Tartaric Acid
The short version
A natural fruit acid from grapes — central to wine chemistry and a common acidulant.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
First isolated by Carl Wilhelm Scheele in 1769 from grape lees (the sediment in wine fermentation), giving the compound its name. Today produced primarily from wine-industry by-products (calcium tartrate precipitation) and partially by synthesis from maleic acid.
How it's used
Sharper-tasting than citric acid, used in wine (adjusting must acidity), jellies, soft drinks, hard candies, effervescent tablets, and baking powders (paired with bicarbonate for fast leavening). Typical use levels 0.1% to 1%.
Safety profile
ADI of 0–30 mg/kg body weight (combined with tartrates). Generally well-tolerated. High doses can be laxative due to incomplete absorption. The L-(+)-isomer is the natural and approved form.
Physical & chemical properties
Colorless crystals or white powder, very soluble in water. Strong organic acid (pKa1 = 3.04, pKa2 = 4.37). Hygroscopic at high humidity. Chelates calcium and other metal ions.
Regulation worldwide
Permitted globally. EU and US: the L-(+)-form only; the racemic DL and meso forms have separate, restricted statuses.
Educational information only. Not medical or dietary advice.