TARTARIC ACID (FOOD GRADE)

Tartaric Acid market can be primarily divided into D-Tartaric acid, L-tartaric acid and DL Tataric acid.
Tartaric 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.
Naturally occurring tartaric acid is a useful raw material in organic chemical synthesis.

CAS Number: 87-69-4
EC Number: 205-695-6
Molecular Formula: C4H6O6
Molecular Weight (g/mol): 150.09

(+)-L-Tartaric acid, (+)-Tartaric acid, 87-69-4, L-(+)-Tartaric acid, L-Tartaric acid, L(+)-Tartaric acid, tartaric acid, (2R,3R)-2,3-dihydroxysuccinic acid, (2R,3R)-2,3-dihydroxybutanedioic acid, (R,R)-Tartaric acid, Threaric acid, L-threaric acid, Dextrotartaric acid, Natural tartaric acid, Acidum tartaricum, DL-Tartaric acid, (2R,3R)-(+)-Tartaric acid, (+)-(R,R)-Tartaric acid, Tartaric acid, L-, Rechtsweinsaeure, Kyselina vinna, (2R,3R)-Tartaric acid, (R,R)-(+)-Tartaric acid, tartrate, Succinic acid, 2,3-dihydroxy, Weinsteinsaeure, L-2,3-Dihydroxybutanedioic acid, 133-37-9, (2R,3R)-rel-2,3-Dihydroxysuccinic acid, 1,2-Dihydroxyethane-1,2-dicarboxylic acid, EINECS 201-766-0, (+)-Weinsaeure, NSC 62778, FEMA No. 3044, INS NO.334, DTXSID8023632, UNII-W4888I119H, CHEBI:15671, Kyselina 2,3-dihydroxybutandiova, AI3-06298, Lamb protein (fungal), INS-334, (+/-)-Tartaric Acid, Butanedioic acid, 2,3-dihydroxy- (2R,3R)-, (R,R)-tartrate, NSC-62778, W4888I119H, Tartaric acid (VAN), Kyselina vinna [Czech], DTXCID203632, E 334, E-334, RR-tartaric acid, (+)-(2R,3R)-Tartaric acid, Tartaric acid, L-(+)-, EC 201-766-0, TARTARIC ACID (L(+)-), Tartaric acid [USAN:JAN], Weinsaeure, BAROS COMPONENT TARTARIC ACID, L-2,3-DIHYDROXYSUCCINIC ACID, MFCD00064207, C4H6O6, L-tartarate, 4J4Z8788N8, 138508-61-9, (2R,3R)-2,3-Dihydroxybernsteinsaeure, TARTARIC ACID COMPONENT OF BAROS, Resolvable tartaric acid, d-alpha,beta-Dihydroxysuccinic acid, TARTARIC ACID (II), TARTARIC ACID [II], 144814-09-5, Kyselina 2,3-dihydroxybutandiova [Czech], REL-(2R,3R)-2,3-DIHYDROXYBUTANEDIOIC ACID, TARTARIC ACID (MART.), TARTARIC ACID [MART.], (1R,2R)-1,2-Dihydroxyethane-1,2-dicarboxylic acid, TARTARIC ACID (USP-RS), TARTARIC ACID [USP-RS], BUTANEDIOIC ACID, 2,3-DIHYDROXY-, (R-(R*,R*))-, Tartaric acid D,L, Butanedioic acid, 2,3-dihydroxy- (R-(R*,R*))-, TARTARIC ACID (EP MONOGRAPH), TARTARIC ACID [EP MONOGRAPH], Tartarate, DL-TARTARICACID, 132517-61-4, L(+) tartaric acid, (2RS,3RS)-Tartaric acid, 2,3-dihydroxy-succinic acid, Traubensaeure, Vogesensaeure, Weinsaure, acide tartrique, acido tartarico, tartaric-acid, para-Weinsaeure, L-Threaric aci, 4ebt, NSC 148314, NSC-148314, (r,r)-tartarate, (+)-tartarate, l(+)tartaric acid, Tartaric acid; L-(+)-Tartaric acid, Tartaric acid (TN), (+-)-Tartaric acid, Butanedioic acid, 2,3-dihydroxy-, (R*,R*)-, L-(+) tartaric acid, (2R,3R)-Tartarate, 1d5r, DL TARTARIC ACID, TARTARICUM ACIDUM, 2,3-dihydroxy-succinate, TARTARIC ACID,DL-, SCHEMBL5762, TARTARIC ACID, DL-, Tartaric acid (JP17/NF), TARTARIC ACID [FCC], TARTARIC ACID [JAN], d-a,b-Dihydroxysuccinic acid, TARTARIC ACID [INCI], MLS001336057, L-TARTARIC ACID [MI], TARTARIC ACID [VANDF], DL-TARTARIC ACID [MI], CCRIS 8978, L-(+)-Tartaric acid, ACS, TARTARIC ACID [WHO-DD], CHEMBL1236315, L-(+)-Tartaric acid, BioXtra, TARTARICUM ACIDUM [HPUS], UNII-4J4Z8788N8, (2R,3R)-2,3-tartaric acid, CHEBI:26849, HMS2270G22, Pharmakon1600-01300044, TARTARIC ACID, DL- [II], TARTARIC ACID, (+/-)-, TARTARIC ACID,DL- [VANDF], HY-Y0293, STR02377, TARTARIC ACID [ORANGE BOOK], EINECS 205-105-7, Tox21_300155, (2R,3R)-2,3-dihydroxysuccinicacid, NSC759609, s6233, AKOS016843282, L-(+)-Tartaric acid, >=99.5%, CS-W020107, DB09459, NSC-759609, (2R,3R)-2,3-dihydroxy-succinic acid, Butanedioic acid, 2,3-dihydroxy-; Butanedioic acid, 2,3-dihydroxy-, (R-(R*,R*))-, CAS-87-69-4, L-(+)-Tartaric acid, AR, >=99%, (R*,R*)-2,3-dihydroxybutanedioic acid, NCGC00247911-01, NCGC00254043-01, BP-31012, SMR000112492, SBI-0207063.P001, (2R,3R)-rel-2,3-dihydroxybutanedioic acid, NS00074184, T0025, EN300-72271, (R*,R*)-(+-)-2,3-dihydroxybutanedioic acid, C00898, D00103, D70248, L-(+)-Tartaric acid, >=99.7%, FCC, FG, L-(+)-Tartaric acid, ACS reagent, >=99.5%, 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., Butanedioic acid, 2,3-dihydroxy-, (R*,R*)-(+-)-, 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, Z1147451717, Butanedioic acid, 2,3-dihydroxy-, (theta,theta)-(+-)-, 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, 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

