PRODUCTS

DL TARTARIC ACID

CAS NO: 526-83-0
EC NO: 610-885-0

SYNONYMS:

2,3-Dihydrobutanedioic acid; 2,3-Dihydroxysuccinic acid; DL-Tartaric acid; DL-Threaric acid; DL-Tartaric acid; tartaric acid; 2,3-Dihydroxysuccinic acid; 2,3-Dihydroxybutanedioic acid; 133-37-9; 526-83-0; Racemic acid; Uvic acid; Racemic tartaric acid; DL-Tartrate; Paratartaric acid; Resolvable tartaric acid; Tartaric acid D,L; BUTANEDIOIC ACID, 2,3-DIHYDROXY-, (2RS,3RS)-Tartaric acid; Threaric acid; NSC62778; tartrate; NSC 148314; Baros; CHEBI:15674; dl-2,3-dihydroxybutanedioic acid; Butanedioic acid, 2,3-dihydroxy-, (R*,R*)-; MFCD00071626; Natural tartaric acid; (+-)-Tartaric acid; Tartaric acid, L-(+)-; Butanedioic acid, 2,3-dihydroxy-, (2R,3R)-rel-; DL-Tartaric acid, 99.5%; CCRIS 8978; Butanedioic acid, 2,3-dihydroxy-(R*,R*)-(.+/-.)-; EINECS 205-105-7; 868-14-4; NSC155080; (.+-.)-Tartaric acid; (+)-(2R,3R)-Tartaric acid; NSC-62778; (+) tartaric acid; (-) tartaric acid; 1,2-Dihydroxyethane-1,2-dicarboxylic acid; 1,2-dicarboxylic acid; WLN: QVYQYQVQ; (-) D-Tartaric acid; ACMC-209qpg; Sal tartar (Salt/Mix); Tartaric acid, (DL)-; Butanedioic acid, 2,3-dihydroxy-, [S-(R*,R*)]-; Malic acid, 3-hydroxy-; Succinic acid,3-dihydroxy; Butanedioic acid, 2,3-dihydroxy-, (R*,R*)-(+-)-; SCHEMBL848; ACMC-209cz3; bmse000167; Succinic acid,3-dihydroxy-; (.+/-.)-Tartaric acid; Butanedioic acid, 2,3-dihydroxy-, (theta,theta)-(+-)-; DSSTox_CID_26986; DSSTox_RID_82036; 2,3-dihydroxy-succinic acid; DSSTox_GSID_46986; Oprea1_827092; TARTARIC ACID, (L); Tartaric acid, (.+-.)-; Butanedioic acid,3-dihydroxy-; CHEMBL333714; Dihydroxysuccinic acid, (DL)-; Tartaric acid, (.+/-.)-; DTXSID5046986; CTK7J6041; L+Tartaric Acid FCC, NF, USP; 2,3-bis(oxidanyl)butanedioic acid; HMS3370M15; (+)-2,3-dihydroxybutanedioic acid; (S,S)-Tartaric acid;Tartaric acid; 1007601-97-9; BCP14303; Tox21_302052; BBL011588; NSC133735; NSC148314; NSC608773; STK387106; 2,3-Dihydroxysuccinic acid, (DL)-; 3-carboxy-2,3-dihydroxypropanoic acid; AKOS000120086; AKOS016844048; MCULE-3867000095; NE11122; NSC-133735; NSC-148314; NSC-608773; SMP2_000051; 2,3-Dihydroxysuccinic acid 526-83-0; d-.alpha.,.beta.-Dihydroxysuccinic acid; NCGC00256063-01; NCGC00347131-03; AK105884; AK116146; AS-10983; CAS-133-37-9; NCI60_001102; (+)-2,3-dihydroxy-1,4-butanedioic acid; DB-016129; DB-016159; DB-042899; LS-164466; AM20110247; FT-0624346; FT-0625514; FT-0628018; FT-0628243; FT-0656080; FT-0772946; FT-0773804; (+/-)-2,3-dihydroxy-1,4-butanedioic acid; 1467-EP2269610A2; 1467-EP2269986A1; 1467-EP2269988A2; 1467-EP2269989A1; 1467-EP2269990A1; 1467-EP2270003A1; 1467-EP2270006A1; 1467-EP2270008A1; 1467-EP2270011A1; 1467-EP2270014A1; 1467-EP2270505A1; 1467-EP2272516A2; 1467-EP2272537A2; 1467-EP2272822A1; 1467-EP2272827A1; 1467-EP2272835A1; 1467-EP2272843A1; 1467-EP2272844A1; 1467-EP2275401A1; 1467-EP2275411A2; 1467-EP2275413A1; 1467-EP2275414A1; 1467-EP2277507A1; 1467-EP2277848A1; 1467-EP2277858A1; 1467-EP2277866A1; 1467-EP2277867A2; 1467-EP2280003A2; 1467-EP2280009A1; 1467-EP2281559A1; 1467-EP2281563A1; 1467-EP2281817A1; 1467-EP2281819A1; 1467-EP2281823A2; 1467-EP2284149A1; 1467-EP2284160A1; 1467-EP2284169A1; 1467-EP2284178A2; 1467-EP2284179A2; 1467-EP2286795A1; 1467-EP2287147A2; 1467-EP2287154A1; 1467-EP2287155A1; 1467-EP2287156A1; 1467-EP2287160A1; 1467-EP2287161A1; 1467-EP2287162A1; 1467-EP2289510A1; 1467-EP2289518A1; 1467-EP2289879A1; 1467-EP2289883A1; 1467-EP2289885A1; 1467-EP2289890A1; 1467-EP2289893A1; 