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Tartaric acid (2,3-dihydroxybutanedioic acid) , is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
Tartaric acid (2,3-dihydroxybutanedioic acid) s are among the watersoluble dicarboxylic acids.
Tartaric acid (2,3-dihydroxybutanedioic acid) is a natural organic acid that is in many plants especially grapes, bananas, and tamarinds.
CAS Number: 147717
Molecular Formula: C4H6O6
Molecular Weight: 150.09
EC Number: 2056956
Synonyms: Ltartaric acid, 87694, L(+)Tartaric acid, L(+)Tartaric acid, tartaric acid, (2R,3R)2,3dihydroxysuccinic acid, (2R,3R)2,3dihydroxybutanedioic acid, (+)Tartaric acid, (R,R)Tartaric acid, (+)LTartaric acid, Threaric acid, Lthrearic acid, Dextrotartaric acid, Acidum tartaricum, Natural tartaric acid, (+)(R,R)Tartaric acid, (2R,3R)(+)Tartaric acid, Tartaric acid, L, Rechtsweinsaeure, Kyselina vinna, (2R,3R)Tartaric acid, (R,R)(+)Tartaric acid, Succinic acid, 2,3dihydroxy, Weinsteinsaeure, L2,3Dihydroxybutanedioic acid, 1,2Dihydroxyethane1,2dicarboxylic acid, EINECS 2017660, (+)Weinsaeure, NSC 62778, INS NO.334, DTXSID8023632, UNIIW4888I119H, CHEBI:15671, Kyselina 2,3dihydroxybutandiova, AI306298, INS334, NSC62778, W4888I119H, DTXCID203632, E 334, E334, Tartaric acid, L(+), EC 2017660, TARTARIC ACID (L(+)), BAROS COMPONENT TARTARIC ACID, L2,3DIHYDROXYSUCCINIC ACID, (2R,3R)2,3Dihydroxybernsteinsaeure, TARTARIC ACID (II), TARTARIC ACID [II], REL(2R,3R)2,3DIHYDROXYBUTANEDIOIC ACID, TARTARIC ACID (MART.), TARTARIC ACID [MART.], TARTARIC ACID (USPRS), TARTARIC ACID [USPRS], BUTANEDIOIC ACID, 2,3DIHYDROXY, (R(R*,R*)), TARTARIC ACID (EP MONOGRAPH), TARTARIC ACID [EP MONOGRAPH], Traubensaeure, Vogesensaeure, acide tartrique, acido tartarico, paraWeinsaeure, CHEBI:26849, TARTARIC ACID COMPONENT OF BAROS, (R*,R*)2,3dihydroxybutanedioic acid, (2R,3R)rel2,3dihydroxybutanedioic acid, (R*,R*)(+)2,3dihydroxybutanedioic acid, 2017660, butanedioic acid, 2,3dihydroxy(r(r*,r*)), butanedioic acid, 2,3dihydroxy[r(r*,r*)], FEMA No. 3044, (2R,3R)rel2,3Dihydroxysuccinic acid, Lamb protein (fungal), (+/)Tartaric Acid, Butanedioic acid, 2,3dihydroxy (2R,3R), (R,R)tartrate, MFCD00064207, Tartaric acid (VAN), Kyselina vinna [Czech], RRtartaric acid, (+)(2R,3R)Tartaric acid, Tartaric acid [USAN:JAN.
Tartaric acid (2,3-dihydroxybutanedioic acid) can be used to create several dierent salts, including tartar emetic (antimony potassium tartrate), cream of tartar (potassium hydrogen tartrate), and Rochelle salt (potassium sodium tartrate).
Tartaric acid (2,3-dihydroxybutanedioic acid) can be used a chiral resolving agent for the resolution of 2,2′bispyrrolidine.
Tartaric acid (2,3-dihydroxybutanedioic acid) is an organic acid is found in many vegetables and fruits such as bananas, grapes, but also in bananas, citrus, and tamarinds.
Tartaric acid (2,3-dihydroxybutanedioic acid) is also known as 2,3dihydroxysuccinic acid or Racemic acid.
