa products — GMP
  • 5.2 Sugar confectionery — GMP
  • 5.4 Icings and frostings — GMP
  • 6.3 Processed cereal and meal products — GMP
  • 6.4 Flour products (including noodles and pasta) — GMP
  • 7 Breads and bakery products — GMP
  • 8.2 Processed meat, poultry and game products in whole cuts or pieces — GMP
  • 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — GMP
  • 8.3.2 Sausage and sausage meat containing raw, unprocessed meat — GMP
  • 8.4 Edible casings — GMP
  • 8.5 Animal protein products — GMP
  • 9.2 Processed fish and fish products — GMP
  • 9.3 Semi preserved fish and fish products — GMP
  • 9.4 Fully preserved fish including canned fish products — GMP
Food Standards Code, Schedule 15, S15—5and 55 further provisionsretrieved 2026-10-17
CanadaHealth CanadaPermitted, with conditions

no numerical limit (good manufacturing practice)

5 permitted uses

Show every permitted use
  • In: Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Processed (naming the variety) cheese with (naming the added ingredients). Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 4.0%. If used in any combination with citrate salts, phosphate salts, sodium gluconate or sodium tartrate, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts. Amendment notices: NOM/ADM-0048. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item S.13(a)
  • In: Unstandardized foods. Purpose: Emulsifying, stabilizing or thickening agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item S.13(b)
  • In: Apple and (naming the fruit or fruits) jam; Fig marmalade; Fig marmalade with pectin; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly; (Naming the fruit or fruits) jelly with pectin; (Naming the citrus fruit or fruits) marmalade; (Naming the citrus fruit or fruits) marmalade with pectin; Pineapple marmalade; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam. Purpose: Acidity regulator. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Acidity Regulators and Acid-Reacting Materials (List 10), item S.19(a)
  • In: Calorie-reduced margarine; Margarine. Purpose: Acidity regulator. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Acidity Regulators and Acid-Reacting Materials (List 10), item S.19(b)
  • In: Unstandardized foods. Purpose: Acidity regulator. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Acidity Regulators and Acid-Reacting Materials (List 10), item S.19(c)
Health Canadaand 4 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSAPermitted, with conditions

30 food categories

highest permitted level 100,000 mg/l

Show every food category
  • 1.3 unflavoured fermented milk products heat-treated after fermentation — 750 mg/lAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 750 mg/l.
  • 1.8 Dairy analogues, including beverage whiteners — 240 mg/kgAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 240 mg/kg.
  • 12.2.2 Seasonings and condiments — 17,000 mg/lAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 17000 mg/l.
  • 12.4 Mustard — 12,000 mg/lAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 12000 mg/l.
  • 12.5 Soups and broths — 240 mg/lAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 240 mg/l.
  • 12.6 Sauces — 4,000 mg/lAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 4000 mg/l.
  • 12.7 Salads and savoury-based sandwich spreads — 1,800 mg/lAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 1800 mg/l.
  • 12.9 Protein products excluding products covered in category 1 8 — 240 mg/lAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 240 mg/l.
  • 14.1.4 Flavoured_drinks — 4,000 mg/lAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 4000 mg/l.
  • 14.2.6 Spirit drinks as defined in Regulation (EU) 2019/787 — 1,000 mg/lAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 1000 mg/l.
  • 14.2.7.1 Aromatised wines — 8,000 mg/lAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 8000 mg/l.
  • 14.2.7.2 Aromatised wine-based drinks — 8,000 mg/lAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 8000 mg/l.
  • 14.2.7.3 Aromatised wine-product cocktails — 8,000 mg/lAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 8000 mg/l.
  • 14.2.8 Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 % — 8,000 mg/lAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 8000 mg/l.
  • 15.1 Potato- cereal- flour- or starch-based snacks — 60,000 mg/kgAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 60000 mg/kg.
  • 16 Desserts excluding products covered in category 1 3 and 4 — 3,000 mg/kgAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 3000 mg/kg.
  • 17.1 food supplements supplied in a solid form excluding food supplements for infants and young children’, — 100,000 mg/kgAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 100000 mg/kg. except food supplements in chewable form.
  • 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — 6,000 mg/lAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 6000 mg/l.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — 1,300 mg/lAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 1300 mg/l.
  • 4.2.3 canned or bottled fruit and vegetables — quantum satisquantum satis.
  • 4.2.4.1 fruit and vegetable preparations excluding compote — 3,000 mg/kgAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 3000 mg/kg.
  • 4.2.6 processed potato products — 240 mg/lAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 240 mg/l.
  • 5.2 Other confectionery including breath freshening micro-sweets — 25,000 mg/lAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 25000 mg/l.
  • 5.3 chewing gum — 25,000 mg/lAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 25000 mg/l.
  • 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — 11,000 mg/lAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 11000 mg/l.
  • 6.7 pre-cooked or processed cereals — 740 mg/lAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 740 mg/l.
  • 7.1 Bread and rolls — 15,000 mg/lAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 15000 mg/l. except products in 7.1.1 and 7.1.2.
  • 7.2 Fine bakery wares — 18,000 mg/lAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 18000 mg/l.
  • 8.3.2 Heat-treated meat products — 3,000 mg/lAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 3000 mg/l. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben’;.
  • 9.2 Processed fish and fishery products including molluscs and crustaceans — 2,300 mg/lAuthorised under Tartaric acid – tartrates E 334 – 337 and E 354. ML = 2300 mg/l.
Regulation (EC) No 1333/2008, Annex IIand 29 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

