Raw Material CAS 147-71-7 For Sour Taste Flavoring and Antioxidant D-Tartaric Acid

Description:
Tartaric Acid is a white crystalline powder or granules that occurs naturally in various fruits, particularly grapes. It has a sour taste and is often used as a food additive to enhance flavor and acidity. Tartaric Acid is a dicarboxylic acid, meaning it has two carboxyl functional groups (-COOH) in its chemical structure.

Specification:
Chemical formula: C4H6O6
Molecular weight: 150.09 g/mol
Appearance: White crystalline powder or granules
Solubility: Soluble in water and alcohol
Melting point: 168-170°C
pH (1% solution): Approximately 2.2-2.6

Application:

1. Food and beverage industry: Tartaric Acid is extensively used in the food and beverage industry for various purposes, including:

   • Acidulant: It is added to foods and beverages to provide a sour or tangy taste. Tartaric Acid is commonly used in soft drinks, fruit juices, candies, and gelatin desserts.
   • pH control: It helps regulate the acidity of food products, acting as a pH buffer.
   • Stabilizer: Tartaric Acid can stabilize egg whites, preventing their coagulation during the production of meringues or angel food cakes.
   • Wine production: It is a key component in winemaking, where it contributes to the acidity, flavor, and stability of wines.

2. Chemical applications: Tartaric Acid is used in Chemical formulations for various purposes, including:

   • Acidulant: It can be used to adjust the pH of Chemical preparations.
   • Chelating agent: Tartaric Acid acts as a chelating agent, helping to stabilize and enhance the efficacy of certain medications.

3. Industrial applications: Tartaric Acid finds application in several industrial processes, such as:

   • Metal cleaning: It is used in metal cleaning and polishing solutions.
   • Electroplating: Tartaric Acid is employed in electroplating baths as a complexing agent and pH buffer.

Features:

1. Sour taste: Tartaric Acid provides a sour or tangy taste to food and beverages, contributing to their flavor profile.

2. pH regulation: It acts as a pH buffer, helping to maintain the desired acidity levels in food products and Chemical formulations.

3. Chelating properties: Tartaric Acid can form complexes with metal ions, making it useful in various industrial applications and Chemical formulations.

4. Solubility: It is readily soluble in water and alcohol, facilitating its incorporation into different types of formulations.

5. Natural source: Tartaric Acid is derived from natural sources, primarily grapes, making it suitable for use in organic and natural food products.

Name: Butanedioic acid, 2,3-dihydroxy-, (2S,3S)-
Synonyms: (-)-(S,S)-Tartaric acid;(-)-D-Tartaric acid;(2S,3S)-(-)-Tartaric acid;(S,S)-(-)-Tartaric acid;
CAS Registry number: 147-71-7
EINECS:205-695-6
Molecular Formula: C₄H₆O₆
Boiling Point: 399.3°Cat760mmHg
Flash Point: 210℃
Density: 1.76
Water:1394 g/L (20℃)
Appearance: white crystals
Usage:

One of the main acids found in wine. Added to food to give a sour taste and act as an antioxidant.

Safety Statements: S26;S37/39