1467-EP2292227A2; 1467-EP2292231A1; 1467-EP2292234A1; 1467-EP2292592A1; 1467-EP2292611A1; 1467-EP2292612A2; 1467-EP2292617A1; 1467-EP2292619A1; 1467-EP2295055A2; 1467-EP2295402A2; 1467-EP2295406A1; 1467-EP2295414A1; 1467-EP2295416A2; 1467-EP2295418A1; 1467-EP2295424A1; 1467-EP2295433A2; 1467-EP2298731A1; 1467-EP2298734A2; 1467-EP2298735A1; 1467-EP2298742A1; 1467-EP2298746A1; 1467-EP2298747A1; 1467-EP2298748A2; 1467-EP2298755A1; 1467-EP2298758A1; 1467-EP2298759A1; 1467-EP2298763A1; 1467-EP2298767A1; 1467-EP2298768A1; 1467-EP2298772A1; 1467-EP2298777A2; 1467-EP2298779A1; 1467-EP2301544A1; 1467-EP2301922A1; 1467-EP2301931A1; 1467-EP2301937A1; 1467-EP2301940A1; 1467-EP2305219A1; 1467-EP2305248A1; 1467-EP2305257A1; 1467-EP2305633A1; 1467-EP2305636A1; 1467-EP2305641A1; 1467-EP2305646A1; 1467-EP2305651A1; 1467-EP2305653A1; 1467-EP2305655A2; 1467-EP2305659A1; 1467-EP2305663A1; 1467-EP2305664A1; 1467-EP2305672A1; 1467-EP2305673A1; 1467-EP2305675A1; 1467-EP2305676A1; 1467-EP2305679A1; 1467-EP2305683A1; 1467-EP2308839A1; 1467-EP2308841A2; 1467-EP2308849A1; 1467-EP2308850A1; 1467-EP2308851A1; 1467-EP2308854A1; 1467-EP2308857A1; 1467-EP2308861A1; 1467-EP2308869A1; 1467-EP2308871A1; 1467-EP2308872A1; 1467-EP2308873A1; 1467-EP2308875A1; 1467-EP2311453A1; 1467-EP2311801A1; 1467-EP2311802A1; 1467-EP2311803A1; 1467-EP2311807A1; 1467-EP2311809A1; 1467-EP2311810A1; 1467-EP2311811A1; 1467-EP2311818A1; 1467-EP2311821A1; 1467-EP2311831A1; 1467-EP2311834A1; 1467-EP2311837A1; 1467-EP2311839A1; 1467-EP2311842A2; 1467-EP2314295A1; 1467-EP2314574A1; 1467-EP2314575A1; 1467-EP2314576A1; 1467-EP2314584A1; 1467-EP2314585A1; 1467-EP2314586A1; 1467-EP2314587A1; 1467-EP2314588A1; 1467-EP2314589A1; 1467-EP2314593A1; 1467-EP2316457A1; 1467-EP2316458A1; 1467-EP2316459A1; 1467-EP2316470A2; 1467-EP2316825A1; 1467-EP2316826A1; 1467-EP2316827A1; 1467-EP2316828A1; 1467-EP2316829A1; 1467-EP2316831A1; 1467-EP2316832A1; 1467-EP2316833A1; 1467-EP2316834A1; 1467-EP2316835A1; 1467-EP2316836A1; 1467-EP2316837A1; 1467-EP2371814A1; 1467-EP2374454A1; 1467-EP2374780A1; 1467-EP2374781A1; 1467-EP2380874A2; A22830; A22866; Butanedioic acid,3-dihydroxy- [R-(R*,R*)]-; E-7050 (2S,3S)-2,3-dihydroxysuccinic acid; 133D379; A829202; Q194322; Butanedioic acid,3-dihydroxy-, (R*,R*)-(.+-.)-; F2191-0230; Z1258943354; 1,2-Dihydroxyethane-1,2-dicarboxylic acid;2,3-Dihydrosuccinic acid; (2S,3S)-(-)-Tartaric acid; D(-)-Threaric acid;D(-)-Dihydroxysuccinic acid; Copper, mixt. with [R-(R*,R*)]-2,3-dihydroxybutanedioic acid monopotassium salt; d-Tartaric acid; 147-71-7; D-(-)-Tartaric acid; (2S,3S)-2,3-Dihydroxysuccinic acid; D(-)-TARTARIC ACID; (-)-Tartaric acid; D-threaric acid; (-)-D-Tartaric acid; (2S,3S)-2,3-dihydroxybutanedioic acid; (2S,3S)-(-)-Tartaric acid; (S,S)-Tartaric acid; (-)-(S,S)-Tartaric acid; (S,S)-(-)-Tartaric acid; (2S,3S)-Tartaric acid; Butanedioic acid, 2,3-dihydroxy-, (2S,3S)-; UNII-RRX6A4PL3C; D-(-)-tartaricacid; D-Tartrate; RRX6A4PL3C; CHEBI:15672; MFCD00004238; D(-)-Tartaric acid, 99%; levo-Tartaric acid; (+/-)-Tartaric Acid; d form; 1rpa; levo tartaric acid; EINECS 205-695-6; D-()-Tartaric acid; (+)-D-tartaric acid; NSC-155080; Butanedioic acid, 2,3-dihydroxy-, (S-(R*,R*))-; (2s, 3s)-tartaric acid; Tartaric acid, D-(-)-; NCIStruc1_000172; NCIStruc2_000222; d-2,3-dihydroxysuccinic acid; KSC174M8D; MLS001076664; DL-Tartaric acid, >=99%; SCHEMBL116846; CHEMBL1200861; D-(-)-Tartaric acid, 99%; DTXSID4043775; (2S,3S) (-) tartaric acid; CTK0H4681; HMS2231C23; ZINC895296; 