Description
The natural L(+)-enantiomer of Tartaric Acid, the form that occurs in grapes and other fruits. The required form for wine acidification, EU food applications under E334, and any natural-positioning product where stereochemistry must match the natural source.
Colorless or translucent crystals, or a white, fine granular crystalline powder. Odorless with a sharp acid taste, stable in air.
We supply food-grade and pharmaceutical-grade L(+)-Tartaric Acid from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include Standard Food Grade (FCC and BP compliant), Pharmaceutical Grade meeting USP and EP specifications, Wine-Grade specifically for wine and grape-juice acidification, and Cream of Tartar (potassium bitartrate) for bakery and culinary use.
Bulk and reduced-MOQ shipments. Batch-level COA covering purity, specific rotation (the marker distinguishing L(+) from DL), residue on ignition, heavy metals, and microbiology.
Introduction
L(+)-Tartaric Acid is the naturally occurring stereoisomer of Tartaric Acid, found primarily in grapes and as a byproduct of wine fermentation. The other major source is tamarind pulp.
Industrial production proceeds by extraction from grape-fermentation residues (wine lees and tartar deposits) and tamarind extract, followed by purification through calcium-tartrate precipitation, sulfuric-acid liberation, and crystallization. Synthetic production yields the DL-racemic form and cannot produce the L(+)-enantiomer specifically.
Regulated as E334 in the EU (covering both DL and L(+) forms but with restrictions on DL in food use that effectively require L(+)), classified as Generally Recognized as Safe by the U.S. FDA, listed in BP, USP, and EP pharmacopoeias, and approved by JECFA with an Acceptable Daily Intake of 30 mg per kg body weight.
The natural L(+)-enantiomer is the form that occurs in human metabolism and the form that wine fermentation produces. The DL-racemic form is restricted in EU food applications because it is not metabolically equivalent.
The principal market driver for L(+) over DL is regulatory: EU food applications, premium beverage manufacturing, and clean-label product development require specifically the L(+) form. Industrial, cosmetic, and pharmaceutical applications outside the EU often use DL for cost reasons.
Where it is used
- Wine and grape-juice acidification; the natural acid of wine fermentation
- EU food and beverage applications under E334 where DL-Tartaric Acid is restricted
- Premium confectionery and natural-positioned sour candies
- Bakery products as part of cream of tartar formulations and baking-acid blends
- Carbonated soft drinks and powdered beverage mixes for premium markets
- Pharmaceutical effervescent tablets meeting USP/EP specifications
- Jams, jellies, and fruit preserves where the natural acid stereochemistry matters
- Premium cheese manufacturing and emulsifier-salt blend production
- Cosmetic products including chemical exfoliants requiring the natural enantiomer
Technical data
| Item | Specification |
|---|---|
| Appearance | Colorless to white crystalline powder or granules |
| Assay (dry basis) | 99.7% to 100.5% |
| Specific rotation | +12.0° to +13.0° |
| Loss on drying | ≤ 0.5% |
| Residue on ignition | ≤ 0.1% |
| Heavy metals (as Pb) | ≤ 10 mg/kg |
| Arsenic | ≤ 3 mg/kg |
| Particle size | Per customer specification |
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