Tartaric Acid

This is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds and citrus. Its salt - potassium bitartrate (commonly known as cream of tartar) - develops naturally in the process of winemaking. The acid itself is added to foods as antioxidant E334 and to impart its distinctive sour taste. In the Pharmaceutical industry, it is used in various formulations for antibiotics, effervescent powders and tablets, drugs for heart diseases, therapeutic compounds and excipient in the preparation of some medicines.


Molar Weight150.1 g/ mol
Melting Point168.9°C
Boiling Point178.9°C
Flash Point100.0°C
Density1.79 g/cc
FormsCrystals, Powder, White

Uses and Applications

Key applications

  • Food and Nutrition
  • Wine production
  • Textile handling
  • Grease
  • Cosmetic products
  • Anti-ageing products


  • Pharma
  • Coatings & Construction
  • Cosmetics
  • Food

Synonyms: Tartaric Acid, Weinsäure, Threarsäure, Dextrotartaric Acid, Dihydroxybutanedioic Acid, Dihydroxysuccinic Acid, E 334, L + Tartaric Acid, Tartaric Acid

Chemical Formula: C4H6O6

CAS Number: 87-69-4, 526-83-0