Randi Tartaric acid
- CAS Number
- 87-69-4
Randi Tartaric acid is of natural origin, obtained by extraction of lees during winemaking (ref. Ph. Eur.). Tartaric acid contains not less than 99.5 per cent and not more than the equivalent of 101.0 per cent of the dried substance. Tartaric acid appears as white or almost white crystalline powder or colorless crystals. Dextrorotatory tartaric acid is the natural diastereoisomer of tartaric acid. It is widely present in nature in the juice of many kinds of fruit, both free and combined with potassium, calcium or magnesium. It is known since ancient times as its potassium acid salts deposited as crystals during fermentation of wine and was called faecula (little yeast) by the Romans. In modern processes, the potassium bitartrate obtained during wine making is first converted into calcium tartrate, which is then hydrolised into tartaric acid and calcium sulfate. Besides being used in wine making – where it helps to correct the natural acidity of musts and wines – tartaric acid is also used to prepare effervescent powders (bubbly table water) and preserved food, in bread making (preparation of bread making emulsifying agents), in pharmaceutics (preparation of medicines) and in the construction business, where tartaric acid is used to prepare gypsum to be used on prefab walls and panels (added to gypsum, tartaric acid makes it catch more slowly and this makes it easier to distribute).
Product families
Applications
- Carbonated Drinks
- Juice & Juice Drinks
- Liquor & Spirits
- Oenology
- Bakery
- Cereals & Snacks
- Desserts & Fruit Preparations
Product Families
- Acidulants & Acidity Regulators
- Antioxidants & Preservatives
- Dough Conditioners & Flour Additives
Other characteristics
- Functions
- Acidity Regulator, Leavening Agent, Preservative
- Ingredient Name
- Tartaric Acid
- Labeling Claims
- Natural
- Certifications & Compliance
- Hazard Analysis Critical Control Point (HACCP)
- HACCP
Our Company applies the HACCP self-control system to guarantee our products (food additives) comply with the law and with contract specifications and prevent hygienic and health hazards, safeguarding public health.
- Markets
- Food & Nutrition
- PACKAGING
The finished product is packed in 25 kg paper bags with polyethylene inside or in 500/1000 kg big bags or in 25 kg drums containing bagged product, marked as per law requirements and palletized.
- EINECS Number
- 201-766-0
- Ingredient
- Tartaric Acid
- Declarations
In the formulation of tartaric acid, there are no Allergens listed in Annex II to European Regulation 1169/2011, neither by adding nor due to cross-contamination.; In accordance with the European Regulation 1881/2006, there are no Aflatoxins, Dioxins, Polycyclic Aromatic Hydrocarbons. There are not even any Pesticides, in accordance with the European Regulation 396/2005.; Tartaric acid and raw materials used for its production do not contain and do not come from Genetically Modified Organisms.; Tartaric acid does not contain, is not produced and does not come into contact with substances of animal origin.; The product is suitable for consumption by vegans and vegetarians.; Tartaric acid has Kosher and Halal certifications.
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Drums
- Food Additive Number
- E 334, INS 334
- Food Ingredients Features
- Emulsifying
- Enhanced Shelf Life
- Food Ingredients Functions
- Acidity Regulator
- Leavening Agent
- Preservative
- Certifications and Compliance
- Hazard Analysis Critical Control Point (HACCP)
- Food and Nutrition Applications
- Alcoholic Beverages
- Biscuits
- Bread
- Carbonated Drinks
- Desserts
- Fruit Juice
- Jams
- Juices
- Authorisation of the use
In accordance with European Regulation 1129/2011, the additive is authorized to be used quantum satis in all the categories; 5000 mg/kg in cocoa and chocolate products and in processed cereal-based foods and baby foods for infants and young children.
- Recommended Storage Conditions and Shelf Life
The period of minimum durability of tartaric acid is 5 years, in its original packaging sealed by the producer. As the product is hygroscopic and available in different granulations, powders cake at different times.. Store in a cool, dry, ventilated area. Protect against physical damage. Isolate from any source of heat or ignition. Superimposing unallowed.
Technical data
Table 1 of 2
5 rows| Characteristic | Value | Unit |
|---|---|---|
| Molecular Mass | 150.09 | g/mol |
| Bulk Density (20°C) | 1.76 | g/cm3 |
| Solubility (Water 20°C) | 1.39 | g/mL |
| pH (Sol. 0.1 N) | 2.2 | — |
| Melting Range | 168-170 | °C |
Table 2 of 2
10 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy value | 1292 (298) | kJ (kcal) |
| Sodium Content | Absent | % |
| Calcium Content | max. 200 | ppm |
| Iron Content | max. 10 | ppm |
| Ash Content | max. 0.05 | % |
| Fats Content | Absent | — |
| Cholesterol | Absent | — |
| Proteins | Absent | — |
| Carboxylic acids | 99.5 - 101.0 | % |
| Vitamins | Absent | — |
