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Research will be undertaken to further develop a traceable routine analytical method for tartaric acid (E334) and its salts (E335-337, E354). LGC will select and establish the most appropriate high performance liquid chromatography (HPLC) or capillary electrophoresis protocol for monitoring extraction and clean-up processes in a relevant range of food matrices by modifying existing procedures. Spiking experiments at different points in the analytical procedure will allow the sources of any losses to be located. Modifications to the procedure will be targeted at these loss points, to enhance recoveries to an acceptable level. The precision of the final method, using prepared reference materials, will be determined both at LGC and at a second laboratory as a check of the 'ruggedness' of the method
Research is needed to further develop and validate methods for tartaric acid and its salts in a variety of foodstuffs. Tartaric acid (E334) and its salts (E335-337, E354) are generally permitted additives controlled by the Miscellaneous Food Additives Regulations 1995 (as amended). These additives are used in food as a source of acidity and also as buffers and taste modifiers.
<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/" target="_blank">Food Standards Agency Research webpage</a>.