Tartaric Acid, L(+)-Tartaric Acid, Racemic Acid, Paratartaric Acid, Uvic Acid, DL-Tartrate, Dihydroxy Butanedioic Acid, Meso-Tartaric, E334, 87-69-4, 133-37-9, 147-73-9, 147-71-7
TARTARIC ACID (L(+)-NATURAL TARTARIC ACID, E334)
Tartaric Acid / L(+)-Tartaric Acid / 2,3-Dihydroxybutanedioic Acid / Racemic Acid / Paratartaric Acid / Uvic Acid / E334
CAS Numbers: 87-69-4 (L(+)-Natural); 133-37-9 (DL-Racemic)
EC Number: 201-766-0
SECTION 1: PRODUCT IDENTIFICATION AND CHEMICAL IDENTITY
| Parameter |
Information |
| Product Name |
L(+)-Tartaric Acid (Natural Tartaric Acid) |
| Chemical Name (IUPAC) |
2,3-Dihydroxybutanedioic Acid |
| Other Names |
L(+)-Tartaric Acid, Natural Tartaric Acid, Racemic Acid, Paratartaric Acid, Uvic Acid, DL-Tartrate, Dihydroxy Butanedioic Acid |
| CAS Number (L(+)-Natural) |
87-69-4 |
| CAS Number (DL-Racemic) |
133-37-9 |
| EC Number (EINECS) |
201-766-0 |
| E Number |
E334 |
| Molecular Formula |
C₄H₆O₆ (HOOC–CH(OH)–CH(OH)–COOH) |
| Molecular Weight |
150.09 g/mol |
| Chemical Class |
Organic dicarboxylic acid (dihydroxy) |
| Appearance |
White to off-white crystalline powder or colorless crystals |
| Odor |
Odorless |
| Taste |
Strongly acidic, sharp (sour) |
| Physical State (20°C) |
Solid (crystalline) |
| HS Code |
2918.12 |
| UN Number |
Not regulated (non-hazardous for transport) |
Tartaric acid is a naturally occurring organic dicarboxylic acid widely distributed in plants, particularly in grapes, bananas, and tamarinds. The L(+)-isomer is the naturally occurring form, predominantly obtained as a by-product of the wine industry (from potassium bitartrate deposits). It is used extensively as an acidulant, flavor enhancer, antioxidant, and chelating agent in food, pharmaceutical, cosmetic, and industrial applications. It is approved as a food additive (E334) worldwide.
SECTION 2: SYNONYMS AND OTHER NAMES
| Type |
Name |
| Turkish Names |
Tartarik Asit, L(+)-Doğal Tartarik Asit, Rasemik Asit, Paratartarik Asit |
| English Names |
Tartaric Acid, L(+)-Tartaric Acid, Natural Tartaric Acid, Racemic Acid, Paratartaric Acid, Uvic Acid |
| Chemical Names |
2,3-Dihydroxybutanedioic Acid, 2,3-Dihydroxysuccinic Acid |
| E Number |
E334 |
| CAS (L(+)-Natural) |
87-69-4 |
| CAS (DL-Racemic) |
133-37-9 |
| EC Number |
201-766-0 |
| HS Code |
2918.12 |
SECTION 3: CHEMICAL STRUCTURE
3.1. Molecular Structure
Tartaric acid is a dicarboxylic acid with two hydroxyl groups attached to the chiral carbon atoms. It has two chiral centers, resulting in four stereoisomers.
