Production of natural tartaric acid

Randi Group produces and sells natural tartaric acid for the main industrial sectors

Natural tartaric acid: characteristics and properties.

Tartaric acid is an organic acid, a natural product of grapes, obtained from the must, lees and pomace. It is odourless with a crystalline, white appearance. Of the various forms of tartaric acid present on the world market, the only form of acid naturally present in grapes and wine is L(+) tartaric acid. The Natural Tartaric Acid supplied by Randi Group comes exclusively from calcium tartrate obtained from the processing of by-products of the wine industry such as lees and pomace. It is a natural product that is highly versatile and has a multitude of uses in industry thanks to its numerous qualities: as an acidifier, antioxidant, stabiliser and pH corrector to name just a few. Widely utilised in the food and cosmetics sector, natural tartaric acid also has multiple uses in various fields.

Main sectors and applications
An acidifier and natural preservative for jams, juices, preserves and non-alcoholic drinks. An emulsifier in baking processes, in table waters as an effervescent, in desserts as a leavening agent.
The basic compound of many natural creams for the face and body thanks to its significant clarifying and antioxidant capacities.
Used for the preparation of specific medicines (antibiotics, cardiotonics etc.) and as an excipient (it is not, in fact, metabolised by the human body).
In the field of plasters and cements, it is used as a set retarder, while in the ceramic sector, tartaric acid is used as a fluidifier.
Tartaric acid improves the quality of wines by correcting their acidity, reducing the production of volatile acidity and making the colour brighter.
Main sectors and applications
An acidifier and natural preservative for jams, juices, preserves and non-alcoholic drinks. An emulsifier in baking processes, in table waters as an effervescent, in desserts as a leavening agent.
The basic compound of many natural creams for the face and body thanks to its significant clarifying and antioxidant capacities.
Used for the preparation of specific medicines (antibiotics, cardiotonics etc.) and as an excipient (it is not, in fact, metabolised by the human body).
In the field of plasters and cements, it is used as a set retarder, while in the ceramic sector, tartaric acid is used as a fluidifier.
Tartaric acid improves the quality of wines by correcting their acidity, reducing the production of volatile acidity and making the colour brighter.
Data sheet
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E334 L(+) NATURAL TARTARIC ACID CAS No. 87-69-4 EINECS No. 201-766-0
Chemical name
L-(+) tartaric acid
L-2,3-dihydroxybutanedioic acid
d-α,β-dihydroxysuccinic acid
Chemical formula C4H6O6
Molecular weight 150.09
Description White or almost white crystalline powder or colourless crystals, highly soluble in water, very soluble in alcohol.
Definition Tartaric acid contains no less than 99.5 percent and no more than the equivalent of 101.0 percent of (2R,3R) -2,3-dihydroxybutanedioic acid, calculated with reference to the dry substance.
Dextrorotatory tartaric acid is the natural diastereomer of tartaric acid. It differs from synthetic racemic tartaric acid due to the optical rotation power of light [α] = 12.0 ° (c = 20 in water). Widely present in nature in the juice of many types of fruit, both free and in combination with potassium, calcium or magnesium.
Identification
The solution is highly acidic. The solution tests positive for tartrate.
Alterazioni di stato None
Density 1.76 g/cm3
Solubility in water 1.39 g/ml
Ph value 2.2
Fusion point 168 ° / 170 °C
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