67 food categories

Show every food category
  • 1.3 Unflavoured fermented milk products, heat-treated after fermentation — quantum satisPermitted as a member of Group I. quantum satis.
  • 1.4 Flavoured fermented milk products including heat-treated products — quantum satisPermitted as a member of Group I. quantum satis.
  • 1.6.3 Other creams — quantum satisPermitted as a member of Group I. quantum satis.
  • 1.7.1 Unripened cheese excluding products falling in category 16 — quantum satisPermitted as a member of Group I. quantum satis. except mozzarella.
  • 1.7.5 Processed cheese — quantum satisPermitted as a member of Group I. quantum satis.
  • 1.7.6 Cheese products (excluding products falling in category 16) — quantum satisPermitted as a member of Group I. quantum satis.
  • 1.8 Dairy analogues, including beverage whiteners — quantum satisPermitted as a member of Group I. quantum satis.
  • 10.2 Processed eggs and egg products — quantum satisPermitted as a member of Group I. quantum satis.
  • 11.2 Other sugars and syrups — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.1.2 Salt substitutes — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.2.2 Seasonings and condiments — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.4 Mustard — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.5 Soups and broths — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.6 Sauces — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.7 Salads and savoury based sandwich spreads — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.8 Yeast and yeast products — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.9 Protein products, excluding products covered in category 1.8 — quantum satisPermitted as a member of Group I. quantum satis.
  • 13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) — quantum satisPermitted as a member of Group I. quantum satis.
  • 13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) — quantum satisPermitted as a member of Group I. quantum satis.
  • 13.4 Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009 — quantum satisPermitted as a member of Group I. quantum satis. including dry pasta.
  • 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices — quantum satisPermitted as a member of Group I. quantum satis. only vegetable juices.
  • 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products — quantum satisPermitted as a member of Group I. quantum satis. only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.1.4 Flavoured drinks — quantum satisPermitted as a member of Group I. quantum satis. E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category.
  • 14.1.5.2 Other — quantum satisPermitted as a member of Group I. quantum satis. excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks.
  • 14.2.3 Cider and perry — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.4 Fruit wine and made wine — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.5 Mead — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008 — quantum satisPermitted as a member of Group I. quantum satis. except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs.
  • 14.2.7.1 Aromatised wines — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.7.2 Aromatised wine-based drinks — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.7.3 Aromatised wine-product cocktails — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 15.1 Potato-, cereal-, flour- or starch-based snacks — quantum satisPermitted as a member of Group I. quantum satis.
  • 15.2 Processed nuts — quantum satisPermitted as a member of Group I. quantum satis.
  • 16 Desserts excluding products covered in categories 1, 3 and 4 — quantum satisPermitted as a member of Group I. quantum satis.
  • 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of Group I. quantum satis. E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion.
  • 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of Group I. quantum satis.
  • 18 Processed foods not covered by categories 1 to 17, excluding foods for infants and young children — quantum satisPermitted as a member of Group I. quantum satis.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — quantum satisPermitted as a member of Group I. quantum satis.
  • 2.3 Vegetable oil pan spray — quantum satisPermitted as a member of Group I. quantum satis.
  • 3 Edible ices — quantum satisPermitted as a member of Group I. quantum satis.
  • 4.2.1 Dried fruit and vegetables — quantum satisPermitted as a member of Group I. quantum satis. E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 4.2.2 Fruit and vegetables in vinegar, oil, or brine — quantum satisPermitted as a member of Group I. quantum satis.
  • 4.2.3 Canned or bottled fruit and vegetables — quantum satisquantum satis.
  • 4.2.4.1 Fruit and vegetable preparations excluding compote — quantum satisPermitted as a member of Group I. quantum satis.
  • 4.2.5.4 Nut butters and nut spreads — quantum satisPermitted as a member of Group I. quantum satis.
  • 4.2.6 Processed potato products — quantum satisPermitted as a member of Group I. quantum satis.
  • 5.1 Cocoa and chocolate products as covered by Directive 2000/36/EC — quantum satisPermitted as a member of Group I. quantum satis. only energy-reduced or with no added sugar.
  • 5.2 Other confectionery including breath refreshening microsweets — quantum satisPermitted as a member of Group I. quantum satis. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery.
  • 5.3 Chewing gum — quantum satisPermitted as a member of Group I. quantum satis.
  • 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — quantum satisPermitted as a member of Group I. quantum satis.
  • 6.2.2 Starches — quantum satisPermitted as a member of Group I. quantum satis.
  • 6.3 Breakfast cereals — quantum satisPermitted as a member of Group I. quantum satis.
  • 6.4.2 Dry pasta — quantum satisPermitted as a member of Group I. quantum satis. only gluten free and/or pasta intended for hypoproteic diets in accordance with Directive 2009/39/EC.
  • 6.4.4 Potato gnocchi — quantum satisPermitted as a member of Group I. quantum satis. except fresh refrigerated potato gnocchi.
  • 6.4.5 Fillings of stuffed pasta (ravioli and similar) — quantum satisPermitted as a member of Group I. quantum satis.
  • 6.5 Noodles — quantum satisPermitted as a member of Group I. quantum satis.
  • 6.6 Batters — quantum satisPermitted as a member of Group I. quantum satis.
  • 6.7 Pre-cooked or processed cereals — quantum satisPermitted as a member of Group I. quantum satis.
  • 7.1 Bread and rolls — quantum satisPermitted as a member of Group I. quantum satis. except products in 7.1.1 and 7.1.2.
  • 7.2 Fine bakery wares — quantum satisPermitted as a member of Group I. quantum satis.
  • 8.3.1 Non-heat-treated meat products — quantum satisPermitted as a member of Group I. quantum satis.
  • 8.3.2 Heat-treated meat products — quantum satisPermitted as a member of Group I. quantum satis. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben.
  • 8.3.3 Casings and coatings and decorations for meat — quantum satisPermitted as a member of Group I. quantum satis.
  • 9.2 Processed fish and fishery products including mollusks and crustaceans — quantum satisPermitted as a member of Group I. quantum satis.
  • 9.3 Fish roe — quantum satisPermitted as a member of Group I. quantum satis. only processed fish roe.
Assimilated Regulation (EC) No 1333/2008and 66 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyNo listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance.
South KoreaMinistry of Food and Drug SafetyPermitted, with conditions
Designated food additive: Standards and Specifications for Food Additives, Part III, 1. …

Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 주석산칼륨나트륨 (“Potassium Sodium L-Tartrate”, the English the Code prints beside it). Main use (주용도) of 주석산칼륨나트륨: 산도조절제. Standard for use (사용기준) of 주석산칼륨나트륨: (1) [to be used under the general standard for use in II. 2. 1), the minimum amount that achieves the technical effect, with no limit set for this additive in particular] “II. 2. 1)의 규정에 따라 사용하여야 한다.” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.

Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug AdministrationPermitted21 CFR 184.1804retrieved 2026-10-17
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

63 food categories

highest permitted level 30,000 mg/kg

Show every food category and its notes
  • 01.1.4 Flavoured Fluid Milk Drinks — 2,000 mg/kg
    • Note 45 As tartaric acid.
    • Note 630 For use in products conforming to the Standard for Fermented Milks (CXS 243-2003) only, as an acidity regulator in flavoured fermented milks and flavoured drinks based on fermented milks that are not heat treated after fermentation, and in plain and flavoured milks and drinks based on fermented milks that are heat treated after fermentation.
  • 01.2.1.2 Fermented milks (plain), heat-treated after fermentation — 2,000 mg/kg
    • Note 45 As tartaric acid.
    • Note 230 For use as an acidity regulator only.
  • 01.6.1 Unripened cheese — 1,500 mg/kg
    • Note 45 As tartaric acid.
    • Note 351 Only for use in products conforming to the Standard for Cream Cheese (CODEX STAN 275-1973).
    • Note XS262 Excluding products conforming to the Standard for Mozzarella (CODEX STAN 262-2006).
  • 01.6.4 Processed cheese — 30,000 mg/kg
    • Note 45 As tartaric acid.
  • 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) — 2,000 mg/kg
    • Note 45 As tartaric acid.
    • Note 633 Except for use in products conforming to the Standard for fermented Milks (CXS 243-2003) as an acidity regulator.
  • 02.2.2 Fat spreads, dairy fat spreads and blended spreads — 100 mg/kg
    • Note 45 As tartaric acid.
    • Note 361 For use at 5,000 mg/kg as tartaric acid in products conforming to the Standard for Dairy Fat Spreads (CODEX STAN 253-2006).
  • 02.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions — 100 mg/kg
    • Note 45 As tartaric acid.
  • 02.4 Fat-based desserts excluding dairy-based dessert products of food category 01.7 — 100 mg/kg
    • Note 45 As tartaric acid.
  • 03.0 Edible ices, including sherbet and sorbet — 4,000 mg/kg
    • Note 45 As tartaric acid.
  • 04.1.2.11 Fruit fillings for pastries — 10,000 mg/kg
    • Note 45 As tartaric acid.
  • 04.1.2.3 Fruit in vinegar, oil, or brine — 1,000 mg/kg
    • Note 45 As tartaric acid.
  • 04.1.2.5 — 3,000 mg/kg
    • Note 45 As tartaric acid.
  • 04.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category — 3,000 mg/kg
    • Note 45 As tartaric acid.
  • 04.1.2.7 Candied fruit — 20,000 mg/kg
    • Note 45 As tartaric acid.
  • 04.1.2.9 Fruit-based desserts, incl. fruit-flavoured water-based desserts — 1,000 mg/kg
    • Note 45 As tartaric acid.
  • 04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce — 15,000 mg/kg
    • Note 45 As tartaric acid.
    • Note XS38 Excluding products conforming to the General Standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
    • Note XS115 Excluding products conforming to the Standard for Pickled Cucumbers (Cucumber Pickles) (CODEX STAN 115-1981).
  • 04.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds — 1,300 mg/kg
    • Note 45 As tartaric acid.
    • Note XS13 Excluding products conforming to the Standard for Preserved Tomatoes (CODEX STAN 13-1981).
    • Note XS38 Excluding products conforming to the General Standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
    • Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
    • Note XS145 Excluding products conforming to the Standard for Canned Chestnuts and Canned Chestnut Puree (CODEX STAN 145-1985).
    • Note XS257R Excluding products conforming to the Codex Regional Standard for Canned Humus with Tehena (CODEX STAN 257R-2007).
    • Note XS258R Excluding products conforming to the Regional Standard for Canned Foul Medames (CXS 258R-2007).