1007601-97-9; KS-000000HT; ANW-21085; CCG-38066; NCGC00014424; NCI155080; SBB065766; AKOS005067832; DB01694; DS-3383; MCULE-6491788082; MP-2109; D-(-)-Tartaric acid, LR, >=98%; NCGC00014424-02; NCGC00097529-01; BP-13000; BP-31023; DL-Tartaric acid, ReagentPlus(R), 99%; E334; I968; SC-08892; SMR000499572; AM20080237; CS-0017144; D-(-)-Tartaric acid, ReagentPlus(R), 99%; (2R/S,3R/S)-dihydroxy-1,4-butanedioic acid; C02107; 60602-EP2272847A1; 60602-EP2308873A1; 134835-EP2269989A1; 134835-EP2292612A2; DL-Tartaric acid, Vetec(TM) reagent grade, 99%; (2S,3S)-2,3-Dihydroxysuccinic acid 147-71-7; J-006363; J-501029; D-(-)-Tartaric acid, Vetec(TM) reagent grade, 99%; Q23034947; Butanedioic acid, 2,3-dihydroxy-, (S-(theta,theta))-; Z1273089254; UNII-4J4Z8788N8 component FEWJPZIEWOKRBE-LWMBPPNESA-N; D-(-)-Tartaric acid, puriss., unnatural form, >=99.0% (T); DL-Tartaric acid, anhydrous, for ion chromatography, >=99.5% (T); DL-Tartaric acid concentrate, 0.1 M HOOC(CHOH)2COOH (0.2N), eluent concentrate for IC; L-tartaric acid; 87-69-4; L-(+)-Tartaric acid; L(+)-Tartaric acid; (2R,3R)-2,3-dihydroxysuccinic acid; (+)-Tartaric acid; (+)-L-Tartaric acid; (R,R)-Tartaric acid; (2R,3R)-2,3-dihydroxybutanedioic acid; L-threaric acid; Dextrotartaric acid; (+)-(R,R)-Tartaric acid; (2R,3R)-(+)-Tartaric acid; Tartaric acid (VAN); Threaric acid; Tartaric acid [USAN:JAN]; Tartaric acid, L-; Succinic acid, 2,3-dihydroxy; L-(+)-tartrate; UNII-W4888I119H; (2R,3R)-Tartaric acid; d-alpha,beta-Dihydroxysuccinic acid; Butanedioic acid, 2,3-dihydroxy- (2R,3R)-; EINECS 201-766-0; NSC 62778; Natural tartaric acid; (R,R)-(+)-Tartaric acid; (2R,3R)-rel-2,3-Dihydroxysuccinic acid; AI3-06298; FEMA No. 3044; CHEBI:15671; Butanedioic acid, 2,3-dihydroxy- (R-(R*,R*))-; tartrate; MFCD00064207; Tartaric acid; L-(+)-Tartaric acid; W4888I119H; Butanedioic acid, 2,3-dihydroxy-, (2R,3R)-rel-; (R,R)-tartrate; Tartaric acid, L-(+)-; 1,2-Dihydroxyethane-1,2-dicarboxylic acid; 2, 3-Dihydroxybutanedioic Acid; L(+)-Tartaric acid, 99+%; L(+)-Tartaric acid, ACS reagent; tartaric acid, l; Butanedioic acid, 2,3-dihydroxy-; Butanedioic acid, 2,3-dihydroxy-, (R-(R*,R*))-; (+-)-Tartaric acid; L(+) tartaric acid; CCRIS 8978; (+)-(2R,3R)-Tartaric acid; EINECS 205-105-7; NSC-62778; 4ebt; l(+)tartaric acid; Tartaric acid (TN); L-(+) tartaric acid; PubChem20078; 1d5r; DL TARTARIC ACID; Butanedioic acid, 2,3-dihydroxy-, (R*,R*)-(+-)-; DSSTox_CID_3632; EC 201-766-0; SCHEMBL5762; Butanedioic acid, 2,3-dihydroxy-, (theta,theta)-(+-); DSSTox_RID_77120; Tartaric acid (JP17/NF); DSSTox_GSID_23632; KSC448A7L; MLS001336057; INS NO.334; L-(+)-Tartaric acid, ACS; CHEMBL1236315; DTXSID8023632; L-(+)-Tartaric acid, BioXtra; CTK3E8075; INS-334; HMS2270G22; Pharmakon1600-01300044; ZINC895301; HY-Y0293; KS-00000G3R; STR02377; Tox21_300155; ANW-38882; HTS001779; NSC759609; s6233; AKOS016843282; L-(+)-Tartaric acid, >=99.5%; CS-W020107; DB09459; LS-3163; MCULE-3942804599; MP-2105; NSC-759609; (2R,3R)-2,3-dihydroxy-succinic acid; CAS-87-69-4; KS-0000012X; L-(+)-Tartaric acid, AR, >=99%; NCGC00247911-01; NCGC00254043-01; AK105865; BP-31012; SC-08893; SMR000112492; SBI-0207063.P001; E 334; E-334; T0025; C00898; D00103; 13948-EP2269986A1; 13948-EP2272847A1; 13948-EP2281559A1; 13948-EP2289887A2; 13948-EP2289888A2; 13948-EP2295401A2; 13948-EP2295423A1; 13948-EP2298778A1; 13948-EP2308873A1; 13948-EP2308875A1; 13948-EP2311831A1; 13948-EP2316836A1; L-(+)-Tartaric acid, >=99.7%, FCC, FG; L-(+)-Tartaric