Tartaric Acid (E334)

Tartaric Acid Tartaric acid is a chiral dicarboxylic acid (2,3-dihydroxybutanedioic acid) serving primarily as acidulant (solids acidity 11.5% as citric acid equivalent), leavening agent (COâ‚‚ generator with bicarbonates at pH>5.5), stabilizer, and sequestrant through selective calcium/magnesium chelation—providing sharp tart flavor, pH reduction (1.8% solution pH 2.0), antioxidant synergy, and exceptional thermal stability up to 200°C across food processing. In the food industry, it delivers precise acidity control, microbial stability, and functional synergy ideal for beverages, confectionery, bakery leavening, wine stabilization, and emulsion systems at 0.1-3% usage.