    • Note XS259R Excluding products conforming to the Codex Regional Standard for Tehena (CODEX STAN 259R-2007).
    • Note XS297 Excluding products conforming to the Standard for Certain Canned Vegetables (CODEX STAN 297-2009).
  • 05.1.1 Cocoa mixes (powders) and cocoa mass/cake — 5,000 mg/kg
    • Note 45 As tartaric acid.
    • Note 97 On the final cocoa and chocolate product basis.
    • Note 128 Tartaric acid (INS 334) only.
  • 05.1.2 Cocoa mixes (syrups) — 2,000 mg/kg
    • Note 45 As tartaric acid.
  • 05.1.3 Cocoa-based spreads, incl. fillings — 2,000 mg/kg
    • Note 45 As tartaric acid.
    • Note XS86 Excluding products conforming to the Standard for Cocoa Butter (CODEX STAN 86-1981).
  • 05.1.4 Cocoa and chocolate products — 5,000 mg/kg
    • Note 45 As tartaric acid.
    • Note 128 Tartaric acid (INS 334) only.
  • 05.1.5 Imitation chocolate, chocolate substitute products — 5,000 mg/kg
    • Note 45 As tartaric acid.
  • 05.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3, and 05.4 — 5,000 mg/kg
    • Note 45 As tartaric acid.
    • Note XS309R Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211).
    • Note 450 Except for use at 20,000 mg/kg in fruity confection products.
  • 05.3 Chewing gum — 30,000 mg/kg
    • Note 45 As tartaric acid.
  • 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit), and sweet sauces — 8,000 mg/kg
    • Note 45 As tartaric acid.
  • 06.2.1 Flours — 5,000 mg/kg
    • Note 45 As tartaric acid.
    • Note 186 For use in flours with additives only.
    • Note XS152 Excluding products conforming to the Standard for Wheat Flour (CXS 152-1985).
    • Note XS301R Excluding products conforming to the Regional Standard for Edible Sago Flour (Asia) (CXS 301R-2011).
  • 06.2.2 Starches — 2,000 mg/kg
    • Note 45 As tartaric acid.
  • 06.4.1 Fresh pastas and noodles and like products — 5,000 mg/kg
    • Note 45 As tartaric acid.
    • Note 128 Tartaric acid (INS 334) only.
  • 06.4.3 Pre-cooked pastas and noodles and like products — 7,500 mg/kg
    • Note 45 As tartaric acid.
    • Note 128 Tartaric acid (INS 334) only.
    • Note 149 Except for use in products conforming to the Regional standard for quick-frozen dumplings (CXS 364R-2026) as acidity regulator.
  • 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) — 2,860 mg/kg
    • Note 45 As tartaric acid.
  • 07.1 Bread and ordinary bakery wares and mixes — 4,000 mg/kg
    • Note 45 As tartaric acid.
    • Note 388 Excluding bread prepared solely with wheat flour, water, yeast or leaven, and salt.
  • 07.2.1 Cakes, cookies and pies (e.g. fruit-filled or custard types) — 5,000 mg/kg
    • Note 45 As tartaric acid.
  • 07.2.2 Other fine bakery products (e.g. doughnuts, sweet rolls, scones, and muffins) — 500 mg/kg
    • Note 45 As tartaric acid.
  • 07.2.3 Mixes for fine bakery wares (e.g. cakes, pancakes) — 8,000 mg/kg
    • Note 11 On the flour basis.
    • Note 45 As tartaric acid.
  • 08.3.1 Non-heat treated processed comminuted meat, poultry, and game products — 500 mg/kg
    • Note 45 As tartaric acid.
  • 08.3.2 Heat-treated processed comminuted meat, poultry, and game products — 500 mg/kg
    • Note 45 As tartaric acid.
    • Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).
    • Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).
    • Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).
  • 08.3.3 Frozen processed comminuted meat, poultry, and game products — 500 mg/kg
    • Note 45 As tartaric acid.
  • 08.4 Edible casings (e.g. sausage casings) — 2,000 mg/kg
    • Note 45 As tartaric acid.
    • Note 365 On a casings basis.
  • 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms — 200 mg/kg
    • Note 45 As tartaric acid.
    • Note 128 Tartaric acid (INS 334) only.
    • Note 382 For use only in smoked fish and smoke-flavoured fish products conforming to the Standard for Smoked Fish, Smoked-flavoured fish, and Smoke-dried fish (CODEX STAN 311-2013).
    • Note XS167 Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).
    • Note XS189 Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).
    • Note XS222 Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).
    • Note XS236 Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).