acid, ACS reagent, >=99.5%; (2R,3R)-2,3-Dihydroxysuccinic acid 87-69-4; 148726-EP2270002A1; 148726-EP2289879A1; L-(+)-Tartaric acid, BioUltra, >=99.5% (T); J-500964; J-520420; L-(+)-Tartaric acid, ReagentPlus(R), >=99.5%; L-(+)-Tartaric acid, SAJ first grade, >=99.5%; L-(+)-Tartaric acid, tested according to Ph.Eur.; (1R,2R)-1,2-Dihydroxyethane-1,2-dicarboxylic acid; (2R,3R)-rel-2,3-Dihydroxysuccinic acid 133-37-9; L-(+)-Tartaric acid, JIS special grade, >=99.5%; L-(+)-Tartaric acid, natural, >=99.7%, FCC, FG; L-(+)-Tartaric acid, p.a., ACS reagent, 99.0%; L-(+)-Tartaric acid, Vetec(TM) reagent grade, 99%; Q18226455; F8880-9012 Z1262250859; UNII-4J4Z8788N8 component FEWJPZIEWOKRBE-JCYAYHJZSA-N; 000189E3-11D0-4B0A-8C7B-31E02A48A51F; L-(+)-Tartaric acid, puriss. p.a., ACS reagent, >=99.5%; L-(+)-Tartaric acid, certified reference material, TraceCERT(R); Tartaric acid, United States Pharmacopeia (USP) Reference Standard; L(+)-Tartaric acid, specified according to the requirements of Ph.Eur.; L-(+)-Tartaric acid, anhydrous, free-flowing, Redi-Dri(TM), ACS reagent, >=99.5%; L-(+)-Tartaric acid, p.a., ACS reagent, reag. ISO, reag. Ph. Eur., 99.5%; Tartaric Acid, Pharmaceutical Secondary Standard; Certified Reference Material; L-(+)-Tartaric acid, puriss. p.a., reag. ISO, reag. Ph. Eur., 99.5-101.0% (calc. to the dried substance); L-(+)-Tartaric acid, puriss., meets analytical specification of Ph. Eur., BP, NF, FCC, E334, 99.7-100.5% (calc. to the dried substance), grit; L-(+)-Tartaric acid, puriss., meets analytical specification of Ph. Eur., NF, 99.7-100.5% (calc. to the dried substance), powder; (±)-Tartaric acid; 2,3-dihydroxybutanedioic acid; 2,3-dihydroxysuccinic acid; 2,3-Dihydroxy-succinic acid; 212-425-0 [EINECS]; 815-82-7 [RN]; Butanedioic acid, 2,3-dihydroxy- [ACD/Index Name]; DL-Tartaric acid; MFCD00064206 [MDL number]; Tartaric acid [ACD/IUPAC Name] [JP15] [NF] [Trade name]; Tartaric acid, (±)-; Tartaric acid, (DL)-; TARTARIC ACID, D-; TARTARIC ACID, DL-; TARTARIC ACID, MESO-; (+)-tartarate; (±)-tartaric acid; (±)-Tartaric Acid; (1R,2R)-1,2-Dihydroxyethane-1,2-dicarboxylic acid; (2R,3R)-2,3-dihydroxybutanedioate; (2R,3R)-2,3-dihydroxybutanedioic acid; (2R,3R)-2,3-tartaric acid; (2R,3R)-rel-2,3-Dihydroxysuccinic acid; (2R,3R)-Tartarate; (2RS,3RS)-Tartaric acid; (2S,3S)-2,3-Dihydroxysuccinic acid [ACD/IUPAC Name]; (R,R)-tartarate; 1,2-DIHYDROXYETHANE-1,2-DICARBOXYLIC ACID; 1-Aminoheptadecane; 2-(2-oxanyloxy)isoindole-1,3-dione; 2, 3-Dihydrosuccinic acid; 2,3-dihydroxysuccinic acid; 2,3-dihydrosuccinic acid; 2,3-dihydroxybutanedioate; 2,3-dihydroxy-succinate; 2,3-Dihydroxysuccinic acid, (DL)-; 205-696-1 [EINECS]; 2-Tetrahydropyran-2-yloxyisoindoline-1,3-dione; 3-Carboxy-2,3-dihydroxypropanoate [ACD/IUPAC Name]; 3-Carboxy-2,3-dihydroxypropanoic acid; 868-14-4 [RN]; 91469-46-4 [RN]; Butanedioic acid, 2,3-dihydroxy- {[R-(R*,R*)]-}; d-a,b-Dihydroxysuccinic Acid; DB09459; dextro,laevo-tartaric acid; Dihydroxysuccinic acid, (DL)-; DL-2,3-Dihydroxybutanedioic acid; dl-tartaric acid-gr; dl-tartaricacid; dl-tartrate; L-tartarate; Malic acid, 3-hydroxy-; MFCD00004238 [MDL number]; MFCD00064207 [MDL number]; MFCD00071626 [MDL number]; MFCD00151254 [MDL number]; Natrol; Paratartaric acid; Resolvable tartaric acid; Succinic acid, 2, 3-dihydroxy; Succinic acid, 2,3-dihydroxy;Succinic acid, 2,3-dihydroxy-; Tartar cream; Tartarate [ACD/IUPAC Name]; Tartaric acid, (±)-; Tartaric acid, (l); Tartrol; THREARIC ACID; TLA

