Tartaric Acid

Tartaric acid is a white crystalline organic acid that occurs naturally in many plants, most notably in grapes. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste.

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Tartaric Food Grade

Product Description

Tartaric Acid (Food Grade)

CAS NUMBER: 87-69-4

EINECS: 201-766-0

Molecular Formula: C₄H₆O₆

Appearance:

White crystalline powder or granules.

Key Features:

High purity and excellent solubility in water.
Natural acidulant and flavor enhancer.
Environmentally friendly and non-toxic.
Ideal for food and beverage applications.

Use:

Acidulant: Used to add a sour taste to beverages, candies, and baked goods.
Preservative: Extends shelf life by inhibiting microbial growth in jams, jellies, and sauces.
pH Buffer: Maintains acidity levels in soft drinks, wine, and dairy products.
Flavor Enhancer: Balances and enhances flavors in fruit juices, desserts, and snacks.