Tartaric acid (2,3-dihydroxybutanedioic acid) is used to generate carbon dioxide.
Tartaric acid (2,3-dihydroxybutanedioic acid) is a diprotic aldaric acid which is crystalline white.
Tartaric acid (2,3-dihydroxybutanedioic acid) is widely used in the eld of pharmaceuticals.
Tartaric acid (2,3-dihydroxybutanedioic acid) is the acid most prescribed for modications to the must.
Tartaric acid (2,3-dihydroxybutanedioic acid) is a stronger acid than malic and citric acid, and less susceptible to microorganism breakdown during alcoholic and malolactic fermentations.
Tartaric acid (2,3-dihydroxybutanedioic acid) is a potassium salt which tends to precipitate.
Tartaric acid (2,3-dihydroxybutanedioic acid) is an essential food additive that is usually mixed with baking soda in recipes to serve as a leavening agent.
Tartaric acid (2,3-dihydroxybutanedioic acid) can be used in all food types except untreated foods.
Tartaric acid (2,3-dihydroxybutanedioic acid) occurs naturally in plants such as grapes, apricots, oranges, bananas, avocados, and tamarinds.
Tartaric acid (2,3-dihydroxybutanedioic acid) is a dihydroxy derivative of dicarboxylic acid.
E334 is a muscle toxin, which works by inhibiting the production of malic acid, and in high doses causes paralysis and death.
The minimum recorded fatal dose for a human is about 12 grams.
Tartaric acid (2,3-dihydroxybutanedioic acid) is included in many foods, especially sourtasting sweets.
As a food additive, tartaric acid is used as an antioxidant with E number E334, tartrates are other additives serving as antioxidants or emulsiers.
Naturallyoccurring tartaric acid is chiral, meaning that it has molecules that are nonsuperimposable on their mirrorimages.
Tartaric acid (2,3-dihydroxybutanedioic acid) is a useful raw material in organic chemistry for the synthesis of other chiral molecules.
Tartaric acid (2,3-dihydroxybutanedioic acid) , this crystalline acid, is commonly seen in plants and fruits in general.
Tartaric acid (2,3-dihydroxybutanedioic acid) is widely used as an acidizing agent for beverages and other foods, and this use is similar to citric acid.
Tartaric acid (2,3-dihydroxybutanedioic acid) can be used as an acid dye mordant when it is combined with tannin.
Tartaric acid (2,3-dihydroxybutanedioic acid) is also used for some development and xing operations in the photographic industry.
Tartaric acid (2,3-dihydroxybutanedioic acid) s iron salts are photosensitive and therefore they can be used to make blueprints.
Tartaric acid (2,3-dihydroxybutanedioic acid) could complex with a variety of metal ions, and it could be used for cleaning agent and polishing agent of metal surface.
Tartaric acid (2,3-dihydroxybutanedioic acid) can be used to prepare Fehling reagent, and it is also used as as laxatives and diuretics in medicine.
Tartaric acid (2,3-dihydroxybutanedioic acid) is also used as an intermediate of quinophan.
The crystal has piezoelectric properties, so it could be used for the electronics industry.
Tartaric acid (2,3-dihydroxybutanedioic acid) is used as a chromatographic reagent and masking agent.
Tartaric acid (2,3-dihydroxybutanedioic acid) is used as resolving agent of medicine and as biochemical reagent.
Tartaric acid (2,3-dihydroxybutanedioic acid) is widely used in food industry, such as beer foaming agent, food sour agent, avoring agent.
Tartaric acid (2,3-dihydroxybutanedioic acid) is also used for refreshing drinks, candy, fruit juice, sauce, cold dishes and baking powder.
Tartaric acid (2,3-dihydroxybutanedioic acid) is in line with the Japanese food additives certicate.
Tartaric acid (2,3-dihydroxybutanedioic acid) is used as chiral source and resolving agent for chiral synthesis.
Tartaric acid (2,3-dihydroxybutanedioic acid) is mainly present in the form of potassium salt in the fruit of a variety of plants, and a small amount of it exists in free form.