DL TARTARIC ACID

Tartaric acid, HOOC(CHOH)2COOH, is a water- and alcohol-soluble colorless crystalline solid with an acid taste and a melting temperature of 170°C (338 OF). It is also known as dihydroxy succinic acid. Tartaric acid is used as a chemical intermediate and a sequestrant,as well as in tanning, effervescent beverages, baking powder, ceramics, photography, textile processing,mirror silvering,and metal coloring.

Tartaric acid is odorless, but has a characteristic acid taste. Naturally occurring tartaric acid is generally of the L-configuration (based on the absolute configuration of D-glyceric acid). The L-forms of tartrates are dextrorotatory in solution and thus are designated as L(+)-tartrates.

d-Tartaric acid occurs in many fruits or other parts of the plant, free or combined with potassium, calcium or magnesium. It is also reported found in raw, lean fish, white wine, red wine and port wine.

The tartrates used in commerce are obtained as a by-product of wine manufacture and have the L(+) configuration. Produced from argols or wine lees, which are formed in the manufacture of wine by extracting the potassium acid tartrate, transforming this into the calcium salt and then acidifying with dilute sulfuric acid; also by oxidation of d-glucose with nitric acid. The dl-tartaric acid is obtained by boiling the d-tartaric acid with an aqueous solution of NaOH or by oxidation of fumaric acid. The l- and the meso-tartaric acid are also known, but are less important.

Tartaric acid (2,3-dihydroxybutanedioic acid) is a naturally occurring dicarboxylic acid containing two stereocenters. It exists as a pair of enantiomers and an achiral meso compound. The dextrorotatory enantiomer of (R,R)-L-(+)-tartaric acid is widely distributed in nature. It is present in many fruits (fruit acid), and its monopotassium salt is found as a deposit during the fermentation of grape juice. Pure levorotatory (S,S)-d-(−)-tartaric acid is rare.

It is manufactured from potassium hydrogen tartrate (wine tartar, cream of tartar – a by-product of the wine-making industry) via the calcium salt. (S,S)-Tartaric acid is also available commercially; it can be obtained from the racemic acid by several resolution procedures or from d-xylose. The highly functionalized and C2-symmetric tartaric acid molecule is perfectly tailored for applications as a resolving agent and chiral ligand. In fact, tartaric acid is the most frequently used resolving agent for racemic amines.

Tartaric acid has a stronger, sharper taste than citric acid. Although it is renowned for its natural occurrence in grapes, it also occurs in apples, cherries, papaya, peach, pear, pineapple, strawberries, mangos, and citrus fruits. Tartaric acid is used preferentially in foods containing cranberries or grapes, notably wines, jellies, and confectioneries. Commercially, tartaric acid is prepared from the waste products of the wine industry and is more expensive than most acidulants, including citric and malic acids. Tartaric acid is one of the least antimicrobial of the organic acids known to inactivate fewer microorganisms and inhibit less microbial growth in comparison with most other organic acids (including acetic, ascorbic, benzoic, citric, formic, fumaric, lactic, levulinic, malic, and propionic acids) in the published scientific literature. Furthermore, when dissolved in hard water, undesirable insoluble precipitates of calcium tartrate can form.

l-Tartaric acid is an abundant constituent of many fruits such as grapes and bananas and exhibits a slightly astringent and refreshing sour taste. It is one of the main acids found in wine. It is added to other foods to give a sour taste and is normally used with other acids such as citric acid and malic acid as an additive in soft drinks, candies, and so on. It is produced by acid hydrolysis of calcium tartrate, which is prepared from potassium tartrate obtained as a by-product during wine production. Optically active tartaric acid is used for the chiral resolution of amines and also as an asymmetric catalyst.

