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CAS NUMBER: 87-69-4
EC NUMBER: 201-766-0
MOLECULAR FORMULA: C4H6O6
MOLECULAR WEIGHT: 150.09
Tartaric acid is a white crystalline organic acid that occurs naturally in many plants, most notably in grapes.
Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus.
Tartaric acids salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of fermentation.
Tartaric 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 E334 and to impart its distinctive sour taste.
Tartaric acid is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
Tartaric acid is a naturally occurring dicarboxylic acid containing two stereocenters.
Tartaric acid exists as a pair of enantiomers and an achiral meso compound.
Tartaric acid is a historical compound, dating back to when Louis Pasteur separated it into two enantiomers with a magnifying lens and a pair of tweezers more than 160 years ago.
Tartaric acid is present in many fruits (fruit acid), and its monopotassium salt is found as a deposit during the fermentation of grape juice.
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.
Tartaric acid is an abundant constituent of many fruits such as grapes and bananas and exhibits a slightly astringent and refreshing sour taste.
Tartaric acid is one of the main acids found in wine.
Tartaric acid 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.
Tartaric acid 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.
Tartaric acid 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
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 Tartaric acid has limited solubility at lower temperatures, cream of tartar does not react with bicarbonate until the baking temperatures are reached.
Tartaric 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 is also known as 2,3-dihydroxysuccinic acid or Racemic acid.
Tartaric acid is used to generate carbon dioxide.
Tartaric acid is a diprotic aldaric acid which is crystalline white.
Tartaric acid is the acid most prescribed for modifications to the must.
Tartaric acid is a stronger acid than malic and citric acid, and less susceptible to microorganism breakdown during alcoholic and malolactic fermentations.
Tartaric acid is a potassium salt which tends to precipitate.
Tartaric acid is an essential food additive that is usually mixed with baking soda in recipes to serve as a leavening agent.
Tartaric acid can be used in all food types except untreated foods.
Tartaric acid occurs naturally in plants such as grapes, apricots, oranges, bananas, avocados, and tamarinds.
Tartaric acid is an organic white diprotic, crystalline acid.
The compound naturally occurs in many plants, particularly in grapes, bananas, and tamarinds.
Tartaric acid is also one of the wine’s primary acids.
Tartaric Acid is present in many fruits and the only use for industrial production is grapes.
Tartaric Acid is a natural product that is derived from by-products of the grape.
Tartaric Acid is a food grade product and it is Kosher certified.
Tartaric acid is used in many different applications due to its properties as: antioxidant, acidifier, flavor enhancer, stabilizer and sequestering agent.
Tartaric acid is included in the list of food additives under code E-334.
Tartaric acid is widespread in nature.
Tartaric acid occurs in vines, grapes and wine leaves, but also dandelions, sugar beets and many fruits.
In the18th century Tartaric acid was first isolated from grapes. Since the middle of the 20th century, it can be generated from the residue left after the production of wine, with the help of sulfuric acid.
Tartaric acid is an organic acid which is present in few fruits but in huge quantity only in grapes.
Tartaric acid appears as colourless crystals or white powder, almost odourless, of strong acid taste.
Tartaric acid is a white crystalline diprotic organic acid.
The compound occurs naturally in many plants, particularly in grapes, bananas, and tamarinds.
Tartaric acid is also one of the main acids found in wine.
Tartaric acid can be added to food when a sour taste is desired.
Tartaric acid is also used as an antioxidant. Salts of tartaric acid are known as tartarates.
Tartaric acid is a dihydroxy derivative of succinic acid.
Tartaric acid is found in cream of tartar and baking powder.
The chemical compound is used in silvering mirrors, tanning leather, and in Rochelle Salt.
In medical analysis, tartaric acid is used to make solutions for the determination of glucose.
USES OF TARTARIC ACID:
Tartaric acid is used to improve the taste of oral medications
Tartaric acid is used to chelate metal ions such as magnesium and calcium
Tartaric acid is used in recipes as a leavening agent along with baking soda
Tartaric acid is as one of the important acids in wine
Tartaric acid is used in foods to give a sour taste
Tartaric acid is sometimes used to induce vomiting
Tartaric acid is used to make silver mirrors
In its ester form, Tartaric acid is used in the dyeing of textiles
Tartaric acid is used in the tanning of leather
Tartaric acid is used in candies
In its cream form, Tartaric acid is used as a stabilizer in food
Tartaric acid is found in cream of tartar, which is used in making candies and frostings for cakes.
