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Tartaric Acid (CAS 87-69-4) is the primary acid in wine and is sourced as a byproduct of winemaking (natural) or synthesized. In food (E334), it provides a tart taste to candies and beverages. In construction, it is a highly effective 'Retarder' for gypsum and cement, allowing longer working times for plasters. In pharma, it is the standard acid for effervescent powders.
Listings verify the L(+) isomer and FCC/USP compliance, ensuring high solubility and consistent performance in your formulations.
Acid balance in wine making
Acidulant in candy & drinks (E334)
Setting retarder for Gypsum
Effervescent tablets (Fruit salts)
Chelating agent for metals
Chiral resolving agent
Printing and tanning
Exfoliant & pH control
Leading petrochemical producers
Ready stock at Ports
Compliant transport
Causes serious eye irritation. Dust may irritate respiratory tract. Generally safe (GRAS) for food but avoid eye contact with concentrated crystals.
Most Tartaric Acid is natural, extracted from 'Argol' (tartar) found in wine barrels. Synthetic versions also exist, but the L(+) natural form is preferred for food.
Adding a tiny amount of Tartaric Acid slows down the hardening of POP from minutes to hours, allowing artists and builders time to shape the material.
No. Cream of Tartar is Potassium Bitartrate (a salt). Tartaric Acid is the pure acid form. Tartaric acid is much more sour and soluble.
It has a very sharp, clean sour taste, stronger than Citric Acid. It is the characteristic tartness of grapes.