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Molecular Formula: C4H6O6
Tartaric Acid occurs as colorless or translucent crystals or as a white, fine to granular, crystalline powder. Tartaric acid is the molecule that makes unripe grapes taste sour. It is a principal flavor element in wine.

Function:

  • Acidifier
  • Flavoring agent
  • Since it is a dry acid, cream of tartar is used in baking powders (along with sodium bicarbonate) to produce carbon dioxide gas when water is added. Other acids used in baking powder are fumaric acid and phosphoric acid

Specification for DL-Tartaric Acid:

ItemFCC IV StandardTest Result
Descriptionwhite crystalline powdermeets the requirements
Content≥99.7%99.80%
Mesh
30-40
Oxalatepassedpassed
Sulfatepassedpassed
Heavy metals≤ 0.001%<0.001%
Arsenic≤0.0003%<0.0003%
Loss on drying≤0.5%0.45%
Residue on ignition≤0.05%0.03%
ConclusionComplies with Food Grade FCC(IV) Standard
Packing: 25kg/Drum,25kg/Polywoven Bag,25kgs/kraft paper bag, usually 22 tons in one 20' container without pallets
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