Structural Formula:
COOH
|
H - C - OH
|
HO - C - H
|
COOH
Simplified Representation:
HOOC–CH(OH)–CH(OH)–COOH
3.2. Molecular Formula
C₄H₆O₆
3.3. Molecular Weight
150.09 g/mol
3.4. Key Structural Features
| Feature |
Description |
| Functional Groups |
Two carboxyl groups (-COOH), Two hydroxyl groups (-OH) |
| Chiral Centers |
Two (C2 and C3) |
| Stereoisomers |
L(+), D(-), DL-Racemic, Meso |
| Acidity |
Dicarboxylic acid (two acidic protons) |
| Chelating Ability |
Strong chelator for metal ions (Cu²⁺, Fe³⁺, Ca²⁺, Al³⁺) |
SECTION 4: TARTARIC ACID STEREOISOMERS
| Isomer |
CAS Number |
Optical Rotation |
Melting Point |
Occurrence |
| L(+)-Tartaric (Natural) |
87-69-4 |
+12° to +13° |
168–170°C |
Grapes, tamarind, wine |
| D(-)-Tartaric |
147-71-7 |
-12° to -13° |
168–170°C |
Synthetic/rare |
| DL-Racemic (Paratartaric) |
133-37-9 |
0° |
206°C |
Synthetic mixture |
| Meso-Tartaric |
147-73-9 |
0° |
140°C |
Synthetic |
SECTION 5: PHYSICAL PROPERTIES
5.1. General Physical Properties
| Property |
L(+)-Tartaric Acid |
DL-Racemic Tartaric Acid |
| Appearance |
White to off-white crystalline powder or colorless crystals |
White to off-white crystalline powder or colorless crystals |
| Physical State (20°C) |
Solid (crystalline) |
Solid (crystalline) |
| Odor |
Odorless |
Odorless |
| Taste |
Strongly acidic, sharp (sour) |
Strongly acidic, sharp (sour) |
| Density (20°C) |
1.984 g/cm³ |
1.984 g/cm³ |
| Bulk Density |
0.8–1.0 g/cm³ |
0.8–1.0 g/cm³ |
| Melting Point |
168–170°C (decomposes) |
206°C (decomposes) |
| Optical Rotation [α]D²⁰ |
+12° to +13° (20% w/w in water) |
0° (racemic mixture) |
| Specific Rotation |
+12.0° to +13.0° |
- |
| Flash Point |
Non-flammable |
Non-flammable |
| Autoignition Temperature |
>400°C |
>400°C |
| pKa₁ (25°C) |
3.04 |
3.04 |
| pKa₂ (25°C) |
4.37 |
4.37 |
5.2. Water Solubility
| Temperature (°C) |
Solubility (g/100 mL water) |
| 0°C |
60.0 |
| 10°C |
70.0 |
| 20°C |
133.0 |
| 25°C |
139.0 |
| 30°C |
150.0 |
| 40°C |
170.0 |
| 50°C |
195.0 |
| 60°C |
220.0 |
| 80°C |
280.0 |
| 100°C |
350.0 |
5.3. Solubility in Other Solvents
| Solvent |
Solubility |
| Water |
Very soluble (133 g/100 mL at 20°C) |
| Absolute Ethanol |
Soluble (~20–30 g/100 mL) |
| Methanol |
Soluble |
| Acetone |
Slightly soluble |
| Glycerol |
Soluble |
| Diethyl Ether |
Insoluble |
| Chloroform |
Insoluble |
5.4. Aqueous Solution Properties
| Parameter |
Value |
| pH (1% solution, 20°C) |
2.0–2.5 |
| pH (10% solution, 20°C) |
1.8–2.0 |
| Heat of Dissolution |
Endothermic (water cools) |
| Buffering Capacity |
Moderate (effective pH range 2.5–4.5) |
SECTION 6: CHEMICAL PROPERTIES AND REACTIVITY
6.1. Acid Dissociation Constants (pKa, 25°C)
| Dissociation Step |
pKa |
Equation |
| First Dissociation |
3.04 |
H₂C₄H₄O₆ ⇌ HC₄H₄O₆⁻ + H⁺ |
| Second Dissociation |
4.37 |
HC₄H₄O₆⁻ ⇌ C₄H₄O₆²⁻ + H⁺ |
6.2. Chemical Reactivity
| Reaction |
Description |
| Neutralization with Bases |
Forms tartrate salts (potassium bitartrate – cream of tartar, sodium tartrate, calcium tartrate) |
| Esterification |
With alcohols → tartrate esters (diethyl tartrate, dibutyl tartrate) |
| With Sodium Bicarbonate |
NaHCO₃ + tartaric acid → effervescence (CO₂) – used in baking powder |
| Complexation with Metal Ions |
Forms complexes with Cu²⁺, Fe³⁺, Al³⁺, Ca²⁺ |
