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Tartaric acid

Acidifying food additive that imparts a less invasive taste note than other acidity regulators in food, nonvolatile and odorless.
Technical sheet
Safety data sheet
Natural tartaric acid is an organic acid derived from the by-products of grape pressing. It is widely used in the food industry and recognized by the European Union as E334. This compound is used without restriction in many foods to impart an acidic taste to them. Some of its most common applications include:

  • Candies: added to improve the sour taste of candies.
  • Jams: used as an ingredient to impart a fresh, tart flavor to jams.
  • Bakery: used as an antioxidant and emulsifier in baking, helping to improve the texture and freshness of baked goods.
  • Leavening agents: present in the preparation of leavening agents used in the production of cakes and breads, contributing to the leavening and texture of baked goods.

L(+)tartaric acid (E-334).

Preliminary laboratory tests are recommended.
Comply with current regulations in the field of use.

Preliminary laboratory tests are recommended.
Comply with current regulations in the field of use.

1 kg and 25 kg bag.
Store in a cool, dry place, protected from moisture.

Natural tartaric acid is an organic acid derived from the by-products of grape pressing. It is widely used in the food industry and recognized by the European Union as E334. This compound is used without restriction in many foods to impart an acidic taste to them. Some of its most common applications include:

  • Candies: added to improve the sour taste of candies.
  • Jams: used as an ingredient to impart a fresh, tart flavor to jams.
  • Bakery: used as an antioxidant and emulsifier in baking, helping to improve the texture and freshness of baked goods.
  • Leavening agents: present in the preparation of leavening agents used in the production of cakes and breads, contributing to the leavening and texture of baked goods.

L(+)tartaric acid (E-334).

Preliminary laboratory tests are recommended.
Comply with current regulations in the field of use.

Preliminary laboratory tests are recommended.
Comply with current regulations in the field of use.

1 kg and 25 kg bag.
Store in a cool, dry place, protected from moisture.

Combine tartaric acid with:

Glycerin

to get a dough with high palatability

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No data was found
No data was found

to give softness to icings

No data was found
L-ascorbic acid
  • Density: 1,65 g/cm³
  • Acid dissociation constant (pKa) 4,17 (first dissociation) e 11,6 (second dissociation)
  • Solubility in water: 330 g/l
  • Melting point temperature: 190-192 °C
  • Acidifying power: low
  • Antioxidant power: very high
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Tartaric acid
  • Density: 1,76 g/cm³
  • Acid dissociation constant (pKa) 3,0; 4,3
  • Solubility in water: 1390 g/l a 20 °C
  • Melting point temperature: 168-170 °C
  • Acidifying power: medium-high
  • Antioxidant power: high
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