Tartaric acid
Tartaric acid suppliers and sourcing guide
Tartaric acid is a dicarboxylic acid that occurs naturally in grapes and tamarind. Food-grade L(+)-tartaric acid is recovered from winemaking byproducts: wine lees and argol are converted to calcium tartrate, which is treated with sulfuric acid, purified and crystallized. It is sold as colorless crystals or white powder for wine acidification, candy, baking powder and drinks, and is closely related to cream of tartar (potassium bitartrate), which comes from the same raw material.
- Also known as
- L-(+)-tartaric acid · 2,3-dihydroxybutanedioic acid · E334 · natural tartaric acid
- Facts checked
- November 2026
Forms and grades of tartaric acid
Suppliers sell different products under the same name. Specify the one you need.
Granular or crystalline
Coarse crystals for wineries and liquid processing, where dissolving speed matters less.
Fine powder
Milled grades for dry mixes, baking powder blends and candy.
Natural (wine-derived)
L(+)-tartaric acid recovered from grape wine byproducts, the traditional food-grade source.
Synthetic
Tartaric acid made chemically, which can be the L(+) or the racemic DL form; specs should state which is acceptable.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Assay (titration)
- Tartaric acid content on a dried basis by titration with sodium hydroxide against the FCC range.
- Specific rotation
- Optical rotation confirms the L(+) form and flags racemic or synthetic material.
- Sulfate and oxalate
- Limit tests for impurities left from the calcium tartrate and sulfuric acid process.
- Loss on drying and residue on ignition
- Moisture and inorganic residue, basic checks on purity and handling.
- Lead and heavy metals
- Lead and other metals by ICP-MS against FCC or supplier limits.
Storage, lots and expiry
Storage and shelf life
Tartaric acid is fairly stable but can cake if it takes up moisture, so keep it in sealed bags in a cool, dry area. Fine powders are more prone to caking than crystals. Shelf life is set by the supplier's specification, with retest for older stock.
Lots and expiry dates
Record the source (wine-derived or synthetic) and specific rotation for each lot, since organic use and natural-source claims depend on them. Grape harvest and wine region can affect availability and price from season to season.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 184.1099 describes food-grade tartaric acid as the l form, obtained as a byproduct of wine manufacture.
Source: ecfr.gov (opens in a new tab)21 CFR 184.1099 affirms tartaric acid as GRAS for use in food with no limitation other than current good manufacturing practice.
Source: ecfr.gov (opens in a new tab)7 CFR 205.605(a) lists tartaric acid made from grape wine as a nonsynthetic substance allowed in products labeled organic.
Source: ecfr.gov (opens in a new tab)Health Canada's List of Permitted Acidity Regulators and Acid-Reacting Materials includes tartaric acid.
Source: canada.ca (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Tartaric acid suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking tartaric acid suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell tartaric acid? Request a listingFrequently asked questions
What forms of tartaric acid can brands buy?
Common forms include granular or crystalline, fine powder, natural (wine-derived) and synthetic. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for tartaric acid include?
Expect assay (titration), specific rotation, sulfate and oxalate, loss on drying and residue on ignition and lead and heavy metals, each with its method, specification and result for that lot.
How should tartaric acid be stored?
Tartaric acid is fairly stable but can cake if it takes up moisture, so keep it in sealed bags in a cool, dry area. Fine powders are more prone to caking than crystals. Shelf life is set by the supplier's specification, with retest for older stock.
What is the regulatory status of tartaric acid?
21 CFR 184.1099 describes food-grade tartaric acid as the l form, obtained as a byproduct of wine manufacture. 21 CFR 184.1099 affirms tartaric acid as GRAS for use in food with no limitation other than current good manufacturing practice. 7 CFR 205.605(a) lists tartaric acid made from grape wine as a nonsynthetic substance allowed in products labeled organic. Health Canada's List of Permitted Acidity Regulators and Acid-Reacting Materials includes tartaric acid.
More acids, preservatives and leavening
- Citric acid2-hydroxy-1,2,3-propanetricarboxylic acid · E330
- Malic acidDL-malic acid · L-malic acid
- Lactic acid2-hydroxypropanoic acid · L(+)-lactic acid
- Fumaric acidtrans-butenedioic acid · E297
- Acetic acidethanoic acid · glacial acetic acid
- Phosphoric acidorthophosphoric acid · E338
- Glucono-delta-lactoneGDL · glucono delta-lactone
- Adipic acidhexanedioic acid · 1,4-butanedicarboxylic acid
- Sodium citratetrisodium citrate · trisodium citrate dihydrate
- Sodium lactatesodium 2-hydroxypropanoate · E325
- Sodium acetatesodium ethanoate · E262
- Sodium diacetatesodium hydrogen diacetate · E262
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