Further experimental data supporting the safety of potassium polyaspartate used as a food additive in wine stabilization

Abstract

Potassium polyaspartate (KPPA) is a food additive used for wine stabilization. KPAA was included in the list of additives allowed in EU, with the Commission Regulation (EU) 2017/1399, having received a positive opinion by EFSA (European Food Safety Authority) in 2016. KPAA is rich in negative charges, which are essential for its enological function consisting in binding positive ions in order to reduce wine instability. Concerns were raised on the fact that the same binding properties could be responsible for a reduction of microelement bioavailability in humans. For this reason and for the protection of consumers’ health, the binding properties of potassium polyaspartate versus three minerals (calcium, iron, magnesium) was assayed using the Size-Exclusion Chromatography (SEC). Aliquots obtained by SEC were analysed for their content in polyaspartate (by microbiuret method) and bound minerals (by ICP-OES method). The results obtained by this research shows that, when potassium polyaspartate is added to wine, the negative charges of the additive are saturated, as expected by the specific role of KPAA in tartaric stabilization. In conclusions, the effect on mineral bioavailability must be considered negligible.