Tartaric acid is the most water-soluble of the solid acidulants. It contributes a strong tart taste that enhances fruit flavors, particularly grape and lime. This dibasic acid is produced from potassium acid tartrate, which has been recovered from various by-products of the wine industry, including press cakes from fermented and partially fermented grape juice, lees (the dried, slimy sediments in wine fermentation vats), and argols (the crystalline crusts formed in vats during the second fermentation step of wine making). The major European wine-producing countries, Spain, Germany, Italy, and France, use more of the acid than the United States.

Tartaric acid is often used as an acidulant in grape- and lime-flavored beverages, gelatin desserts, jams, jellies, and hard sour confectionery. The acidic monopotassium salt, more commonly known as ‘cream of tartar,’ is used in baking powders and leavening systems. Because it has limited solubility at lower temperatures, cream of tartar does not react with bicarbonate until the baking temperatures are reached; this ensures maximum development of volume in the finished product.

TARTARIC ACID (dihydroxy-succinic acid), C 4 H 6 0 6, or HO 2 C CH (OH) CH (OH) CO 2 H. Four acids of this composition are known, namely dextroand laevo-tartaric acids, racemic acid and mesotartaric acid, the two last being optically inactive (see Stereo-Isomerism). Their constitution follows from their formation from dibromosuccinic acid and from their synthesis from glyoxal cyanhydrin, these two methods producing the inactive racemic form which may then be split into the active components. Dextro-tartaric acid occurs in the free state or as the potassium or calcium salt in grape juice and in various unripe fruits. During the alcoholic fermentation of grape juice it is deposited in the form of an impure acid potassium tartrate which is known as argol, and when purified as cream of tartar. For the preparation of the acid the crude argol is boiled with hydrochloric acid and afterwards precipitated as calcium tartrate by boiling with milk of lime, the calcium salt being afterwards decomposed by sulphuric acid. It may also be obtained (together with racemic acid) by oxidizing milk sugar, saccharic acid, &c., with nitric acid, and by the reduction of oxalic ester with sodium amalgam (H. Debus, Ann., 1873, 166, p. 109). It crystallizes from water in large prisms which melt at 168-170° C., and on further heating gives an anhydride and finally chars, emitting a characteristic odour and forming pyroracemic and pyrotartaric acids. It behaves as a reducing agent. Chromic acid and potassium permanganate oxidize it to formic and carbonic acids, whilst hydrogen peroxide in the presence of ferrous salts gives dihydroxymaleic acid.

Hydriodic acid and phosphorus reduce it to maleic acid and finally to succinic acid. Calcium chloride gives a white precipitate of calcium tartrate in neutral solutions, the precipitate being soluble in cold solutions of caustic potash but re-precipitated on boiling. It prevents the precipitation of many metallic hydroxides by caustic alkalis. It carbonizes when heated with strong sulphuric acid, giving, among other products, carbon monoxide and carbon dioxide. A small crystal of oxalic acid added to concentrated sulphuric acid containing about 1 per cent. of resorcin gives a characteristic violet red coloration.

Laevo-tartaric acid is identical in its chemical and in most of its physical properties with the dextro-acid, differing chiefly in its action on polarized light, the plane of polarization being rotated to the left. By mixing equal quantities of the two forms in aqueous solution heat is evolved and racemic acid, (C4H606)2.2H20, is obtained. This variety is also formed by the hydrolysis of glyoxal cyanhydrin; by heating a solution of desoxalic acid; by the oxidation of fumaric acid with potassium permanganate; by the action of silver oxide on dibromosuccinic acid,`.! and by the oxidation of mannite, dulcite, inulin, &c., with nitric acid. In the anhydrous state it melts at 205-206° C. Mesotartaric acid is formed when cinchonine tartrate is heated for some time at 170° C; by heating tartaric or racemic acid for some time with water to 165° C.; by the oxidation of laevulose; and by the oxidation of phenol or maleic acid with an alkaline solution of potassium permanganate. It crystallizes in prisms, and in the anhydrous state melts at 140° C. On prolonged boiling with aqueous hydrochloric acid it yields racemic acid. The sodium ammonium salt is not capable of decomposition into its optical antipodes, as is sodium ammonium racemate.

Tartaric acid as used in medicine is derived from potassium acid tartrate. Its impurities are lead, oxalic acid, lime and potassium tartrate. It is incompatible with potassium, calcium, mercury and vegetable astringents. Tartaric acid is rarely used alone, but is contained in pilula quininae sulphatis and in Seidlitz powder (see Sodium), and is a constituent of many proprietary granular effervescent preparations. If taken in overdose or in a concentrated form tartaric acid produces severe gastro-enteritis. In these cases lime-water, alkalis and magnesia should be used as antidotes, and opium may be required.

