Comparing E330 - Citric acid vs E336II - Dipotassium tartrate

Overview

E330 - Citric acid

Citric acid (E330) is a tart, sour-tasting acid found naturally in citrus fruits and used widely in foods and drinks. It helps control acidity, keeps flavors bright, and protects color and freshness in many products.

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E336II - Dipotassium tartrate

Dipotassium tartrate (E336ii) is the potassium salt of tartaric acid that works mainly as an acidity regulator in foods and drinks. It helps keep pH stable, which protects flavor, color, and texture in products such as beverages, confections, and baked goods. It is also known as potassium tartrate or dipotassic tartrate.

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Synonyms
E330
Citric acid
E336ii
Dipotassium tartrate
dipotassic tartrate
Potassium tartrate
Functions
acidity regulatorsequestrant
acidity regulatorsequestrant
Origins
Plant
Microbiological
Plant
Synthetic
Products

Found in 95,503 products

Found in 11 products

Search rank & volume
#1996.8K / mo🇺🇸U.S.
#44770 / mo🇺🇸U.S.
Awareness score

×0.15
under-aware

×0.95
normal

Search volume over time

Interest over time for 2 keywords in U.S. during the last 10 years.

Interest over time for 4 keywords in U.S. during the last 10 years.

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Popular questions

  1. Is citric acid bad for you?

    At typical food levels, citric acid (E330) is considered safe by major regulators (GRAS; EFSA/JECFA). Concentrated or frequent acidic exposure can irritate the mouth/stomach or contribute to tooth enamel erosion.

  2. Where does the citric acid cycle occur?

    In eukaryotic cells it occurs in the mitochondrial matrix; in bacteria it occurs in the cytosol.

  3. What does citric acid do to your body?

    It is a normal intermediate in energy metabolism and is readily metabolized to carbon dioxide and water. Citrate can bind minerals, which may enhance absorption of some and help prevent certain kidney stones by increasing urinary citrate.

  4. Where does citric acid come from?

    It occurs naturally in citrus fruits, but most food-grade citric acid is produced by fermenting sugars (e.g., from corn, beet, or cane) with Aspergillus niger.

  5. How is citric acid made?

    Industrially, sugars are fermented with Aspergillus niger to produce citric acid, then it is recovered and purified—often by precipitating calcium citrate and converting it back with sulfuric acid or via ion-exchange/crystallization.

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  1. How much potassium hydrogen tartrate in cream of tartar?

    Cream of tartar is essentially pure potassium hydrogen tartrate (E336i), typically >99%, and does not contain dipotassium tartrate (E336ii), which is a different salt.

  2. How to grow potassium sodium tartrate crystal?

    That’s Rochelle salt (potassium sodium tartrate), not E336ii; dipotassium tartrate (E336ii) crystals can be grown by making a hot saturated aqueous solution and letting it cool and evaporate slowly.

  3. How to prepare potassium sodium tartrate?

    Potassium sodium tartrate is a different compound; dipotassium tartrate (E336ii) is prepared by neutralizing tartaric acid with a potassium base (e.g., K2CO3 or KOH) and crystallizing the salt.

  4. Potassium hydrogen tartrate what is the ka?

    For potassium hydrogen tartrate (E336i), the relevant dissociation is tartaric acid’s second step: Ka2 ≈ 4×10^-5 at 25°C (pKa ≈ 4.3); dipotassium tartrate (E336ii) is fully neutralized and doesn’t have an acid dissociation constant.

  5. Potassium hydrogen tartrate what isthe ka?

    For potassium hydrogen tartrate (E336i), Ka2 ≈ 4×10^-5 at 25°C (pKa ≈ 4.3); E336ii (dipotassium tartrate) is a neutral salt and does not have a Ka.

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