Tartaric acid (2,3-dihydroxybutanedioic acid) is produced dextrose tartaric acid through glucose fermentation industrially.
The racemate can be prepared by fumaric acid with potassium permanganate as oxidant.
The mesomer can be prepared by maleic acid with potassium permanganate as oxidant.
Tartaric acid (2,3-dihydroxybutanedioic acid) can be obtained by resolution of racemates.
In the practical application of tartaric acid, the main application is dextrose tartaric acid or its complex salt.
The byproduct tartra of brewing grape is the main raw material of actual production of tartaric acid, and the all tartaric acids are dextrose tartaric acids.
Tartaric acid (2,3-dihydroxybutanedioic acid) is the second largest AHA in size (glycolic acid being the smallest AHA and citric acid the largest).
Tartaric acid (2,3-dihydroxybutanedioic acid) is not frequently used in cosmetic or antiaging preparations as formulators nd it dicult to work with and it can cause irritation to the skin.
Tartaric acid (2,3-dihydroxybutanedioic acid) is an acidulant that occurs naturally in grapes.
Tartaric acid (2,3-dihydroxybutanedioic acid) is hygroscopic and rapidly soluble, with a solubility of 150 g in 100 ml of distilled water at 25°c.
Tartaric acid (2,3-dihydroxybutanedioic acid) has a slightly tarter taste than citric acid, with a tartness equivalent of 0.8–0.9.
Tartaric acid (2,3-dihydroxybutanedioic acid) augments the avor of fruits in which it is a natural constituent.
Tartaric acid (2,3-dihydroxybutanedioic acid) is used in grapeand limeavored beverages and grapeavored jellies.
Tartaric acid (2,3-dihydroxybutanedioic acid) is used as an acidulant in baking powder and as a synergist with antioxidants to prevent rancidity.
Tartaric acid (2,3-dihydroxybutanedioic acid) is used as a resolving agent in organic synthesis.
Tartaric acid (2,3-dihydroxybutanedioic acid) is used as a precursor for the preparation of its ester derivatives like Dtartaric acid diethyl ester, Dtartaric acid dimethyl ester and Dtartaric acid diisopropyl ester.
Tartaric acid (2,3-dihydroxybutanedioic acid) nds application in the synthesis of chiral aziridine derivative, a common intermediate for the preparation of hydroxyethylamine class HIV protease inhibitors viz. as saquinavir, amprenavir and nelnavir.
Tartaric acid (2,3-dihydroxybutanedioic acid) is widely used in the food industry as a beer foaming agent, for food acidity regulations and as a avoring agent.
Tartaric acid (2,3-dihydroxybutanedioic acid) is an organic white diprotic, crystalline acid.
Tartaric acid (2,3-dihydroxybutanedioic acid) naturally occurs in many plants, particularly in grapes, bananas, and tamarinds.
Tartaric acid (2,3-dihydroxybutanedioic acid) is also one of the wine’s primary acids.
Tartaric acid (2,3-dihydroxybutanedioic acid) is a white crystalline organic acid.
Tartaric acid (2,3-dihydroxybutanedioic acid) occurs naturally in many plants, particularly grapes and tamarinds, and is one of the main acids found in wine.
Tartaric acid (2,3-dihydroxybutanedioic acid) is added to other foods to give a sour taste, and is used as an antioxidant.
The primary uses of tartaric acid are associated with its salts.
Tartaric acid (2,3-dihydroxybutanedioic acid) and its salts have a very wide variety of uses.
These include use as an acidulant, pH control agent, preservative, emulsier, chelating agent, avor enhancer and modier, stabilizer, anticaking agent, and rming agent.
Tartaric acid (2,3-dihydroxybutanedioic acid) has been used in the preparation of baked goods and confectionaries, dairy products, edible oils and fats, tinned fruits and vegetables, seafood products, meat and poultry products, juice beverages and soft drinks, sugar preserves, chewing gum, cocoa powder, and alcoholic drinks.
As an acidulant and avoring agent, tartaric acid is known to enhance the avors of the fruits in which it is a natural derivative.