    • Note XS244 Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).
  • 10.4 Egg-based desserts (e.g. custard) — 2,000 mg/kg
    • Note 45 As tartaric acid.
  • 11.6 Table-top sweeteners, including those containing high-intensity sweeteners — 2,000 mg/kg
    • Note 45 As tartaric acid.
  • 12.2.2 Seasonings and condiments — 7,500 mg/kg
    • Note 45 As tartaric acid.
  • 12.4 Mustards — 5,000 mg/kg
    • Note 45 As tartaric acid.
  • 12.5 Soups and broths — 5,000 mg/kg
    • Note 45 As tartaric acid.
    • Note XS117 Excluding products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981).
  • 12.6.1 Emulsified sauces and dips (e.g. mayonnaise, salad dressing, onion dips) — 2,000 mg/kg
    • Note 45 As tartaric acid.
  • 12.6.2 Non-emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy) — 5,000 mg/kg
    • Note 45 As tartaric acid.
  • 12.6.3 Mixes for sauces and gravies — 5,000 mg/kg
    • Note 45 As tartaric acid.
    • Note 127 On the served to the consumer basis.
  • 12.9.1 Fermented soybean paste (e.g. miso) — 1,000 mg/kg
    • Note 45 As tartaric acid.
    • Note 509 For use only in products conforming to the Regional Standard for Fermented soybean paste (CXS 298R-2009) as acidity regulators.
  • 13.2 Complementary foods for infants and young children — 5,000 mg/kg
    • Note 45 As tartaric acid.
    • Note 428 As residue in biscuits and rusks.
    • Note XS73 Excluding products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).
  • 13.6 Food supplements — 5,000 mg/kg
    • Note 45 As tartaric acid.
  • 14.1.2.1 Fruit juice — 4,000 mg/kg
    • Note 45 As tartaric acid.
    • Note 128 Tartaric acid (INS 334) only.
    • Note 129 For use as an acidity regulator in grape juice only.
    • Note XS356R Excluding products conforming to the Regional Standard for Fermented Noni Fruit Juice (CXS 356R-2023).
  • 14.1.2.3 Concentrates for fruit juice — 4,000 mg/kg
    • Note 45 As tartaric acid.
    • Note 127 On the served to the consumer basis.
    • Note 128 Tartaric acid (INS 334) only.
    • Note 129 For use as an acidity regulator in grape juice only.
  • 14.1.3.1 Fruit nectar — 4,000 mg/kg
    • Note 45 As tartaric acid.
    • Note 128 Tartaric acid (INS 334) only.
  • 14.1.3.3 Concentrates for fruit nectar — 4,000 mg/kg
    • Note 45 As tartaric acid.
    • Note 127 On the served to the consumer basis.
    • Note 128 Tartaric acid (INS 334) only.
  • 14.1.3.4 Concentrates for vegetable nectar — 1,600 mg/kg
    • Note 45 As tartaric acid.
    • Note 127 On the served to the consumer basis.
    • Note 128 Tartaric acid (INS 334) only.
  • 14.1.4 Water-based flavoured drinks, including "sport," “energy,” or "electrolyte" drinks and particulated drinks — 800 mg/kg
    • Note 45 As tartaric acid.
  • 14.2.1 Beer and malt beverages — 2,000 mg/kg
    • Note 45 As tartaric acid.
  • 14.2.2 Cider and perry — 2,000 mg/kg
    • Note 45 As tartaric acid.
  • 14.2.3 Grape wines — GMP
    • Note 517 The maximum level of the additive in grape wine set as Good Manufacturing Practice must not result in (i) the modification of the natural and essential characteristics of the wine and (ii) a substantial change in the composition of the wine. Some Codex Members further specify the use to be consistent with the Code of Oenological Practice of the International Organisation of Vine and Wine (OIV.)
  • 14.2.4 Wines (other than grape) — 4,000 mg/kg
    • Note 45 As tartaric acid.
  • 14.2.6 Distilled spirituous beverages containing more than 15% alcohol — 3,000 mg/kg
    • Note 45 As tartaric acid.
    • Note 431 Excluding use in whiskey.
  • 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low-alcoholic refreshers) — 4,000 mg/kg
    • Note 45 As tartaric acid.
  • 15.0 Ready-to-eat savouries — 2,000 mg/kg
    • Note 45 As tartaric acid.
CXS 192-1995 Table One, INS 337and 62 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand—56 GMP
Canada—4 GMP, 1 no quantity stated
European Union240 mg/kg – 100,000 mg/kg29 numeric limit, 1 quantum satis
Great Britain—67 quantum satis
South Korea—1 no quantity stated
United States—1 no quantity stated
Codex Alimentarius100 mg/kg – 30,000 mg/kg62 numeric limit, 1 GMP

