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

Open Access

Table 5.

Interaction between KPAA and minerals and relative range of concentration in wine.

Minerals	Binding	Natural minerals
	exchange	concentration
	(mg/L)∗	(mg/L) [7]
Ca	8.2	50–150
Mg	4.9	50–150
Fe	7.9	1–5
K	ND	300–1500
Na	ND	5–60
	Total	406–1865

ND: Not Determined ∗expressed as mg/L of wine considering the maximum permitted dose of KPAA (100 mg/L)

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