Tartaric acid

Tartaric acid – an organic compound of natural origin used as a food additive E334. It belongs to the group of hydroxy acids. Tartaric acid is a byproduct of the wine industry. It is used as an acidity regulator in the food industry. Tartaric acid is deposited in vats and barrels in the form of stone.

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Tartaric acid is present in several isomeric varieties, e.g. L (+) tartaric acid. It is widely used in the food, pharmaceutical and chemical industries. This acid is in the form of a salt, e.g. sodium potassium tartrate. It is commonly found in fruit, especially in grapes.


  • food industry pH regulator
  • production of processed cheese
  • production of fruit drinks and wines
  • pharmaceutical industry – drug production (anti-diarrheal activity, prebiotic properties)
  • cosmetics – water solutions are used


  • Form: solid (powder)
  • Color: white or colorless
  • Odor: no smell
  • Odor threshold: not applicable
  • PH value: 2.2 (0.1N solution)
  • Melting point: 169 ° C (1013 hPa)
  • Boiling point: 179.1 ° C (1013 hPa)
  • Flash point: no data available
  • Evaporation rate: no data available
  • Flammability: the product is not classified as flammable
  • Explosion limits in the mixture with air: no data available
  • Vapor pressure:
  • Density at 20 ° C: 1.76 g / cm3
  • Vapor density: no data available
  • Solubility in water: 1390 g / l at 20 ° C
  • Partition coefficient n-octanol / water (log Pow): – 1.91 at 20 ° C
  • Auto-ignition temperature: not self-igniting up to the maximum test temperature (400 ° C)
  • Decomposition temperature: no data available
  • Viscosity: no data available
  • Explosive properties: non-explosive
  • Oxidizing properties: no data available

Description automatically translated, binding is the Polish language version.