Tartaric Acid

Tartaric acid is a white crystalline organic acid that occurs naturally in many plants, especially grapes. Its salt, potassium bitartrate, commonly known as tartar, forms naturally during the winemaking process. It is often mixed with sodium bicarbonate, sold as baking powder, and used as a leavening agent in food preparation. The acid itself is added to food as an antioxidant and gives it its distinctive sour taste.

Application:

Food industry

– As an acidulant and natural preservative in jams, ice creams, jellies, juices, preserves and beverages.

– As an effervescent agent for carbonated water.

– Used as an emulsifier and preservative in the bread-making industry and in the preparation of confectionery and confectionery.

Enology : Used as an acidulant. Used in must and wine to make wines that are more balanced from a taste point of view, resulting in increased acidity and lower pH.

Pharmaceutical industry: used as an excipient in the preparation of effervescent tablets.

Construction industry: used in cement, gypsum and plaster to delay drying and facilitate the processing of these materials.

Cosmetics Industry: Used as a basic ingredient in many natural moisturizers.