L(+)-TARTARIC ACID
L(+)-Tartaric acid is a naturally occurring organic acid found primarily in grapes and wine, and it plays a significant role in food and beverage production, contributing to the tartness and flavor of products.
Historically important in chemistry, L(+)-Tartaric acid was crucial in the discovery of molecular chirality by Louis Pasteur, who used it to demonstrate the concept of optical activity.
In industrial applications, L(+)-Tartaric acid is used as a buffering agent in pharmaceuticals, an acidulant in food products, and a complexing agent in various chemical processes.
CAS Number: 87-69-4
EC Number: 201-766-0
Molecular Formula: C4H6O6
Molecular weight: 150.0868
Synonyms: (+)-L-Tartaric acid, (+)-Tartaric acid, 87-69-4, L-(+)-Tartaric acid, L-Tartaric acid, L(+)-Tartaric acid, tartaric acid, (2R,3R)-2,3-dihydroxysuccinic acid, (2R,3R)-2,3-dihydroxybutanedioic acid, (R,R)-Tartaric acid, Threaric acid, L-threaric acid, Dextrotartaric acid, Acidum tartaricum, Natural tartaric acid, (+)-(R,R)-Tartaric acid, (2R,3R)-(+)-Tartaric acid, Tartaric acid, L-, Rechtsweinsaeure, Kyselina vinna, (2R,3R)-Tartaric acid, (R,R)-(+)-Tartaric acid, tartrate, Succinic acid, 2,3-dihydroxy, Weinsteinsaeure, L-2,3-Dihydroxybutanedioic acid, (2R,3R)-rel-2,3-Dihydroxysuccinic acid, 1,2-Dihydroxyethane-1,2-dicarboxylic acid, EINECS 201-766-0, (+)-Weinsaeure, 133-37-9, NSC 62778, FEMA No. 3044, INS NO.334, DTXSID8023632, UNII-W4888I119H, CHEBI:15671, Kyselina 2,3-dihydroxybutandiova, AI3-06298, Lamb protein (fungal), INS-334, (+/-)-Tartaric Acid, Butanedioic acid, 2,3-dihydroxy- (2R,3R)-, (R,R)-tartrate, NSC-62778, W4888I119H, Tartaric acid (VAN), DTXCID203632, E 334, E-334, RR-tartaric acid, (+)-(2R,3R)-Tartaric acid, Tartaric acid, L-(+)-, EC 201-766-0, TARTARIC ACID (L(+)-), Tartaric acid, Weinsaeure, BAROS COMPONENT TARTARIC ACID, L-2,3-DIHYDROXYSUCCINIC ACID, MFCD00064207, C4H6O6, L-tartarate, 4J4Z8788N8, 138508-61-9, (2R,3R)-2,3-Dihydroxybernsteinsaeure, Resolvable tartaric acid, d-alpha,beta-Dihydroxysuccinic acid, TARTARIC ACID (II), TARTARIC ACID [II], 144814-09-5, Kyselina 2,3-dihydroxybutandiova [Czech], REL-(2R,3R)-2,3-DIHYDROXYBUTANEDIOIC ACID, TARTARIC ACID (MART.), TARTARIC ACID [MART.], (1R,2R)-1,2-Dihydroxyethane-1,2-dicarboxylic acid, TARTARIC ACID (USP-RS), TARTARIC ACID [USP-RS], BUTANEDIOIC ACID, 2,3-DIHYDROXY-, (R-(R*,R*))-, Tartaric acid D,L, Butanedioic acid, 2,3-dihydroxy- (R-(R*,R*))-, TARTARIC ACID (EP MONOGRAPH), TARTARIC ACID [EP MONOGRAPH], Tartarate, L(+) tartaric acid, (2RS,3RS)-Tartaric acid, 2,3-dihydroxy-succinic acid, Traubensaeure, Vogesensaeure, Weinsaure, acide tartrique, acido tartarico, tartaric-acid, para-Weinsaeure, L-Threaric aci, 4ebt, NSC 148314, NSC-148314, (r,r)-tartarate, (+)-tartarate, l(+)tartaric acid, Tartaric acid; L-(+)-Tartaric acid, Tartaric acid (TN), (+-)-Tartaric acid, Butanedioic acid, 2,3-dihydroxy-, (R*,R*)-, L-(+) tartaric acid, (2R,3R)-Tartarate, 1d5r, DL TARTARIC ACID, TARTARICUM ACIDUM, 2,3-dihydroxy-succinate, TARTARIC ACID,DL-, SCHEMBL5762, TARTARIC ACID, DL-, Tartaric acid (JP17/NF), TARTARIC ACID [FCC], TARTARIC ACID [JAN], d-a,b-Dihydroxysuccinic