Tartaric Acid is an organic acid found in many vegetables and fruits such as bananas, and 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.
Baking powder is a mixture of tartaric acid with sodium bicarbonate.

Tartaric acid is widely used in the field of pharmaceuticals.
High doses of tartaric acid can lead to paralysis or death.

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.

Tartaric acid is a tetraric acid, which is butanedioic acid substituted with hydroxy groups at the 2 and 3 positions.
Tartaric acid has a role as a human xenobiotic metabolite and a plant metabolite.
Tartaric acid is a conjugate acid of 3-carboxy-2,3-dihydroxypropanoate.

Tartaric 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 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.
Tartaric acid itself is added to foods as an antioxidant E334 and to impart Tartaric acid distinctive sour taste.

Tartaric acid is an organic acid that naturally occurs in many fruits, most notably in grapes but also in bananas and citrus fruits.
Tartaric acid is a white, crystalline solid which can easily be dissolved in water.

Approx. 50 % of the produced tartaric acid is subsequently used by the food and pharmaceutical industry, the other half is used in technical applications.
When added to food or beverage products, tartaric acid is denoted by E-number E 334.

Besides that, tartaric acid and its derivatives are often used in the field of pharmaceuticals or as a chelating agent in the farming and metal industry.

Naturally occurring tartaric acid is a useful raw material in organic chemical synthesis.
Tartaric acid, 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 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.

L-tartaric acid is a tartaric acid.
Tartaric acid is a conjugate acid of a L-tartrate(1-).
Tartaric acid is an enantiomer of a D-tartaric acid.

Tartaric acid is a white crystalline diprotic organic acid.
Tartaric acid 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.
Tartaric acid 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.

Tartaric acid (2,3-dihydroxybutanedioic acid) is a naturally occurring dicarboxylic acid containing two stereocenters.
Tartaric acid 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.
Tartaric acid is present in many fruits (fruit acid), and Tartaric acid monopotassium salt is found as a deposit during the fermentation of grape juice.