Tartaric acid (2,3-dihydroxybutanedioic acid) is commonly used to enhance grape avors and to enhance avors associated with raspberry, oranges, lemon, gooseberry, and currant.
Tartaric acid (2,3-dihydroxybutanedioic acid) and its immediate byproducts are particularly useful in baking.
Due to Tartaric acid (2,3-dihydroxybutanedioic acid) s acidic properties, tartaric acid is used in baking powder in combination with baking soda.
When tartaric acid reacts with sodium bicarbonate, carbon dioxide gas is produced, causing various baking products to ‘rise’ without the use of active yeast cultures.
This action alters the texture of many foods.
Tartaric acid (2,3-dihydroxybutanedioic acid) and its salts are used in pancake, cookie, and cake mixes because of these properties.
Cream of tartar is used to make cake frosting and candies.
In the winemaking process, Tartaric acid (2,3-dihydroxybutanedioic acid) is used to alter acidity.
E334 is a natural component of grapes, which are frequently used in the production of wine.
However, some wines are not made with grapes and a tablet of nonsynthetic or synthetic tartaric acid is added to wine to increase the mixture’s acidity.
In addition, organic acids, such as tartaric acid, are known to have antimicrobial properties which make them an important component in wine and other foods.
Tartaric acid (2,3-dihydroxybutanedioic acid) is present in many fruits and the only use for industrial production is grapes.
Tartaric acid (2,3-dihydroxybutanedioic acid) is a natural product that is derived from byproducts of the grape.
Tartaric acid (2,3-dihydroxybutanedioic acid) is a food grade product and it is Kosher certied.
Used in many dierent applications due to its properties as: antioxidant, acidier, avor enhancer, stabilizer and sequestering agent.
Tartaric acid (2,3-dihydroxybutanedioic acid) , C4H6O6, is a white, crystalline, acidic powder that occurs naturally in many plants, including grapes, tamarinds, bananas, and is found in wine.
Salts of tartaric acid are known as tartrates, and are often salt forms of medications, for example metoprolol tartrate or zolpidem tartrate.
Tartaric acid (2,3-dihydroxybutanedioic acid) was rst isolated from potassium tartrate.
Tartaric acid (2,3-dihydroxybutanedioic acid) and derivatives are used widely in pharmaceutical manufacturing.
Tartaric acid (2,3-dihydroxybutanedioic acid) is an organic acid that is a byproduct of winemaking.
Tartaric acid (2,3-dihydroxybutanedioic acid) is characterized by its sharp tart taste.
In cakes and sweet baked goods production, tartaric acid is used as a fastacting leavening acid in some baking powders.
As a food acid regulator, E334 can enhance the prole of fruit avors and colors and stabilize batter systems.
Tartaric acid (2,3-dihydroxybutanedioic acid) s salt form, potassium acid tartrate, is commonly known as cream of tartar.
There are three stereoisomers of tartaric acid: dextrose tartaric acid, levophyllic acid and meso tartaric acid.
The optical rotation of the mixture of the same amount of dextrorotatory and levorotism is mutually oset, known as racemic tartaric acid.
Tartaric acid (2,3-dihydroxybutanedioic acid) has been known to winemakers for centuries.
However, the chemical process for extraction was developed in 1769 by the Swedish chemist Carl Wilhelm Scheele.
Tartaric acid (2,3-dihydroxybutanedioic acid) played an important role in the discovery of chemical chirality.
This property of tartaric acid was first observed in 1832 by Jean Baptiste Biot, who observed its ability to rotate polarized light.
Louis Pasteur continued this research in 1847 by investigating the shapes of sodium ammonium tartrate crystals, which he found to be chiral.
By manually sorting the differently shaped crystals, Pasteur was the first to produce a pure sample of levotartaric acid.
Tartaric acid (2,3-dihydroxybutanedioic 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 scientic literature.
Furthermore, when dissolved in hard water, undesirable insoluble precipitates of calcium tartrate can form.
