Comparing E334 - L(+)-tartaric acid vs E556 - Calcium aluminium silicate

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Overview

E334 - L(+)-tartaric acid

L(+)-tartaric acid (E334) is a natural fruit acid best known from grapes and wine. It gives a sharp, clean sour taste and helps control acidity and metal ions in foods. You’ll find it in drinks, candies, and some baking mixes where a strong tart note is desired.

E556 - Calcium aluminium silicate

Calcium aluminium silicate (E556) is an anti-caking agent that helps dry foods like salt and seasoning blends stay free-flowing. It is a synthetic mineral-like powder from the aluminosilicate family and is used in very small amounts. European regulators have set specifications and reviewed its safety for use in foods.

Synonyms

E334

L(+)-tartaric acid

tartaric acid

2‚3-dihydroxybutanedioic acid

2‚3-dihydroxysuccinic acid

threaric acid

racemic acid

uvic acid

paratartaric acid

E556

Calcium aluminium silicate

Calcium aluminosilicate

Calcium silicoaluminate

Aluminium calcium silicate

Functions

acidity regulator antioxidant sequestrant

anticaking agent

Origins

Plant

Synthetic

Mineral

Products

Found in 2,434 products

Found in 0 products

Search rank & volume

#1577.7K / mo🇺🇸U.S.

#49430 / mo🇺🇸U.S.

Awareness score

×0.46

under-aware

Awareness data is not available.

Search volume over time

Interest over time for 9 keywords in U.S. during the last 10 years.

Search history data is not available.

Popular questions

Is tartaric acid bad for you?
No—L(+)-tartaric acid (E334) is approved for use in foods (e.g., EU E-number; FDA GRAS) and is considered safe at typical levels; very high intakes may cause stomach upset, and only the L(+)-form is used as an additive.
What is tartaric acid used for?
It’s used as an acidulant to add sourness and control pH, and as an antioxidant/sequestrant; it also partners with baking soda in leavening and is added to wine to adjust acidity.
How much tartaric acid to add to wine?
It depends on your must/wine’s pH and titratable acidity—bench trials are essential; as a rule of thumb, 1 g/L tartaric acid raises TA by about 1 g/L and can lower pH by ~0.1–0.3, with typical adjustments in the 0.5–2 g/L range subject to local regulations.
What does tartaric acid do?
It provides a sharp, tart flavor while regulating acidity, chelating metals, and limiting oxidation; in baking it reacts with sodium bicarbonate to release CO2, and in wine it helps set acid balance and stability.
What foods have tartaric acid?
It occurs naturally in grapes, wine, and tamarind (also in smaller amounts in some fruits), and as an additive it’s found in soft drinks, candies, jams/jellies, gelatin desserts, and baking powders/cream of tartar.