Pure levorotatory (S,S)-d-(−)-tartaric acid is rare.
Tartaric acid is a historical compound, dating back to when Louis Pasteur separated Tartaric acid into two enantiomers with a magnifying lens and a pair of tweezers more than 160 years ago.

Tartaric acid 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; Tartaric acid 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 Tartaric acid is renowned for its natural occurrence in grapes, Tartaric acid 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.

l-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 (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 Tartaric acid 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, a dicarboxylic acid, one of the most widely distributed of plant acids, with a number of food and industrial uses.
Along with several of Tartaric acid salts, cream of tartar (potassium hydrogen tartrate) and Rochelle salt (potassium sodium tartrate), Tartaric acid is obtained from by-products of wine fermentation.

In a partially purified form, tartar was known to the ancient Greeks and Romans; the free acid was first isolated in 1769 by Swedish chemist Carl Wilhelm Scheele.
The lees, or sediments, and other waste products from fermentation are heated and neutralized with calcium hydroxide; the precipitated calcium tartrate is then treated with sulfuric acid to produce free tartaric acid.

Rochelle salt is prepared from the crude crystalline potassium acid salt, called argol, by neutralization with sodium carbonate.
Purified cream of tartar comes chiefly from the filtrates from production of the acid and Rochelle salt.
A third salt, tartar emetic (antimony potassium tartrate), is made from the potassium acid salt and antimony oxide.

Three stereoisomeric forms of tartaric acid exist:
(1) dextrorotatory tartaric acid (D-tartaric acid) found in grapes and several other fruits,
(2) levorotatory tartaric acid (L-tartaric acid) obtained chiefly by resolution of racemic tartaric acid,
(3) a meso or achiral form.

Racemic tartaric acid (an equal mixture of D- and L-tartaric acid) is prepared commercially by the molybdenum- or tungsten-catalyzed oxidation of maleic anhydride with hydrogen peroxide.

Study of the crystallographic, chemical, and optical properties of the tartaric acids by French chemist and microbiologist Louis Pasteur laid the basis for modern ideas of stereoisomerism.

The various tartaric acids and the common tartrate salts are all colourless, crystalline solids readily soluble in water.
Tartaric acid is widely used as an acidulant in carbonated drinks, effervescent tablets, gelatin desserts, and fruit jellies.

Tartaric 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.
Rochelle salt is used in silvering mirrors, in processing cheese, and in compounding mild cathartics.

Cream of tartar is incorporated into baking powders, hard candies, and taffies; and Tartaric acid 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 is an organic acid.
Tartaric acid is also known as 2,3-dihydroxysuccinic acid or Racemic acid.
Tartaric acid is in use to generate carbon dioxide.

Tartaric acid is a diprotic aldaric acid.
Tartaric acid is an alpha-hydroxy-carboxylic acid and is a dihydroxyl derivative of succinic acid.

Tartaric acid is widely in use in the field of pharmaceuticals.
A High dose of tartaric acid can affect our body to a great extent.

Tartaric acid is a white and crystalline that occurs naturally in many fruits and vegetables and most notably in grapes.
Tartaric acid is also present in bananas, tamarinds, and citrus.
The salt i.e., potassium bitartrate also called cream of tartar, develops naturally in the process of fermentation.

Tartaric acid is commonly mixed with sodium bicarbonate and is sold as a baking powder that is in use as a leavening agent in food preparation.
The tartaric acid is added to foods being an antioxidant i.e., E334 and to impart Tartaric acid distinctive sour taste.

Tartaric acid, sometimes called racemic acid, is an organic compound that naturally occurs in plants, wine, and many fruits, such as grapes, tamarinds, citrus, and bananas.
The acid is available as a white solid that’s soluble in water.
Tartaric acid salt, commonly referred to as cream of tartar, is created naturally through fermentation.

Tartaric acid is made from potassium acid tartrate obtained from different by-products of the wine industry, such as lees, argol, and press cakes from fermented grape juice.
This dibasic acid is usually mixed with sodium bicarbonate and is available as baking powder commonly used as a food additive.

Forms of Tartaric Acid:
Tartaric acid is a strong dicarboxylic acid with a molecular formula of C4H6O6.

Tartaric acid exists in three forms:
L-tartaric acid
D-tartaric acid
Mesotartaric acid

All these forms of tartaric acid have the same chemical formula but different atom arrangements.
Again, L-tartaric acid occurs naturally, while mesotartaric acid and D-tartaric acid are synthetically produced.