Tartaric acid (2,3-dihydroxybutanedioic acid) , also called dihydroxybutanedioic acid, a dicarboxylic acid, one of the most widely distributed of plant acids, with a number of food and industrial uses.
Along with several of its salts, cream of tartar (potassium hydrogen tartrate) and Rochelle salt (potassium sodium tartrate), it is obtained from byproducts of wine fermentation.
The various Tartaric acid (2,3-dihydroxybutanedioic acid) s and the common tartrate salts are all colourless, crystalline solids readily soluble in water.
Tartaric acid (2,3-dihydroxybutanedioic acid) is widely used as an acidulant in carbonated drinks, eervescent tablets, gelatin desserts, and fruit jellies.
Tartaric acid (2,3-dihydroxybutanedioic acid) has many industrial applications—e.g., in cleaning and polishing metals, in calico printing, in wool dyeing, and in certain photographic printing and development processes.
Cream of tartar is incorporated into baking powders, hard candies, and taes; and it is employed in the cleaning of brass, the electrolytic tinning of iron and steel, and the coating of other metals with gold and silver.
Tartar emetic is used as an insecticide and a dyeing mordant.
Tartaric acid (2,3-dihydroxybutanedioic acid) may be used in the synthesis of (R,R)1,2diammoniumcyclohexane mono(+)tartrate, an intermediate to prepare an enantioselective epoxidation catalyst.
Tartaric acid (2,3-dihydroxybutanedioic acid) may also be used as a starting material in the multistep synthesis of 1,4diObenzylLthreitol.
Tartaric acid (2,3-dihydroxybutanedioic acid) is a tetraric acid that is butanedioic acid substituted by hydroxy groups at positions 2 and 3.
Tartaric acid (2,3-dihydroxybutanedioic acid) has a role as a human xenobiotic metabolite and a plant metabolite.
Tartaric acid (2,3-dihydroxybutanedioic acid) , a naturally occurring organic acid commonly found in grapes and used in winemaking.
It has a sour taste and can be used as an acidulant, flavoring agent, antioxidant and chelating agent in food with the European food additive number E334.
Tartaric acid (2,3-dihydroxybutanedioic acid) is a conjugate acid of a 3carboxy2,3dihydroxypropanoate.
Tartaric acid (2,3-dihydroxybutanedioic acid) is a naturally occurring dicarboxylic acid containing two stereocenters.
Tartaric acid (2,3-dihydroxybutanedioic acid) exists as a pair of enantiomers and an achiral meso compound.
Generally, it is safe, natural or synthetic, vegan, halal, kosher and gluten-free.
Tartaric acid (2,3-dihydroxybutanedioic acid) is frequently used in wool dyeing, polishing, gelatin, desserts and sodas.
Apart from this, antimony potassium tartars are generally preferred and used as mordant with pesticides.
Tartaric acid (2,3-dihydroxybutanedioic acid) , which is found in the majority of grape fruits, also occurs in some fruits other than grapes.
However, Tartaric acid (2,3-dihydroxybutanedioic acid) s seen in these fruits are called dexrotartaric acid.
Tartaric acid (2,3-dihydroxybutanedioic acid) , which consists of a mixture of racemine, is called levo.
Tartaric acid (2,3-dihydroxybutanedioic acid) is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes but also in tamarinds, bananas, avocados, and citrus.
Tartaric acid (2,3-dihydroxybutanedioic acid) s salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of fermentation. Potassium bitartrate is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation.
The acid itself is added to foods as an antioxidant E334 and to impart its distinctive sour taste. Naturally occurring tartaric acid is a useful raw material in organic synthesis.
Tartaric acid (2,3-dihydroxybutanedioic acid) is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation.
The acid itself is added to foods as an antioxidant Tartaric acid (2,3-dihydroxybutanedioic acid) and to impart its distinctive sour taste.
Naturally occurring tartaric acid is a useful raw material in organic chemical synthesis.
Tartaric acid (2,3-dihydroxybutanedioic acid) , an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics and is a dihydroxyl derivative of succinic acid.
Tartaric acid (2,3-dihydroxybutanedioic acid) , crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus.
