Tartaric Acid
C₄H₆O₆ | CAS: 87-69-4 | HS: 29181200
Product Description
Tartaric Acid is a naturally occurring diprotic organic acid found in wine grapes, tamarinds, and other fruits — extracted commercially from wine industry by-products (argol). In food applications it is the sharpest of the common food acids and the characteristic acidulant in cream of tartar, grape-flavoured confectionery, and effervescent lemon/grape beverage systems. In baking powder and effervescent systems it reacts with sodium bicarbonate to generate CO₂. It is also a key chiral building block in pharmaceutical synthesis and an important ligand in Seignette salt (potassium sodium tartrate). MITCHEM supplies food and pharma grades with appropriate documentation.
Applications by Industry
Used in wine production as an acidulant to correct acidity, improve tartrate stability, and prevent potassium bitartrate (cream of tartar) spontaneous precipitation in finished wine.
Used in grape and cherry-flavoured confectionery, hard candy, and as the acid component in cream of tartar (potassium bitartrate); also reacts with bicarbonate in effervescent leavening systems.
L-(+)-tartaric acid is a key chiral building block in asymmetric synthesis of pharmaceuticals including metoprolol, diltiazem, and other chirally pure APIs.
Used as a chelating and complexing agent for copper and other metals in electroplating baths, printed circuit board chemistry, and metal cleaning applications.