Uses of Tartaric acid:
Tartaric acid is Levo form of dextrorotatory tartaric acid.
Tartaric acid is found throughout nature and classified as a fruit acid.

Tartaric acid is used in soft drinks and foods, as an acidulant, complexing agent, pharmaceutic aid (buffering agent), in photography, tanning, ceramics, and to make tartrates.
Diethyl and dibutyl ester derivatives are commercially significant for use in lacquers and in textile printing.

Tartaric acid is used as an intermediate, in construction and ceramics applications, in cleaning products, cosmetics/personal care products, and metal surface treatments (including galvanic and electroplating products).
Tartaric acid is used as a flavoring agent, anticaking agent, drying agent, firming agent, humectant, leavening agent, and pH control agent for foods.

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 used as an antioxidant.

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.

Food industry:
Tartaric acid is used as acidifier and natural preservative for marmalades, ice cream, jellies, juices, preserves, and beverages.
Tartaric acid is used as effervescent for carbonated water.
Tartaric acid is used as emulsifier and preservative in the bread-making industry and in the preparation of candies and sweets.

Oenology:
Tartaric acid is used as an acidifier.
Tartaric acid is 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.

Pharmaceuticals industry:
Tartaric acid is used as an excipient for the preparation of effervescent tablets.

Construction industry:
Tartaric acid is used in cement, plaster, and plaster of Paris to retard drying and facilitate the handling of these materials.

Cosmetics industry:
Tartaric acid is used as a basic component of many natural body crèmes.

Chemical sector:
Tartaric acid is used in galvanic baths.
Tartaric acid is used in electronics industry.

Tartaric acid is used as mordant in the textile industry.
Tartaric acid is used as an anti-oxidant in industrial greases.

Industry Uses:
Processing aids not otherwise specified

Consumer Uses:
Processing aids not otherwise specified

Industrial Processes with risk of exposure:
Electroplating
Painting (Pigments, Binders, and Biocides)
Leather Tanning and Processing
Photographic Processing
Textiles (Printing, Dyeing, or Finishing)

Usage Areas of Tartaric acid:
Tartaric acid, this crystalline acid, is commonly seen in plants and fruits.
The chemical formula of tartaric acid, an organic acid, is C4H6O6 and its density is 1.788g/cm.

Tartaric acid is used in different branches of industry, especially 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, antimony potassium tartar is generally preferred and used as a mordant with insecticides.

Tartaric acid, which is mostly found in grape fruits, also occurs in some fruits other than grapes.
However, the tartaric acids seen in these fruits are called dextro tartaric acid.

Tartaric acid, which is formed from the mixture of raceme, 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 used to flavor 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 to release carbon dioxide in bakery products.
Tartaric acid, an indispensable ingredient in gelatin 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 over baking powder for rising cakes.

Tartaric acid, which is frequently found in fruits and has a tart and strong taste, is preferred for winemaking and fermentation of wine.
Tartaric acid is used in making marmalade and jams.

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.

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.

Tartaric acid is used in fuels and fuel additives, laboratory chemicals, lubricants and lubricant additives, coating agents and surface treatment agents.
Tartaric acid is used in processing aids and petroleum production specific processing aids.

Tartaric acid is used in ink, toner and coloring products, laboratory use, lubricants and greases.
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 Tartaric acid serves as the source of acid that reacts with sodium bicarbonate (baking soda).
This reaction produces carbon dioxide gas and lets products “rise,” but Tartaric acid 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.
Blue prints are made with ferric tartarte as the source of the blue ink.

In medical analysis, tartaric acid is used to make solutions for the determination of glucose.
Common esters of tartaric acid are diethyl tartarate and dibutyl tartrate.
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 in wine:
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 Tartaric acid 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.

Tartaric acid in fruits:
Grapes and tamarinds have the highest levels of tartaric acid concentration.
Other fruits with tartaric acid are bananas, avocados, prickly pear fruit, apples, cherries, papayas, peaches, pears, pineapples, strawberries, mangoes and citrus fruits.

Results from a study showed that in citrus (oranges, lemons and mandarins), fruits produced in organic farming contain higher levels of tartaric acid than fruits produced in conventional agriculture.

