trates

Trates is not a standard standalone term in chemistry. In most contexts, compounds ending in -trate are salts or esters of an acid. When people mention trates in relation to tartrates, they are usually referring to the salts and esters of tartaric acid. Tartaric acid is a naturally occurring dicarboxylic acid found in grapes and wine, and its salts with metals or other cations are called tartrates.

Chemistry and structure: Tartrates form when tartaric acid is neutralized by a base or esterified. The tartrate group comes from tartaric acid, which exists in several stereoisomeric forms. Because tartaric acid is chiral, tartrate salts can exist as different optical isomers and diastereomers depending on the accompanying cation and the ester form. Common tartrates include potassium tartrate, sodium tartrate, and calcium tartrate. These compounds can be highly crystalline and may vary in solubility with the counterion and pH.

Occurrence and production: Tartrates naturally occur in grapes and wines. Potassium bitartrate (cream of tartar) frequently crystallizes in wine casks and bottles, especially at low temperatures, producing the characteristic “wine diamonds” that settle out during aging or cold stabilization. Tartrates can be prepared synthetically by neutralizing tartaric acid with a chosen base or by esterification of tartaric acid.

Uses and applications: Cream of tartar (potassium bit tartrate) is a common food additive used to stabilize egg whites and as a leavening agent when combined with baking soda. Tartrates and tartrate esters, such as diethyl tartrate, are also employed in organic synthesis as chiral ligands and intermediates for enantioselective reactions.

Safety and regulation: Tartrates are widely used and generally regarded as safe in food and industry, though as with any chemical, handling should follow standard safety guidelines. See also tartrate, tartaric acid, and cream of tartar.