Tartaric Acid is present in many fruits and the only use for industrial production is grapes. Our Tartaric Acid is a natural product that is derived from by-products of the grape. Our Tartaric Acid is a food grade product and it is Kosher certified. The company has the registration number for the "Food and Drug Administration (FDA)", which allow us to export our goods to USA.
Used in many different applications due to its properties as: antioxidant, acidifier, flavor enhancer, stabilizer and sequestering agent.
This is the main use of natural Tartaric Acid:
- As acidulant and natural preservative for jams and softdrinks.
- As emulsifier and preservative for bread-making.
- As effervescence for table waters.
- As leavening agent for desserts.
Used to correct the acidity of the wine.
Used as an excipient in the preparation of some medicines.
Used in the gypsum and cement industries to retard drying and in the ceramic industry as fluidizer.
Used as a basic component in some natural body creams.
Used in preparation of polishing and cleaning solutions for electronic and galvanoplastic industry.
Used as dyeing and printing agent.
- L(+) Tartaric Acid
- (2R,3R)-2,3-dihydroxybutanedioic acid
Chemical formula: HOOCCH(OH)CH(OH)COOH
Molecular mass: 150.09
EC number: 201-766-0
CAS number: 87-69-4
- Appearance: Cristals or cristalline powder
- Colour: White or transparent
- Odour: Odourless
Relative Density: 1,76g/ml
Melting Point: 169 °C at 1013 hPa (mbar)
Specific Rotation: (C = 20% in water): +(12º - 12,8º)
Descomposition at: t > 220º C
Solubility in water: 1,390 g/L at 20 °C
Strength: Minimum of 99.8%
Principal impurities: Meets the limits established in the most recent editions of the FCC, BP, USP, European Directive and the Oenology Code.
Tartaric Acid must be kept in an airtight packing and stocked in a dry place, away from humidity and in normal conditions of temperature.
It is a stable compound which does not alter with time if those advises are respected. An use by date is although given according to the regulation, it is two years.
This product has tendency to become caked therefore a long storage is not recommended especially for the powder grade.