Tartaric Acid, also known as L-(+)-tartaric acid and 2,3-dihydroxybutanedioic acid, is a white crystalline diprotic organic acid that occurs naturally in many plants, particularly grapes, bananas, and tamarinds. Its chemical formula is C₄H₆O₆ and its CAS number is 87-69-4. It is one of the main acids found in wine and is widely used as an acidulant, antioxidant, and flavoring agent in food and beverage manufacturing. Tartaric acid also finds broad application in pharmaceuticals, cosmetics, textiles, leather tanning, and specialty chemical production.
TCC’s Tartaric acid is available for shipping throughout the continental United States with one (1) week lead time. Please call (401) 360-2800 or contact us for details. Tartaric acid is available in 25kg bags and 1,000kg supersacks.
Tartaric Acid (C₄H₆O₆) is a white, odorless crystalline solid that is highly soluble in water. It is a dihydroxy derivative of succinic acid and a dicarboxylic acid containing two hydroxyl groups. Tartaric acid exists in four stereoisomeric forms: the L-(+) form, the D-(-) form, the meso form, and the racemic DL mixture. The naturally occurring and commercially most significant form is L-(+)-tartaric acid, which is the biologically active isomer found in grapes and wine.
In the 1840s, Louis Pasteur demonstrated that the D and L isomers of tartaric acid rotate polarized light in opposite directions, and that the racemic mixture is composed of equal amounts of both forms — a landmark discovery in the history of stereochemistry.
In the food industry, tartaric acid is used as an acidulant and antioxidant in beverages, confections, and baked goods. It is a key component of cream of tartar and baking powder, where it reacts with sodium bicarbonate to produce carbon dioxide, allowing products to rise without imparting a yeast flavor. Its salts, known as tartrates, are widely used across food, pharmaceutical, and industrial applications.
Common esters of tartaric acid include diethyl tartrate and dibutyl tartrate, both produced by reacting tartaric acid with the appropriate alcohol. These esters are used in the manufacture of lacquers and in textile dyeing. Tartaric acid is also used in silvering mirrors, tanning leather, and producing Rochelle Salt, and in medical analysis for the preparation of glucose determination solutions.
Tartaric acid is produced commercially as a byproduct of wine production, recovered from the potassium bitartrate (cream of tartar) deposited in wine barrels during fermentation.
Tartaric Acid is used across several industries and applications, including:
| Property | Value |
|---|---|
| Chemical Name | Tartaric Acid |
| CAS Number | 87-69-4 |
| Molecular Formula | C₄H₆O₆ |
| Appearance | White crystalline solid or powder |
| Odor | Odorless |
| Solubility | Highly soluble in water |
| Melting Point | 171–174°C |
| Density | 1.79 g/cm³ |
| pH (1% solution) | Approximately 2.9 |
| Stability | Stable under normal storage conditions |
Tartaric Acid is available in a range of packaging formats to meet your operational needs:
Custom packaging and supply solutions are available based on your application and volume requirements. Contact The Chemical Company for current lead times and supply chain updates.
Tartaric Acid is most commonly used as an acidulant, antioxidant, and flavoring agent in food and beverage products. Key applications include cream of tartar, baking powder, winemaking, confections, and pharmaceuticals. It is also used in silvering mirrors, leather tanning, textile dyeing, lacquer manufacturing, and as a chiral resolving agent in asymmetric synthesis.
No, but they are closely related. Cream of tartar is potassium bitartrate, the potassium salt of tartaric acid. Tartaric acid itself is the free acid form. Both are used in baking and food applications, and cream of tartar is commercially produced from tartaric acid recovered during wine production.
The CAS number for Tartaric Acid is 87-69-4.
Tartaric Acid occurs naturally in grapes, bananas, tamarinds, and many other fruits, and is one of the main acids found in wine. Commercial tartaric acid is primarily produced as a byproduct of wine production, recovered from the potassium bitartrate deposited in wine barrels during fermentation. Synthetic production methods also exist but are less common.
Both are naturally occurring organic acids used as acidulants in food and beverage applications, but they have distinct flavor profiles and chemical properties. Tartaric acid provides a sharper, more persistent tartness and is particularly associated with wine and grape-based products. Citric acid has a milder, more rounded sourness and is more widely used across a broader range of food and beverage applications.
Tartaric Acid is available in 25kg bags and 1,000kg supersacks with a one-week lead time for shipping throughout the continental United States. Contact The Chemical Company for current pricing, lead times, and supply chain updates.
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