L(+)-Tartaric Acid CAS#87-69-4
Natural Origin: Derived from natural sources like grapes, berries, and wine, making it suitable for clean-label and natural formulations.
Strong Acidic Taste: Provides a distinct tart flavor, enhancing the sourness in food and beverages.
Antioxidant Properties: Offers antioxidant benefits, supporting product stability and potential health claims.
Versatile Physical Form: Available as colorless crystals or white powder, making it easy to handle and integrate into various formulations.
L(+)-Tartaric Acid#87-69-4
Tartaric acid appears as colorless monoclinic crystals or as a white to nearly white crystalline powder. It has no odor and possesses a strongly acidic, tart flavor. L-(+)-Tartaric Acid is a naturally derived compound commonly found in grapes, berries, and a variety of wines. It offers antioxidant benefits and plays a key role in delivering the characteristic sourness of these products.
L(+)-Tartaric acid Chemical Properties
Melting point | 170-172 °C(lit.) |
alpha | 12 º (c=20, H2O) |
Boiling point | 191.59°C (rough estimate) |
bulk density | 1000kg/m3 |
density | 1.76 |
vapor density | 5.18 (vs air) |
vapor pressure | <5 Pa (20 °C) |
FEMA | 3044 | TARTARIC ACID (D-, L-, DL-, MESO-) |
refractive index | 12.5 ° (C=5, H2O) |
Fp | 210 °C |
storage temp. | Store at +5°C to +30°C. |
solubility | H2O: soluble1M at 20°C, clear, colorless |
form | Solid |
pka | 2.98, 4.34(at 25℃) |
color | White or colorless |
Odor | at 100.00 %. odorless |
PH | 3.18(1 mM solution);2.55(10 mM solution);2.01(100 mM solution); |
biological source | Vitis vinifera |
Odor Type | odorless |
Optical Rotation | [α]20/D +13.5±0.5°, c = 10% in H2O |
Water Solubility | 1390 g/L (20 ºC) |
Merck | 14,9070 |
JECFA Number | 621 |
BRN | 1725147 |
Dielectric constant | 35.9（-10℃） |
Stability: | Stable. Incompatible with oxidizing agents, bases, reducing agents. Combustible. |
InChIKey | FEWJPZIEWOKRBE-JCYAYHJZSA-N |
LogP | -1.43 |
CAS DataBase Reference | 87-69-4(CAS DataBase Reference) |
NIST Chemistry Reference | Butanedioic acid, 2,3-dihydroxy- [r-(r*,r*)]-(87-69-4) |
EPA Substance Registry System | Tartaric acid (87-69-4) |
Used as an acidulant in the production of soft drinks, candies, baked goods, and gelatin-based desserts. Also applied in photography, leather tanning, ceramics, and the production of tartrate compounds. Common commercial esters, such as diethyl and dibutyl tartrates, are utilized in lacquer formulations and textile printing. Additionally, it serves as a buffering agent in pharmaceutical preparations.