Tartaric acid may be most immediately recognizable to wine drinkers as the source of "wine diamonds", the small potassium bitartrate crystals that sometimes form spontaneously on the cork or bottom of the bottle. These "tartrates" are harmless, despite sometimes being mistaken for broken glass, and are prevented in many wines through cold stabilization (which is not always preferred since it can change the wine's profile). The tartrates remaining on the inside of aging barrels were at one time a major industrial source of potassium bitartrate.

Tartaric acid plays an important role chemically, lowering the pH of fermenting "must" to a level where many undesirable spoilage bacteria cannot live, and acting as a preservative after fermentation. In the mouth, tartaric acid provides some of the tartness in the wine, although citric and malic acids also play a role.

Few fruits other than grapes contain significant amounts of tartaric acid. One half to two thirds of the acid content of ripe grapes is tartaric acid, and it is the strongest of the grape acids. Tartaric acid is responsible for much of the tart taste of wine, and it contributes to both the biological stability and the longevity of wine.

The amount of tartaric acid in grapes remains practically constant throughout the ripening period. However, the situation in wine is different. The quantity of tartaric acid slowly decreases in wine by small amounts. Both potassium and calcium combine readily with tartaric acid and form potassium bitartrate and calcium tartrate compounds. Then crystals of these two materials precipitate out of the wine during fermentation. These tartrate materials can continue to precipitate for a long time, and aged wine usually contains about two thirds as much tartaric acid as the starting grapes because of tartrate precipitation. Unfortunately, these acid salts of potassium and calcium precipitate very slowly at normal cellar temperatures, and wine can contain excessive quantities of these materials even after many months of aging. Wineries use special wine treatments to speed up tartrate precipitation. Cooling the wine is the most commonly used procedure. Just cooling the wine to about 27 degrees causes excess potassium salts to precipitate out in a few days.

Tartaric acid is resistant to decomposition, and it is seldom attacked by wine microbes. This is why wine makers add tartaric acid to grapes deficient in acidity rather than using a less stable acid such as malic or citric. Most wine makers prefer the titratable acid to be about 0.7 percent for white grapes, and about 0.8 percent is preferred for white juice. When the titratable acid content falls below these levels, wine makers often add tartaric acid to the grapes or juice before they start fermentation.

Tartaric acid is an important food additive that is commonly combined with baking soda to function as a leavening agent in recipes. It can be used in all kinds of foods except untreated foods. Tartaric acid naturally occurs in plants like grapes, apricots, apples, bananas, avocados and tamarinds.

It is added in foods giving a sour taste and serving as an antioxidant. It is popularly used to enhance the quality and stability of a variety of foods.

Tartrates or, tartaric acid crystals are colourless and odourless with acidic savour.

Tartar cream is typically used to stabilize egg white, and also an essential ingredient in baking powder.

The sour taste of tartaric acid is responsible for the tartness of wine. The acid might clearly be evident as ‘wine diamonds’ that sometimes appear in the cork. It is also suitable for the production of effervescent powder. . It is also added to foods to give a sour taste.

Tartaric acid is popularly used in fruit and vegetable juices, soft drinks, confectionary, and others.

1. The acid is lauded with antioxidant and anti-inflammatory properties that keep the immune system healthy.

2. Tartaric acid aids digestion, improving intestinal functions.

3. It improves glucose tolerance and also improves intestinal absorption.

4. Only consume in moderation since over consumption can lead to gastric problems.

Over consumption could lead to increased thirst, vomiting, diarrhea, abdominal pain and gastrointestinal inflammation.

Tartaric acid is a natural occurring, crystalline compound commonly found in tart fruits, unripe grapes, pineapples, and mulberries. When the juices of these fruits are fermented, a residual white crust of recrystallized tartaric salt forms along the inner surface of the container.

Potassium tartrate, the source of this white residue, is sometimes referred to as argol, or lees. Swedish chemist Carl W. Scheele discovered how to isolate the dicarboxylic acid using sulphuric acid, and this method of extraction, devised in 1700's, remains in use today.

A common ingredient in ceramics, photographic chemicals, and mirror silvering, tartaric acid is also utilized in tanning, and polishing products. In addition, sodium bicarbonate is used in combination with this white, powdery substance to enable quick dissolution of active ingredients in antacid preparations, as well as to put effervescent fizz in many popular beverages. As a component of baking powders, esters of tartaric acid impart a smoother texture to finished candies such as fudge and taffy.

Tartaric acid occurs in one of three salt forms: Cream of tartar, tartar emetic, and Rochelle salt. Interestingly, the crystals of Rochelle salt have electric properties (piezoelectric), and they are employed as part of the conducting components in some microphones. In purified form, tartaric acid produces crystals that typically have no smell, but possess a taste that is very slightly sour.

