Pure Tartaric Acid - 5 Pound - USP Food and Pharmaceutical Grade - Highest Purity

Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking.

Tartaric acid is an important food additive that is commonly combined with baking soda to function as a leavening agent in recipes. It can be used in all kinds of foods except untreated foods. Tartaric acid naturally occurs in plants like grapes, apricots, apples, bananas, avocados and tamarinds.

The Food and Drug Administration (FDA) has reviewed the safety of Potassium Sodium Tartrate and has affirmed its status as Generally Recognized as Safe (GRAS) as a direct food substance. FDA has approved the use of Tartaric Acid and Potassium Sodium Tartrate in Over the Counter (OTC) antacid drug products.

Tartaric acid (H2T) is the strongest organic acid in must and wine and it is characteristic of grape, where it is present as l-(+)-isomer (Fig. 2.1). It is a diprotic acid, whose pKa (at 25°C) are reported to be 2.98 and 4.34, respectively, for the dissociation of the first and the second acidic function (Lide, 2005).

The main difference between tartaric acid and citric acid is that the tartaric acid naturally occurs in grapes whereas citric acid naturally occurs in citrus fruits. Tartaric acid and citric acid are two types of plant acids used as natural food additives. ... Both tartaric acid and citric acid are antioxidants as well. Tartaric acid is found in cream of tartar, which is used in making candies and frostings for cakes. Tartaric acid is also used in baking powder where it serves as the source of acid that reacts with sodium bicarbonate (baking soda). ... Common esters of tartaric acid are diethyl tartrate and dibutyl tartrate.

Unfortunately, tartaric acid and cream of tartar are not quite the same thing, though cream of tartar is made from tartaric acid.

Tartaric acid has antioxidant properties and is an alpha hydroxy acid, though it is not as well-researched when it comes to skin benefits as glycolic and lactic acids.

As acidifier and natural preservative for marmalades, ice cream, jellies, juices, preserves, and beverages. – As emulsifier and preservative in the bread-making industry and in the preparation of candies and sweets. Tartaric acid is a crystalline colorless solid, soluble in water, acids and alcohols, but insoluble in hydrocarbons and halocarbons.

Tartaric acid is a weak and mild acid. It is mixed with baking soda to prepare baking powder. When baking powder is used in batters, the tartaric acid reacts with baking soda and neutralizes the bitter taste without affecting its ability to produce CO2 and H2O.

Cream of tartar is the cooking world's name for potassium bitartrate, or potassium hydrogen tartrate, a potassium acid salt that is formed during grape fermentation.

While it's unlikely that overeating foods that contain tartaric acid will cause such side effects, those supplementing the acid in its crystalline form are at risk. Such side effects of over-consumption include increased thirst, vomiting, diarrhea, abdominal pain and gastrointestinal inflammation.