Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Metatartaric Acid
- Food Additive Number
- E 353, INS 353
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Application
The production process of the metatartaric acid, even if carefully carried on, cannot always prevent from the appearing of opalescence phenomena or just perceptible, but bothering, disturbances of limpidity in the treated wines. This may happen when the product has been added to the wine before bottling. These opalescences, in some cases, become more evident or even very heavy when the wine is cold (0-8°C).
The reason is to be searched in the inner structure of the molecules of the metatartaric acid. As a matter of fact, the esterification process which the metatartaric acid is subjected to involves the formation of macromolecular chains of different lengths and ramifications. If their dimensions are not properly controlled, they can cause phenomena of insolubility, clouding (when the wine is cold), and even breaking of the colloidal balances, so that the anti-crystallizing activity is strongly reduced.
For these reasons, after long researches, DAL CIN SPA has elaborated a particular method of production, allowing a stronger control on the molecular characteristics of the finished product (called SUPER-40 "SPECIAL", by analogy with the perfect anti-crystallizing quality of SUPER-40), which absolutely prevents from any opalescence phenomenon in the treated wines.
- Dosage and Instructions for Use
- 100 ppm (10 g/hl). The product, after having been quickly dissolved into a little water or wine, must be added to the mass of wine, stirring well.
Properties
- Typical Properties
| Value | Units | Test Method / Conditions | |
| Physical State | hygroscopic powder | — | DC 1.01 |
| Color | cream | — | DC 1.02 |
| Smell | characteristic of caramel | — | DC 1.03 |
| Solubility | complete | — | DC 1.04 |
| Esterification Index (Cold Method) | min. 32 | — | DC 6.02 |
| Esterification Index (Hot Method) | min. 32 | — | DC 6.02 |
| O.D. 420nm | max. 0.08 | — | DC 6.07 |
| Arsenic Content | max. 3 | ppm | A.A.Spectrophotometry |
| Lead Content | max. 2 | ppm | A.A.Spectrophotometry |
| Specific Weight | 0.6 - 0.8 | — | DC 1.13 |
Technical Details & Test Data
- Classifications and Declarations
Compliance with regulations
- EU Reg. 2019/934 - Codex OIV (oenology) - Product allowed for the production of organic wine (ann. VIIIbis EC Reg. 889/2008)
- EU Reg. 231/2012 (food additive)
Limitations of use
- Max dosage in wines: 10 g/hl
Other statements
- This product does not contain nanoparticles and has not been subjected to ionizing radiation. Quality Management System Dal Cin Gildo Spa certified according to ISO9001: 2015 (No. 1713 Certiquality)
Packaging & Availability
- Packaging Type
- Packaging
- 1 kg bags. The product must be stored in a dry place
Storage & Handling
- Storage
Keep the product in its whole package in a cool place, away from moisture.