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Tartaric acid

Tartaric acid is organic compound – a double-base oxyacid with HOOC-CH(OH)-CH(OH)-COOH formula. В естественном виде винная кислота встречается в винограде

Tartaric acid (differently – dihydroxy-succinic or tartarovy acid) represents inodorous crystals and colors which have very acid taste.

As nutritional supplement tartaric acid has the name E334.

Tartaric acid in a natural look meets in many fruit. Especially there is a lot of it in grapes and a citrus. In some products it is combined with magnesium, calcium or potassium.

Originally tartaric acid was received as a by-product of wine industry. It was generally used for prevention of growth of bacteria in wine in tubs and barrels.

Receiving tartaric acid

Receiving tartaric acid plays an important role in development of chemistry. It is considered that the first experiments on receiving tartaric acid were made still by the alchemist Jabeer ibn Hayanom in the first century. However the modern method of its production was developed by the Swedish chemist Karl Wilhelm Scheele only in the 18th century.

Now tartaric acid is produced from various raw materials, generally from waste of wine industry. The main sources of receiving tartaric acid are:

Dried wine yeast which turns out in the course of production of wine, and also the dried-up rainfall which are formed at storage of the sulphited must;
Wine stone which is formed on container walls at fermentation and storage of wine. As a rule, wine salts in a wine stone make 60-70%;
The tartrate lime formed when processing yeast, a pressing, the wine remains at a sink of barrels and other container at many wine-making enterprises;
Cretaceous rainfall which are formed in the course of decrease in acidity of wine materials and a grape must by carbonic calcium.

Salts of tartaric acid – tartrates, are formed at fermentation of grape juice.

Properties of tartaric acid

Its ability to slow down the natural changes leading to damage of products is considered the main property of tartaric acid. In insignificant quantities it not only is safe for the person, but also exerts beneficial influence on its organism. As well as natural tartaric acid which contains in fruit E334 nutritional supplement has antioxidant properties and well influences exchange and digestive processes in an organism.

Thanks to these properties of E334 tartaric acid as nutritional supplement is allowed for use by production of drinks and products on many the countries of the world that allows to increase their period of storage considerably.

However high doses of tartaric acid are unsafe as it is the muscular toxin capable to cause paralysis and death.

Use of tartaric acid

Use of tartaric acid is widespread in various industries, namely in: Сушеные винные дрожжи - основной источник получения винной кислоты

The food industry as preservative and a podkislitel of taste;
The cosmetology industry where E334 is a component of many creams and body lotions and persons;
Pharmaceutical industry where it is widely applied by production of various soluble medicines, and also sparkling tablets and some other drugs;
Analytical chemistry – for detection of aldehydes and sugars, and also for division of racemates of organic matters into isomers;
Construction – for delay of drying of some construction materials, for example, cement and gypsum;
The textile industry – for coloring of fabrics.

Use of tartaric acid (E334) in the food industry

Tartaric acid in the food industry found the main application as antioxidant, preservative and the regulator of acidity by production:

Dzhemov;
Ice cream;
Table waters and sparkling carbonated drinks;
Konservov;
Candies;
Various confectionery (as emulsifier and preservative);
Wine;
Jelly.

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