acid, MLS001336057, L-TARTARIC ACID [MI], TARTARIC ACID [VANDF], DL-TARTARIC ACID [MI], CCRIS 8978, L-(+)-Tartaric acid, ACS, TARTARIC ACID [WHO-DD], CHEMBL1236315, L-(+)-Tartaric acid, BioXtra, TARTARICUM ACIDUM [HPUS], UNII-4J4Z8788N8, (2R,3R)-2,3-tartaric acid, CHEBI:26849, HMS2270G22, Pharmakon1600-01300044, TARTARIC ACID, DL- [II], TARTARIC ACID, (+/-)-, TARTARIC ACID,DL- [VANDF], HY-Y0293, STR02377, TARTARIC ACID [ORANGE BOOK], EINECS 205-105-7, Tox21_300155, (2R,3R)-2,3-dihydroxysuccinicacid, NSC759609, s6233, AKOS016843282, L-(+)-Tartaric acid, >=99.5%, CS-W020107, DB09459, NSC-759609, (2R,3R)-2,3-dihydroxy-succinic acid, Butanedioic acid, 2,3-dihydroxy-; Butanedioic acid, 2,3-dihydroxy-, (R-(R*,R*))-, CAS-87-69-4, L-(+)-Tartaric acid, AR, >=99%, TARTARIC ACID COMPONENT OF BAROS, (R*,R*)-2,3-dihydroxybutanedioic acid, NCGC00247911-01, NCGC00254043-01, BP-31012, SMR000112492, SBI-0207063.P001, (2R,3R)-rel-2,3-dihydroxybutanedioic acid, NS00074184, T0025, EN300-72271, (R*,R*)-(+-)-2,3-dihydroxybutanedioic acid, C00898, D00103, D70248, L-(+)-Tartaric acid, >=99.7%, FCC, FG, L-(+)-Tartaric acid, ACS reagent, >=99.5%, L-(+)-Tartaric acid, BioUltra, >=99.5% (T), J-500964, TARTARIC ACID, L-TARTARIC ACID, TARTRATE, (2R,3R)-2,3-DIHYDROXYSUCCINIC ACID, Tartaric, lev, 2,3-Dihydroxysuccinic acid, l-tartaric, 2,3-DIHYDROXYBUTANEDIOIC ACID, levo, [R-(R*,R*)]-2,3-Dihydroxybutanedioic acid, L-2,3-Dihydroxybutanedioic acid, ordinary tartaric acid, natural tartaric acid, d-tartaric acid, (+)-tartaric acid, dextrotartaric acid, d-α,β-dihydroxysuccinic acid, Weinsure, Weinsteinsure, (2R,3R)-(+)-Tartaric acid, L-Threaric acid, L-2,3-Dihydroxybutanedioic acid, (2R,3R)-2,3-Dihydroxysuccinic acid, J-520420, L-(+)-Tartaric acid, ReagentPlus(R), >=99.5%, L-(+)-Tartaric acid, SAJ first grade, >=99.5%, L-(+)-Tartaric acid, tested according to Ph.Eur., Butanedioic acid, 2,3-dihydroxy-, (R*,R*)-(+-)-, L-(+)-Tartaric acid, JIS special grade, >=99.5%, L-(+)-Tartaric acid, natural, >=99.7%, FCC, FG, L-(+)-Tartaric acid, p.a., ACS reagent, 99.0%, L-(+)-Tartaric acid, Vetec(TM) reagent grade, 99%, Q18226455, F8880-9012, Z1147451717, Butanedioic acid, 2,3-dihydroxy-, (theta,theta)-(+-)-, 000189E3-11D0-4B0A-8C7B-31E02A48A51F, L-(+)-Tartaric acid, puriss. p.a., ACS reagent, >=99.5%, L-(+)-Tartaric acid, certified reference material, TraceCERT(R), Tartaric acid, United States Pharmacopeia (USP) Reference Standard, L-(+)-Tartaric acid, anhydrous, free-flowing, Redi-Dri(TM), ACS reagent, >=99.5%, L-(+)-Tartaric acid, p.a., ACS reagent, reag. ISO, reag. Ph. Eur., 99.5%, Tartaric Acid, Pharmaceutical Secondary Standard; Certified Reference Material, 132517-61-4, 2,3-Dihydroxybutanedioic acid, l-tartaric acid, l-+-tartaric acid, l +-tartaric acid, 2r,3r-2,3-dihydroxysuccinic acid, tartaric acid, 2r,3r-2,3-dihydroxybutanedioic acid, r,r-tartaric acid, #NAME?, dextrotartaric acid, l-threaric acid, L-Tartaric acid, L-2,3-dihydroxybutanedioic acid, L-2,3-dihydroxysuccinic acid
L(+)-Tartaric acid is registered under the REACH Regulation and is manufactured in and / or imported to the European Economic Area, at ≥ 10 000 to < 100 000 tonnes per annum.
