INS 334 is tartaric acid, the sour-sharp acid that occurs naturally in grapes, tamarind, and unripe fruit. On Indian packs it shows up most often in sherbet powders, fruit salts, sour candies, jellied desserts, and tamarind-based products. The kitchen-form most home cooks know is cream of tartar (which is potassium bitartrate, the potassium salt). It is generally vegan and is permitted by FSSAI for specified food categories.
INS 334 is tartaric acid, the sour-sharp acid that occurs naturally in grapes, tamarind, and unripe fruit. On Indian packs it shows up most often in sherbet powders, fruit salts, sour candies, jellied desserts, and tamarind-based products. The kitchen-form most home cooks know is cream of tartar (which is potassium bitartrate, the potassium salt).
Why brands add it
Brands use it because it adds a sharp, clean sourness with a slightly different character from citric acid (lemon-tart) or malic acid (apple-tart); tartaric acid carries a grape-and-tamarind note that suits sherbet, fizz powders, and fruit candy. It also pairs with sodium bicarbonate in effervescent products to create the fizz reaction when the sachet hits water. It is heat-stable, so it survives baking and pasteurisation.
Where you'll find it
INS 334 commonly shows up on Indian packets in these categories:
sherbet powders and fizz sachets
fruit salts and effervescent drink mixes
sour candy and toffees
jellies and jellied desserts
tamarind-based concentrates and chutneys
pickle preservation
some baked goods and cookies
ice creams and sorbets
Veg or non-veg? - Vegan
Tartaric acid is produced by two main routes. The natural route recovers L-(+)-tartaric acid from winemaking by-products (grape pomace, wine lees, and the potassium bitartrate crystals that precipitate in fermentation vessels). The synthetic route uses an enzymatic conversion of maleic anhydride to L-(+)-tartaric acid via immobilised Rhodococcus ruber cells. Both routes give the same food-grade L-(+)-isomer. No animal product is used in either route.
FSSAI status and JECFA evaluation
FSSAI: Permitted by FSSAI as an acidity regulator under Schedule I of the FSS (Food Products Standards and Food Additives) Regulations 2011 with a recommended maximum level of 500 mg per 100 g of product ready for consumption (singly or in combination with other acidulants) in specified food categories. Sometimes declared on packs as 'tartaric acid', 'INS 334', or 'E334'; cream of tartar (potassium bitartrate) is the related kitchen-form.
JECFA: Group ADI 0-30 mg/kg body weight for L-(+)-tartaric acid and its sodium, potassium, and sodium-potassium salts, originally established at the 21st JECFA (1977) and most recently re-affirmed at the 84th JECFA (2017). The 2017 re-evaluation also extended the group ADI to cover metatartaric acid (a heat-treated form of tartaric acid used in wine stabilisation), because metatartaric acid converts to L-(+)-tartaric acid in the body before absorption. Food-grade tartaric acid is exclusively the L-(+)-isomer (the form found in grapes and tamarind); the D and DL forms have separate regulatory positions and are not food-grade.
Also known as
On packets, in recipes, and in conversation, INS 334 is also called:
Vegan. Tartaric acid is produced by two main routes. The natural route recovers L-(+)-tartaric acid from winemaking by-products (grape pomace, wine lees, and the potassium bitartrate crystals that precipitate in fermentation vessels). The synthetic route uses an enzymatic conversion of maleic anhydride to L-(+)-tartaric acid via immobilised Rhodococcus ruber cells. Both routes give the same food-grade L-(+)-isomer. No animal product is used in either route.
Is INS 334 permitted by FSSAI?+
Permitted by FSSAI as an acidity regulator under Schedule I of the FSS (Food Products Standards and Food Additives) Regulations 2011 with a recommended maximum level of 500 mg per 100 g of product ready for consumption (singly or in combination with other acidulants) in specified food categories. Sometimes declared on packs as 'tartaric acid', 'INS 334', or 'E334'; cream of tartar (potassium bitartrate) is the related kitchen-form.
What is INS 334 used for?+
Brands use it because it adds a sharp, clean sourness with a slightly different character from citric acid (lemon-tart) or malic acid (apple-tart); tartaric acid carries a grape-and-tamarind note that suits sherbet, fizz powders, and fruit candy. It also pairs with sodium bicarbonate in effervescent products to create the fizz reaction when the sachet hits water. It is heat-stable, so it survives baking and pasteurisation.
Is INS 334 (also written as E334) the same thing?+
Yes. INS 334 (the Codex International Numbering System used by FSSAI) and E334 (the European E-number system) refer to the same compound. The digits are identical for almost all common additives. Indian packets may show either form, or the common name (tartaric acid).
This page summarises FSSAI's permission status and JECFA's scientific evaluation. It is not medical or dietary advice. Manufacturer ingredient sourcing can vary, especially for source-dependent additives - the Indian veg/non-veg dot logo on the pack is the brand's declaration. For health decisions, consult a doctor or registered dietitian.