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Tartaric acid is the dominant acid found in wine grapes and is an important element in wine making. Proper levels of tartaric acid improve the flavor of wine, inhibit undesirable bacteria and preserve wine after fermentation. In addition to it’s use in wine, tartaric acid is a common acidifier in many food and beverages. It is an antioxidant, a flavor enhancer, emulsifier and stabilizer. It is often used in canned food, jam, jelly, confectionary, baked goods, soft drinks and table water. This tartaric acid is food grade and derived only from organic sources.
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Form: Crystallized Contains: L(+) Tartaric Acid - In addition to food and beverage applications, tartaric acid is used in the pharmaceutical and cosmetic industry in the preparation of effervescent tablets, soluble drugs and natural beauty creams. It acts as an excipient and acidifier in syrups and antibiotics. In industrial applications, tartaric acid is used in the preparation of gypsum and improves plasticity and resistance of cements and concretes. It is also used in the dying and printing of textiles, tannings and ceramics.
- 3.8 grams per 1 US gallon raises acid by 0.1g/100mL