| Dehydration (Heating) |
Decomposes to pyrotartaric acid, then to CO₂ + H₂O |
| Reduction |
To succinic acid or glyceric acid |
6.3. Thermal Stability
| Temperature |
Behavior |
| <150°C |
Stable |
| 150–170°C |
Melts (168–170°C) |
| >170°C |
Decomposes (charring, CO₂, H₂O) |
| >200°C |
Complete decomposition |
6.4. Stability
| Parameter |
Behavior |
| Stability in Dry Air |
Indefinitely stable |
| Stability in Humid Air |
Slightly hygroscopic |
| Light Sensitivity |
Stable |
| Thermal Stability |
Decomposes above 170°C |
6.5. Incompatibilities
| Substance |
Hazard |
| Strong Oxidizing Agents (permanganates, chromates, peroxides, nitrates) |
Oxidation, fire/explosion risk |
| Strong Bases (NaOH, KOH) |
Neutralization (exothermic) |
| Metal Salts (iron, copper, aluminum) |
Complexation, corrosion |
| Sodium Bicarbonate (in presence of moisture) |
CO₂ release (effervescence) |
SECTION 7: QUALITY SPECIFICATIONS (FOOD/PHARMACEUTICAL GRADE – L(+)-NATURAL)
| Parameter |
Specification |
Test Method |
| Assay (C₄H₆O₆, on dry basis) |
99.5–101.0% |
Titration |
| Loss on Drying (105°C, 2 hours) |
≤ 0.5% |
Gravimetric |
| Residue on Ignition (Sulfated Ash) |
≤ 0.1% |
Ashing (800°C) |
| Chloride (Cl) |
≤ 0.01% |
Turbidimetric |
| Sulfate (SO₄) |
≤ 0.02% |
Turbidimetric |
| Heavy Metals (as Pb) |
≤ 10 ppm |
Colorimetric |
| Lead (Pb) |
≤ 2 mg/kg |
Atomic Absorption |
| Arsenic (As) |
≤ 3 ppm |
Atomic Absorption |
| Iron (Fe) |
≤ 20 ppm |
Colorimetric |
| Calcium (Ca) |
≤ 0.02% |
Atomic Absorption |
| Oxalate (C₂O₄) |
≤ 0.01% |
Colorimetric |
| Specific Optical Rotation [α]D²⁰ |
+12.0° to +13.0° |
Polarimetry |
| Melting Point |
168–170°C |
Capillary |
| pH (1% solution) |
2.0–2.5 |
pH meter |
| Appearance |
White to off-white crystalline powder |
Visual |
SECTION 8: PRODUCTION METHODS
8.1. Natural L(+)-Tartaric Acid (From Wine Industry By-products – Most Common)
| Source |
Description |
| Raw Material |
Potassium bitartrate (cream of tartar) deposits from wine fermentation |
| Process |
Wine lees and tartrates are collected from wine barrels and tanks. Crude potassium bitartrate is purified by recrystallization. Converted to calcium tartrate by adding calcium chloride. Calcium tartrate is treated with sulfuric acid → L(+)-tartaric acid + calcium sulfate (gypsum). Purified by crystallization. |
| Purity |
99.5–100.5% (food/pharmaceutical grade) |
8.2. Synthetic DL-Tartaric Acid (Racemic)
| Source |
Description |
| Process |
Oxidation of maleic acid or fumaric acid with hydrogen peroxide or potassium permanganate. |
| Purity |
99.0–99.5% (technical grade) |
8.3. Natural Occurrence
| Source |
Tartaric Acid Content |
| Grapes and Wine |
0.3–1.0% |
| Tamarind |
8–18% (very high concentration) |
| Bananas, Citrus Fruits |
Trace amounts |
SECTION 9: APPLICATIONS AND INDUSTRIAL USES
9.1. Food and Beverage Industry (E334 – Largest Application)
| Application |
Function |
Typical Concentration |
| Carbonated Beverages (Soft Drinks) |
Acidulant, flavor enhancer |
0.1–0.5% |
| Fruit Juices |
Acidity regulator, flavor enhancer |
0.1–0.3% |
| Jams, Jellies, Marmalades |
Acidity regulator (pectin gelling) |
0.1–0.5% |
| Confectionery and Candies |
Acidulant, tartness, flavor enhancer |
0.5–2.0% |
| Baking Powder |
