Tartaric acid
Tartaric Acid
Tartaric acid (pronunciation: tar-TAR-ic acid) is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. 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.
Etymology
The word "tartaric" is derived from the Latin word "tartarum," which was the name given to the crude form of the acid obtained from wine casks. The term was later modified to "tartaric acid" in the early 19th century.
Chemical Properties
Tartaric acid is a dicarboxylic acid, meaning it contains two carboxyl groups. Its chemical formula is C4H6O6. It is a chiral molecule, having two stereocenters, which means it has two pairs of enantiomers: L-tartaric acid and D-tartaric acid, and meso-tartaric acid, which is achiral.
Uses
Tartaric acid has several applications in the food industry due to its sour taste and antioxidant properties. It is used in baking powder, soft drinks, fruit-flavored candies, and gelatin desserts. In winemaking, it plays a vital role in maintaining the chemical stability of the wine and its color and finally in imparting a desirable tart taste.
In the pharmaceutical industry, it is used in the production of effervescent salts, in combination with citric acid, to improve the taste of oral medications.
Related Terms
External links
- Medical encyclopedia article on Tartaric acid
- Wikipedia's article - Tartaric acid
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