Tartaric

Tartaric is a term used for tartaric acid and its related salts and esters. Tartaric acid is an organic dicarboxylic acid with the chemical formula C4H6O6 and a structure of HOOC-CHOH-CHOH-COOH. It contains two stereocenters, which gives rise to three stereoisomers: the natural L-(+)-tartaric acid, the D-(-)-form, and the meso form. The naturally occurring form in many fruits, especially grapes, contributes to acidity and a characteristic tang.

In nature, tartaric acid is found in a variety of plants, with grapes being a prominent source. The two stereoisomers can influence flavor and optical activity. During winemaking, potassium bitartrate (KHC4H4O6), known as cream of tartar, can crystallize from wine as it ages. These tartrate crystals are harmless and are influenced by temperature and concentration. Tartrates refer to the salts of tartaric acid, including potassium bitartrate and calcium tartrate.

Commercial production of tartaric acid comes from natural sources such as grape byproducts or from chemical synthesis. It is widely used as a food additive (E334) to regulate acidity and impart tartness, and as a stabilizer in various food preparations. Cream of tartar, the potassium salt, is a common kitchen ingredient used in baking to activate baking soda and to stabilize egg whites, among other culinary applications. In industry, tartrate chemistry underpins certain chiral resolutions and various applications in pharmaceuticals and beverages.

Tartrates are generally considered safe for consumption in typical culinary and food industry uses. As with other acids, exposure should be handled with standard safety precautions to avoid irritation.