Acid component (reacts with bicarbonate → CO₂) |
10–30% of baking powder |
| Wine Production |
Acidity adjustment, pH control, color stabilization |
1–5 g/L |
| Canned Vegetables |
pH control, preservative |
0.1–0.3% |
| Chewing Gum |
Acidulant, flavor enhancer |
0.1–0.5% |
| Effervescent Tablets |
Acid component (with bicarbonate) |
10–40% |
| Dried Fruits (Apricots, Grapes) |
Antioxidant, flavor enhancer, color stabilizer |
0.1–0.5% |
9.2. Baking Powder (Synergy with Sodium Bicarbonate)
| Component |
Function |
Typical Ratio |
| Sodium Bicarbonate (NaHCO₃) |
Base (CO₂ source) |
30–35% |
| Tartaric Acid |
Acid (reacts with bicarbonate) |
20–30% |
| Corn Starch |
Filler, moisture absorber |
30–40% |
Reaction:
H₂C₄H₄O₆ + 2NaHCO₃ → Na₂C₄H₄O₆ + 2H₂O + 2CO₂↑
9.3. Pharmaceutical Applications
| Application |
Function |
Typical Dosage |
| Effervescent Tablets (Vitamins, Analgesics, Antacids) |
Acid component (CO₂ source) |
10–40% of tablet |
| Laxatives |
Active ingredient (as potassium bitartrate) |
1–5 g |
| Antacids |
pH regulator, acidulant |
5–15% |
| Cough Syrups |
pH regulator, flavor enhancer |
0.1–1% |
| L-Carnitine Tartrate |
Salt form (enhances bioavailability) |
50–80% L-carnitine tartrate |
| Oral Rehydration Salts |
pH buffer |
0.5–2% |
9.4. Wine and Beverage Industry (Critical Application)
| Parameter |
Value |
| Natural Occurrence in Grapes |
0.3–1.0% |
| Role in Wine |
Primary acid in wine (30–50% of total acidity) |
| pH Control |
Lowers pH (prevents bacterial growth, stabilizes color) |
| Tartrate Stabilization |
Prevents potassium bitartrate precipitation (wine diamonds) |
| Cold Stabilization Addition |
50–200 mg/L (to prevent tartrate crystals) |
| Acidity Adjustment (High-pH Wines) |
1–5 g/L |
9.5. Industrial and Technical Applications
| Application |
Function |
| Electroplating (Gold, Silver, Copper) |
Complexing agent, bath stabilizer |
| Metal Cleaning and Polishing |
Removes oxide layers, tarnish |
| Leather Tanning |
Masking agent in chrome tanning |
| Textile Dyeing |
Mordant, complexing agent |
| Photography |
Developer solution component |
| Concrete Admixture (Retarder) |
Extends setting time (plaster/gypsum) |
| Mirror Silvering (Tollens Test) |
Complexes silver ions in silvering solutions |
| Blue Ink Production |
Component in iron-gall inks |
| Water-Soluble Plastics |
Organic acid source for biodegradable polymers |
| Plaster/Gypsum Retarder |
Extends workability, retards setting |
9.6. Cosmetics and Personal Care
| Application |
Function |
Typical Concentration |
| Skin Care (Exfoliants) |
Mild exfoliant, pH regulator |
0.5–5% |
| Sunscreens |
pH regulator, antioxidant |
0.1–1% |
| Hair Care Products |
pH regulator, shine enhancer |
0.1–1% |
| Facial Toners |
pH regulator, mild astringent |
0.1–1% |
9.7. Construction (Plaster and Gypsum Retarder)
| Application |
Function |
Typical Concentration |
| Gypsum Plaster Retarder |
Extends setting time, improves workability |
0.05–0.2% of plaster weight |
| Wall Plastering |
Prevents premature hardening |
0.1–0.3% |
SECTION 10: TARTARIC ACID VS. CITRIC ACID – COMPARISON
| Property |
Tartaric Acid |
Citric Acid |
| Formula |
C₄H₆O₆ |
C₆H₈O₇ |
| Molecular Weight |
150.09 |
192.12 |
| pKa₁ |
3.04 |
3.13 |
| pKa₂ |
4.37 |
4.76 |