Tartaric acid is also used in baking powder where it serves as the source of acid that reacts with sodium bicarbonate (baking soda).
This reaction produces carbon dioxide gas and lets products “rise,” but it does so without the “yeast” taste that can result from using active yeast cultures as a source of the carbon dioxide gas.
Tartaric acid is used in silvering mirrors, tanning leather, and in the making of Rochelle Salt, which is sometimes used as a laxative.
In medical analysis, tartaric acid is used to make solutions for the determination of glucose.
Both are made by reacting tartaric acid with the appropriate alcohol, ethanol or n-butanol.
In the reaction the Hydrogen of the COOH acid group is replaced with an ethyl group (diethyl tartarate) or butyl group (dibutyl tartarate.
These esters are used in manufacturing lacquer and in dyeing textiles.
Tartaric acid is widely used as an acidizing agent for beverages and other foods, and this use is similar to citric acid.
Tartaric acid can be used as an acid dye mordant when it is combined with tannin.
Tartaric acid is also used for some development and fixing operations in the photographic industry.
Tartaric acids iron salts are photosensitive and therefore they can be used to make blueprints.
Tartaric 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 can be used to prepare Fehling reagent, and Tartaric acid is also used as as laxatives and diuretics in medicine.
In addition, Tartaric acid is also used as an intermediate of quinophan.
The crystal has piezoelectric properties, so Tartaric acid could be used for the electronics industry.
Tartaric acid is used as a chromatographic reagent and masking agent.
Tartaric acid is used as resolving agent of medicine and as biochemical reagent.
This product is widely used in food industry, such as beer foaming agent, food sour agent, flavoring agent.
And Tartaric acid is also used for refreshing drinks, candy, fruit juice, sauce, cold dishes and baking powder.
This product is in line with the Japanese food additives certificate.
Tartaric acid is used as chiral source and resolving agent for chiral synthesis.
Tartaric Acid is an acidulant that occurs naturally in grapes.
Tartaric acid is hygroscopic and rapidly soluble, with a solubility of 150 g in 100 ml of distilled water at 25°c.
Tartaric acid has a slightly tarter taste than citric acid, with a tartness equivalent of 0.8–0.9.
Tartaric acid augments the flavor of fruits in which it is a natural constituent.
Tartaric acid is used in grapeand limeflavored beverages and grape-flavored jellies.
Tartaric acid is used as an acidulant in baking powder and as a synergist with antioxidants to prevent rancidity.
-Food industry:
– As acidifier and natural preservative for marmalades, ice cream, jellies, juices, preserves, and beverages.
– As effervescent for carbonated water.
– As emulsifier and preservative in the bread-making industry and in the preparation of candies and sweets.
Oenology:
-Used as an acidifier.
-Used in musts and wines to prepare wines that are more balanced from the point of view of taste, the result being an increase in their degree of acidity and a decrease in their pH content.
-Construction industry:
-Used in cement, plaster, and plaster of Paris to retard drying and facilitate the handling of these materials.
Cosmetic Industry:
-Used as a basic component of many natural body crèmes.
Chemical Sector:
– Galvanic baths
– Electronics industry
– As mordant in the textile industry
– As an anti-oxidant in industrial greases
APPLICATIONS OF TARTARIC ACID:
Tartaric acid and its derivatives have a plethora of uses in the field of pharmaceuticals.
For example, Tartaric acid has been used in the production of effervescent salts, in combination with citric acid, to improve the taste of oral medications.
Tartaric acid also has several applications for industrial use.
Tartaric acid has been observed to chelate metal ions such as calcium and magnesium.
Therefore, Tartaric 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 is commonly seen in plants and fruits in general.
The chemical formula of tartaric acid, which is an organic acid, is C4H6O6 and its density is 1.788g/cm.
Tartaric acid is also used in different industries, especially in industry.
Tartaric acid is generally preferred for the fermentation of wine and is formed as a byproduct of potassium during fermentation.
Tartaric acid is frequently used in wool dyeing, polishing, gelatin, desserts and sodas.
Apart from this, Tartaric acids are generally preferred and used as mordant with pesticides.
Tartaric acid, which is found in the majority of grape fruits, also occurs in some fruits other than grapes.
However, tartaric acids seen in these fruits are called dexro-tartaric acid.
Tartaric acid, which consists of a mixture of racemine, is called levo.
Tartaric acids are among the water-soluble dicarboxylic acids.
