Tartaric acid (dihydroxysuccinic acid, food additive E334, Tartaric acid, 2,3-dihydroxybutanedioic acid) is a common natural compound. Found in the acidic juice of many fruits, such as grape juice. It is a dibasic salt of potassium acid.

Physicochemical characteristics.

Gross formula: C 4 H 6 O 6.

White crystalline powder, odorless, with a sour taste. Three stereoisomeric forms of tartaric acid are known: D-(-)-enantiomer, L-(+)-enantiomer and meso form (mesotartaric acid).

Structural formula of D-(-)-tartaric acid:

Structural formula of L-(+)-tartaric acid:

H O O O H O H O O H

Structural formula of meso-tartaric acid:

O H O H O O H O H O

Tartaric acid is responsible for the tart taste of wine and contributes to the biological stability and longevity of wine. Due to the biochemical reactions occurring in wine, tartaric acid forms compounds with potassium and calcium. These compounds, in the form of crystals, potassium bitartrate and calcium tartrate, precipitate from the wine as it ages. At normal temperatures (under basement or cellar conditions), precipitation occurs over many months. Therefore, wineries use special procedures to speed up this process. The most widely used procedure is to cool the wine to -3°C (cold stabilization). In this case, precipitation occurs within several days.

Application.

Tartaric acid in the form of food additive E334 is used in the production of canned food, jam, jelly and various confectionery products and drinks. In medicine, tartaric acid is used in analytical chemistry for the detection of aldehydes, sugars, etc. In the chemical and pharmacological industries, tartaric acid is used to separate racemates of organic substances into isomers. Salts of tartaric acid (tartrates) are used in medicine, as well as in dyeing fabrics.

Permissible concentrations of tartaric acid:

in cocoa and chocolate products in amounts up to 5 g/kg,

in the production of canned vegetables and fruits up to 1 g/kg,

for the production of fruit and berry ice cream and soft drinks up to 1700 mg/l.

Tartaric acid is one of the main organic acids in grapes and wine. In addition to tartaric acid, other acids are present in wine materials. There are 35 acids in wine. Some of these acids are not present in the grapes, but are produced by microorganisms during the winemaking process.

Various types of bacteria are involved in the wine production process. Some bacteria ferment glycerol into lactic and acetic acid. Other types of bacteria convert grape sugar into lactic and acetic acid. Some types of bacteria convert tartaric acid into lactic acid, acetic acid and carbon dioxide. Acetic bacteria can convert alcohol into acetic acid. These same bacteria can convert acetic acid into water and carbon dioxide. These and other transformations in wine materials can reduce the quality of wine - make the wine sick or diseased.

The acid content (titratable acid) greatly influences the taste of the wine. Wine can be flat and tasteless when the acid content is too low. Wine may taste too tart when the acid content is high. Grapes grown in warm areas often have low titratable acid content. The titratable acid should be between 0.65 and 0.85% before fermentation begins. Small amounts of tartaric acid should be added to the wort if the acid level is lower than 0.65%. Most winemakers prefer (before fermentation) to bring the titration rate to within 0.7-0.9% for white wine, and to 0.7% for red wine. Crystalline tartaric acid is dissolved in a small amount before adding to the wort. Mix well and then measure the acid content again. Tartaric acid is added in small portions.

Winemakers add tartaric acid to juice if there is a need to increase acidity. Most tartaric acid adjustments should be made before fermentation begins. Adding four grams of tartaric acid per liter of juice will raise the TA (titratable acidity) by about 0.1%. Calculated values ​​are rarely accurate and calculated acid values ​​should not be relied upon. First, the acidity is increased on a test sample, and then they proceed to adjust the acidity of the entire batch. Care must be taken when adding tartaric acid to wine late in the winemaking process. If tartaric acid is in excess, cold stabilization will be required. Otherwise, tartrate crystals may form in wine bottles. This will worsen the commercial characteristics of the wine and increase the cost.

For an approximate rough calculation of tartaric acid consumption, you can use the table:

Approximate consumption rate of tartaric acid for winemaking

In brewing, tartaric acid is used to wash cultivated yeast from wild yeast.

In brewing production, cultivated yeast Saccharomycess cerevisiae (a class of marsupial fungi with a cell diameter of 5-10 microns) is used to break down sugar during alcoholic fermentation. Fermentation occurs in the presence of the enzyme complex zymase.

One of the reasons for beer failure in the form of cloudiness may be contamination with wild yeast. There are various ways that wild yeast can enter the technological process: poor-quality raw materials, contaminated water for washing dishes and equipment, lack of cleaning in basements, etc. Wild yeast actively develops when beer wort lingers in vats at temperatures below °60 C.

