DL-Tartaric Acid 133-37-9 manufacturer

DL-Tartaric Acid 133-37-9 price

DL-Tartaric Acid 133-37-9 in stock

Application: widely used in food, medicine, chemical industry, light industry and other industries. For example, it can be used as beer foaming agent, food sour agent, flavoring agent, cool beverage, candy, fruit juice, sauce, cold dishes, fermentation powder, etc., and its sour taste is 1.3 times of citric acid, especially suitable for grape juice. It also plays an important role in tanning, photography, glass, enamel, telecommunication equipment and other industries

Physical and chemical properties: colorless crystal or white crystalline powder, odorless and sour

Synonyms:(2S,3S)-2,3-dihydroxybutane-1.4-dioicacid;2,3-dihydroxy-,(R*,R*)-(±)-Butanedioicacid;DL-Tartaric acid 133-37-9 pure 99% food additives Paratartaric acid kf-wang(at)kf-chem.com;2,3-dihydroxybutanedioic acid hydrate;DL-Tartaric acid/2,3-Dihydroxysuccinic acid;Clopidogrel Impurity 45;Tartaric acid kf-wang(at)kf-chem.com;2,3-dihydroxy-,(theta,theta)-(+/-)-butanedioicaci

CAS:133-37-9

MF:C4H6O6

MW:150.09

EINECS:205-105-7

Product Categories:Food & Feed ADDITIVES;Food additive and acidulant

DL-Tartaric acid Chemical Properties

Melting point 210-212 °C(lit.)

alpha [α]D20 -0.2～+0.2° (c=20, H2O)

Boiling point 191.59°C (rough estimate)

density 1.788

vapor pressure <0.1 hPa (20 °C)

refractive index 1.5860 (estimate)

FEMA 3044 | TARTARIC ACID (D-, L-, DL-, MESO-)

Fp 210 °C

storage temp. Store below +30°C.

solubility H2O: 0.1 g/mL, clear

pka3.03, 4.37(at 25℃)

form Liquid

color White

PH1.6 (100g/l, H2O, 25℃)

Water Solubility soluble

Merck 14,9069

JECFA Number621

BRN 1725148

Stability:Stable. Incompatible with bases, oxidizing agents, reducing agents, silver.

InChIKeyFEWJPZIEWOKRBE-UHFFFAOYSA-N

CAS DataBase Reference133-37-9(CAS DataBase Reference)

NIST Chemistry ReferenceTartaric acid(133-37-9)

EPA Substance Registry SystemButanedioic acid, 2,3-dihydroxy-, (2R,3R)-rel- (133-37-9)

Safety Information

Hazard Codes Xi

Risk Statements 36/37/38-41

Safety Statements 26-37/39-36

WGK Germany 3

Autoignition Temperature425 °C

TSCA Yes

HS Code 29181200

DL-Tartaric acid Usage And Synthesis

DESCRIPTION

Colourless or translucent crystals, or a white crystalline powder; odourless

FUNCTIONAL USES

Synergist for antioxidants, acid, emulsifier, sequestrant, flavouring agent

Solubility

Freely soluble in water; sparingly soluble in ethanol

Applications

Tartaric acid and its derivatives have a plethora of uses in the field of pharmaceuticals. It has been used in the production of effervescent salts, in combination with citric acid, in order to improve the taste of oral medications. The potassium antimonyl derivative of the acid known as tartar emetic is included, in small doses, in cough syrup as an expectorant.

Melting range

200 - 206o with decomposition when heated rapidly in a sealed capillarytube

substances

N potassium permanganate while keeping the solution at 20o . The colour of the solution does not disappear within 3 min.

METHOD OF ASSAY

Weigh accurately about 2 g of the dried sample, dissolve it in 40 ml of water, add phenolphthalein TS, and titrate with 1 N sodium hydroxide. Each ml of 1 N sodium hydroxide is equivalent to 75.04 mg of C4H6O6.

Chemical PropertiesTartaric acid, HOOC(CHOH)2COOH, is a water- and alcohol-soluble colorless crystalline solid with an acid taste and a melting temperature of 170°C (338 OF). It is also known as dihydroxy succinic acid. Tartaric acid is used as a chemical intermediate and a sequestrant,as well as in tanning, effervescent beverages, baking powder, ceramics, photography, textile processing,mirror silvering,and metal coloring.

Chemical PropertiesTartaric acid is odorless, but has a characteristic acid taste. Naturally occurring tartaric acid is generally of the L-configuration (based on the absolute configuration of D-glyceric acid). The L-forms of tartrates are dextrorotatory in solution and thus are designated as L(+)-tartrates. For a detailed description on this chemical, refer to Burdock (1997).

Occurrenced-Tartaric acid occurs in many fruits or other parts of the plant, free or combined with potassium, calcium or magnesium. It is also reported found in raw, lean fish, white wine, red wine and port wine.

PreparationThe tartrates used in commerce are obtained as a by-product of wine manufacture and have the L(+) configuration. Produced from argols or wine lees, which are formed in the manufacture of wine by extracting the potassium acid tartrate, transforming this into the calcium salt and then acidifying with dilute sulfuric acid; also by oxidation of d-glucose with nitric acid. The dl-tartaric acid is obtained by boiling the d-tartaric acid with an aqueous solution of NaOH or by oxidation of fumaric acid. The l- and the meso-tartaric acid are also known, but are less important.