Trace amounts of tartaric acid have been found in cranberries and other berries.
Tartaric acid is also present in the leaves and pods of Pelargonium plants and beans.

Retarding Agent:
Tartaric acid is widely used as a retarding agent in oilfield applications as well as in cementitious-based systems.
Tartaric acid works by slowing the setting of cement by impeding certain reactions during the hydration of the cement process.
Tartaric acid retards various steps, including ettringite formation and C3A hydration.

Food Additive:
Tartaric acid also has many uses in the food industry.
As an acidulant, Tartaric acid offers a pleasant sour taste and gives food a sharp flavor.

Tartaric acid also serves as a preservative food agent and can help set gels.
Tartaric acid is usually added to most products, including carbonated beverages, gelatin, fruit jellies, and effervescent tablets.
Tartaric acid is also used as an ingredient in candy and various brands of baking powders and leavening systems to make goods rise.

Industrial Applications:
Tartaric acid has many industrial applications.
Tartaric acid’s used in gold and silver plating, making blue ink for blueprints, tanning leather, and cleaning and polishing metals.
Tartaric acid’s also one of the ingredients in Rochelle Salt, which is luxuriant and reacts with silver nitrate to form the silvering in mirrors.

Commercial Application:
The by-products obtained from the fermentation of wine during the production of tartaric acid are heated with calcium hydroxide.
This causes calcium tartrate to develop a residue, which is further treated with sulfuric acid to form a mixture of tartaric acid and calcium sulfate.
Once the mixture is separated, tartaric acid is purified and used for commercial production.

Other tartaric acid uses include pharmaceutical applications to produce effervescent salt that helps enhance the taste of oral medications.
Tartaric acid’s also used in the metals and farming industry as a chelating agent for cleaning metal surfaces and adding nutrients to the soil.

Derivatives of Tartaric acid:

Important derivatives of tartaric acid include:
Sodium ammonium tartrate, the first material separated into Tartaric acid enantiomers
Cream of tartar (potassium bitartrate), used in cooking
Rochelle salt (potassium sodium tartrate), which has unusual optical properties
Tartar emetic (antimony potassium tartrate), a resolving agent.
Diisopropyl tartrate is used as a co-catalyst in asymmetric synthesis.

Tartaric acid is a muscle toxin, which works by inhibiting the production of malic acid, and in high doses causes paralysis and death.
As a food additive, tartaric acid is used as an antioxidant with E number E334; tartrates are other additives serving as antioxidants or emulsifiers.

When cream of tartar is added to water, a suspension results which serves to clean copper coins very well, as the tartrate solution can dissolve the layer of copper(II) oxide present on the surface of the coin.
The resulting copper(II)-tartrate complex is easily soluble in water.

Production of Tartaric acid:

L-(+)-Tartaric acid:
The L-(+)-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 byproducts mostly consist of potassium bitartrate (KHC4H4O6).

This potassium salt is converted to calcium tartrate (CaC4H4O6) upon treatment with calcium hydroxide "milk of lime" (Ca(OH)2):
KH(C4H4O6) + Ca(OH)2 -> Ca(C4H4O6) + KOH + H2O

In practice, higher yields of calcium tartrate are obtained with the addition of calcium chloride.

Calcium tartrate is then converted to tartaric acid by treating the salt with aqueous sulfuric acid:
Ca(C4H4O6) + H2SO4 -> H2(C4H4O6) + CaSO4

Racemic tartaric acid:
Racemic tartaric acid can be prepared in a multistep reaction from maleic acid.

In the first step, the maleic acid is epoxidized by hydrogen peroxide using potassium tungstate as a catalyst.
HO2CC2H2CO2H + H2O2 → OC2H2(CO2H) 2

In the next step, the epoxide is hydrolyzed.
OC2H2(CO2H)2 + H2O → (HOCH)2(CO2H)2

meso-Tartaric acid:
A mixture of racemic acid and meso-tartaric acid is formed when dextro-Tartaric acid is heated in water at 165 °C for about 2 days.

meso-Tartaric acid can also be prepared from dibromosuccinic acid using silver hydroxide:
HO2CCHBrCHBrCO2H + 2 AgOH → HO2CCH(OH)CH(OH)CO2H + 2 AgBr

meso-Tartaric acid can be separated from residual racemic acid by crystallization, the racemate being less soluble.

