Tartaric acid is a white crystalline organic acid that occurs naturally in many plants, most notably in grapes. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste.
Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
1. The most important field of application is the Food Industry in which it is used as emulsifyer for industrial baking, as natural acidifyer and as preserver, as ingredient for baking powders, biscuits, candles, gelatines, jams and soft drinks
2. Pharmaceutical Industry is the other strategical field for Natural L (+) TARTARIC Acid, which is used in various formulations for antibiotics, effervescent powders and tablets, drugs for heart diseases and therapic compounds against AIDS
3. Natural L (+) TARTARIC Acid is also used in several Cosmetic applications