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Tartaric Acid
KASEL Chemicals
Synonyms: 2,3-dihydroxybutanedioic acid, threaric acid, racemic acid, uvic acid, paratartaric acid
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Tartaric acid, also known as white crystalline dicarboxylic acid, is an organic acid. It occurs naturally as algol (an impureform of potassium hydrogen tartrate) which is a by-product of the fungus responsiblefor the fermentation of wine , givingwine some of its sharp taste, and is also found in tamarinds. It is added to otherfoods to give an acid taste, and as an antioxidant. Tartaric acid exists as a pair of enantiomers and an achiral meso compound. (+)-tartaric acid commonly occurs in nature and can be found in fruit, and sometimes in wine. Tartaric acid is industrially synthesised as a byproduct during wine making, and it is used in food as an antioxidant and synergist to increase the antioxidant effect of other substances. It is also used as an acidity regulator and sequestrant. Excessive ingestion of tartaric acid results in laxative effects. |
General information
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Chemical formula: C4H6O6 |
Density (20 °C): 1.76 g/cm³ |
Applications
Tartaric acid is used making silver mirrors, in the manufacturing of soft drinks, to provide tartness to foods, in tanning leather and in making blueprints. Tartaric acid is used in cream of tartar (for cooking) and as an emetic (a substance used to induce vomiting). It readily dissolves in water and is used in making blueprints. Tartaric acid is a molecule that demonstrates properties of optical activity, where a molecule can cause the rotation of plane-polarized light.
Storage terms
Store in indoor, dry warehouses free of chemical exhalations, in original intact packing.
Recommended storage temperature: +5 oC through +30 oC, recommended relative air humidity max. 75 %.
Specification
(Here you can download Specification as PDF-Files.)
MSDS
(Here you can download MSDS as PDF-Files.)