Tartaric acid (2,3-dihydroxybutanedioic acid) , potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of fermentation.
The dextrorotatory enantiomer of Tartaric acid (2,3-dihydroxybutanedioic acid) is widely distributed in nature.
Tartaric acid (2,3-dihydroxybutanedioic acid) 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.
Tartaric acid (2,3-dihydroxybutanedioic acid) has a stronger, sharper taste than citric acid.
Although Tartaric acid (2,3-dihydroxybutanedioic acid) 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 (2,3-dihydroxybutanedioic acid) is used preferentially in foods containing cranberries or grapes, notably wines, jellies, and confectioneries.
Commercially, Tartaric acid (2,3-dihydroxybutanedioic 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 (2,3-dihydroxybutanedioic acid) is a dihydroxyl derivative of succinic acid.
As there are two asymmetric carbon atoms in its molecule, so it exists in four different stereoisomers: L, D, DL and Meso.
Uses:
Tartaric acid (2,3-dihydroxybutanedioic acid) is used in the tanning of leather.
Tartaric acid (2,3-dihydroxybutanedioic acid) is used in candies.
Tartaric acid (2,3-dihydroxybutanedioic acid) is used as a stabilizer in food.
Tartaric acid (2,3-dihydroxybutanedioic 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 (2,3-dihydroxybutanedioic 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.
Tartaric acid (2,3-dihydroxybutanedioic acid) and its derivatives have a plethora of uses in the eld of pharmaceuticals.
Tartaric acid (2,3-dihydroxybutanedioic acid) has been used in the production of eervescent 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 (2,3-dihydroxybutanedioic 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.
Tartaric acid (2,3-dihydroxybutanedioic acid) is used to improve the taste of oral medications.
Tartaric acid (2,3-dihydroxybutanedioic acid) is used to chelate metal ions such as magnesium and calcium.
Tartaric acid (2,3-dihydroxybutanedioic acid) is used in recipes as a leavening agent along with baking soda.
Tartaric acid (2,3-dihydroxybutanedioic acid) is used as an antioxidant.
Tartaric acid (2,3-dihydroxybutanedioic acid) is as one of the important acids in wine.
Tartaric acid (2,3-dihydroxybutanedioic acid) is used in foods to give a sour taste.
Tartaric acid (2,3-dihydroxybutanedioic acid) is sometimes used to induce vomiting.
Tartaric acid (2,3-dihydroxybutanedioic acid) is used to make silver mirrors.
Tartaric acid (2,3-dihydroxybutanedioic acid) is used in the dyeing of textiles.
Safety Profile:
In dogs, the tartaric acid of tamarind causes acute kidney injury, which can often be fatal.
A review identified a relationship between grape ingestion and illness, though the specific type or quantity of grapes that cause toxicity remains unclear.
Grape ingestion commonly leads to gastrointestinal and/or renal issues, with treatment depending on the symptoms; outcomes can vary.
While Tartaric acid (2,3-dihydroxybutanedioic acid) is well-tolerated by humans and lab animals, an April 2021 letter to the editor of JAVMA hypothesized that the tartaric acid in grapes could be the cause of grape and raisin toxicity in dogs.
Other studies have observed tartaric acid toxicity in kidney cells of dogs, but not in human kidney cells.
Supply Of Tartaric acid (2,3-dihydroxybutanedioic acid) :
For further information about Tartaric acid (2,3-dihydroxybutanedioic acid), including product availability, technical specifications, packaging options, application suitability and supply conditions, please contact Ataman Kimya.
Ataman Kimya can provide information required to evaluate Tartaric acid (2,3-dihydroxybutanedioic acid) for agrochemical formulations, pigment and dye dispersions, textile and paper applications and other industrial systems requiring an anionic polymeric dispersing agent or emulsifier.
Technical documentation such as the applicable Technical Data Sheet, Safety Data Sheet and Certificate of Analysis can be evaluated together with the intended formulation requirements when selecting Tartaric acid (2,3-dihydroxybutanedioic acid) for a specific industrial process.
