Tartaric acid

Tartaric acid (CAS 87-69-4), also known by its food additive designation E334, is a naturally derived organic acid sourced primarily from wine production byproducts. It functions as an acidulant, pH regulator, and antioxidant stabilizer across food, pharmaceutical, and personal care manufacturing.

In food and beverage production, it sharpens tartness in confectionery, soft drinks, and baking powders where its interaction with sodium bicarbonate drives leavening performance. Pharmaceutical manufacturers use it as a buffering agent and excipient in effervescent tablet formulations.

In these medical applications, it is essential for controlling dissolution rate and palatability. In personal care, it acts as a pH adjuster in creams, serums, and exfoliating products, where maintaining precise acidity directly affects formulation stability and skin compatibility.

Winemaking remains a primary industrial use, where it corrects acidity in must and finished wine to meet sensory and regulatory targets. This versatile acid is supplied as a white crystalline powder or fine granules to suit various manufacturing processes.

Food-grade material conforming to FCC, E334, and BP/Ph.Eur. specifications is the most commonly traded form. These high-purity standards support both food and pharmaceutical procurement requirements for global distribution.

Technical-grade material is also available for non-consumable industrial applications. Whether for flavor enhancement or chemical stabilization, this organic acid remains a cornerstone ingredient in modern industrial chemistry and food science.