Tartaric Acid, L(+)-Tartaric Acid, Racemic Acid, Paratartaric Acid, Uvic Acid, DL-Tartrate, Dihydroxy Butanedioic Acid, E334, 87-69-4

TARTARIC ACID (L(+)-TARTARIC ACID, E334)

1. Chemical Identity and Material Classification

• Chemical Name: L(+)-Tartaric Acid, 2,3-Dihydroxybutanedioic Acid, 2,3-Dihydroxysuccinic Acid

• Synonyms: L-Natural Tartaric Acid, Racemic Acid, Paratartaric Acid, Uvic Acid, DL-Tartrate, Tartrate, E334

• CAS Number: 87-69-4 (L(+)-natural); 133-37-9 (DL-racemic)

• EC Number (EINECS): 201-766-0

• Molecular Formula: C₄H₆O₆ (HOOC–CH(OH)–CH(OH)–COOH)

• Molecular Weight: 150.09 g/mol

• E Number: E334 (food additive)

• Chemical Class: Organic dicarboxylic acid (dihydroxy)

• HS Code: 2918.12

• UN Number: Not regulated (non-hazardous for transport)

2. Physical Properties

2.1 General Physical Properties

2.2 Solubility in Water

2.3 Solubility in Other Solvents

2.4 Aqueous Solution Properties

3. Chemical Properties

3.1 Molecular Structure

Structure: HOOC–CH(OH)–CH(OH)–COOH

• Dicarboxylic acid (two carboxyl groups)

• Dihydroxy (two hydroxyl groups – one on each chiral carbon)

• Two chiral centers → optically active

• Forms three stereoisomers: L(+)-tartaric, D(-)-tartaric, meso-tartaric, and DL-racemic mixture

3.2 Stereoisomers of Tartaric Acid

3.3 Acid Dissociation Constants (pKa, 25°C)

3.4 Chemical Reactivity

3.5 Thermal Stability

3.6 Stability

3.7 Incompatibilities

4. Quality Specifications (Food/Pharmaceutical Grade – L(+)-Natural)

5. Production Methods

5.1 Natural L(+)-Tartaric Acid from Wine Industry By-products (Most Common)

Source: Potassium bitartrate (cream of tartar) precipitated during wine fermentation

Process:

1. Wine lees (sediment) and tartrates are collected from wine barrels and tanks

2. Crude potassium bitartrate is purified by recrystallization

3. Calcium chloride is added to convert to calcium tartrate

4. Calcium tartrate is treated with sulfuric acid → L(+)-tartaric acid + calcium sulfate (gypsum)

5. Purification by crystallization

Purity: 99.5–100.5% (food/pharmaceutical grade)

5.2 Synthetic DL-Tartaric Acid (Racemic)

Process: From maleic acid or fumaric acid via oxidation with hydrogen peroxide or potassium permanganate

Purity: 99.0–99.5% (technical grade)

5.3 Natural Occurrence

• Grapes and wine (0.3–1.0%)

• Tamarind (8–18% – very high concentration)

• Bananas, citrus fruits

6. Industrial Applications

6.1 Food and Beverage Industry (E334 – Largest Application)

Food additive code: E334 – permitted worldwide (EU, USA, Codex)

6.2 Baking Powder (Synergistic with Sodium Bicarbonate)

Reaction: H₂C₄H₄O₆ + 2NaHCO₃ → Na₂C₄H₄O₆ + 2H₂O + 2CO₂↑

6.3 Pharmaceutical Applications

6.4 Wine and Beverage Industry (Critical Application)

6.5 Industrial and Technical Applications

6.6 Cosmetics and Personal Care

6.7 Construction (Plaster and Gypsum Retarder)

7. Tartaric Acid vs. Citric Acid – Comparison

8. Derivatives – Tartrate Salts

9. Toxicology and Safety

9.1 Acute Toxicity

9.2 GHS Classification

9.3 NFPA Rating

10. Safety Precautions and Personal Protective Equipment (PPE)

• Hazards:

  • Low acute toxicity

  • Dust may cause eye irritation (H319)

  • Mild skin irritant (dust)

  • Non-flammable

  • Slightly hygroscopic

• PPE (recommended – industrial handling):

