Food Grade Dl-Tartaric Acid Price/ Tartaric Acid Free Sample

Overview
Quick Details
CAS No.:
133-37-9
Other Names:
L-Tartaric acid
MF:
C4H6O6
EINECS No.:
205-105-7
FEMA No.:
N/A
Place of Origin:
Zhejiang, China (Mainland)
Type:
Acidity Regulators, Acidity regulators
Brand Name:
SINORIGHT
Model Number:
FCC
Product name:
Best price & High purity 99.5% Tartaric acid, DL-Tartaric acid
Appearance:
Colorless crystals or white powder
Residue on ignition:
≤0.10
Assay:
≥99.5
Melting Point:
200~206ºC
Loss on drying:
≤0.5
Arsenic(As):
≤0.0002
Sulphate(SO4):
≤0.04
Heavy metals(Pb):
≤0.001
Supply Ability
Supply Ability:
1000 Metric Ton/Metric Tons per Year
Packaging & Delivery
Packaging Details
25kg/bag, 1FCL=21MT
Port
Shanghai
Product Description
1.Product Name: Tartaric acid
2.CAS NO:133-37-9
3.Purity: 99.5%MIN
4.Appearance:Colorless crystals or white powder
5.HS Code:29181200.00
6.Application:Widely used in food,medicine,chemistry and light industry,etc.Mainly used in manufacture
tartaric acid salts,such as potassium sodium tartrate,and can be used as beer foaming agent.Also applied
in tanning,photo,glass,enamel and telecom materials industries.It's acidity is 1.3 times as citric acid,so
especially as acidifying agent for grape juice.
7.Shelf life: 2 years
8.Specification:
Specifications
Monohydrate
Anhydrous
Assay:
99.5% min
99.5% min
Arsenic:
0.0002% max
0.0002% max
Heavy metals as Pb:
0.001% max
0.001% max
Sulfate:
0.04% max
0.04% max
Loss on drying:
11.5% max
0.5% max
Residue on ignition:
0.1% max
0.1% max
99% Purity Flavoring Agents L tartaric acid / DL-Tartaric Acid
CAS No.: 87-69-4
EINECS No.:201-766-0
Molecular weight: 150.09
HS Code: 2918120000
Molecular Formula:C4H6O6
Synonyms:(+)-Tartaric acid; L(+)-Dihydroxysuccinic acid; Natural tartaric acid
Structural Formula:
Properties and application ofTartaric Acid :
Tartaric acid is the natural ingredient which is existing in grapes or other fruits (such as bananas or tamarind, sweet angle), also the main organic acid of wine. Crystals are formed at low temperatures. In north European, winter is long and cold, wine in the ripening process, containing tartaric acid is easy to crystallization, so the crystal called wine "diamond". Wine cellar will wait until next spring and summer, climate warming, the wines are slightly filtered and bottled. At the same time, people will scrape off tartaric acid crystal which are attached in barrel and fermentor. In areas with warm climates, generally wine does not crystallization, unless