What it is made from

Made by neutralising tartaric acid from winemaking residues with both sodium and potassium.

  • Vegan
  • Vegetarian

Compare other additives on the dietary indexes.

CAS registry number
304-59-6
InChIKey
LJCNRYVRMXRIQR-OLXYHTOASA-L
PubChem
CID 9357

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

ParameterEuropean UnionJECFA
Assayno less than 99 %no less than 99 %
Loss on dryingno more than 26 %no more than 26 %
Leadno more than 2 mg/kgno more than 2 mg/kg
Arsenicno more than 3 mg/kg—
Mercuryno more than 1 mg/kg—

The two documents state the same figures for every parameter compared here.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 337 Potassium sodium tartrate

Synonyms: Potassium sodium L-(+)-tartrate; Rochelle salt; Seignette salt

Assay, identification and purity criteria

Description and assay

Einecs
206-156-8
Chemical name
Potassium sodium salt of L-2,3-dihydroxybutanedioic acid; Potassium sodium L-(+)-tartrate
Chemical formula
C₄H₄O₆KNa·4H₂O
Molecular weight
282,23
Assay
Content not less than 99 % on the anhydrous basis
Description
Colourless crystals or white crystalline powder

Identification

Test for tartrate
Passes test
Test for potassium
Passes test
Test for sodium
Passes test
Solubility
1 gram is soluble in 1 ml of water, insoluble in ethanol
Melting range
70-80 °C
pH
Between 6,5 and 8,5 (1 % aqueous solution)

Purity criteria

Loss on drying
Not more than 26,0 % and not less than 21,0 % (150 °C, 3 hours)
Oxalates
Not more than 100 mg/kg (expressed as oxalic acid, after drying)
Arsenic
Not more than 3 mg/kg
Lead
Not more than 2 mg/kg
Mercury
Not more than 1 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 337

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 337 Potassium Sodium L(+)-Tartrate

Synonyms: Rochelle salt, Seignette salt, Potassium sodium dextro-tartrate; INS No. 337 Potassium sodium dextro-tartrate; Rochelle salt; Seignette salt

