The Common Uses for Tartaric Acid

Tartaric acid is an organic substance that occurs naturally in various plants, fruits and wine. People have used it for many years in different ways. Commercially, the food industry uses it as an additive and flavoring agent, and it is also employed in industries such as ceramics, textile printing, tanning, photography and pharmaceuticals.

History

The chemical name of tartaric acid, which is widely found throughout the plant kingdom, is dihydroxybutanedioic acid. It was first isolated in 1769 by a Swedish chemist named Carl Wilhelm Scheele, according to the Encyclopaedia Britannica. The ancient Greeks and Romans had already observed tartar, a partially purified form of the acid. Wine production produces tartaric acid, as well as colorless, water-soluble salts related to the acid.

Food Additive

As an acidulant, tartaric acid has a taste that is naturally sour and gives foods a sharp, tart flavor. Tartaric acid can also help set gels and preserve foods. It is often added to products like carbonated beverages, fruit jellies, gelatin and effervescent tablets. It is also an ingredient in cream of tartar, found in hard candy and different brands of baking powder to make baked goods rise.