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DL-Tartaric acid

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DL-Tartaric acid Basic information

Product Name:
DL-Tartaric acid
Synonyms:
  • (2S,3S)-2,3-dihydroxybutane-1.4-dioicacid
  • 2,3-dihydroxy-,(R*,R*)-(±)-Butanedioicacid
  • DL-Tartaric acid 133-37-9 pure 99% food additives Paratartaric acid kf-wang(at)kf-chem.com
  • 2,3-dihydroxybutanedioic acid hydrate
  • DL-Tartaric acid/2,3-Dihydroxysuccinic acid
  • Clopidogrel Impurity 45
  • Tartaric acid kf-wang(at)kf-chem.com
  • 2,3-dihydroxy-,(theta,theta)-(+/-)-butanedioicaci
CAS:
133-37-9
MF:
C4H6O6
MW:
150.09
EINECS:
205-105-7
Product Categories:
  • Food & Feed ADDITIVES
  • Food additive and acidulant
  • 133-37-9
Mol File:
133-37-9.mol
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DL-Tartaric acid Chemical Properties

Melting point:
210-212 °C(lit.)
Boiling point:
191.59°C (rough estimate)
alpha 
[α]D20 -0.2~+0.2° (c=20, H2O)
Density 
1.788
vapor pressure 
<0.1 hPa (20 °C)
FEMA 
3044 | TARTARIC ACID (D-, L-, DL-, MESO-)
refractive index 
1.5860 (estimate)
Flash point:
210 °C
storage temp. 
Store below +30°C.
solubility 
H2O: 0.1 g/mL, clear
form 
Liquid
pka
3.03, 4.37(at 25℃)
color 
White
PH
3.19(1 mM solution);2.58(10 mM solution);2.03(100 mM solution);
Odor
at 100.00 %. very mild caramellic
Odor Type
odorless
Water Solubility 
soluble
Merck 
14,9069
JECFA Number
621
BRN 
1725148
Dielectric constant
35.9(-10℃)
Stability:
Stable. Incompatible with bases, oxidizing agents, reducing agents, silver.
InChIKey
FEWJPZIEWOKRBE-UHFFFAOYSA-N
LogP
-1.43
CAS DataBase Reference
133-37-9(CAS DataBase Reference)
NIST Chemistry Reference
Tartaric acid(133-37-9)
EPA Substance Registry System
Butanedioic acid, 2,3-dihydroxy-, (2R,3R)-rel- (133-37-9)
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Safety Information

Hazard Codes 
Xi
Risk Statements 
36/37/38-41
Safety Statements 
26-37/39-36
WGK Germany 
3
Autoignition Temperature
425 °C
TSCA 
Yes
HS Code 
29181200

MSDS

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DL-Tartaric acid Usage And Synthesis

Chemical Properties

DL-Tartaric acid is a water- and alcohol-soluble colorless crystalline solid with a characteristic acid taste and a melting temperature of 170°C(338°F). Naturally occurring tartaric acid is generally of the L-configuration (based on the absolute configuration of D-glyceric acid). The L-forms of tartrates are dextrorotatory in solution and thus are designated as L(+)-tartrates. It is also known as dihydroxy succinic acid. Tartaric acid is used as a chemical intermediate and a sequestrant,as well as in tanning, effervescent beverages, baking powder, ceramics, photography, textile processing,mirror silvering,and metal coloring.

Occurrence

d-Tartaric acid occurs in many fruits or other parts of the plant, free or combined with potassium, calcium or magnesium. It is also reported found in raw, lean fish, white wine, red wine and port wine.

Uses

DL-Tartaric acid is used as a synergist for antioxidants, emulsifier, sequestrant and flavoring agent. It is also added with citric acid to prepare effervescent salts, thereby enhancing the taste of oral medications. It is also utilized in pigments, processing aids, ink, toner and colorant products. It acts as a chelating agent in metal and farming industries. Further, it is used as lubricant and grease. It is mixed with sodium bicarbonate and used as a leavening agent in food preparation. In the pharmaceutical industry, it is utilized in the preparation of tartar emetic, which is used in cough syrup as an expectorant.

Application

DL-Tartaric acid can be used:
In the Debus–Radziszewski reaction as a weak acid for the synthesis of imidazolium ionic liquid.
As an additive in electrochemical deposition technique for the synthesis of bismuth thin films to be used as X-ray absorbers.
As a complexing agent for the synthesis of nano-crystalline indium tin oxide (ITO) powder.
As a dopant for the synthesis of polyaniline nanofibers and nanotubes by oxidation polymerization.

Definition

ChEBI: DL-Tartaric acid is a tetraric acid that is butanedioic acid substituted by hydroxy groups at positions 2 and 3. It has a role as a human xenobiotic metabolite and a plant metabolite. It is a conjugate acid of a 3-carboxy-2,3-dihydroxypropanoate.

Preparation

The tartrates used in commerce are obtained as a by-product of wine manufacture and have the L(+) configuration. Produced from argols or wine lees, which are formed in the manufacture of wine by extracting the potassium acid tartrate, transforming this into the calcium salt and then acidifying with dilute sulfuric acid; also by oxidation of d-glucose with nitric acid. The dl-tartaric acid is obtained by boiling the d-tartaric acid with an aqueous solution of NaOH or by oxidation of fumaric acid. The l- and the meso-tartaric acid are also known, but are less important.

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