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 7th JECFA (1963), published in NMRS 35 (1964) and in FNP 52 (1992). Metals and arsenic specifications revised at the 63rd JECFA (2004). An ADI of 0-30 mg/kg bw was established at the 17th JECFA (1973)
Chemical names
Potassium sodium L-tartrate, potassium sodium (+)-tartrate, potassium sodium (+)-2,3-dihydroxybutanedioic acid
C.A.S. number
304-59-6
Chemical formula
C 4 H 4 KNaO 6 · 4H 2 O
Formula weight
282.23
Assay
Not less than 99% after drying
DESCRIPTION
Colourless crystals, or as a white, crystalline powder
FUNCTIONAL USES
Sequestrant, stabilizer in cheese products, minced meat, and sausage casings
METHOD OF ASSAY
Weigh 1.500 g of the dried sample into a tared porcelain crucible and ignite. Heat gently at first, until the salt is thoroughly carbonized, protecting the carbonized salt from contact with the flame at all times. The final temperature must not be above that of a dull read heat. Cool the crucible, place in a glass beaker, and break up the carbonized mass with a glass rod. Without removing the glass rod or the crucible, add 50 ml of water, 50 ml of 0.5 N sulfuric acid, cover the beaker, and boil the solution for 30 min. Filter, and wash with hot water until the last washing is neutral to litmus. Cool the combined filtrate and washings, add methyl orange TS, and titrate the excess acid with 0.5 N sodium hydroxide. Each ml of 0.5 N sulfuric acid is equivalent to 0.05254 g of C 4 H 4 KNaO 6 .

Identification

Solubility (Vol. 4)
One gram is soluble in 1 ml of water; insoluble to ethanol
Test for tartrate (Vol. 4)
Passes test
Test for sodium (Vol. 4)
Passes test
Test for potassium (Vol. 4)
Passes test

Purity criteria

Loss on drying (Vol. 4)
Not more than 26.0% and not less than 21.0% (150 o , 3 h)
pH (Vol. 4)
6.5 - 7.5 (1 in 10 soln)
Oxalate
Add 3 drops of dilute acetic acid TS and 2 ml of calcium chloride TS to 10 ml of a 10% solution of potassium sodium tartrate. No turbidity is produced within 1 h.
Lead (Vol. 4)
Not more than 2 mg/kg Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4, “Instrumental Methods.”

FAO JECFA Monograph 1 (2006)

Authorised in other additives, enzymes, flavourings and nutrients

These authorisations are not for use in food. They let this substance be used inside another additive, a food enzyme, a flavouring or a nutrient preparation — often as a carrier — and it reaches food only as part of that product. Annex III to Regulation (EC) No 1333/2008.

PartMay be used inMaximum levelCitation
Annex III, Part 2: Food additives other than carriers in food additivesE 440 Pectins used in food category 05.2 (Other confectionery including breath freshening microsweets) and food category 05.4 (Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4)Authorised as a member of Table 8 of Part 6 (Tartaric acid – tartrates), listed as "E 334–337 and E 354 Tartaric acid – tartrates (Table 8 of Part 6)" Note (1): Except enzymes authorised as food additives.220 000 mg/kg singly or in combination in the preparation and 11 000 mg/kg in the final product expressed as the free acidRegulation (EC) No 1333/2008, Annex III, Part 2, via Table 8 of Part 6
Annex III, Part 4: Food additives including carriers in food flavouringsAll flavouringsAuthorised as a member of Table 8 of Part 6 (Tartaric acid – tartrates), listed as "E 334–337 and E 354 Tartaric acid – tartrates (Table 8 of Part 6)"20 000 mg/kg singly or in combination in the flavouring and 400 mg/kg in the final product expressed as the free acidRegulation (EC) No 1333/2008, Annex III, Part 4, via Table 8 of Part 6
Annex III, Part 5, Section A: Food additives added in nutrients except in nutrients intended to be used in foodstuffs listed in Part E, point 01.10, of Annex II and foodstuffs for infants and young children listed in Part E, point 13.1, of Annex IIAll nutrientsAuthorised as a member of Table 8 of Part 6 (Tartaric acid – tartrates), listed as "E 334–337 and E 354 Tartaric acid – tartrates (Table 8 of Part 6)"1 000 mg/kg singly or in combination in the nutrient preparationRegulation (EC) No 1333/2008, Annex III, Part 5, Section A, via Table 8 of Part 6

Every name it appears under

90 recorded names. A label may use any of them.