L(+)-Tartaric acid is a tetraric acid that is butanedioic acid substituted by hydroxy groups at positions 2 and 3.
L(+)-Tartaric acid is a conjugate acid of a L-tartrate(1-).
L(+)-Tartaric acid is an enantiomer of a D-tartaric acid.
L(+)-Tartaric acid belongs to the group of carboxylic acids, and is abundantly found in grapes and wine.
L(+)-Tartaric acid is colorless or translucent crystals, or a white, fine granular, crystalline powder.
L(+)-Tartaric acid is odorless, has an acid taste, and is stable in air.
L-tartaric acid is a tartaric acid.
L(+)-Tartaric acid is a conjugate acid of a L-tartrate(1-).
L(+)-Tartaric acid is an enantiomer of a D-tartaric acid.
L(+)-Tartaric acid occurs as colorless monoclinic crystals, or a white or almost white crystalline powder.
L(+)-Tartaric acid is odorless, with an extremely tart taste.
L(+)-Tartaric acid is a naturally occurring chemical compound found in berries, grapes and various wines.
L(+)-Tartaric acid provides antioxidant properties and contributes to the sour taste within these products
L(+)-Tartaric acid is a white, crystalline organic acid, that occurs naturally in many fruits, is the primary acid component in wine grapes, is a dihydroxy dicarboxylic acid that occurs naturally in grapes.
L(+)-Tartaric acid is an orally active weak organic acid that can be isolated from grapes.
L(+)-Tartaric acid has vasodilatory and antihypertensive effects.
L(+)-Tartaric acid is soluble in water, methanol and acetone.
L(+)-Tartaric acid is incompatible with oxidizing agents, bases and reducing agents.
L(+)-Tartaric acid belongs to the class of organic compounds known as sugar acids and derivatives.
Sugar acids and derivatives are compounds containing a saccharide unit which bears a carboxylic acid group.
L(+)-Tartaric acid is a white crystalline organic acid that occurs naturally in many plants, most notably in grapes.
Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
L(+)-Tartaric acid is a colourless or translucent crystals, or white, fine to granular, crystalline powder; odourless.
L(+)-Tartaric acid is an endogenous metabolite.
L(+)-Tartaric acid is the primary nonfermentable soluble acid in grapes and the principal acid in wine.
L(+)-Tartaric acid is abundant in nature, especially in fruits.
L(+)-Tartaric acid’s primary commercial source is as a byproduct of the wine industry.
Industrial uses of L(+)-Tartaric acid include tanning, ceramics manufacture, and the production of tartrate esters for lacquers and textile printing.
L(+)-Tartaric acid is a colourless or translucent crystals, or white, fine to granular, crystalline powder; odourless.
L(+)-Tartaric acid is a naturally occurring carboxylic acid widely present in fruits like grapes, apricots, and apples.
L(+)-Tartaric acid’s significance extends beyond culinary applications, as L(+)-Tartaric acid plays a vital role in wine production, contributing to the beverage′s distinct tartness and flavor.
Throughout history, L(+)-Tartaric acid has been used in food and beverage production, but L(+)-Tartaric acid’s utility has expanded into diverse scientific research areas in recent years, encompassing both in vivo and in vitro studies.
In scientific research, L(+)-Tartaric acid has been employed in various in vivo studies, where L(+)-Tartaric acid is administered to animal models to investigate its effects on the body.
Additionally, in vitro studies utilize cell cultures and laboratory techniques to explore how L(+)-Tartaric acid impacts cellular processes.
The mechanism of action for L(+)-Tartaric acid is believed to involve its interaction with and activation of several enzymes, such as protein kinases and phosphatases.
These enzymes play pivotal roles in multiple cellular processes, including cell growth, differentiation, and apoptosis.
