L/DL-Tartaric Acid
Tartaric acid supplied in L- and DL- forms, a fruit-derived acidulant used in food, beverage and bakery.
Pricing, MOQ, availability, packaging and full specifications are confirmed per enquiry. Add several products to the Inquiry Cart to send one consolidated request.
Description
Tartaric acid is a dicarboxylic acid occurring naturally in grapes and other fruit, and it is the characteristic acid of wine. This listing covers both the naturally occurring L-form and the synthetic racemic DL-form. As an acidulant it provides a sharper, harder sourness than citric acid, with a slower onset and longer persistence, which formulators use in confectionery and fruit flavours where citric acid would taste too bright. It is also a component of baking powder systems, where its acid salts react with bicarbonate, and it acts as a chelating agent and antioxidant synergist. Which form is supplied should be confirmed at the order stage.
Product Details
- CategoryFood Additives
- GradeConfirmed as per customer requirement
- OriginAvailable on request
- DocumentationSpecification sheet and Certificate of Analysis available on request
Applications
- Confectionery and fruit flavours
- Beverages and wine applications
- Baking powder and leavening systems
- Food acidulant applications
- Technical and cleaning formulations
Specification
- AppearanceWhite crystalline powder
- SolubilitySoluble in water
- Molecular formulaC4H6O6
- Molecular weight150.09 g/mol
- Full technical specifications, including assay and analytical limits, are available on request.
Packaging
- Typically supplied in 25 kg fibre drums or kraft paper bags with an inner polyethylene liner.
- Smaller pack sizes are commonly available for trial and development quantities.
- Packaging is subject to product and quantity, and is confirmed on enquiry.