E number

  • E337

INS number

  • 337

CAS registry number

  • 147-79-5
  • 15490-42-3
  • 304-59-6
  • 6381-59-5

As it appears in regulation

  • Sodium potassium tartrate
  • Tartaric acid – tartrates
  • Tartaric acid – tartrates E 334 – 337 and E 354

Other names

  • 2,3-Dihydroxybutanedioic acid, monopotassium monosodium salt
  • ANHYDROUS SODIUM POTASSIUM TARTRATE
  • Butanedioic acid, 2,3-dihydroxy- (2R,3R)-, potassium sodium salt (1:1:1)
  • Butanedioic acid, 2,3-dihydroxy- (R-(R*,R*))-, monopotassium monosodium salt
  • Butanedioic acid, 2,3-dihydroxy-(2R,3R)-, monopotassium monosodium salt
  • Butanedioic acid, 2,3-dihydroxy-, monopotassium monosodium salt
  • C4H4KNaO6
  • CCRIS 3949
  • Co eff pdr
  • E 337
  • HSDB 765
  • INS NO.337
  • INS-337
  • L-(+)-Tartaric Acid Potassium Sodium Salt
  • L-Potassium sodium tartrate
  • L-Potassiumsodiumtartrate
  • Monopotassium monosodium 2,3-dihydroxybutanedioate, (R-(R*,R*))-
  • Monopotassium monosodium tartrate
  • Potassium sodium (2R,3R)-2,3-dihydroxybutanedioate (1/1/1)
  • Potassium sodium (R*,R*)-(1)-tartrate
  • Potassium sodium 2,3-dihydroxybutanedioate (1/1/1)
  • Potassium sodium dextro-tartrate
  • Potassium sodium L(+)-tartrate
  • Potassium sodium L-(+)-tartrate
  • potassium sodium L-tartarate
  • potassium sodium l-tartrate
  • Potassium Sodium Tartrate
  • Potassium Sodium Tartrate (1.5M Solution in Water)
  • Potassium sodium tartrate anhydrous
  • potassium sodium tartrate tetrahy-drate
  • potassium;sodium;(2R,3R)-2,3-dihydroxybutanedioate
  • QH257BPV3J
  • rel-Potassium sodium (2R,3R)-2,3-dihydroxysuccinate
  • Rochelle salt
  • Rochelle's salt
  • Seignette salt
  • Seignette's salt
  • Sodium potassium (dl)-tartrate
  • Sodium potassium L-tartrate
  • Sodium potassium salt of L-(+)-tartaric acid
  • Sodium potassium tartrate
  • Tartaric acid, monopotassium monosodium salt
  • Tartaric acid, potassium sodium salt

Systematic names

  • Butanedioic acid, 2,3-dihydroxy- (theta-(theta,theta))-, monopotassium monosodium salt
  • potassium sodium (2R,3R)-2,3-dihydroxybutanedioate

Hazard reference values

The two committees set different figures. EFSA's acceptable daily intake is 240 mg/kg bw/day (2020); JECFA's is 30 mg/kg bw/day (1973). An acceptable daily intake is a reference value set by a committee, not a threshold above which harm begins. The lower figure is not a finding that the other body was wrong: the two work to different terms of reference, on their own timetables, and sometimes from different data. This site states both and chooses between them nowhere. See where the two committees differ.

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADI240 mg/kg bw/dayconsumersEFSA FAF2020
ADI30 mg/kg bw/day—JECFA1973

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

  1. EFSA 2020

    The FAF Panel found no genotoxic or carcinogenic potential for L(+)-tartaric acid and tartrates (E 334–E 337, E 354) and, using a chemical-specific uncertainty factor based on lower internal exposure in humans than rats, established a group ADI of 240 mg/kg bw/day expressed as tartaric acid (the SCF had set 30 mg/kg bw/day). Refined exposure estimates did not exceed the group ADI.

    Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 337?
E 337 is Sodium potassium tartrate. Sodium potassium tartrate, historically called Rochelle salt, is an acidity regulator and sequestrant used in confectionery, jellies and processed cheese.
What is Sodium potassium tartrate used for in food?
It is listed as an acidity regulator — the role Canada, Codex and the US assign it. This page shows every function each regulator records, with the citation for each.
Where is Sodium potassium tartrate permitted?
Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Sodium potassium tartrate vegan?
Yes. Sodium potassium tartrate is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

  • anz retrieved 2026-10-17
  • ca retrieved 2026-10-17
  • eu retrieved 2026-10-18
  • gb retrieved 2026-10-18
  • kr retrieved 2026-10-18
  • ecfr retrieved 2026-10-17
  • gsfa retrieved 2026-09-07
  • euspecs retrieved 2026-10-18
  • jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

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