L(+)-Tartaric acid is a metabolite found in or produced by Escherichia coli.
L(+)-Tartaric acid is a white crystalline dicarboxylic acid found in many plants, particularly tamarinds and grapes.
In high doses, this agent acts as a muscle toxin by inhibiting the production of malic acid, which could cause paralysis and maybe death.
L(+)-Tartaric acid is a white crystalline organic acid.
L(+)-Tartaric acid occurs naturally in many plants, particularly grapes and tamarinds, and is one of the main acids found in wine.
Salts of L(+)-Tartaric acid are known as tartrates.
L(+)-Tartaric acid is a dihydroxy derivative of dicarboxylic acid.
L(+)-Tartaric acid is a muscle toxin, which works by inhibiting the production of malic acid, and in high doses causes paralysis and death.
The minimum recorded fatal dose for a human is about 12 grams.
In spite of that, L(+)-Tartaric acid is included in many foods, especially sour-tasting sweets.
As a food additive, L(+)-Tartaric acid is used as an antioxidant with E number E334, tartrates are other additives serving as antioxidants or emulsifiers.
Naturally-occurring L(+)-Tartaric acid is chiral, meaning that it has molecules that are non-superimposable on their mirror-images.
L(+)-Tartaric acid is a useful raw material in organic chemistry for the synthesis of other chiral molecules.
The naturally occurring form of the acid is L(+)-Tartaric acid or dextrotartaric acid.
The mirror-image (enantiomeric) form, levotartaric acid or D-(-)-tartaric acid, and the achiral form, mesotartaric acid, can be made artificially.
Tartarate is believed to play a role in inhibiting kidney stone formation.
Most tartarate that is consumed by humans is metabolized by bacteria in the gastrointestinal tract — primarily in the large instestine.
Only about 15-20% of consumed tartaric acid is secreted in the urine unchanged.
L(+)-Tartaric acid has been known to winemakers for centuries.
However, the chemical process for extraction was developed in 1769 by the Swedish chemist Carl Wilhelm Scheele.
L(+)-Tartaric acid played an important role in the discovery of chemical chirality.
This property of L(+)-Tartaric acid was first observed in 1832 by Jean Baptiste Biot, who observed its ability to rotate polarized light.
Louis Pasteur continued this research in 1847 by investigating the shapes of sodium ammonium tartrate crystals, which he found to be chiral.
By manually sorting the differently shaped crystals, Pasteur was the first to produce a pure sample of levotartaric acid.
Uses And Applications of L(+)-Tartaric Acid:
L(+)-Tartaric acid is approved in the EEA and/or Switzerland for use in biocidal products more favourable for the environment, human or animal health.
L(+)-Tartaric acid is also important in the history of chemistry because Louis Pasteur, who most people think of mainly as a biologist, used L(+)-Tartaric acid to demonstrate molecular chirality.
Pasteur’s notebooks that described his work, however, turned up missing after his death
L(+)-Tartaric acid is widely used as acidulant in beverage,and other foods, such as soft drinks, wine, candy, bread and some colloidal sweetmeats.
L(+)-Tartaric acid is used as an additive in many foods, such as soft drinks, bakery products, and candies.
L(+)-Tartaric acid is an authorised food additive.
L(+)-Tartaric acid is used in the following products: cosmetics and personal care products, washing & cleaning products, perfumes and fragrances and fillers, putties, plasters, modelling clay.
Other release to the environment of L(+)-Tartaric acid is likely to occur from: indoor use (e.g. machine wash liquids/detergents, automotive care products, paints and coating or adhesives, fragrances and air fresheners), outdoor use in long-life materials with low release rate (e.g. metal, wooden and plastic construction and building materials), indoor use in long-life materials with low release rate (e.g. flooring, furniture, toys, construction materials, curtains, foot-wear, leather products, paper and cardboard products, electronic equipment), outdoor use and indoor use in close systems with minimal release (e.g. cooling liquids in refrigerators, oil-based electric heaters).
Other release to the environment of L(+)-Tartaric acid is likely to occur from: indoor use in long-life materials with low release rate (e.g. flooring, furniture, toys, construction materials, curtains, foot-wear, leather products, paper and cardboard products, electronic equipment) and outdoor use in long-life materials with low release rate (e.g. metal, wooden and plastic construction and building materials).
L(+)-Tartaric acid can be found in products with material based on: stone, plaster, cement, glass or ceramic (e.g. dishes, pots/pans, food storage containers, construction and isolation material).