General Manufacturing Information of Tartaric acid:

Industry Processing Sectors:
Computer and Electronic Product Manufacturing
Construction
Not Known or Reasonably Ascertainable

Stereochemistry of Tartaric acid:
Naturally occurring form of the acid is dextro tartaric acid or L-(+)-tartaric acid (obsolete name d-tartaric acid).
Because Tartaric acid is available naturally, Tartaric acid is cheaper than its enantiomer and the meso isomer.

The dextro and levo prefixes are archaic terms.
Modern textbooks refer to the natural form as (2R,3R)-tartaric acid (L-(+)-tartaric acid), and its enantiomer as (2S,3S)-tartaric acid (D-(-)-tartaric acid).
The meso diastereomer is referred to as (2R,3S)-tartaric acid or (2S,3R)-tartaric acid.

Dextro and levo form monoclinic sphenoidal crystals and orthorhombic crystals.
Racemic tartaric acid forms monoclinic and triclinic crystals (space group P1).

Anhydrous meso tartaric acid form two anhydrous polymorphs: triclinic and orthorhombic.
Monohydrated meso tartaric acid crystallizes as monoclinic and triclinic polymorphys depending on the temperature at which crystallization from aqueous solution occurs.
Tartaric acid in Fehling's solution binds to copper(II) ions, preventing the formation of insoluble hydroxide salts.

History of Tartaric acid:
Tartaric 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 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 Tartaric acid 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.

Pharmacology and Biochemistry of Tartaric acid:

Pharmacodynamics:
Tartaric acid is used to generate carbon dioxide through interaction with sodium bicarbonate following oral administration.
Carbon dioxide extends the stomach and provides a negative contrast medium during double contrast radiography.
In high doses, this agent acts as a muscle toxin by inhibiting the production of malic acid, which could cause paralysis and maybe death.

Route of Elimination:
Only about 15-20% of consumed tartaric acid is secreted in the urine unchanged.

Metabolism / Metabolites:
Most tartarate that is consumed by humans is metabolized by bacteria in the gastrointestinal tract, primarily in the large instestine.

Human Metabolite Information of Tartaric acid:

Tissue Locations:
Adipose Tissue
Platelet
Prostate

Cellular Locations:
Cytoplasm

Reactivity of Tartaric acid:
L-(+)-tartaric acid, can participate in several reactions.

As shown the reaction scheme below, dihydroxymaleic acid is produced upon treatment of L-(+)-tartaric acid with hydrogen peroxide in the presence of a ferrous salt.
HO2CCH(OH)CH(OH)CO2H + H2O2 → HO2CC(OH)C(OH)CO2H + 2 H2O

Dihydroxymaleic acid can then be oxidized to tartronic acid with nitric acid.

Accidental Release Measures of Tartaric acid:

Spillage Disposal:

Personal protection:
Particulate filter respirator adapted to the airborne concentration of Tartaric acid.
Sweep spilled substance into covered containers.

If appropriate, moisten first to prevent dusting.
Store and dispose of according to local regulations.

Identifiers of Tartaric acid:
CAS Number:
R,R-isomer: 87-69-4
S,S-isomer: 147-71-7
racemic: 133-37-9
meso-isomer: 147-73-9
ChEBI: CHEBI:15674

ChEMBL:
ChEMBL333714
ChEMBL1200861

ChemSpider: 852
DrugBank: DB01694
ECHA InfoCard: 100.121.903
E number: E334 (antioxidants, ...)
KEGG: C00898
MeSH: tartaric+acid
PubChem CID: 875 unspecified isomer
UNII: W4888I119H
CompTox Dashboard (EPA): DTXSID5046986
InChI: InChI=1S/C4H6O6/c5-1(3(7)8)2(6)4(9)10/h1-2,5-6H,(H,7,8)(H,9,10)
Key: FEWJPZIEWOKRBE-UHFFFAOYSA-N
InChI=1/C4H6O6/c5-1(3(7)8)2(6)4(9)10/h1-2,5-6H,(H,7,8)(H,9,10)
Key: FEWJPZIEWOKRBE-UHFFFAOYAZ
SMILES: O=C(O)C(O)C(O)C(=O)O

CAS number: 147-71-7
EC number: 205-695-6
Hill Formula: C₄H₆O₆
Chemical formula: HOOCCH(OH)CH(OH)COOH
Molar Mass: 150.09 g/mol
HS Code: 2918 12 00