  • Safety glasses (EN 166) – mandatory (eye irritation risk)

  • Dust mask (FFP1/FFP2) – for dusty operations

  • Chemical-resistant gloves (nitrile – optional)

  • Protective clothing (dust protection)

• Engineering controls:

  • Local exhaust ventilation (LEV) for dust control

  • Eyewash stations

• Storage conditions:

  • Keep tightly closed in original container (HDPE, PP, paper bags with liner)

  • Store in cool, dry, well-ventilated area (5–30°C)

  • Protect from moisture (slightly hygroscopic)

  • Store away from strong oxidizing agents and strong bases

• First aid:

  • Inhalation: Move to fresh air

  • Eye contact: Rinse with water for 15 minutes; remove contact lenses; seek medical attention if irritation persists

  • Skin contact: Wash with soap and water

  • Ingestion: Rinse mouth; drink water (low toxicity)

11. Environmental Fate

12. Storage and Shelf Life

12.1 Storage Conditions

12.2 Shelf Life

13. Transport Information

14. Synonyms and Common Names

• English: Tartaric Acid, L(+)-Tartaric Acid, Natural Tartaric Acid, 2,3-Dihydroxybutanedioic acid, 2,3-Dihydroxysuccinic acid, Racemic Acid, Paratartaric Acid, Uvic Acid, DL-Tartrate

• Trade names: L-Natural Tartaric Acid, Cream of tartar (potassium bitartrate)

• French: Acide tartrique

• German: Weinsäure

• Spanish: Ácido tartárico

• Turkish: Tartarik Asit, L(+)-Doğal Tartarik Asit

15. Regulatory Status

16. Why Choose Tartaric Acid?

Limitations:

• Slightly hygroscopic – Absorbs moisture; requires airtight storage

• May cause eye irritation – Dust requires PPE (goggles)

• Not suitable for low-sodium applications (sodium salts may form)

• High cost compared to citric acid in some regions

• Limited solubility in organic solvents – Primarily aqueous applications

17. Comparison of Tartaric Acid Isomers

18. Frequently Asked Questions (FAQs)

Q1: What is the difference between tartaric acid and cream of tartar?
A1: Cream of tartar is potassium bitartrate (KHC₄H₄O₆), which is the monopotassium salt of tartaric acid. It is less acidic (pH ~3.5–4.0) than tartaric acid (pH ~2.0–2.5). Cream of tartar is used in baking powder (as the acid component) and as a stabilizer.

Q2: Is tartaric acid safe to eat?
A2: Yes, food-grade L(+)-tartaric acid (E334) is GRAS (Generally Recognized as Safe) by FDA and EFSA. It occurs naturally in grapes and wine and is used as a food additive in many products.

Q3: Why is tartaric acid used in wine making?
A3: Tartaric acid is the primary acid in grapes. It is used to adjust wine acidity (lower pH), stabilize color, inhibit bacterial growth, and prevent tartrate crystallization (wine diamonds). It is also used in cold stabilization to remove excess potassium bitartrate.

Q4: Is tartaric acid the same as citric acid?
A4: No. Tartaric acid (C₄H₆O₆) and citric acid (C₆H₈O₇) are different compounds. Tartaric acid has a sharper, more astringent taste and is the primary acid in grapes. Citric acid is milder and is the primary acid in citrus fruits. They are used interchangeably in some applications but have different properties.

Q5: Can tartaric acid be used in baking?
A5: Yes, tartaric acid is used in baking powder as the fast-acting acid component. It reacts with sodium bicarbonate to produce carbon dioxide gas, which leavens baked goods. Cream of tartar (potassium bitartrate) is also used in baking.

Q6: Is tartaric acid gluten-free?
A6: Yes, tartaric acid is gluten-free. It is a simple organic acid derived from grapes or synthetically produced; it contains no gluten.

19. Applications Summary Table

20. Summary Table – Key Specifications at a Glance

This TDS is prepared in compliance with ISO 11014-1 format and is intended for food technologists, winemakers, pharmaceutical scientists, bakers, cosmetic chemists, construction material formulators, and procurement professionals. Certificates of Analysis (CoA), Safety Data Sheets (SDS), and sample validation reports are available upon request.