L(+)-Tartaric acid is used by consumers, in articles, by professional workers (widespread uses), in formulation or re-packing, at industrial sites and in manufacturing.
L(+)-Tartaric acid is used in the soft drink industry, confectionery products, bakery products, gelatin desserts, as an acidulant.
L(+)-Tartaric acid is used in photography, tanning, ceramics, manufacture of tartrate.
The common commercial esters are the diethyl and dibutyl derivatives used for lacquers and in textile printing.
L(+)-Tartaric acid is used pharmaceutic aid (buffering agent).
L(+)-Tartaric acid is widely utilized in pharmaceutical industries.
L(+)-Tartaric acid is used in soft drinks, confectionaries, food products, gelatin desserts and as a buffering agent.
L(+)-Tartaric acid is a wine industry byproduct that is used as a food additive and industrial chemical.
With its optical activity, L(+)-Tartaric acid is used as a chemical resolving agent to resolve DL-amino-butanol, an intermediate for the antitubercular drug.
And L(+)-Tartaric acid is used as a chiral pool to synthesize tartrate derivatives.
With its acidity, L(+)-Tartaric acid is used as a catalyst in the resin finishing of polyester fabric or pH value regulator in oryzanol production.
With its complexation, L(+)-Tartaric acid is used in electroplating, sulfur removal, and acid pickling.
L(+)-Tartaric acid is also used as a complexing agent, food additives screening agent or chelating agent in chemical analysis and pharmaceutical inspection, or as resist agent in dyeing.
With its reduction, L(+)-Tartaric acid is used as a reductive agent in manufacturing mirror chemically or imaging agent in photography.
L(+)-Tartaric acid is used in the following products: cosmetics and personal care products, fillers, putties, plasters, modelling clay, perfumes and fragrances and photo-chemicals.
L(+)-Tartaric acid is used in the following areas: building & construction work.
Other release to the environment of L(+)-Tartaric acid is likely to occur from: indoor use (e.g. machine wash liquids/detergents, automotive care products, paints and coating or adhesives, fragrances and air fresheners) and outdoor use.
L(+)-Tartaric acid is used in the following products: adhesives and sealants, fillers, putties, plasters, modelling clay, pH regulators and water treatment products, laboratory chemicals, paper chemicals and dyes, perfumes and fragrances, photo-chemicals, cosmetics and personal care products and pharmaceuticals.
Release to the environment of L(+)-Tartaric acid can occur from industrial use: formulation of mixtures and formulation in materials.
L(+)-Tartaric acid is used for the manufacture of: food products and chemicals.
L(+)-Tartaric acid can also complex with metal ion and can be used as a cleaning agent or polishing agent of the metal surface.
L(+)-Tartaric acid is used in the following products: adhesives and sealants, pH regulators and water treatment products, metal surface treatment products, photo-chemicals, fillers, putties, plasters, modelling clay, laboratory chemicals, perfumes and fragrances, pharmaceuticals and cosmetics and personal care products.
L(+)-Tartaric acid is used for the manufacture of: food products, chemicals and mineral products (e.g. plasters, cement).
Release to the environment of L(+)-Tartaric acid can occur from industrial use: as processing aid, in processing aids at industrial sites, in the production of articles, as an intermediate step in further manufacturing of another substance (use of intermediates) and as processing aid.
Release to the environment of L(+)-Tartaric acid can occur from industrial use: manufacturing of the substance and as an intermediate step in further manufacturing of another substance (use of intermediates).
L(+)-Tartaric acid is a natural occurring chemical, derived from grapes and some other fruit, and L(+)-Tartaric acid is mainly used as acidulant in the beverage industry.
L(+)-Tartaric acid can also be produced industrially, through an enantioselective synthesis process; maintaining all the characteristics of the natural occurring product, but with a more competitive level.
L(+)-Tartaric acid is an high-quality product and has a specific optical rotation [α] 25 °D of +12.0° to +13°, L(+)-Tartaric acid is extensively used in many industries, such as food, pharmaceutical industry, chemical and building material industries.
Synthetic L(+)-Tartaric acid is made under GMP and meets the most demanding international quality standards including Food Chemicals Codex, the U.S. and the British Pharmacopoeia.
L(+)-Tartaric acid is a food additive that is widely used in a variety of food products and beverages.
L(+)-Tartaric acid is a white crystalline powder with a sour taste.
In beverages L(+)-Tartaric acid is commonly used as an acidulant.