Tartaric acid is added to water to wash cultural yeast. Cultivated yeast is washed before sowing to remove nitrogenous and mucous substances and foreign infectious organisms. Water with the addition of tartaric acid in an amount of 0.5-1.0% effectively neutralizes wild yeast. The technical method of washing yeast consists of a multiple cycle of operations: stirring the yeast in a yeast bath; adding wash water; yeast settling to the bottom of the bath; draining the rinsing water. The cycle is repeated several times until the rinsing water is visually clearer.

Tartaric acid is added to drinks to produce a sour taste. This applies to drinks with a pH less than 4.5. The required acid content depends on the carbonate hardness of the water used. Carbonate hardness of water refers to all bicarbonate ions of calcium and magnesium compounds present in water, expressed in mg CaO per liter. Bicarbonates of 1° carbonate hardness neutralize approximately 27 mg of tartaric acid. So, for example, at 20° carbonate hardness, the loss due to neutralization will be 0.54 kg of tartaric acid per 1000 liters of water. In cases of high carbonate hardness of water, it makes sense to decarbonize (soften) the water used for preparing drinks.

The health hazards of tartaric acid.

Tartaric acid is a safe substance for the human body. When taken orally, only 20% of tartaric acid is excreted in the urine; bacterial destruction occurs in the gastrointestinal tract.

In experiments on rats, it was found that the addition of tartaric acid to their diet at a dose of 600 mg/kg body weight does not cause a significant toxicological effect.

Preparation of tartaric acid.

Salts of tartaric acid - tartrates. D-tartaric acid is obtained by the action of mineral acids on its acidic potassium salt (tartar), formed during the fermentation of grape juice.

Physical properties

Tartaric acid is colorless, white powder crystals that are odorless but have a very sour taste. D-Tartaric acid has a melting point of 170°C; solubility (grams per 100 g of solvent): in water - 139.44, ethanol - 20.40 (18°C); also soluble in acetone. The physical properties of L-tartaric acid do not differ (only the sign of rotation differs).

Chemical properties

• · Tartaric acid has the general chemical properties of hydroxy acids, discussed below.
• · Just like many other b-, b-dihydroxy dibasic acids, (+)-tartaric, or tartaric, undergoes dehydration and decarboxylation with the formation of predominantly pyruvic acid:

HOOC-CH(OH)-CH(OH)-COOH -CO2 -H2O CH 2 =C(OH)-COOH CH 3 -CO-COOH

· More recently, with the help of labeled atoms, it was shown that in grapes tartaric acid is converted into malic acid: first, tartaric acid breaks down to enolpyruvic acid, which is easily carboxylated into oxaloacetic acid, and the latter is reduced to malic acid.

HOOC-CH(OH)-CH(OH)-COOH HOOC-CH(OH)-CH 2 -COOH

· Tartaric acid can form acidic and moderate salts, as well as Rochelle acid (potassium-sodium), which is used in radio engineering (piezocrystals) and chemical analysis (in the form of feling liquid):

HOOC-CH(OH)-CH(OH)-COOH Na NaOOC-CH(OH)-CH(OH)-COOH K NaOOC-CH(OH)-CH(OH)-COOK

· Formation of a double salt of potassium and antimol, known in medicine and in mordant dyeing under the names “ tartar emetic" or "potassium antimonyl tartrate", which dehydrates when heated to 100°.

HOOC-CH(OH)-CH(OH)-COOH 2C 4 K 4 O 6 K * (SbO) 2 * H 2 O

The meaning and use of tartaric acid and its salts

• · Tartaric acid is used in the food industry as a food additive E334. It is used as an acidity regulator in the production of canned food, jam, jelly and various confectionery products. Added in the production of drinks and table waters. Finds wide application in the field of winemaking.
• · In the pharmaceutical industry, tartaric acid is used to produce soluble drugs, effervescent tablets and some other drugs.
• · In the cosmetology industry it is used in the production of creams and lotions for the face and body.
• · In the textile industry it is used for dyeing fabrics.
• · In analytical chemistry, aldehydes and sugars are detected using tartaric acid.

The substance, which appears in the classification table of food additives under the marking code number E 334, is a preservative with antioxidant properties. It is used in many industrial sectors: food industry, cosmetology, pharmacology, textile production and others. In its natural form, tartaric acid is found, of course, in grapes, as well as in apples, citrus fruits and currants.

Origin: 2-synthetic;

Danger: extremely low level;

Synonymous names: E-334, tartaric acid, Tartaric acid, tartaric acid, E 334.

general information

Each food additive has certain physical and chemical qualities. E-334 is no exception. This product is an almost colorless powdery (crystalline) mass with a rather sour taste. This substance has no odor.