| Acid Strength |
Slightly stronger |
Slightly weaker |
| Solubility (20°C) |
133 g/100 mL |
70 g/100 mL |
| Taste |
Very tart, sharp |
Mild, pleasant |
| Natural Source |
Grapes, tamarind |
Citrus fruits |
| Calcium Binding |
High (forms calcium tartrate) |
Medium (forms calcium citrate) |
| Effervescent Tablet Suitability |
Excellent |
Excellent |
| Use in Baking Powder |
Common (fast-acting) |
Common (delayed-acting) |
| Use in Wine |
Primary acid (natural) |
Rare (added for adjustment) |
| E Number |
E334 |
E330 |
SECTION 11: DERIVATIVES – TARTRATE SALTS
| Salt |
Formula |
CAS |
Applications |
| Potassium Bitartrate (Cream of Tartar) |
KHC₄H₄O₆ |
868-14-4 |
Baking powder, stabilizer, reducing agent |
| Sodium Tartrate |
Na₂C₄H₄O₆·2H₂O |
6106-24-7 |
Buffer, sequestrant, food additive |
| Potassium Sodium Tartrate (Rochelle Salt) |
KNaC₄H₄O₆·4H₂O |
304-59-6 |
Buffer, piezoelectric crystals |
| Calcium Tartrate |
CaC₄H₄O₆·4H₂O |
3164-34-9 |
Effervescent tablets, antacid |
| Diethyl Tartrate |
C₄H₄O₆(C₂H₅)₂ |
87-91-2 |
Plasticizer, chiral auxiliary |
| Dibutyl Tartrate |
C₄H₄O₆(C₄H₉)₂ |
2050-27-3 |
Plasticizer |
SECTION 12: TOXICOLOGY AND SAFETY
12.1. Acute Toxicity
| Parameter |
Value |
Classification |
| Oral LD₅₀ (Rat) |
5,000–7,500 mg/kg (low toxicity) |
Not classified |
| Dermal LD₅₀ (Rabbit) |
>2,000 mg/kg |
Not classified |
| Inhalation LC₅₀ |
Not determined (dust may be irritating) |
Not classified |
| Skin Irritation |
Mild irritant (powder) |
Not classified |
| Eye Irritation |
Moderate to severe irritant |
Eye Damage 1 |
| Skin Sensitization |
Not a sensitizer |
Not classified |
12.2. GHS Classification
| Classification |
Category |
| Signal Word |
WARNING |
| Hazard Statements |
H319 – Causes serious eye irritation |
| Precautionary Statements |
P264, P280, P305+P351+P338, P337+P313 |
12.3. NFPA Rating
| Health |
Flammability |
Reactivity |
| 1 |
0 |
0 |
SECTION 13: PRECAUTIONARY STATEMENTS (P-CODES)
| Code |
Statement |
| P264 |
Wash hands thoroughly after handling. |
| P280 |
Wear protective gloves/protective clothing/eye protection/face protection. |
| P305+P351+P338 |
IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses if present. |
| P337+P313 |
If eye irritation persists: Get medical advice/attention. |
| P501 |
Dispose of contents/container in accordance with local regulations. |
SECTION 14: FIRST AID MEASURES
| Route of Exposure |
Action to Be Taken |
| 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). |
SECTION 15: FIRE-FIGHTING MEASURES
| Parameter |
Information |
| Fire Hazard |
Non-flammable |
| Suitable Extinguishing Media |
Water spray, CO₂, dry chemical powder, foam |
| Special Hazards |
Thermal decomposition produces toxic fumes (CO, CO₂) |
| Protective Equipment |
Self-contained breathing apparatus (SCBA), full protective clothing |
SECTION 16: ACCIDENTAL RELEASE MEASURES
| Parameter |
Information |
| Personal Protection |
Protective goggles, dust mask, gloves. |
| Cleaning Methods |
Collect dry using vacuum or sweeping. Avoid generating dust. |
| Environmental Precautions |
Prevent entry into drains, sewers, and water bodies. |
| Waste Disposal |
Dispose of in accordance with local regulations. |
SECTION 17: STORAGE AND SHELF LIFE
| Parameter |
Information |
