Tartaric Acid has two types: L-Tartaric Acid and DL-Tartaric Acid. It’s white crystalline organic acid that occurs naturally in many plants, most notably in grapes. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste.
White crystal powder
Heavy metals(on Pb)
Residue on ignition
Loss on drying
L-Tartaric Acid and DL-Tartaric Acid is widely used as a beverage, and other food sour agent, used for wine, soft drinks, candy, bread, some colloidal sweets. Mainly as sour agent, split agent and the raw material for medicine