C 4 H 6 O 6 - this is what E-334 looks like in the form of a chemical formula. The molecular formula is represented by the following scheme: HOOC-CH (OH)-CH (OH)-COOH. That is, from a chemical point of view, E 334 is a dibasic hydroxy acid.

The additive is produced on an industrial scale from various types of raw materials. Most often this is waste generated by the wine industry. These include tartrate lime and cream of tartar. Fresh berries, in this regard, are used quite rarely. Wine yeast (usually dry) can be used to produce E 334.

In the natural environment, tartaric acid is considered a fairly common substance and is a free component of the structures of various fruits. Moreover, it can be found in combination with other components, for example, calcium, magnesium, potassium.

Effect on the body

Harm

E-334 is on the list of safe products. And indeed, in small quantities, the substance does not pose a danger. But a large dose of the supplement, namely 7.5 g per 1 kg of body weight, can lead to negative consequences, even death, as it turns into a harmful toxic (muscle toxin) product. Certain symptoms, such as vomiting, diarrhea, nausea, dizziness, may indicate an overdose. It is estimated that 500 g of Tartaric acid entering the body at one time can cause paralysis and death of a person.

Benefit

Tartaric acid plays an important role in the body. This component has a positive effect on blood vessels, dilating them, on the heart muscle (toning), and prevents cell oxidation. Under the influence of tartaric acid, metabolic processes are accelerated, and the firmness and, at the same time, elasticity of the skin improves.

It is believed that for children, 5 mg to 12 mg of this substance daily is sufficient for the body to function normally. Adults need a little more: women – up to 15 mg, and men from 15 to 20 mg.

Requests for this element increase with, with an increase in radiation, with a decrease in stomach acidity, which is the cause of intestinal dysfunction.

Usage

The E334 rating is quite high among manufacturers in various industries. The additive is especially popular in the food industry. It can be found in flour products: pasta, confectionery, bakery. Manufacturers of jellies and marmalades, canned food and ice cream take advantage of its antioxidant properties. E 334 is one of the components of many wines, as well as beers and liqueurs. The additive is also used in soft drinks.

In cosmetology, E334 is used as a strong biostimulant. It is one of the components of products, for example, creams, lotions, intended for body and face care.

In pharmacology, the additive is in demand in the production of diuretics, heartburn relievers, laxatives, and effervescent tablets.

Other industries that use E-334 include:

• textile;
• electronic;
• non-ferrous metals;
• construction;
• electrical engineering;
• analytical chemistry.

Legislation

E 334 is approved in many countries for use in food production. In Russia and Ukraine, at the legislative level, it is also included in the list of permitted products.

Tartaric acid (tartaric, tartaric, dioxysuccinic) is a dibasic organic substance, the molecule of which contains two asymmetric carbon atoms.

The compound is widespread in the plant world and occurs in the form of free isomers and acid salts.

The main source of tartaric acid is ripe grape fruits. The substance is released during fermentation of the berry drink, forming sparingly soluble potassium salts called cream of tartar.

The food additive is registered under code E334, it is obtained from secondary products of wine processing (yeast, chalk sediments, tartrate).

Chemical and physical properties

Dihydroxysuccinic acid is a colorless, odorless, hygroscopic crystal with a pronounced sour taste. These compounds are soluble in water and ethyl alcohol, practically insoluble in ether, benzene, and aliphatic hydrocarbons.

The chemical formula of the substance is C4H6O6.

Tartaric acid, due to the equilibrium and symmetrical arrangement of hydroxyl residues, hydrogen ions, and acid carboxyls, occurs in nature in the form of four isomers.

Types of additive E334:

1. D – tartaric acid (tartaric acid).
2. L – tartaric acid.
3. Mesotartaric acid (antitartaric acid).
4. Grape acid (a mixture of equal volumes of l - and d - tartaric acids).

All forms of dioxysuccinic substance are identical in chemical properties, but different in physical parameters. Thus, the melting point of l - and d - tartaric acids is 140 degrees, grape acid - 240 - 246 degrees, mesotartaric acid - 140 degrees. Moreover, the water solubility of the first two compounds is much higher than that of the last two.

Tartaric acid forms two types of salts: medium and acidic. Compounds of the first type are highly soluble in water, and in solutions of caustic alkalis they form Rochelle crystals. Monosubstituted acid salts are sparingly soluble in liquids, including wine and alcoholic beverages. Therefore, they settle on the walls of the tank, from where they are extracted to produce organic acid. In addition to grape juice, cream of tartar is present in pulp nectars and fruit pastes.

Properties and daily requirement

Tartaric acid is found in sour berries and fruits. Its maximum concentration is concentrated in grapes, apples, cherries, tangerines, avocados, oranges, limes, black currants, gooseberries, cherries, pomegranates, quinces, lingonberries, papaya, and rhubarb. When the daily requirement for the element is covered in full.

