18. 01. 2020.

Tartaric acid


Tartaric acid is a white, crystalline organic acid that occurs naturally in many plants, particularly grapes, and is one of the main acids found in wine.

It is added to food to achieve a sour taste and is used as an antioxidant. Salts of tartaric acid are known as tartrates.

Tartaric acid was first isolated from potassium tartrate by Persian alchemist Jabir ibn Hayyan. This chemist also formulated number of other basic chemical processes still used today. Modern process was developed in 1769. by Swedish chemist Carl Wilhelm Scheele.

Tartaric acid is used in production of plaster, plasterboard and compounds where it regulates the speed of drying.

In food industry, it is mainly used in baking and wine production where it plays an important role in lowering the pH value during fermentation, which prevents development of many undesirable bacteria. After fermentation, it acts as a preservative.


CAS:                          87-69-4
Molecular formula:            C4H6O6
Molecular mass:               150,087 g mol−1

Aspartame is an artificial sweetener in the form of granules or powder.

It is sweeter than sugar approx. 200 times and used as its replacement in production of food and beverages.

Monosodium glutamate, also known as sodium glutamate and MSG, is the sodium salt of natural non-essential amino acid of glutamic acid.

In its pure form, it appears as a white crystalline powder.

Ascorbic acid, better known as vitamin C, is powder or crystal of white to pale-yellow color with antioxidant properties.

The name is derived from a (“not”) and scorbutus (“scurvy”), disease caused by deficiency of vitamin C.

Glucose is a simple sugar, monosaccharide, and is one of the most important carbohydrates.

It is used as an energy source in animals and plants. It is also one of main products of photosynthesis and serves as a starting substance for respiration.

At room temperature, citric acid is a white crystalline powder, easily soluble in water.

It can be obtained from lemon, but is usually derived from sugar by fermentation, using molds.

Carrot is a root vegetable of, usually, orange, purple, red, white or yellow color.

In ancient times, carrot was used as a medicinal herb because it contains substantial amounts of vitamins and various minerals.

Tomato concentrate is a thick paste made from mature tomatoes from which seeds and skin have been removed.

There are 2 production processes – “hot” and “cold break“. The “Hot break” process heats tomatoes to about 100° C, “cold break” occurs at about 66° C..

Tomato powder is obtained by drying tomato concentrate in several ways.

Commercially, most common are AD (“air dried”) and SD (“Spray Dried”).