CAS: 87-69-4
Molecular Formula: C4H6O6
Molecular Weight (g/mol): 150.09
MDL Number: MFCD00064207
InChI Key: FEWJPZIEWOKRBE-UHFFFAOYNA-N
PubChem CID: 444305
ChEBI: CHEBI:15671
SMILES: OC(C(O)C(O)=O)C(O)=O

Properties of Tartaric acid:
Chemical formula:
C4H6O6 (basic formula)
HO2CCH(OH)CH(OH)CO2H (structural formula)

Molar mass: 150.087 g/mol
Appearance: White powder

Density:
1.737 g/cm3 (R,R- and S,S-)
1.79 g/cm3 (racemate)
1.886 g/cm3 (meso)

Melting point:
169, 172 °C (R,R- and S,S-)
206 °C (racemate)
165-6 °C (meso)

Solubility in water:
1.33 kg/L (L or D-tartaric)
0.21 kg/L (DL, racemic)
1.25 kg/L ("meso")

Acidity (pKa): L(+) 25 °C: pKa1= 2.89, pKa2= 4.40
meso 25 °C: pKa1= 3.22, pKa2= 4.85
Conjugate base: Bitartrate
Magnetic susceptibility (χ): −67.5·10−6 cm3/mol

Density: 1.8 g/cm3 (20 °C)
Flash point: 210 °C
Ignition temperature: 425 °C
Melting Point: 172 - 174 °C
Solubility: 1394 g/l

grade: ACS reagent
Quality Level: 200
vapor density: 5.18 (vs air)
Assay: ≥99.5%

form:
crystalline powder
crystals

optical activity: [α]20/D +12.4°, c = 20 in H2O
optical purity: ee: 99% (GLC)
autoignition temp.: 797 °F

impurities:
≤0.002% S compounds
≤0.005% insolubles

ign. residue: ≤0.02%
mp: 170-172 °C (lit.)

anion traces:
chloride (Cl-): ≤0.001%
oxalate (C2O42-): passes test
phosphate (PO43-): ≤0.001%

cation traces:
Fe: ≤5 ppm
heavy metals (as Pb): ≤5 ppm

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-/m1/s1
InChI key: FEWJPZIEWOKRBE-JCYAYHJZSA-N

Molecular Weight: 150.09 g/mol
XLogP3-AA: -1.9
Hydrogen Bond Donor Count: 4
Hydrogen Bond Acceptor Count: 6
Rotatable Bond Count: 3
Exact Mass: 150.01643791 g/mol
Monoisotopic Mass: 150.01643791 g/mol
Topological Polar Surface Area: 115Å²
Heavy Atom Count: 10
Complexity: 134
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 2
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes

Specifications of Tartaric acid:
Assay (acidimetric): ≥ 99.0 %
Melting range (lower value): ≥ 166 °C
Melting range (upper value): ≤ 169 °C
Spec. rotation [α²0/D (c=10 in water): -14.0 - -12.0 °
Identity (IR): passes test

Melting Point: 168.0°C to 172.0°C
Color: White or Colorless
Assay Percent Range: 99+%
Linear Formula: HO2CCH(OH)CH(OH)CO2H
Solubility Information: Solubility in water: 1390g/L (20°C).
Other solubilities: soluble in methanol, ethanol, propanol and, glycerol, 4g/L ether, insoluble in chloroform
IUPAC Name: 2,3-dihydroxybutanedioic acid
Formula Weight: 150.09
Percent Purity: ≥99%
Quantity: 500 g
Flash Point: 210°C
Infrared Spectrum: Authentic
Loss on Drying: 0.5% (1g, 105°C) max.
Packaging: Plastic bottle
Physical Form: Crystals or Crystalline Powder
Chemical Name or Material: L(+)-Tartaric acid

Related compounds of Tartaric acid:
2,3-Butanediol
Cichoric acid

Other cations:
Monosodium tartrate
Disodium tartrate
Monopotassium tartrate
Dipotassium tartrate

Related carboxylic acids:
Butyric acid
Succinic acid
Dimercaptosuccinic acid
Malic acid
Maleic acid
Fumaric acid

Names of Tartaric acid:

Preferred IUPAC name:
2,3-Dihydroxybutanedioic acid

Other names:
Tartaric acid
2,3-Dihydroxysuccinic acid
Threaric acid
Racemic acid
Uvic acid
Paratartaric acid
Winestone