| Storage Conditions |
Store in a cool, dry, and well-ventilated area at 5–30°C. |
| Container Requirements |
Keep tightly closed in original packaging (HDPE, PP, lined paper bags). |
| Materials to Avoid |
Moisture (slightly hygroscopic), strong oxidizers, strong bases. |
| Shelf Life |
24–36 months (unopened, dry conditions). |
| Signs of Degradation |
Caking (moisture absorption), discoloration (yellowing). |
SECTION 18: PACKAGING OPTIONS
| Packaging Type |
Quantity |
Material |
| Kraft Bag + PE Liner |
25 kg |
Paper / Polyethylene |
| Plastic Drum |
25 kg |
HDPE |
| Fiber Drum |
25 kg |
Cardboard / Plastic |
| Big-Bag (FIBC) |
500 – 1000 kg |
Polypropylene |
| Small Pack |
1 kg, 5 kg |
PE bag + box |
SECTION 19: TRANSPORT INFORMATION
| Regulation |
Classification |
| UN Number |
Not regulated (non-hazardous) |
| ADR/RID |
Not classified as dangerous goods |
| IMDG |
Not regulated |
| IATA |
Not regulated |
| Proper Shipping Name |
Tartaric acid (non-hazardous) |
SECTION 20: ENVIRONMENTAL INFORMATION
| Parameter |
Value |
| Biodegradability |
Readily biodegradable (OECD 301) |
| Aquatic Toxicity (Fish, LC₅₀, 96 h) |
100–500 mg/L (low to moderate toxicity) |
| Daphnia magna (EC₅₀, 48 h) |
50–200 mg/L |
| Algal Toxicity (EC₅₀, 72 h) |
10–100 mg/L |
| Bioaccumulation |
Low (log P < 1) |
| Mobility in Soil |
High (high water solubility) |
| WGK Germany |
1 (low hazard to water) |
| Disposal Method |
Landfill or incineration (non-hazardous waste) |
SECTION 21: REGULATORY INFORMATION
| Regulation |
Status |
| REACH (EU) |
Registered |
| TSCA (USA) |
Listed |
| FDA |
GRAS – food additive (E334) – 21 CFR § 184.1099 |
| EFSA |
Permitted as food additive (E334) |
| USP / Ph. Eur. |
Monographed for pharmaceutical use |
SECTION 22: OTHER NAMES AND SYNONYMS
| Language |
Name |
| Turkish |
Tartarik Asit, L(+)-Doğal Tartarik Asit, Rasemik Asit, Paratartarik Asit |
| English |
Tartaric Acid, L(+)-Tartaric Acid, Natural Tartaric Acid, Racemic Acid, Paratartaric Acid, Uvic Acid |
| French |
Acide tartrique |
| German |
Weinsäure |
| Spanish |
Ácido tartárico |
SECTION 23: QUICK REFERENCE TABLE
| Property |
Value |
| Product Name |
L(+)-Tartaric Acid (E334) |
| CAS Number (L(+)-Natural) |
87-69-4 |
| Molecular Formula |
C₄H₆O₆ |
| Molecular Weight |
150.09 g/mol |
| Appearance |
White to off-white crystalline powder |
| Density |
1.984 g/cm³ |
| Melting Point |
168–170°C |
| pH (1% solution) |
2.0–2.5 |
| Water Solubility (20°C) |
133 g/100 mL |
| Optical Rotation [α]D²⁰ |
+12.0° to +13.0° |
| pKa₁ / pKa₂ |
3.04 / 4.37 |
| Assay (Food/Pharm Grade) |
99.5–101.0% |
| E Number |
E334 |
| Primary Applications |
Food additive (acidulant, baking powder), winemaking, pharmaceuticals (effervescent tablets), cosmetics, construction (plaster retarder), electroplating |
| GHS Signal Word |
WARNING |
| Hazard Statements |
H319 (Causes serious eye irritation) |
| Oral LD₅₀ (Rat) |
5,000–7,500 mg/kg |
| Biodegradability |
Readily biodegradable |
| Shelf Life |
24–36 months |
SECTION 24: CRITICAL NOTICES AND BEST PRACTICES
CRITICAL NOTICES:
-
Natural L(+)-Form: The L(+)-isomer (CAS 87-69-4) is the naturally occurring form and is preferred for food and pharmaceutical applications. The DL-racemic mixture (CAS 133-37-9) is synthetic and has different properties.