Tartaric acid is used to give a sour taste to foods.
Tartaric acid, E334, is a good antioxidant.
The most common use of tartaric acid is in soda production.
Tartaric acid, which is almost used to flavor the soda, is an indispensable component of soda.
Tartaric acid is preferred for dyeing wool.
Tartaric acid can be used for polishing, polishing and cleaning metals.
Tartaric acid is used in bakery products to release carbon dioxide.
Tartaric acid, which is indispensable for gelatinous desserts, is generally preferred as a thickener in products such as meringue, Turkish delight and whipped cream.
The form of tartaric acid obtained from grapes is generally preferred in pastry.
Tartaric acid can be preferred instead of baking powder for rising cakes.
Tartaric acid, which is frequently found in fruits and has a sour and strong taste, is preferred for fermentation of wine in winemaking.
Tartaric acid is used in making marmalade and jams.
Tartartic acid is commonly used in the food industry to enhance the flavor of sweets, ice cream and juices, amongst others.
SPECIFICATIONS OF TARTARIC ACID:
-CAS number: 87-69-4
-EC number: 201-766-0
-Grade:ACS,ISO,Reag. Ph Eur
-Hill Formula: C₄H₆O₆
-Chemical formula: HOOCCH(OH)CH(OH)COOH
-Molar Mass: 150.09 g/mol
-HS Code: 2918 12 00
PROPERTIES OF TARTARIC ACID:
-description: synthetic
-assay: 99%
-optical activity: [α]20/D −12°, c = 20 in H2O
-optical purity: ee: 97% (GLC)
-Melting Point: 172-174 °C (lit.)
-SMILES string: O[C@@H]([C@H](O)C(O)=O)C(O)=O
-InChI: 1S/C4H6O6/c5-1(3(7)8)2(6)4(9)10/h1-2,5-6H,(H,7,8)(H,9,10)/t1-,2-/m0/s1
-InChI key: FEWJPZIEWOKRBE-LWMBPPNESA-N
PHYSICAL AND CHEMICAL PROPERTIES OF TARTARIC ACID:
-Density: 1.76 g/cm3 (20 °C)
-Flash point: 150 °C
-Ignition temperature: 425 °C
-Melting Point: 170 - 172 °C
-pH value: 1.0 - 2 (150 g/l, H₂O, 25 °C)
-Vapor pressure: <0.05 hPa (20 °C)
-Bulk density: 1000 kg/m3
-Solubility: 1390 g/l
CHEMICAL PROPERTIES OF TARTARIC ACID:
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 offset, known as racemic tartaric acid.
The mesomer does not exist in nature and can be synthesized chemically.
Various tartaric acids are colorless crystals that are easily soluble in water.
PREPARATION OF TARTARIC ACID:
Tartaric 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.
We produce dextrose tartaric acid through glucose fermentation industrially.
Tartaric acid can be prepared by fumaric acid with potassium permanganate as oxidant.
Tartaric acid can be prepared by maleic acid with potassium permanganate as oxidant.
Tartaric 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 by-product tartra of brewing grape is the main raw material of actual production of tartaric acid, and the all tartaric acids are dextrose tartaric acids.
PRODUCTION OF TARTARIC ACID:
Tartaric acid isomer of tartaric acid is industrially produced in the largest amounts.
Tartaric acid is obtained from lees, a solid byproduct of fermentations.
The former by products mostly consist of potassium bitartrate (KHC4H4O6).
STORAGE OF TARTARIC ACID:
Tartaric acid should not be stored in areas directly exposed to sunlight.
Tartaric acid appears to be converted to glyoxylic acid if stored directly in areas exposed to sunlight.
Tartaric acid will react with each other to produce hydrogen peroxide and glyoxylic acid formic acid when stored under these conditions.
Therefore, Tartaric acid is not stable.
Tartaric acid is packed in paper bags of 25 kg, 500 kg and 1500 kg.
SYNONYM:
DL-Tartaric acid
2,3-Dihydroxysuccinic acid
tartaric acid
2,3-Dihydroxybutanedioic acid
133-37-9
526-83-0
Racemic acid
Uvic acid
Traubensaure
Racemic tartaric acid
DL-Tartrate
Paratartaric acid
Paratartaric aicd
Threaric acid
Resolvable tartaric acid
BUTANEDIOIC ACID, 2,3-DIHYDROXY-
(+)-Tartaric acid
Natural tartaric acid
