Introduction

Tartaric acid is a naturally occurring organic acid found primarily in grapes and is widely recognized for its crucial role in the wine-making process. As a food additive, tartaric acid is often used for its stabilizing, thickening, and souring properties. Its chemical formula is C4H6O6, and it has a tart flavor, making it an essential ingredient in various culinary and food production applications.

Applications of Tartaric Acid

1. Wine Production

  - Stabilization: Tartaric acid is integral to winemaking, helping to stabilize wine and prevent the crystallization of potassium bitartrate, which can occur during storage.

  - Flavor Enhancement: It contributes to the acidity and overall flavor profile of wine, balancing sweetness and enhancing the sensory characteristics of the final product.

2. Baking:

  - Leavening Agent: Tartaric acid is commonly used in combination with baking soda as a leavening agent in baked goods. When mixed with baking soda, it produces carbon dioxide gas, which helps dough rise.

  - Cream of Tartar: A byproduct of winemaking, cream of tartar (the potassium salt of tartaric acid) is widely used in baking to stabilize whipped egg whites and improve the texture of meringues and soufflés.

3. Food and Beverage Industry:

  - Sour Flavoring: Tartaric acid serves as a sour flavoring agent in various products, including candies, beverages, and pickled foods.

  - pH Regulation: It is used to adjust and control pH levels in food formulations, contributing to shelf life and product stability.

Specification

Purity	98.5
Shapes	White crystalline powder or granule
CAS	87-69-4
Packing	25kg/BAG
20GP	24 ton
Application field	Soft drinks, confectionery, juice, wine, bakery products