L(+)-Tartaric acid is also used as a catalyst in the resin finishing of polyester fabric, as a pH value regulator in oryzanol production, and as a complexing agent, screening agent, or chelating agent in chemical analysis and pharmaceutical inspection.
L(+)-Tartaric acid is used as an acidulant in wine, food, and beverages; a raw material in the production of emulsifiers; an excipient and buffering agent in pharmaceutical products; and in other applications in plaster and effervescent antacids.
L(+)-Tartaric acid is widely utilized in pharmaceutical industries.
L(+)-Tartaric acid can be used as flavorings and antioxidants in a range of foods and beverages.
L(+)-Tartaric acid can be used in laser frequency doubling and optical limiting applications.
L(+)-Tartaric acid is used in soft drinks, confectionaries, food products, gelatin desserts and as a buffering agent.
L(+)-Tartaric acid forms a compound, TiCl2(O-i-Pr)2 with Diels-Alder catalyst and acta as a chelate agent in metal industries.
Owing to its efficient chelating property towards metal ions, L(+)-Tartaric acid is used in farming and metal industries for complexing micronutrients and for cleaning metal surfaces, respectively.
L(+)-Tartaric acid is added to other foods to give a sour taste, and is used as an antioxidant.
L(+)-Tartaric acid is used in soft drinks, confectionaries, food products, gelatin desserts and as a buffering agent.
L(+)-Tartaric acid is used in the following areas: building & construction work, formulation of mixtures and/or re-packaging, health services and mining.
L(+)-Tartaric acid is used to generate carbon dioxide through interaction with sodium bicarbonate following oral administration.
Carbon dioxide extends the stomach and provides a negative contrast medium during double contrast radiography.
Pharmaceutical Applications:
L(+)-Tartaric acid is used in beverages, confectionery, food products, and pharmaceutical formulations as an acidulant.
L(+)-Tartaric acid may also be used as a sequestering agent and as an antioxidant synergist.
In pharmaceutical formulations, L(+)-Tartaric acid is widely used in combination with bicarbonates, as the acid component of effervescent granules, powders, and tablets.
L(+)-Tartaric acid is also used to form molecular compounds (salts and cocrystals) with active pharmaceutical ingredients to improve physicochemical properties such as dissolution rate and solubility.
Functions And Usage of L(+)-Tartaric Acid:
L(+)-Tartaric acid is widely used as acidulant in beverage,and other foods, such as soft drinks, wine, candy, bread and some colloidal sweetmeats.
With its optical activity, L(+)-Tartaric acid is used as chemical resolving agent to resolve DL-amino-butanol, an intermediate for antitubercular drug.
And L(+)-Tartaric acid is used as chiral pool to synthesize tartrate derivatives.
With its acidity, L(+)-Tartaric acid is used as catalyst in the resin finishing of polyester fabric or pH value regulator in oryzanol production.
With its complexation, L(+)-Tartaric acid is used in electroplating, sulfur removal and acid pickling.
L(+)-Tartaric acid is also used as complexing agent, screening agent or chelating agent in chemical analysis and pharmaceutical inspection, or as resist agent in dyeing.
With its reduction, L(+)-Tartaric acid is used as reductive agent in manufacturing mirror chemically or imaging agent in photography.
L(+)-Tartaric acid can also complex with metal ion and can be used as cleaning agent or polishing agent of metal surface.
Chemical Properties of L(+)-Tartaric Acid:
L(+)-Tartaric acid occurs as colorless monoclinic crystals, or a white or almost white crystalline powder.
L(+)-Tartaric acid is odorless, with an extremely tart taste.
L(+)-Tartaric acid is a naturally occurring chemical compound found in berries, grapes and various wines.
L(+)-Tartaric acid provides antioxidant properties and contributes to the sour taste within these products.
Production Methods of L(+)-Tartaric Acid:
L(+)-Tartaric acid occurs naturally in many fruits as the free acid or in combination with calcium, magnesium, and potassium.
Commercially, L(+)-Tartaric acid is manufactured from potassium tartrate (cream of tartar), a by-product of wine making.
Potassium tartrate is treated with hydrochloric acid, followed by the addition of a calcium salt to produce insoluble calcium tartrate.
This precipitate is then removed by filtration and reacted with 70% sulfuric acid to yield tartaric acid and calcium sulfate.
Biochem/Physiol Actions of L(+)-Tartaric Acid:
L(+)-Tartaric acid serves as a donor ligand for biological processes.