Although tartaric acid may be manufactured synthetically, a majority of the produce is obtained naturally as a by-product of the grape industry. Louis Pasteur (1822-1895), a noted scientist who conducted experiments using tartaric acid crystals, proposed that biological activities of chemical compounds are inherently related to their atomic composition and structural arrangement. Pasteur's painstaking investigations of the optical properties of these crystals, in fact, laid the foundations for modern day studies of stereoisomers.

Sugars occur in a wide variety of molecular formulas having unique ring systems, and they belong to a class of substances termed carbohydrates (for hydrated carbon). Typically sweet-tasting, these molecules are present in the sap of many seed plants, as well as in the milk of mammals. Sugars are widely used as refined tabletop sweeteners and syrups. In addition, they are common ingredients in candy, ice cream, confections, and soft drinks.

A molecule of sugar contains carbon atoms in combination with atoms of hydrogen and oxygen, and the typical ratio of composition is one carbon atom to a single water molecule (two hydrogens and one oxygen). In addition, carbohydrates commonly manifest in one of four major sugar groups: monosaccharides (one ring system), disaccharides (two ring systems), oligosaccharides (a few ring systems), and polysaccharides (many ring systems). Many monosaccharide sugars are prevalent in fruits, as well as in nectar or honey.

The simplest forms of sugar include molecules such as fructose, galactose, and glucose, which is also known as dextrose. Sugar compounds share the same molecular empirical formula, but have different atomic arrangements that account for their distinct characteristics. The three monosaccharides are actually isomers.

A normal component of animal blood, natural glucose does not require digestion prior to absorption in the bloodstream. Derivatives of fructose are also important in energy metabolism of many living organisms.

Double sugars, or disaccharides, which are formed by the union of two monosaccharides, include sucrose, maltose, and lactose, or milk sugar. Familiar sources of sucrose include beets and cane sugar. Maltose naturally occurs in high concentrations in seeds that have partially germinated, while dried mature barley seeds, referred to as malt, constitute the fermenting sugar ingredient commonly used in the manufacture of beer and malt whisky. Several monosaccharides and disaccharides are capable of donating electrons to other molecules, and they are able to act as important reducing agents.

- Principally used as an additive in baking powder & baking mixes and metal processing agent to prevent oxide formation.

- It also acts as chemical intermediate for potassium antimony tartrate, potassium sodium tartrate,potassium boro tartrate.

- DL –Tartaric Acid is also widely popular as beverages and other food acidifier, similar to the use and citric acid. Combination of tartaric acid and tannin can be used as mordant acid dyes.

Tartaric acid and its derivatives have a plethora of uses in the field of pharmaceuticals. For example, it has been used in the production of effervescent salts, in combination with citric acid, to improve the taste of oral medications. The potassium antimonyl derivative of the acid known as tartar emetic is included, in small doses, in cough syrup as an expectorant.

Tartaric acid also has several applications for industrial use. The acid has been observed to chelate metal ions such as calcium and magnesium. Therefore, the acid has served in the farming and metal industries as a chelating agent for complexing micronutrients in soil fertilizer and for cleaning metal surfaces consisting of aluminium, copper, iron, and alloys of these metals, respectively.

First aid measures

· General information: Remove contaminated clothing.
· After inhalation: Supply fresh air; consult doctor in case of symptoms.
· After skin contact:
Rinse with plenty of water.
If skin irritation continues, consult a doctor.
· After eye contact: Rinse opened eye for several minutes under running water. Then consult doctor.
· After swallowing:
Rinse out mouth and then drink plenty of water.
In case of persistent symptoms consult doctor.

Firefighting measures

· Suitable extinguishing agents
Product does not burn - take extinguishing measures according to fire conditions.
· Special hazards caused by the material, its products of combustion or flue gases:
Carbon monoxide (CO) and Carbon dioxide (CO₂)
· Protective equipment: Wear self-contained breathing apparatus.

Handling and storage

· Handling
· Information for safe handling:
Ensure good ventilation/exhaustion at the workplace.
Prevent formation of dust.
Any deposit of dust which cannot be avoided must be removed regularly.
Do not breathe dust.
Make sure that all applicable workplace limits are observed.
Avoid contact with eyes.
Avoid long or repeated skin contact.
· Information about protection against explosions and fires:
Protect against electrostatic charges.
Keep ignition sources away - Do not smoke.
Protect from heat and direct sunlight.

· Storage
· Requirements to be met by storerooms and containers:
Observe all local and national regulations for storage of water polluting products.
Unsuitable material for container:
Metals
· Information about storage in one common storage facility: Store away from oxidizing agents.
· Further information about storage conditions:
Store in cool, dry conditions in well sealed containers.
Protect from humidity and keep away from water.

Physical and chemical properties

· Form: crystalline powder
· Colour: colourless
· Smell: recognizable
· Melting point/Melting range: 200-206°C
· Boiling point/Boiling range: not determined
· Flash point: 210°C (CC)
· Inflammability (solid, gaseous) Product is not inflammable.
· Ignition temperature: 425°C
· Danger of explosion: NA
· Density at 20°C: 1,76 g/cm³
· Solubility in / Miscibility with Water at 20°C: 1390 g/l