For normal functioning of the body, women need 13–15 milligrams of tartaric acid daily, men – 15–20 milligrams, children – 5–12 milligrams.

The need for dioxysuccinic compound increases with increased background radiation, stress, and dysfunction of the digestive tract associated with decreased stomach acidity.

Biological significance of tartaric acid:

• protects body cells from oxidation;
• increases the speed of metabolic processes;
• reacts with radioactive elements, accelerating their elimination from the body;
• dilates blood vessels;
• increases the elasticity and firmness of the skin;
• potentiates collagen synthesis;
• tones the heart muscle.

Considering that tartaric acid is toxic, consumption of high concentrations of the reagent is fraught with the development of overdose symptoms: vomiting, diarrhea, dizziness, paralysis and death. Consumption of 7.5 grams of the compound per kilogram of body weight is fatal.

In order not to harm your health, you can increase the consumption of the substance only after consultation with your doctor, especially if you are predisposed to herpes, you have sensitive skin, or the mechanism of absorption of fruit acids is impaired.

Application of additive E334

Due to the fact that tartaric acid slows down the processes of decay and rotting of products, the compound is widely used in the food industry. It prevents premature spoilage of canned and flour products. The raw materials for the production of the E334 additive are waste generated during the production of wine drinks.

Tartaric acid is used as an acidity regulator and antioxidant reagent in the manufacture of canned foods, confectionery and bakery products, tableware, and alcoholic beverages. In addition, the wine substrate is used to loosen the dough, strengthen the whipped egg whites, and maintain the plasticity and whiteness of the chocolate glaze. The food additive E334 helps soften the alcoholic “bitterness” of wine products, giving them a pleasant tart taste.

Other uses of tartaric acid.

1. Pharmaceuticals. In medicine, the substance is used as an auxiliary component in the creation of soluble medicines, effervescent tablets and laxatives.
2. Cosmetology. Additive E334 is included in professional peelings, creams, lotions, and shampoos intended for skin and hair care.
3. Textile industry. The wine agent is used to fix color after dyeing fabrics.
4. Analytical chemistry. Salts of tartaric acid are used for the detection of sugars and aldehydes in chemical solutions and the separation of racemates of organic compounds into isomers.
5. Construction. The reagent is added to cement or gypsum mixtures to slow down the hardening of the mass.
6. Electrical engineering. Rochelle salt (tetrahydrate of double sodium-potassium salt of tartaric acid), due to its piezoelectric properties, is used in the manufacture of microphones, loudspeakers and computers.

In addition, the organic compound is used to remove rust stains from white clothes. To do this, mix rock salt and reagent E334 in equal proportions. Then the mixture is diluted with water until a thick mass is obtained and applied to the stain. To enhance the “effect”, the item is placed in direct sunlight, waiting for the problem area on the fabric to disappear. After this, the product is rinsed in cold water and then washed thoroughly in a warm soapy solution.

Additive E334, in concentrated form, is used in cosmetology as a professional cleanser during wine peeling.

Dioxysuccinic acid gently dissolves dead cells of the stratum corneum of the skin without causing burns or mechanical injuries.

Results of using wine peeling:

• reduces the “orange peel” effect;
• smoothes expression wrinkles;
• activates mechanisms for removing damaged epidermal cells (exfoliation);
• “evens out” skin texture;
• brightens pigment spots and complexion;
• gives the skin elasticity and smoothness;
• stimulates the formation of new elastin and collagen fibers;
• reduces the production of sebaceous secretions;
• tightens pores;
• moisturizes the deep layers of the skin.

Considering that the E334 component potentiates the intensification of whitening and exfoliating effects, it is advisable to use it to tone and lighten all skin types, especially with increased pigmentation, thickening of the stratum corneum, and signs of photoaging.

Tartaric acid has powerful antioxidant properties: it “binds” free radicals and slows down the natural aging of the dermis. In addition, peeling based on it is used as a preparatory procedure before mechanical facial cleansing, sunbathing, cosmetic wraps (anti-cellulite, toning, rejuvenating).

Contraindications to acid cleansing:

The optimal time for peeling is winter or early spring (before the active sun appears).

Conclusion

So, tartaric acid is a multifunctional plant compound that has pronounced antioxidant and biostimulating properties. The main natural sources of the substance are grapes and citrus fruits. When taken orally, the acid “fights” free radicals, accelerates the metabolism of essential substances, and increases the elasticity of the skin. Due to its unique properties, it is widely used in the food industry, cosmetology, electroplating, winemaking, medicine, metallurgy and analytical chemistry.

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