L(+)-Tartaric acid is used as a food additive in candies and soft drinks to impart a sour taste.
Stereochemistry of L(+)-Tartaric Acid:
Naturally occurring form of the acid is dextro tartaric acid or L(+)-Tartaric acid (obsolete name d-tartaric acid).
Because L(+)-Tartaric acid is available naturally, L(+)-Tartaric acid is cheaper than its enantiomer and the meso isomer.
The dextro and levo prefixes are archaic terms.
Modern textbooks refer to the natural form as (2R,3R)-tartaric acid (L(+)-Tartaric acid), and L(+)-Tartaric acid’s enantiomer as (2S,3S)-tartaric acid (D-(-)-tartaric acid).
The meso diastereomer is referred to as (2R,3S)-tartaric acid or (2S,3R)-tartaric acid.
Dextro and levo form monoclinic sphenoidal crystals and orthorhombic crystals.
Racemic tartaric acid forms monoclinic and triclinic crystals (space group P1).
Anhydrous meso tartaric acid form two anhydrous polymorphs: triclinic and orthorhombic.
Monohydrated meso tartaric acid crystallizes as monoclinic and triclinic polymorphys depending on the temperature at which crystallization from aqueous solution occurs.
Tartaric acid in Fehling’s solution binds to copper(II) ions, preventing the formation of insoluble hydroxide salts.
Alternative Parents of L(+)-Tartaric Acid:
Short-chain hydroxy acids and derivatives
Beta hydroxy acids and derivatives
Monosaccharides
Fatty acids and conjugates
Dicarboxylic acids and derivatives
Alpha hydroxy acids and derivatives
Secondary alcohols
1,2-diols
Carboxylic acids
Organic oxides
Hydrocarbon derivatives
Carbonyl compounds
Substituents of L(+)-Tartaric Acid:
Sugar acid
Short-chain hydroxy acid
Beta-hydroxy acid
Fatty acid
Monosaccharide
Hydroxy acid
Dicarboxylic acid or derivatives
Alpha-hydroxy acid
Secondary alcohol
1,2-diol
Carboxylic acid
Carboxylic acid derivative
Organic oxide
Hydrocarbon derivative
Carbonyl group
Alcohol
Aliphatic acyclic compound
Handling And Storage of L(+)-Tartaric Acid:
Conditions for safe storage, including any incompatibilities:
Storage conditions:
Tightly closed.
Dry.
Precautions for safe handling:
Technical measures:
Handling is performed in a well ventilated place.
Wear suitable protective equipment.
Wash hands and face thoroughlyafterhandling.
Conditions for safe storage, including any incompatibilities:
Storage conditions:
Keep container tightly closed.
Store in a cool and dark place.
Stability And Reactivity of L(+)-Tartaric Acid:
Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
Incompatible materials:
No data available
First Aid Measures of L(+)-Tartaric Acid:
General advice:
Show this material safety data sheet to the doctor in attendance.
If inhaled:
After inhalation: fresh air.
In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with water/ shower.
In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Immediately call in ophthalmologist.
Remove contact lenses.
If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
Indication of any immediate medical attention and special treatment needed:
No data available
Fire Fighting Measures of L(+)-Tartaric Acid:
Suitable extinguishing media:
Water Foam, Carbon dioxide (CO2), Dry powder
Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
Accidental Release Measures of L(+)-Tartaric Acid:
Personal precautions, protective equipment and emergency procedures:
Ensure adequate ventilation.
Environmental precautions:
Do not let product enter drains.
Methods and materials for containment and cleaning up:
Take up dry.
Clean up affected area.
Exposure Controls/Personal Protection of L(+)-Tartaric Acid:
Personal protective equipment:
Eye/face protection:
Use equipment for eye protection.
Tightly fitting safety goggles.
Skin protection:
Protective clothing.
Protective boots, if the situation requires.
Full contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
Splash contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
Body Protection:
Protective clothing.
Hand protection:
Protective gloves.
Control of environmental exposure:
Do not let product enter drains.
