A stabiliser used exclusively in wine production. It prevents the formation of tartrate crystals — those harmless but unsightly white deposits that can appear in wine bottles. Synthetically produced from aspartic acid, a naturally occurring amino acid. Currently authorised only in wine within the EU. Considered safe at permitted levels by EFSA. A relatively newer additive in winemaking, used as an alternative to traditional potassium bitartrate stabilisation methods.
This additive is authorised to be used in the following 1 food category:
Want to know if a product you eat contains E456? Open FoodScan in Telegram, photograph any food product label and get your analysis.
Open in Telegram →
DISCLAIMER
The information provided by this app is for general informational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. While we strive to ensure the accuracy and reliability of the nutritional data and product analysis, it may not address your specific dietary or health needs. Always consult with a qualified healthcare professional or your doctor before making any significant changes to your diet, especially if you have underlying health conditions, allergies, or are on any medication. Reliance on any information provided by this app is solely at your own risk. For personalized health advice or concerns, please seek guidance from a medical professional.