Tartaric acid or tartaric acid, uses, and physical and chemical properties

Tartaric acid is a compound with a carboxyl group that has uses in food and also serves some construction processes. It is a natural additive, present in some fruits such as the properties of grapes.

Tartaric acid properties

Also known as “tartaric acid,” it is considered a preservative and is added to jams and ice creams for human consumption. Some gelatins and beverages like juices contain it as ingredient E-334. The properties of tartaric acid are:

• Preservatives.
• Acidifiers for processed foods.
• Effervescent when added to carbonated water.
• Emulsifiers.
• To increase acidity.
• Regulate pH.
• Soluble in water.

Uses

It is well-known in the winemaking sector because adding it to grape juice helps balance the flavor. It increases acidity and decreases pH. Therefore, it is used for:

• Making gelatins.
• Producing ice creams.
• Preserving natural juices.
• Making candies and sweets.
• Baking bread.
• Acidifying wines.
• Creating effervescence in beverages.

It is also a widely used ingredient in carbonated drinks and baked goods, both for extending shelf life and for the other benefits that tartaric acid provides.

In wine

In this category, it is essential. When harvesting and producing a wine that is low in acidity, it is necessary to raise it so that the person drinking it perceives a better taste. In this regard, tartaric acid in wine increases acidity and reduces the sweetness, making the wine much better.

It is very important, so much so that to measure the acidity of wine the amount of tartaric acid or tartaric acid it contains is considered. If the result is low, simply add a little more tartaric acid to achieve better organoleptic properties.

This is done using simple and practical calculations commonly used.

Where tartaric acid is found

Besides grapes, this organic acid is naturally present in other fruits, meaning it does not need to be added since the food contains it. It is chemically proven that tartaric acid is found in peaches, bananas, apples, and, as mentioned, in grapes.

Physical and chemical properties

• Formula H₂C₄H₄O
• EINECS: 201-766-0.
• Molecular weight: 150.1.
• Melting point: 168 – 170 ºC.
• Combustion point: 1149.9 KJ/mol.
• Description: colorless crystals or white crystalline powder with a strongly acidic taste, odorless, and stable to light and air.
• Rotatory power: 12.0-12.8.
• Heat of dissolution: -14.42 KJ/mol.

Tartaric acid + NaOH

NaOH is sodium hydroxide, also known as caustic soda. When combined, it produces a chemical reaction expressed by the formula for tartaric acid and NaOH:

• HOOC-CHOH-CHOH-COOH + 2 NaOH = NaOOC-CHOH-CHOH-COONa + 2 H₂O.

So, what is it used for and what are its applications?

Having several properties, it is used in both food and cosmetics. One application of tartaric acid is improving wine, but it also serves to:

• Acidify sweets and desserts with sugar, beverages, and gummies.
• Preserve foods.
• Pickle fruits and vegetables.
• Create effervescent tablets.

This type of acid enhances flavor without becoming unpleasant. It is somewhat similar to what happens with malic acid uses. It improves the perception of taste buds in foods without ruining the product, preserving and allowing other elements to remain in perfect condition.

When tartaric acid is added to a jar, fruits or sausages can last for a very long time.

Additionally, when combined with sodium bicarbonate, it produces an effervescent reaction, potentially creating well-flavored carbonated beverages.