Identifiers of L(+)-Tartaric Acid:
CAS Number: 87-69-4
Beilstein: 1725147
EC Number: 201-766-0
MDL number: MFCD00064207
PubChem CID: 444305
ChEBI: CHEBI:15671
IUPAC Name: (2R,3R)-2,3-dihydroxybutanedioic acid
SMILES: OC(C(O)C(O)=O)C(O)=O
IUPAC Name: (2R,3R)-2,3-dihydroxybutanedioic acid
Traditional IUPAC Name: L(+)-Tartaric acid
Formula: C4H6O6
InChI: InChI=1S/C4H6O6/c5-1(3(7)8)2(6)4(9)10/h1-2,5-6H,(H,7,8)(H,9,10)/t1-,2-/m0/s1
InChI Key: FEWJPZIEWOKRBE-LWMBPPNESA-N
Molecular weight: 150.0868
Exact mass: 150.016437924
SMILES: OC@@HC(O)=O
Molecular Formula / Molecular Weight: C4H6O6 = 150.09
Physical State (20 deg.C): Solid
Storage Temperature: Room Temperature
(Recommended in a cool and dark place, <15°C)
CAS RN: 87-69-4
Reaxys Registry Number: 1725147
PubChem Substance ID: 87576049
Merck Index (14): 9070
MDL Number: MFCD00064207
CAS: 87-69-4
IUPAC Name: 2,3-dihydroxybutanedioic acid
Molecular Formula: C4H6O6
InChI Key: FEWJPZIEWOKRBE-UHFFFAOYNA-N
SMILES: OC(C(O)C(O)=O)C(O)=O
Molecular Weight (g/mol): 150.09
Synonym: (.+-.)-tartaric acid|L-(+)-tartaric acid
MDL Number: MFCD00064207
CAS NUMBER: 87-69-4
MOLECULAR WEIGHT: 150.10
BEILSTEIN REGISTRY NUMBER: 1725147
EC NUMBER: 201-766-0
CAS: 87-69-4
Molecular Formula: HO2CCH(OH)CH(OH)CO2H
Molecular Weight: 150.09 g/mol
Storage Details: Ambient
Harmonised Tariff Code: 2918120000
CAS: 87-69-4
Molecular Formula: C4H6O6
Molecular Weight (g/mol): 150.09
MDL Number: MFCD00064207
InChI Key: FEWJPZIEWOKRBE-UHFFFAOYNA-N
Molecular Weight: 150.09
Appearance Form: crystalline
Color: white
Odor: No data available
Odor Threshold: No data available
Properties of L(+)-Tartaric Acid:
CAS number: 87-69-4
EC number: 201-766-0
Grade: Ph Eur, BP, ChP, JP, NF, E 334
Hill Formula: C₄H₆O₆
Chemical formula: HOOCCH(OH)CH(OH)COOH
Molar Mass: 150.09 g/mol
HS Code: 2918 12 00
Density: 1.76 g/cm³ (20 °C)
Flash point: 150 °C
Ignition temperature: 425 °C
Melting Point: 170 – 172 °C
pH value: 1.6 (100 g/l, H₂O, 25 °C)
Vapor pressure: Bulk density: 1000 kg/m³
Solubility: 1390 g/l
pH: 1,0 – 2 at 150 g/l at 25 °C
Melting point/freezing point:
Melting point/range: 170 – 172 °C – lit.
Initial boiling point and boiling range: 179,1 °C at 1.010 hPa
Flash point: 150 °C – closed cup
Evaporation rate: No data available
Flammability (solid, gas):
The product is not flammable.
Upper/lower flammability or explosive limits: No data available
Vapor pressure: < 0,05 hPa at 20 °C – NF T 20-048
Vapor density: 5,18 – (Air = 1.0)
Relative density: 1,76 g/cm³ at 20 °C –
Water solubility: 150 g/l at 20 °C – completely soluble
Partition coefficient: n-octanol/water log Pow: -1,91 at 20 °C – OECD
Bioaccumulation is not expected.
Autoignition temperature: 375 °C at 1.015 hPa – NF T 20-036
Decomposition temperature: > 170 °C –
Viscosity:
Viscosity, kinematic: No data available
Viscosity, dynamic: No data available
Explosive properties No data available
Flash Point: 150 °C/302 °F (Lit.)
Hazard Statements: H315-H319-H335
Melting Point: 166 – 176 °C
Optical Rotation: +12 ± 5° (c=2, water)
Molecular Weight: 150.09 g/mol
XLogP3-AA: -1.9
Hydrogen Bond Donor Count: 4
Hydrogen Bond Acceptor Count: 6
Rotatable Bond Count: 3
Exact Mass: 150.01643791 g/mol
Monoisotopic Mass: 150.01643791 g/mol
Topological Polar Surface Area: 115 Ų
Heavy Atom Count: 10
Complexity: 134
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 2
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes