Food safety being a primary concern for food producers, viticulture and winemaking are subject to strict regulations and quality control procedures. Before a food additive can be incorporated into a food formulation, it must be investigated for stereoisomers and associated potential risks. Selecting a specific isomeric form of an optically active compound to be used as a food additive is a critical task. This review explores scientific publications and regulatory documentation regarding such stereoisomers of tartaric acid (2,3-dihydroxybutanedioic acid) as natural dextrorotatory L(+) isomer of plant origin, synthetic levorotatory D(–) and dextrorotatory L(+)- isomers, racemic mixture (DL form), and mesotartaric acid. The research specifically focuses on L(+)-tartaric acid (food additive E334), obtained from grapes and their derivatives, as well as D(–)- and L(+)-tartaric acids synthesized from hydrocarbon raw materials. In addition, the article reviews the methods for monitoring the properties of different forms of tartaric acid as well as the methods for evaluation of origin of L(+)-tartaric acid. Based on toxicological data and regulatory standards, L(+)-tartaric acid is preferred in winemaking due to its natural origin and metabolic compatibility. In contrast, the synthetic D(–)- and L(+)-tartaric acid form is poorly metabolized, which may pose potential health risks.
Bokov et al. (Tue,) studied this question.