-
High Water Solubility: Tartaric acid has very high water solubility (133 g/100 mL at 20°C), making it easy to incorporate into aqueous formulations.
-
Strong Acidity: With pKa₁ of 3.04, it is a strong acidulant effective even at low concentrations. It provides a sharp, tart taste preferred in certain applications (wine, confectionery).
-
Baking Powder: Tartaric acid reacts rapidly with sodium bicarbonate, making it ideal for fast-acting baking powders.
-
Hygroscopic Nature: Tartaric acid is slightly hygroscopic. Store in airtight containers to prevent moisture absorption and caking.
-
Eye Irritation: Powder may cause serious eye irritation (H319). Use protective goggles when handling bulk quantities.
-
Chelating Properties: Tartaric acid forms strong complexes with metal ions (Cu²⁺, Fe³⁺, Ca²⁺, Al³⁺), making it useful for metal cleaning, electroplating, and as a sequestrant.
-
Wine Industry: Tartaric acid is the primary acid in grapes and wine. It is used for acidity adjustment, tartrate stabilization, and pH control.
-
Plaster Retarder: Tartaric acid is an effective gypsum/plaster retarder, extending workability time by up to several hours at low concentrations (0.05–0.2%).
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GRAS Status: L(+)-Tartaric acid is GRAS (Generally Recognized as Safe) and approved as food additive E334 worldwide (EU, USA, Codex).
BEST PRACTICE RECOMMENDATIONS:
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Storage: Store in a cool, dry, and well-ventilated area at 5–30°C. Keep containers tightly closed to prevent moisture absorption.
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Handling: Use protective goggles (risk of eye irritation) and dust mask in dusty environments.
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Dissolution: Add to water with stirring; dissolution is endothermic (solution cools). Use warm water for faster dissolution.
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Baking Powder Formulation: For fast-acting baking powder, use tartaric acid with sodium bicarbonate. For delayed action, use sodium aluminum sulfate or monocalcium phosphate.
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Wine Application: Add 1–5 g/L for acidity adjustment. For tartrate stabilization, use 50–200 mg/L before cold stabilization.
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Plaster Retardation: Use 0.05–0.2% of plaster weight to extend setting time. Higher concentrations may delay setting excessively.
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Quality Control: Test for optical rotation to confirm L(+)-isomer identity. Monitor moisture content to prevent caking.
LEGAL DISCLAIMER:
This Technical Data Sheet (TDS) is for informational purposes only and is prepared based on available technical data. The user is solely responsible for determining the suitability of the product for their specific application and for complying with all local, national, and international regulations. For complete safety, storage, handling, transport, waste, and regulatory compliance information, the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier must be consulted. This document does not substitute professional or medical advice.
