Tartaric acid

Tartaric acid, also known as 2,3-dihydroxysuccinic acid, is a carboxylic acid with the chemical formula C4H6O6. It exists in various plants, such as grapes and tamarind. It is also one of the main organic acids in wine.

133-37-9 (DL); 147-71-7 (D); 87-69-4 (L)

As an antioxidant added to food, it can give it a sour taste. The biggest use of tartaric acid is as a beverage additive and also as a raw material in the pharmaceutical industry.

Tartaric acid is often used in pharmaceuticals, mordants, and tanning agents, and is also commonly used as a reagent for separating racemic alkaline compounds. It is also an acidic agent in food additives, with a better acidity than malic acid, lactic acid, etc. Its several salts have important applications, such as preparing Fehling reagent with potassium sodium tartrate in the laboratory to identify aldehyde functional groups in organic molecular structures. Its potassium sodium salt, also known as Rochelle salt, polarizes its crystal under pressure, causing a potential difference (piezoelectric effect) between the two ends of the surface, which can be used to make piezoelectric components for wireless and wired broadcasting receivers and pickups. Potassium antimony tartrate (commonly known as tartaric acid) is used in medical treatment to treat schistosomiasis.