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L-Tartaric Acid is widely present in fruits, especially grapes. L-Tartaric Acid is the cheapest of the optical activity of tartaric acid, L-Tartaric Acid is often referred to as "natural tartaric acid." Industry, L-Tartaric Acid are still the main or even sole source of natural products. Wine industry by-products of tartar, acid treatment can be obtained by L-Tartaric Acid. Italy is the worlds L-Tartaric Acid largest producer of this wine made ​​with the size of the country are not unrelated.

L-Tartaric Acid maximum use of the beverage additive. Then the drug industry raw materials. In modern organic synthesis is very important chiral ligands and hand temper, L-Tartaric Acid used to produce many well-known chiral catalysts, and E334 as a chiral source to synthesize complex natural product molecules. L-Tartaric Acid is also an antioxidant, has been applied in the food industry.

L-Tartaric Acid usage:
L-Tartaric Acid is widely used as food, beverages and other sour agent. With its optical activity, L-Tartaric Acid as a chemical resolving agent to resolve DL-amino-butanol, anti-TB drug intermediates. L-Tartaric Acid is used for synthesis of tartaric acid derivatives as chiral pool. With its acidity, L-Tartaric Acid is used as a catalyst in the resin finishing of polyester fabric or a pH regulator oryzanol production. With its complex, L-Tartaric Acid is used in electroplating, desulfurization, acid.
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Tartaric acid is a dihydroxyl derivative of succinic acid. As there are two asymmetric carbon atoms in its molecule, so it exists in four different stereoisomers: L, D, DL and Meso. The L and DL forms are commonly used as food additives.

1. L-Tartaric Acid
When it comes to tartaric acid, we’re mostly talking about L-(+)-tartaric acid, the dextro form which with the CAS number 87-69-4 and E number E334. It is used widely like other acidulants (citric acid and malic acid) for its high solubility, strong tart taste (about 1.2 to 1.3 times that of citric acid), and its stable salts.

Natural Source

L tartaric acid is widely present in nature and mostly in the form of potassium, calcium and magnesium salts or free state. It can be found in a variety of plant fruits such tamarinds, grapes, bananas. Tartaric acid is another major grape acid, along with malic acid. But unlike malic acid, its concentration does not decline much during the grape ripening process.

How is it Made?
Generally, there are three production methods to obtain this ingredient: by-products of winemaking/grape, enzyme process, and microbial fermentation. The first method is commonly used among European manufacturers for the abundant raw materials – grapes, while China is the biggest manufacturers for the second method.

1. Winemaking byproduct

During the winemaking process, a part of tartaric acid is precipitated in the form of cream of tartar crystals (potassium bitartrate), or more lovingly, “wine diamonds”. The first step of production is the recrystallization of cream of tartar as its solubility increases along with the rising temperature.

Then reacting it with calcium hydroxide and calcium chloride to produce calcium tartrate (insoluble).


And finally, L tartaric acid is obtained by reacting calcium tartrate with sulfuric acid. It can also be extracted from the grape.

For your better understanding, the following are the four steps reaction equations:

Cream of tartar (Recrystallization) → KHC4H4O6
2KHC4H4O6 + Ca(OH)2 → CaC4H4O6 + K2C4H4O6 + 2H2O
K2C4H4O6 + CaCl2 → CaC4H4O6 + 2KCl
CaC4H4O6 + H2SO4 → CaSO4 + C4H6O6
It is shown in the European Parliament that the total output quantity in 2016 was around 35, 000MT, and 86% was produced in Europe. (1)

2. Enzyme process

The enzyme method is the mainstream commercial production method of L tartaric acid in China due to the high purity, high conversion efficiency, and safety. The manufacturing flow chart as follows:


l tartaric acid enzyme production

Maleic anhydride is oxidized to sodium cis-epoxysuccinate by hydrogen peroxide.
Sodium cis-epoxysuccinate is hydrolyzed to tartaric acid using cis-epoxysuccinate hydrolase (ESH)
3. Fermentation method

Using glucose as raw material, through microbial fermentation, the glucose is oxidized to 5-keto-D-gluconate (5-KGA), and then catalyzed to L- tartaric acid.

l tartaric acid glucose fermentation

2. D-Tartaric Acid
It is not the natural form and seldom used in food, also known as D(-)-tartaric acid with the CAS number 147-71-7, it can be obtained by chiral split DL tartaric acid.

3. DL-Tartaric Acid

Racemic tartaric acid is a mixture of equal amounts of L and D, the CAS number 133-37-9. Its manufacturing flow chart is similar to that of producing L tartaric acid by enzyme but without the enzyme used in the hydrolysis process. DL tartaric acid can be used as a PH regulator, chelating agent, and also used to produce tartrates.

4. Meso Tartaric Acid
CAS number 205-696-1. It is optically inactive due to internal molecular symmetry.
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Available with us is an effective range of Benzoic Acid, which is appreciated in international market for precise pH and accurate composition. Due to these high end features, our range is extensively used in preserving foods, fats, fruit juices and alkaloidal solutions. Our range of Benzoic Acid is environment friendly and offered in 25 kg paper bags with liner and 500/1000 kg jumbo bags with liner.
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Benzoic acid is a weak acid and it dissociates proton and benzoate ions after its reaction with water.

benzoic acid dissociate equilibrium
dissociate equilibrium

Ka value
Ka value

benzoic acid pka and ph

relationship between pka and ph

Above is the dissociation equation of benzoic acid and the relationship between PKa and PH, HA stands for benzoic acid, A- stands for benzoate ion.

Step 1: Suppose the concentration of total HA is 0.001 mol/L.

There can be more benzoic acid soluble than 0.001 mol/L if at the temperature 25°C. To be exactly, the mol concentration would be n=solubility/molecular formula, that’s say n=3.44/122.123 = 0.028mol/L. Here using 0.001 mol/L just to make it easy.

Step 2: Write the ionization equilibrium equation as follows:


HA(aq)+H2O(l)⇌A−(aq)+H3O+(aq)

[H3O+] is the Hydronium concentration
[A−] is the conjugate base concentration
[HA] is the benzoic acid concentration
The concentration of [A−] and [H3O+] is the same. And we suppose the concentration is X. And the final concentration of HA in solution is 0.001 – X.

Step 3: Then the equation can be written X*X/0.001-X = Ka.

As 0.001-X can be similar to 0.001, so we can get the X value 10-3.6, so the PH value is 3.6.
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Crystalline fructose has three advantages: with low glycemic-index, it can enter into intestine directly and be digested and absorbed without being metabolized, which will be good for health; it can present streptococcus in oral cavity from producing dextran because it cannot easily be changed into acid by the streptococcus in oral cavity.
Crystalline fructose will not cause decayed tooth; it can control people’s weigh effectively by increasing the felling of satiety and reducing fat because it is sweeter than cane sugar but with lower calorie.
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